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 inch 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


  • Heat large sauté pan over medium heat. Add oil when pan is hot.
  • When oil has melted, add squash, thyme, and garlic, and stir to coat completely with oil.
  • 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.
  • After browning, stir squash, reduce heat to medium, cover pan and continue to cook until squash is tender (about 10-15 minutes more).
  • Season with sea salt and black pepper (optional) and serve warm.

One Comments

  1. Anonymous

    what temp?

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