Makes 2-4 servings
1 Whole Butternut Squash
3 Tablespoons Avocado Oil
1 Teaspoon Pink Salt
1 Teaspoon Paprika
1 Teaspoon Turmeric
Remove hard shell of
butternut squash using knife and/or peeler.
Dice squash into half
Toss with oil, salt and spices. Spread evenly onto a sheet pan.
Roast in oven at 425° for about 15 minutes, or until tender. Stir frequently for even cooking.
Let sit to cool for a few minutes before serving.
Enjoy as a snack or throw it in a bowl with some other fall favorites!