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28Sep, 18
CleanFoodCrush Roasted Butternut Squash Scoops Recipes
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Clean Roasted Butternut Squash Scoops Recipe

Roasted Butternut Squash Scoops

Butternut Squash is Jason’s (my fiance) absolute favorite dish!

He would eat it every night if I cooked it!

This recipe is PERFECT to serve alongside of your best Autumn meal such as roasted chicken or pork tenderloin with a big fall salad.

OR, use this recipe to food prep (substitute squash for your typical healthy carb.)

 Most of the carbs in our diet should come from nutrient-rich complex carbs, like those found in butternut squash.

OR, use this recipe to prepare the squash for soup! Butternut squash soup is definitely a seasonal MUST-MAKE.
Clean Roasted Butternut Squash Scoop IngredientsMakes 4 servings


  • 1 medium-large butternut squash
  • 2 Tbsps clarified butter/ghee, melted, OR avocado oil, OR extra virgin olive oil
  • sea salt and fresh ground black pepper, to taste
  • 1/4 cup water
  • a small bunch of fresh thyme or oregano

Eat Clean Roasted Butternut Squash Scoops


Preheat the oven to 375° degrees f.

CleanFoodCrush Roasted Butternut Squash RecipesCut the butternut squash in half, scoop out and discard the seeds.Healthy Roasted Butternut Squash SidesPlace both halves in baking dish and season with sea salt and pepper, then brush with butter or oil.Rachel Masers Roasted Butternut Squash ScoopsTurn the squash flesh side down and pour the 1/4 cup water into the bottom of your dish.Clean Eating Roasted Butternut Squash ScoopsBake for about 40-45 minutes, until the squash becomes fork tender.Healthy Halves Squash ScoopsOnce cooked, allow it to cool a bit, then scoop out the flesh with an ice cream scoop nicely as shown. Sprinkle with fresh oregano and enjoy!


Buttered seasoned Squash Scoops

CleanFoodCrush Roasted Butternut Squash Scoops

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