Butter Addict Gone Paleo!

Low-Carb Butternut Squash Stuffing {Paleo, Keto, & Whole30}

Servings	Prep Time
6-8servings	5minutes

Cook Time

35minutes

Servings	Prep Time
6-8servings	5minutes

Cook Time

35minutes

Ingredients

1.5lb Fresh Butternut Squashchopped
1 Large oniondiced
3stalks Celerychopped
2 Chomps Crankin’ Cran Beef stickschopped – sub a few oz of cooked ground sausage or bacon
2tsp Coarse Himalayan pink salt
2tsp Onion powder
2tsp Garlic powder
1tsp Ground pepper
1 1/2tsp Ground Sage
1 1/2tsp Marjoram
1 1/2tsp Thyme leaves
3tbsp Avocado oilsub melted butter/ghee/coconut oil

Instructions

Preheat oven to 450 degrees.
Make sure your butternut squash is chopped bite-sized. The onions and celery should be chopped a bit smaller.
In a large mixing bowl, toss butternut squash, onions, celery, meat sticks, seasonings, and oil until well coated.
Transfer to a lined, wide baking dish. The larger the dish, the quicker it’s going to cook and the more it’s going to “roast” – because the veggies will be spread out. There isn’t a wrong way to cook this. In a smaller, deeper pan, the stuffing will “steam” because the veggies will be touching more. Either way, it’s going to be delicious!
Bake for 20 minutes.
Turn the oven up to 500 degrees and bake for another 10-15 minutes until the topped has crisped up slightly.