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.


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roasted butternut squash recipe
Entrées, Food

No-Noodle Eggplant Lasagna

Egg-free, Gluten-free, Nut-free, Paleo*

cheesy eggplant lasagna without noodles

It’s eggplant season and these curvy purple fruits are coming in fast and furious. We got two this week in our Misfits Market box!

Lately I’ve been making them into casseroles with other summer veggies like yellow squash and zucchinis, but this week I tried something different. The end result was a fantastic no-noodle, gluten-free eggplant lasagna packed with seasonal veggies and bursting with flavor.

eggplant lasagna without cheese in a casserole dish near a vase

How to Make No-Noodle Eggplant Lasagna

Ingredients

2 eggplants, thinly sliced (1/4 inch)
coarse salt
1 lb ground beef
2 cups yellow onion, chopped
4 cloves garlic, chopped
3 cups frozen spinach
4 15 oz cans diced tomato
2 TBS dried basil
1 TBS oregano
1 tsp black pepper
1 tsp garlic powder
4-6 cups aged cheddar, shredded (more to taste)

Preparation

Arrange the eggplant slices on drying racks placed over towels. Lightly salt them and allow the eggplant slices to stand for at least half an hour while you prepare the filling. This step draws out the water, so unless don’t skip it unless you like lasagna soup.

Brown the meat together with the onions and garlic. When the onions are translucent and the meat is browned, stir in the spices, spinach, and diced tomatoes. Allow the mixture to simmer and reduce.

Next, use a paper towel to remove the moisture and salt from the eggplant slices. You can also use two fingers and squeeze the slices while moving your hand downwards. I find this second method works better.

When the slices are dry, line the bottom of a 9 by 13 baking dish with a single layer. Next add a layer of meat sauce and a layer of cheese. Continue alternating layers of eggplant, meat sauce, and cheese until your casserole dish is full.

Bake at 400 degrees F for 40 minutes. Remove and top with more shredded cheese. Return to the oven for another 10 minutes.


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eggplant lasagna recipe without noodles