Ingredients
1 butternut squash, peeled, seeded
and diced
2 shallots, diced
3 tablespoons coconut oil
1 teaspoon dried rosemary
1 teaspoon salt
Preparation
Preheat oven to 400 degrees. Put diced squash in a large bowl and drizzle with oil. Add shallots, rosemary and salt. Stir to coat. Spread squash in a single layer on a baking sheet. Roast 30 minutes, stirring halfway through for even browning. Serve and enjoy!
