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{NEW} Roasted Butternut Squash Scoops

Ingredients

  • 1 medium-large butternut squash
  • 2 Tbsp 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

Instructions

  • Preheat the oven to 375° degrees f.
  • Cut the butternut squash in half, scoop out and discard the seeds.
  • Place both halves in baking dish and season with sea salt and pepper, then brush with butter or oil.
  • Turn the squash flesh side down and pour the 1/4 cup water into the bottom of your dish.
  • Bake for about 40-45 minutes, until the squash becomes fork tender.
  • Once 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!