AIP rosemary and shallot roasted butternut squash - a warm, simple autumn side

A whole butternut squash is not an easy thing to get into. The skin is tough, the shape is awkward, and it takes a real knife and a few minutes of real work to get it down to even cubes. Do it anyway, because past that effort waits one of the simplest, most reliably good sides in this whole way of eating: squash, shallot, rosemary, and a hot oven.

Butternut squash is one of the gentler starches available during elimination, when grains and most other starches are set aside. Its orange color comes from beta-carotene, the plant form of vitamin A, something this body needs steadily while it works to settle down. The shallots caramelize into something sweeter than onion, which is most of why this needs so little else.

Squash like this comes off the vine at exactly this time of year, and that timing is a quiet gift on its own. Let it sit a minute before you eat, warm and gold on the plate, and give yourself the same unhurried minute you gave the vegetables while they roasted.

Ingredients

• 1 butternut squash, peeled, seeded, and diced
• 2 shallots, diced
• 3 tablespoons coconut oil, melted
• 1 teaspoon dried rosemary
• 1 teaspoon salt

Method

Heat the oven to 400 F. Put the diced squash and diced shallots in a large bowl. Pour over the melted coconut oil, then add the rosemary and salt, and toss until every piece is coated.

Spread the squash and shallots on a sheet pan in a single layer, giving them room so they roast and caramelize rather than steam against each other.

Roast for about 30 to 40 minutes, stirring once partway through, until the squash is tender all the way through and the edges have turned golden and a little crisp. The shallots will soften and sweeten into the squash. Taste, adjust the salt, and serve warm.

Air fryer variation

The air fryer crisps the squash beautifully and runs faster. Toss the diced squash and shallots with the coconut oil, rosemary, and salt as above, then air fry at about 380 F until tender and caramelized, shaking the basket once or twice for even browning. Cook in batches if your basket is small so the pieces are not crowded, and confirm the timing with your own appliance.

*Adapted from gutsybynature.com*