Looking for a way to use those cute, little, not-quite-oranges citrus fruits you’ve seen at the grocery store or farmers market? Well, here’s something I whipped up to make use of kumquats. The bitter, citrus-y bite of the kumquats pairs nicely with the sweetness of the butternut squash.
PREP TIME
10 minutes
COOKING TIME
40 minutes
YIELD
6 servings
1 butternut squash
1/2 cup kumquats, sliced
1 small shallot, finely sliced
2 tablespoons coconut oil, butter, or ghee, melted
Sea salt and black pepper to taste
SIDE NOTE
Kumquats are quite bitter, so pairing them with a sweet, starchy vegetable works nicely!
FODMAP FREE?
Leave out the shallots.
CHANGE IT UP
This dish can also be made with sweet potatoes, yams, butternut squash, delicata squash, or kabocha squash.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 400°F.
Peel and chop the butternut squash, and place it in a roasting dish with the kumquats, shallots, and melted coconut oil, butter, or ghee.
Toss the ingredients to combine, and sprinkle with sea salt and black pepper to taste.
Bake for approximately 40 minutes or until the squash is fork-tender and the edges are browned.
