This is the ultimate diet-friendly side dish that is perfect for a weekend brunch and spectacular with dinner. Its delicious, healthy, low-carb and simple to make. If you are craving potatoes but trying to avoid carbs, this is guaranteed to satisfy your cravings. Its also vegan, gluten-free and paleo/whole30 approved.
Butternut squash, cut into cubes
1 large red onion, cut into half inch chunks
2 red bell peppers, cut into half inch chunks
1 jalapeños, diced
4 garlic cloves, diced
4 tablespoons olive oil
3 sprigs thyme
1 teaspoon smoked paprika
Handful of flat leaf parsley, chopped
Salt & pepper
1. Place butternut squash cubes on a baking sheet and drizzle 1 tablespoon olive oil, salt and pepper. Toss to coat and arrange in an even layer. Roast at 400F for 20-25min until just tender. While the squash is roasting, cut the onions, red peppers and garlic.
2. Heat 3 tablespoons of olive oil in a large skillet on medium-high and add the red onion. Sauté for 2 minutes until translucent.
3. Add the red bell peppers and jalapeños and continue to sauté another 3 minutes. Add the garlic, a generous pinch of salt and black pepper and sauté for a few more minutes until slightly caramelized.
4. Remove the butternut squash from the oven and transfer the squash into the skillet along with the thyme leaves, smoked paprika and another pinch of salt. Stir to combine and sauté a couple more minutes. Sprinkle parsley and serve.