I have to confess that this Roasted Sweet Potatoes and Butternut Squash concoction came to be, kind of by accident. I’ve been making a Crockpot Beef Brisket since my boys were toddlers, but always served it with the more common roasted white potatoes. Although the white potato is making its way back on to the acceptable food list within the Paleo community, when I began to transition to a Paleo lifestyle, potatoes were a NO-NO!
In my attempt to find an alternative to serve with the brisket, I decided to roast sweet potatoes instead. I had a butternut squash sitting on the counter that was in need of use, and threw in an onion for fun…
Peel and cube the sweet potatoes into bites size chunks.
Butternut squash can be a little challenging to prep for cooking. I know Cavemama Amy opts for buying it already pre-cubed in the produce section of the grocery store – to save herself the headache. The best way I’ve found to get to the good part quickly is to actually peel the hard skin off the squash, then cut into bite size cubes.
This may be where the magic really happens…
I coat the squash, sweet potato and onions in BACON FAT before I roast them. If you don’t have bacon fact on hand, you can also use coconut oil. Then add a little salt and pepper….
…and let them roast – until they are finger licking good!!!
You can serve the roasted sweet potatoes and butternut squash as a side dish, but I like to top it with beef brisket or grilled chicken. It’s also yummy tossed into a green salad.
- 1 butternut squash
- 2 sweet potatoes
- 1 onion
- bacon fat (or coconut oil)
- salt and pepper
- Preheat oven to 375 degrees.
- Peel and cut butternut squash into bite size cubes.
- Peel and cut sweet potatoes into bite size cubes.
- Peel and dice onions into bite size chunks.
- In a large bowl, toss the butternut squash, sweet potatoes and onions with 2 tablespoons of melted bacon fat (or coconut oil) until well coated.
- Season with salt and pepper.
- Transfer to a cookie sheet or baking dish.
- Don't overcrowd the tray or pan - use 2 pans if you need in order to spread it out.
- Bake for 30-45 minutes depending, or until the squash and sweet potato cubes are fork tender.
- Remove from the over and let sit for 5 minutes before transferring to a serving dish.
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