It's fall and time for squash. I love butternut squash and paired with the sage and dried cherries it's so delicious. I use coconut oil because it doesn't go rancid when heated like other oils.
Blue Ribbon Recipe
This is a simple way to roast butternut squash and the final result is big on flavor. We loved the sweet onion combined with the butternut squash. Sage adds a slightly earthy flavor to the side dish that's balanced by the dried cherries. The cherries almost taste like dried cranberries. The perfect fall side dish. It would be delicious at Thanksgiving dinner, too.
Preheat oven to 375 F. Peel the squash with a potato peeler and cut in half lengthwise. Remove the seeds and discard them.
Cut the squash in large chunks and put them in a huge bowl. Add the two tablespoons of coconut oil, salt, and pepper. Toss to coat the squash.
Arrange on a parchment paper-lined baking sheet. Bake for 30 minutes or until caramelized.
Peel the onions and cut into large chunks and put them into a large bowl. Coat with the remaining 2 tablespoons of coconut oil. Season with salt and pepper.
Spread on a second parchment-lined baking pan. Bake for 20 minutes or until well caramelized.
When the squash and onions are done, put in a big bowl toss with the sage and cherries.
Serve warm and enjoy.
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