Sides

Roasted Butternut Squash

Autoimmune Paleo (AIP)*, Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo, Vegan, Whole30

roasted and cubed butternut squash with cinnamon

Looking for a new way to enjoy butternut squash? This is it!

Roasted butternut squash with warming spices like cinnamon and nutmeg is a simple, healthy and flavorful side dish that your whole family will enjoy. (Seriously, even our picky toddler loved it!) This dish is quick and easy to prepare and very versatile – it pairs well with just about anything from beef to black beans! We’ve even thrown it into a vegetarian chili with great results.

Can’t get enough butternut in your life? Check out my Roasted Butternut Squash and Apple Soup!

How to Make Roasted Butternut Squash with Cinnamon and Nutmeg

Ingredients

1 butternut squash, peeled and cubed
avocado oil
ground cinnamon
ground nutmeg*
salt

*To make this AIP compliant, substitute ground nutmeg with mace

Preparation

Preheat the oven to 400 degrees F.

Arrange cubed butternut on a baking sheet lined with parchment paper, toss with avocado oil. Sprinkle with cinnamon, nutmeg (or mace), and salt to taste.

Bake for 20 to 25 minutes until tender.


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

roasted butternut squash recipe
Entrées

Green Bean and Potato Casserole with Melted Brie

Egg-free, Gluten-free, Nut-free, Vegetarian

green bean and potato casserole with melted brie

This simple casserole is the ultimate comfort food. After all, what could be possibly be better than a plate full of warm potatoes and tender green beans, smothered in creamy melted brie?

Not much. Or at least I can’t think of anything at the moment!

This tasty casserole is simple to make, easy to prepare ahead of time and freezes well. I think you’ll want to include it as a regular on your weekly rotation. Enjoy!

How to Make Green Bean and Potato Casserole with Melted Brie

Ingredients

1/3 cup filtered water
2.5-3 lbs russet potatoes, cubed
1 onion, chopped
8 oz. baby bella mushrooms, chopped
6 cloves garlic, chopped
4 cups frozen green beans
1 lb brie, cut into 1x1x0.5 inch pieces
avocado oil
salt
pepper

Preparation

Preheat the oven to 400 degrees F.

Pour 1/3 cup of water into the bottom of a 9 x 11 casserole dish. Cover with potatoes and sprinkle with salt and pepper.

Saute onions, mushrooms and garlic in avocado oil over medium heat until the onions begin to turn translucent. Remove from the pan and spread evenly over potatoes.

Layer green beans on top of the onions. Drizzle with avocado oil, salt, and pepper.

Place slices of brie evenly over the top of the casserole.

Bake for 50 minutes or until the potatoes are tender. If the rinds of the brie start to burn, cover with aluminum foil.


Printable Recipe Card

Want to have a copy of the recipe handy while you’re cooking? Save and print this graphic or download it to your phone for easy viewing.

green bean and potato casserole with melted brie recipe