Roasted Butternut Squash (grain free, gluten free, dairy free)

We're potato people.  Actually, we're carb-o-holics.  Isn't admission the first step to recovery?  Anyway, going on a diet that eliminates grains, most starches and sugars wasn't easy in the beginning, but it's getting easier - especially with recipes like this one.

I used to make roasted potatoes in my cast iron skillets a LOT.  The SCD diet doesn't allow potatoes, but butternut squash is IN, so I dusted off my cast iron, diced up some butternut squash, and gave it a whirl.  

The results?  We LOVE it - kids and grownups included - and so do non-SCDers (extended family).  In fact, last night I served it up to "the folks" and, though everyone was stuffed after dinner, we all kept forking the little chunks left in the pan.  C'mon, you know you do that sort of thing too...

If you're following the SCD diet, coconut sugar is not "legal".  However, it doesn't bother us a bit, so we use it in small increments, BUT - if you have intestinal issues, or are in the beginning stages of the SCD diet, use it at your own risk.  

The good news about coconut sugar is that it has a low glycemic index (GI of 35) and easily substitutes sugar in recipes.  Like I said, we use it in small amounts at this time, and love it.  

Roasted Butternut Squash (grain free, gluten free, dairy free)

Ingredients:

butternut squash, peeled, seeded, and cubed (about 4 cups)

2 tablespoons ghee (see how to make ghee and save)

2 tablespoons coconut sugar

1 tablespoon cinnamon

1 teaspoon salt

Instructions:

Preheat oven to 450F.  Place skillets (or baking pan) in oven and preheat along with oven.  (I use two cast iron skillets for this so as not to overcrowd the pans thereby steaming the squash instead of roasting it.  You can probably use one long glass or ceramic pan and if you do, post in the comments and let me know how it worked!) Preheating the baking pans will allow the butternut to sear and get a nice exterior.

While ovens and pans preheat, in a small bowl, mix together the coconut sugar, cinnamon and salt.

When oven is ready, put 1 tablespoon ghee into each skillet (or 2 tablespoons into large pan).  Toss in butternut squash, being sure to keep it in a single layer.  Sprinkle some of the sugar/cinnamon mixture on top (don't use all of it) and leave it alone.  

After a several minutes, using a spatula, move squash around, allowing it to brown on other sides.  Sprinkle more of the sugar/cinnamon mixture and continue roasting.  (I don't use all of this mixture in one recipe.  It can be saved in a container and kept in the pantry for next time.)

Squash is done when golden brown and tender.