BUTTERNUT SQUASH CASSEROLE PALEO RECIPES

Name: Keto Roasted Butternut Squash
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 Large Butternut Squash; 2 tbsp Avocado Oil; 2 tbsp Brown Sugar Swerve; 1 tsp Ground Cinnamon; 1 tsp Pink Himalayan Salt

IS BUTTERNUT SQUASH KETO? TRY THIS RECIPE - KETOCONNECT

Is Butternut Squash Keto? Try This Recipe - KetoConnect image

This butternut squash is the perfect warming fall side. It's a little sweet, a little salty, and a whole lot of delicious!

Provided by Mia Henderson

Categories Side Dish

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 5

Ingredients

1 Large Butternut Squash
2 tbsp Avocado Oil
2 tbsp Brown Sugar Swerve
1 tsp Ground Cinnamon
1 tsp Pink Himalayan Salt

Steps:

Preheat oven to 425F.
Clean the outside of the squash. Cut in half, remove seeds, remove skin and cube flesh of squash (about 1 inch pieces).
Coat cubed squash with the avocado oil and toss the squash with salt, swerve and cinnamon in a bowl. Coating evenly.
Spread on baking sheet ( in a single layer). Cook for 20min then flip squash and cook for another 15min.
Let cool for a couple of minutes before removing (or tasting) and then enjoy!

Nutrition Facts : Calories 99 kcal, CarbohydrateContent 15 g, ProteinContent 1 g, FatContent 5 g, SaturatedFatContent 1 g, SodiumContent 393 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving

BUTTERNUT SQUASH SOUP – INSTANT POT RECIPES

Butternut Squash Soup – Instant Pot Recipes image

Provided by Time Inc.

Prep Time 10 minutes

Cook Time 6 hours

Yield 8 servings

Number Of Ingredients 10

Ingredients

8 cups butternut squash (cubed and peeled, 1 1/2-inch, about 5.5 pounds)
4 cups chicken stock (low sodium )
1/2 cup onion (chopped)
1 tablespoon Ginger (fresh, minced and peeled)
3/4 teaspoon salt
1/4 teaspoon nutmeg (ground)
1/4 teaspoon black pepper (freshly ground)
2 garlic cloves (minced)
1 bay leaf
Thyme leaves (optional)

Steps:

Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
Purée squash mixture with an immersion blender until smooth.
Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!

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