Paleo Roasted Onions and Butternut ( zero PP on WW)

Onions taste sweet, tender, and very delicious when roasted ( kind of like caramelized onions) . When roasted together with butternut squash, the mixture develops into a fabulous, filling side that is not only worthy enough to make for company, but it is also yummy enough to be served on Thanksgiving .

This gluten free, vegan, Paleo friendly recipe is easy to make, can be made in advance, and makes a lovely presentation . ( Perfect for when you have a mix of guests- and now-a-days who doesn't? : vegetarian, vegan, gluten free, or nut free. You won't have to worry about allergies, and all can indulge.)
It's also great just for your family for dinner. Most kids love it because butternut is a very sweet squash .
Since it's now squash season, take advantage of these healthy seasonal vegetables that are loaded with nutrients and health protecting antioxidants. If you are intimidated about peeling and cutting up the squash, you could take a short cut. I've seen many supermarkets offer packages of fresh cut up butternut that you can just take home and use. If you are more adventurous, cutting up the squash is not difficult, and I prefer cutting my own. A butternut squash can be kept in a cool place ( not refrigerator) for at least 2 weeks. So, it's there when you need it.

Eating real food translates into real health.

If you are watching your weight, butternut squash  is lower in calories and a great substitution for yams in most recipes.

Use a sharp peeler and peel . It takes me about 5 minutes

Doesn't the rich orange color look fabulous?

I have to apologize, I forgot to take a picture of the vegetables lined up on the cookie sheet.. before and after roasting..

Ingredients: 
4 cups of uncooked butternut squash, peeled and sliced on cubed
1 large onion, sliced in half moons
optional: 1 sweet red pepper, seeded and sliced into strips ( I added it)
coconut oil spray or coconut oil ( I get the spray at Trader Joe's)
1 tsp of Cinnamon

Directions: 
Preheat oven to 400
Place a piece of parchment paper on a large cookie sheet
Arrange the butternut squash on the parchment paper and spread the onions over the top. Add the red pepper strips too if desired.  Spray vegetables generously with coconut oil spray (Trader Joe's )
or generously brush with coconut oil. Dust with cinnamon (not too much)
Roast for about 30-40 minutes until the squash is tender checking after about 20 minutes and turn vegetables if needed.

I only have the after pictures:

Absolutely Delicious

Today's Quote: A true friend is someone who thinks you are a good egg even though he/she knows you are slightly cracked.   --Bernard Melzer 

Another side dish for a vegetarian or vegan Thanksgiving.

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