Roasted Butternut Squash


So, I’ve had this butternut squash just hanging out on the counter for awhile.  I’ve really only made soup with butternut squash, so I was on the lookout for a new delicious recipe.  Then it hit me….roast it.  Duh.  Here is a crazy easy recipe for roasted butternut squash.

1 butternut squash – peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

See how easy this is? Peel, chop, drizzle, cook, eat.

I was really happy with the way this turned out.  Definitely a fun side.  The squash was perfectly cooked.  I think that butternut squash has a hint of sweetness.  That sweet paired with the garlic and s&p is a winning combination.  Flavorful but not overwhelming.  I pan seared some chicken, butter, and Italian seasonings to have with the squash.  Quick and easy for those rushed evenings.

Try it out!

Happy eating!

Recipe HERE.


Almost 5 Ingredient Pizza Spaghetti Pie


You had me at spaghetti squash.

Spaghetti squash is just…good.  I’m ALWAYS looking for delicious recipes with it.  Juli of PaleOMG  posted this one recently.  She has some pretty fantastic food dishes on her website, so I knew this one would be great.

1 large spaghetti squash (about 600 grams)
1 pound italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.

First of all, the smallest spaghetti squash was massive so I used about 3/4 of it, saving the rest for later.  Another big tip is to check your ingredients.  Sugar can be sneaky in the pizza sauce as well as the Italian sausage. I was also a little intrigued with how the eggs would play in this.  They just help it to set…hold everything together.

A few thoughts.  I was a little apprehensive about baking this at 400 for an hour, but it turned out perfectly crispy…even without cheese. I do like crispy.  And honestly, I didn’t even miss the cheese.  True story.  This recipe has only 6 ingredients. Awesome.  It doesn’t kill the checkbook.  This takes a little time to cook, but it’s ridiculously easy and just as delicious.  The flavors went together perfectly.  When I have made spaghetti squash in the past, it has come out of the oven all mushy and gooey.  With this recipe, you cook it at a high heat for a short amount of time.  The “noodles” end up being drier, almost al dente if you will.  I dig it.  The dish wasn’t soggy when it came out of the oven.   This spaghetti pie is delicious just out of the oven as well as leftovers the next day.

Next time, I would probably add a few other ingredients.  I would probably add some peppers and mushrooms.  Maybe top with fresh tomato. Also, I would probably double the batch.  I eat too much at a time…it would be nice to have more leftovers.

This was comfort food for me.  Definitely a legit dinner option.

Recipe HERE.


Stuffed Acorn Squash


Tis the season for squash.  So many options.  I love it!  While perusing through the Delicously Organic site, I happened upon this recipe. I was drawn in by the picture, intrigued by the ingredients. Here’s the info.

2 acorn squash, cut in half pole-to-pole, seeds removed
1 tablespoons ghee, melted (click here for an easy homemade recipe)
1 tablespoon honey
Celtic sea salt


4 tablespoons ghee
1 yellow onion, chopped
3 celery stalks, chopped
2 cups “riced” cauliflower*
2 teaspoons fresh thyme, chopped
1/3 cup pecans
1/4 cup plumped raisins**
1/2 teaspoon Celtic sea salt
1/8 teaspoon freshly ground black pepper

1. Preheat oven to 450ºF. Adjust rack to middle position.
2. Place squash, cut-side up, on a baking sheet.
3. Combine ghee and honey then brush the squash with the mixture using a pastry brush.
4. Season with sea salt.
5. Roast in the oven for 25 minutes.
6. Meanwhile, melt 4 tablespoons ghee in a large sauté pan and swirl to coat.
7. Add onion and celery then cook, stirring frequently, for 5-7 minutes until soft.
8. Stir in cauliflower and cook for 3-4 minutes until hot.
9. Stir in thyme, pecans, raisins, sea salt and pepper.
10. Spoon filling into acorn squash and roast for 20 minutes. Serve.


*To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.


**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.

 A couple things.  I used butter instead of ghee.  I was at work, hungry, and afraid I would get called out while making it.  For time’s sake, I chose to use the regular grass-fed butter.  Also, I used apple juice to plump the raisins.  Good choice on my part.  Thirdly, I couldn’t find a grater at work, so I ended up finely chopping the cauliflower.  That worked just fine. 

I was thoroughly impressed with this dish.  I planned on having it as a side, but ended up actually eating it for dinner.  It’s filling and super tasty.  I couldn’t get enough!  It tastes like Thanksgiving stuffing.  The flavors are perfectly savory with just a subtle hint of sweet.  The crispy filling compliments the soft squash really well.  The flavors just layer perfectly.  This would be a great side for a family get-together or a warm the soul kind of dish for a cozy night at home. 

Happy eating!

Recipe HERE

Baked Delicata Moons


South Beach Primal posted this recipe on Facebook recently.  I grew up having squash typically as a savory-type dish, so I’m always eager to try a sweeter version of the vegetable. I had never heard of the Delicata squash before (picture HERE), so I went on a mission to find some.  I ended up finding these guys in the organic squash section of my local grocery store.  About a buck and some odd change for one.  Not bad. I brought one to work with me today, thought I’d try this recipe out on some of the fire guys.


  • 1 Delicata squash
  • 1 tbsp butter from grass-fed cows
  • 1 tsp Grade B maple syrup (optional)
  • Salt to taste
  • Cinnamon to taste

1. Preheat the oven to 400 degrees F
2. Wash the skin of the squash, getting in the creases of each ridge.
3. Cut off both ends and then cut long ways down the length of each ridge.
4. Taking a spoon, scoop out the stringy seeds.
5. Vertically, cut 1/2 inch pieces so the squash looks like half-crescent moons
6. Line a baking sheet with parchment paper for easy cleanup (and less sticking).
7. Lay out each moon, cover with melted butter, syrup, salt, and cinnamon.  Try adding the seeds for a nice crunch!
8. After making sure each side is evenly coated, pop the tray in the oven for 25-30 minutes, flipping occasionally.  BE GENTLE!
9. Enjoy!


This squash recipe is delicious!  The butter, syrup, cinnamon, salt combination is perfect.  I also chose to bake the squash seeds.  I had never had squash seeds before and was pleasantly surprised.  Turns out, I prefer them over the every popular pumpkin seeds.  The squash seeds are smaller and easier to eat.  The crunch of the seeds complimented the soft squash quite nicely.  I had this as a snack today, but this could easily be a dessert.  The firefighters approved as well.  Really a perfect sweet snack at the fire station.  It’s easy to prepare with easy clean up. It’s nutritious AND delicious.  Looking forward to making more moons this week.

Happy Eating!
Your Paleo Paramedic

Original recipe HERE.


Creamy Butternut Squash Soup

squash soup
My friend, Kim, told me about this one. Peel and chop a butternut squash as well as one yellow onion. Combine the squash, onion, 2 cans (or 1 carton) of chicken broth, salt, and pepper in a pot. Bring to a boil, then simmer until soft. Once everything is soft and tender, remove from heat and cool for a bit. Add the mixture to a blender. At this time, I added a bit of heavy whipping cream. You can top it with green onion, chopped apple, or crumbled bacon. Serve and enjoy.

This stuff is delicious. It also reheats quite well. There are all sorts of different Veggies and spices you can add. Experiment a little.