Paleo Thanksgiving Recipe | Butternut Squash with Maple

I love holidays but sometimes it can be a challenge to stick with healthy eating especially when you’re spending the holidays at someone else’s home. Sometimes when I sit down to a holiday dinner, I look around at the dishes and realize that there are really only one or two that are truly healthy let alone Paleo or even gluten free.  This year, Thanksgiving is at my house so I am planning on including this Paleo Thanksgiving recipe. This Butternut Squash with Maple is not only Paleo but also gluten free and dairy free. It’s even vegan if that’s something you need to be aware of for your guests.

Paleo Thanksgiving Recipe | Butternut Squash with Maple

Paleo Thanksgiving Recipe | Butternut Squash with Maple

Butternut squash is one of my favorite winter squashes.  It’s generally ripe here in Vermont (zone 4) around the end of October. Since it keeps well in a cool, dry area, we can find them locally all the way up to Christmas time. We picked up several butternut squash at our local farm stand. We trust the family doesn’t grow using pesticides and buy most of our produce there that we don’t grow ourselves.

Yields 4

Paleo Thanksgiving Recipe | Butternut Squash with Maple

15 minPrep Time

40 minCook Time

55 minTotal Time

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  • 2 lbs of local butternut squash, organic preferred
  • 1/4 cup real Vermont maple syrup
  • 2 tbsp coconut oil, melted
  • 1/2 cup slivered almonds
  • 1/2 cup golden raisins or dried cranberries, organic
panna cooking


  1. Preheat the oven to 400F.
  2. Peel and cube the butternut squash.
  3. Mix it with the maple syrup and melted coconut oil until coated.
  4. Bake for 30 minutes on a cookie sheet that has been lined with parchment paper (unbleached).
  5. Sprinkle on the nuts & fruit & mix gently.
  6. Bake 10-15 minutes more.
  7. Remove and serve.
Cuisine: Paleo, Gluten Free, Vegan | Recipe Type: Vegetable

This is the perfect recipe for Thanksgiving because it will be enjoyed by everyone. The ingredients are traditional Thanksgiving foods and it’s put together without any processed ingredients at all. You can adjust down the maple syrup if you like or if you prefer, you can use local raw honey. The maple syrup I use comes from the maple trees in our back yard so I know the quality. You can serve it in a large serving dish or make individual portions in a mini cast iron skillet. Great presentation!

Love maple syrup? Try these delicious Maple Glazed Carrots with Bacon!

Do you have a favorite Paleo Thanksgiving recipe?

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  1. This is just what I'm looking for. Thanks Ellen!!
  2. This looks great! Have you ever tried to make this ahead of time and then just reheat it?  I'm trying to simplify my dinner and I'm wondering how this would do making it  a day before. Thanks! Janelle Shillito - Parsnips and Parsimony
  3. That looks yummy. I will be trying.
  4. This looks great. I love butternut squash but we haven't had it in a while because of an unfortunate butternut squash soup/food poisoning incident. This recipe might make me brave enough to try it again!
  5. This looks so delicious! I'll definitely be making this before Thanksgiving :) My two year old along with my husband and I LOVE Butternut Squash. 
  6. Thanks for linking up at Motivation Monday! I need to make this for our Thanksgiving dinner. I'm so glad you share this!
  7. Hi Ellen, great low carb dish! How about adding it to the Food on Friday: Low Carb collection over at Carole's Chatter? Cheers
  8. Hi Ellen, This is a fabulous dish that we will just love. Thanks so much for sharing with Full Plate Thursday and hope you stay warm and cozy on this cold day. Come Back Soon! Miz Helen
  9. Christina P says:
    Thanks for the post. I need to try this soon!


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