- 1 medium butternut squash, cubed (78 cups, cubed)
- 2 tablespoons fat (recommend duck fat but could substitute avocado oil, ghee, or coconut oil)
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper
Prep time: 10 minutes
Cook time: 40 minutes
Gluten Free, Keto, Paleo Friendly, Whole30
Preheat oven to 400 degrees.
Peel and cube squash. Place cubes on a large baking sheet lined with parchment paper.
Melt fat (if using a solid fat) and drizzle over squash cubes. Add salt and pepper and toss to coat so that all squash cubes are evenly coated.
Bake in the oven for 35-40 minutes or until golden brown to your liking. Toss every 10 minutes.