It may be Fall, but I dare you to tell that to the weather here in Charleston. With temperatures still in the 80’s, it is hard to dress for that Fall feeling without sweating off every ounce of makeup or turning a sweater into a hot box. Since I prefer not to do either of those, I have been channeling that Fall #FOMO through food. It is the ultimate coping mechanism.
I got the inspiration for roasted squash from a deep dive into Paleo recipes on Instagram. The rest of it is courtesy of food found in my fridge and pantry. (Have I mentioned that I hoard food? No? Well…I do…kinda.)
Honey Thai Roasted Butternut Squash
- 1 Butternut Squash
- 1 TB Tahini
- 1 TB Honey
- 1 TSP Sesame Oil
- 1 Shallot, finely chopped
- Ginger Root, finely chopped
- Turmeric Root, finely chopped
- Thyme Sprigs
- Preheat oven to 375 F.
- Cut the butternut squash lengthwise into three slices.* To make this easier, cut off the top and bottom portion that contain the stem. Remove seeds and general squash “gunk” after slicing.
- Line a pan with foil or a silicone mat – spray lightly with coconut oil or olive oil if not using a silicone mat. Place the squash slices flesh side up on the pan.
- Chop the shallot, turmeric, and ginger finely. For the turmeric and ginger, I used a thumb-sized knob of each. This is good amount, but feel free to use more or less based on preference.
- Mix the chopped shallot, turmeric, and ginger with the tahini, sesame oil, and honey. The presence of the tahini will make this thick, but more honey can be added to thin out the consistency.
- Spread the mixture evenly over the butternut squash slices.
- For the thyme, remove the stems from the sprigs. Since this is not a technical challenge in the Great British Bake-Off, no need to be meticulous. Finely chop the leaves and thinner sprigs, sprinkling over the squash.
- Bake at 375 for 60 minutes, checking occasionally. The goal is to caramelize the hell out of it.
- *You can get creative with the portions sliced here. If you decide to make thinner slices or even cubes, simply adjust your baking time. These will likely take less time to reach a juicy caramelization point.
- Serve warm paired with a side salad.
- Serve mashed in a “bowl” with sautéed shrimp and jalapeños, topped with greens. (See below)
- Paleo friendly.
- Keto friendly.
- Tahini and sesame oil are not approved for the Autoimmune Paleo/Protocol (AIP) diet.
- Turmeric and ginger are both anti-inflammatory foods.