Roasted Pecan and Dried Cherry Butternut Squash (Paleo + Whole30)

 

There is just something about fall cooking that is just so comforting .  This Roasted Pecan and Dried Cherry Butternut Squash is a hearty mix of some of my favorite fall flavors and is the perfect combo of savory and sweet.

 

 

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Ingredients:

  • 4 lbs butternut squash, cubed
  • ½ cup avocado oil
  • 1 tsp salt
  • 1 cup dried unsweetened cherries or cranberries
  • 1 cup raw pecans pieces

Directions:

  • Preheat oven to 400 degrees and line two baking sheets with parchment paper.
  • In a large bowl combine butternut squash, avocado oil and 1 tsp salt.  Mix to coat evenly.
  • Lay in a single layer on baking sheets.
  • Roast for about 40 minutes.  Halfway through toss and rotate baking sheets.
  • Remove from oven and add in dried cherries, mix in evenly. (I put ½ cup per baking sheet)
  • Continue to roast another 10 minutes.
  • Remove squash from oven and sprinkle over pecans. (Again I put ½ cup per baking sheet)
  • Roast for an additional 10-12 minutes until pecans have begun to crisp and brown.
  • Remove from oven, salt to taste!

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