Roasted Butternut and Broccoli

Roasted Butternut and Broccoli

When it comes to weeknight dinners I tend to keep it pretty simple.  Especially during the winter and early spring when seasonal veggies can get a bit monotonous this often means roasting whatever I have on hand.  Tossed with some coconut oil and flavored with garlic powder and aleppo pepper is one of my favorite ways to do it.

You can really use this technique for almost any vegetable you have on hand – carrot, sweet potato, zucchini, cauliflower, pumpkin, potato, apple, you name it!  And play around with the flavors too.  I’ve roasted broccoli with sweet flavors as well as curry powder and I’ve found it’s really hard to mess up.  Try your own combination and let me know how it goes!


Top of a 2-3 lb butternut squash
1 large head of broccoli
4 tbsp coconut oil
1/2 tsp real sea salt
1/2 tsp garlic powder
1/2 tsp aleppo pepper (or sub smoked paprika)
A sprinkle of Maldon’s finishing salt or some Parmesan for topping
Butternut SquashPreheat your oven to 375F.

If you have a 2-3 lb butternut squash then it is easy to cut off the neck of it (the skinny end) and use that for cubing and roasting. The bulb is harder to peel so I like to save it for later when I usually half, seed, brush with oil and roast until tender. The soft butternut is great for soups, stews, or sauces.

Butternut Squash

With the neck of the butternut you want to remove the stem and then the peel. I’ve done with with a peeler as well as a sharp knife and I prefer a knife.  Just be careful because the butternut skin if very tough and hard to get off.

Butternut Squash

Then cube the butternut into about 1/2 inch cubes.


Rinse your head of broccoli and shake dry. Cut all the florets off and cut the larger ones in half. Save the broccoli stem and cut that up as well, roughly as large as the butternut cubes.

You can toss all your veggies with the oil in a separate bowl and transfer to a roasting pan, I did that for years, but recently I’ve just started doing it all on the roasting pan. This saves me from washing an extra bowl and I haven’t noticed any difference.

I like to roast my vegetables with coconut oil because it is one of the most stable oils at high temperatures.  I used olive oil for a long time before learning that most of its beneficial qualities are destroyed at high temperatures. Now I use olive oil cold in things like dressings, sauces and a light drizzle over salads.  I use coconut oil for high heat cooking like frying and roasting. The flavor of the coconut oil is subtle so I don’t mind it.


Melt your coconut oil if it’s not already liquid. You can do this by setting it on top of a warm oven or putting it in a double boiler. If the container your coconut oil is in is plastic then transfer to a ceramic or glass dish for melting as plastic gives off toxic chemical when heated.  Add your spices into the coconut oil while warm so they incorporate their flavors.  You don’t have to use garlic powder and aleppo, I also like ground cumin seeds or something spicier like dash of cayenne with veggies like this.

Roast for 40 minutes, stirring 2-3 times during the cooking process so all the veggies cook evenly.

Before and After Roasting

Once everything’s cooked enjoy as a side with dinner.  I ate this paired with a beautiful hanger steak grilled rare and I topped the veggies with just a sprinkle of Parmesan cheese but you can leave it out to keep this dish vegan and paleo if you’d like.

Roasted Butternut and Broccoli


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