This butternut squash recipe is an easy GAPs, Paleo, and Whole30 friendly recipe that come out yummy every time. I add this to my Rosh Hashannah menu almost every year!
1 1/2 lbs. butternut squash, peeled and cut into 3/4-inch pieces
1 tbsp. olive oil
salt + pepper to taste
1/2 c. spiced apple cider
Preheat oven to 400 degrees.
Toss butternut squash with oil on a rimmed baking sheet. Season with salt and pepper. Bake 25 minutes, stirring halfway through cooking time.
While squash is roasting, heat apple cider in a small saucepan over high heat. Bring to a boil and cook until reduced to about 2 tablespoons, about 12 minutes.
Drizzle sweet potatoes with apple cider reduction; toss to coat. Bake 5 minutes more.