Roasted Butternut Squash

It’s fall – get ready for gourds! Winter squash – summer squash’s more colorful cousins – are packed with phytonutrients and antioxidants, which are great for your mitochondrial health and may reduce inflammation. They’re also filled with fiber and low in carbs, making them an excellent alternative to high-starch vegetables like potatoes or yucca.

Get the most out of your orange-colored fruits and veggies by eating them along with healthy fats – this will help you absorb precious beta-carotene, which your body easily converts to vitamin A. Beta-carotene helps protect against age-related macular degeneration, certain cancers, and heart disease. Plus, balanced levels of vitamin A protect against dry hair and skin.

Butternut squash can be a hard nut to crack, but it’s definitely worth the trouble. The best way to prep your squash is by cutting off each end, then using a vegetable peeler to remove the tough skin. Enjoy the flavors of fall along with some healthy fats with this super easy recipe by Bulletproof friend, Ryan Carter!

Print Recipe

Roasted Butternut Squash

https://www.bulletproof.com/recipes/eating-healthy/roasted-butternut-squash/

Start to Finish: 50 minutes (10 minutes active)

Ingredients:

• 1 large butternut squash
• 1 tbsp. MCT Oil or Brain Octane Oil
• Fresh herbs; sage and thyme

Instructions:

1. Preheat the oven to 350°F.
2. Prepare the butternut squash by removing the skin, scooping out the seeds, and cutting them into 1½-inch pieces.
3. Mix in a bowl with XCT oil and fresh herbs.
4. Place in the oven and roast for 40 minutes, tossing occasionally. (Optional: To crisp the outside a little turn oven to grill for the last few minutes.)
5. Add some salt and extra herbs on top. Enjoy!

Optional toppings:

• Pine nuts
• Red chili
• Extra virgin olive oil

Serves: 2

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