This roasted butternut squash recipe combines the mild sweetness of squash with a smoky kick from ancho chili powder and a hint of Himalayan Pink Salt. It’s a simple, flavorful side dish perfect for cozy fall dinners or holiday gatherings.
2 medium butternut squash peeled, halved, seeded, cut into 1-inch cubes
1/4 cup PRIMALFAT Coconut Ghee, Organic*
2 tsp ancho chili powder, though others kinds will work
1 tsp Organic Garlic Powder*
1 tsp Himalayan Pink Salt*
Instructions:
1. Preheat oven to 400ºF
2. Combine all ingredients in a large roasting pan. Mix thoroughly.
3. Roast for 30-40 Minutes, stir a couple times, until the squash is tender and slightly browned.
