Roasted Butternut Squash with Sage (Paleo-Friendly, AIP-Friendly)

This dish is inspired by a roasted squash dish I had at 112 Eatery a few years back.

If you love butternut squash as much as I do, I suggest planning to have this as an entree, perhaps with a salad. It is not a light dish, although it doesn’t have to be heavy if you go easy on the duck fat and blue cheese. Ha! I loved writing that sentence.

Or go for broke and serve it alongside a braised roast for a cold night’s hearty fare. It definitely works both ways.

Roasted Butternut Squash with Sage (Paleo-Friendly, AIP-Friendly)

Note: Easily made autoimmune protocol-friendly by skipping the blue cheese, toasting sage leaves in duck fat. If you prefer, in place of duck fat, use coconut oil or avocado oil for both squash and sage leaves and the dish will also be vegetarian and vegan if you skip the cheese. Delicious on all counts! xo Stephanie

1 large butternut squash, peeled, seeded, cut into 1-inch cubes
2-3 Tbsp. of melted duck fat (or olive oil)
Kosher salt
2 Tbsp. real maple syrup
2-3 Tbsp. crumbled blue cheese
6 sage leaves fried crispy in 1 Tbsp. of butter

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place squash cubes in a large bowl. Pour duck fat over squash, sprinkle generously with salt, and toss to coat thoroughly.

Spread squash in a flat layer on baking sheet. Place sheet in oven and roast squash for 15 minutes. Stir pieces and roast for another 10 minutes. Drizzle squash with the maple syrup, stir around, and roast for 10 minutes more or until squash is very tender and caramelized in places.

Remove pan from oven and crumble blue cheese over warm squash. Lightly crumble crispy sage leaves over the top and serve immediately.