Subsequent, I went for the butternut squash, which I ate with the chops.

A photo of olive oil, butternut squash, kosher salt, and fresh rosemary

I liked the sweetness of the squash together with the rosemary.

Chelsea Davis

I really like butternut squash, however roasting it within the oven could be a ache and it takes some time.

So I attempted this straightforward recipe from food blogger All the Nourishing Things that is paleo, vegan, vegetarian, and Whole30-friendly.

First, I peeled, gutted, and chopped my squash into 1/8-inch thick moons.

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