Paleo Plan

Butternut Squash with Garlic and Thyme


Makes 4 servings.

Approximate cooking time: 40 minutes


  • 1-1/2 lbs butternut squash, peeled, seeds removed, flesh diced into 1/2" pieces (about 4 cups)
  • 2 Tbs coconut oil (or bacon grease, tallow, or lard)
  • 1 Tbs fresh thyme leaves
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt (optional)
  • 1/4 tsp freshly ground black pepper


  1. Heat large sauté pan over medium heat. Add oil when pan is hot.
  2. When oil has melted, add squash, thyme, and garlic, and stir to coat completely with oil.
  3. Spread squash in an even layer in pan and allow to cook without stirring until lightly browned (about 3-5 minutes). Stir, and evenly spread out again, allowing to cook for an additional 3-5 minutes.
  4. After browning, stir squash, reduce heat to medium, cover pan and continue to cook until squash is tender (about 10-15 minutes more).
  5. Season with sea salt and black pepper (optional) and serve warm.

One Comments

  1. Anonymous

    what temp?

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