1 medium to small butternut squash

1 tablespoon grass feed ghee

Sprinkle of pink Himalayan sea salt

Sprinkle of cinnamon (optional, personal preference.)

Sprinkle of curry (optional, personal preference.)


The longer the neck of the butternut squash, the better. You have more meat in that end and it’s also easier to cut.

Cut off the long part. You will then have two parts, the round end and the long end. Cut long end in half. Then with a smaller pairing knife I cut the outer skin off, and cube it all, or however big you want it. Once again a personal preference. I personally like about half inch cubes, only because I think it looks cute! I do the same with the rounded end. Then I put in a bowl, toss with the ghee. You can put the tablespoon of ghee into the bowl straight from the jar. It will melt as you stir everything together. Then add your sprinkle of cinnamon and curry only if you like. The squash is so tasty with just the ghee and Himalayan salt. I love simple flavors as well. Feel free to and any herbs that are your favorites. (Remember though: take notes so you can remember measurements for next time, or if you want to gift someone your recipe one day.)

After you toss squash in herbs and ghee, put on a sheet pan and roast in the oven for 20-25 minutes at 325. Depending on how you like it, check the squash at 15 minutes and poke with a fork. It should be tender, not hard at all. I like it just a tad more cooked, it’s just a texture thing with me, but make sure it isn’t getting burned.  You can smell it and see it getting burned. It will turn a dark brown color. You don’t want that. Take out of oven and enjoy. You can put in a glass container and store in the refrigerator. It lasts for about 2-3 days.

I like to put it in a bowl with a combination of things.  My favorite way is to add it to a bowl of wild rice, avocado, sautéed kale and shiitake mushrooms. I use the squash for breakfast, lunch, dinner or dessert. I never use a microwave to reheat items. I always use a toaster oven or pan on the stove. The squash is super decadent with a little maple syrup or my date caramel sauce, extra cinnamon and a dollop of coconut whip cream on top with crushed pecans.  A version of this was always served at my family’s thanksgiving dinner, but with a lot of refined sugar added, so I decided to modify it to make it a bit healthier.