Marjoram and Garlic Roasted Butternut Squash




Making this video was the most fun I’ve had in a long time. I’d like to thank my friend, Ian, for being such a gracious host. This video was shot on Sunday evening of the 2012 CrossFit Games weekend. We captured a lot more footage than what you see here, which I’ll be sharing in future episodes.

The butternut squash is the highlight of this video, although it was only part of our meal. For time’s sake, I did not include the preparation of the scallops and shrimp. However, if you’ve been following the site, then you already know how to sear scallops from the Sea Scallops with Bacon and Parsnip Puree Video. We finished the dish with coconut cream (whole coconut milk less coconut water) and fresh cilantro. It was a team effort which delivered a tasty end to the CrossFit Games Weekend.

Pics from the Shoot:

Served here with Seared Scallops and Shrimp, Coconut Cream and Fresh Cilantro

A Candid Shot of the Paleo Crew stuffing our faces.

The finished plates all lined up like sheep to slaughter…

Minced Marjoram and Garlic about to coat our beautiful butternut…

Another look at the dinner plate.

Paleo Pat staring us down… “Let’s Eat!”

Marjoram and Garlic Roasted Butternut Squash

Ingredient List:

  • 2 Butternut Squash, Peeled, Seeded, and cut into large batonnets 
  • 1 Bulb Garlic, Peeled (~10 cloves) 
  • 2/3 Ounce Fresh Marjoram, pulled from stems 
  • 2 Tablespoons Olive Oil 
  • Kosher Salt, to taste 
  • Black Pepper, to taste 

Preparation Instructions:

  1. Combine all ingredients in a large bowl and mix until squash is well coated with Garlic and Marjoram. 
  2. Line 2 half sheet pans with foil and disperse squash evenly over pans in one even layer. 
  3. Pour approximately ½ cup of water over each pan and then cover both pans with foil. 
  4. Place an oven preheated to 350°F/178°C convection. 
  5. Check squash every 10 minutes, removing top foil after 20 minutes. 
  6. Squash is done when inside is soft and moist and outside begins to toast/caramelize, which takes approximately 40 minutes. 
  7. Remove squash from oven and serve immediately or refrigerate for future meals. 
  8. Enjoy! 

“Keep It Paleo!”

Zone Breakdown:

Proteins: (0)

There are no proteins in this recipe.

Carbohydrates: (18)

All of our carbs are coming from our Butternut squash, and one from the garlic.  So starting with the garlic, we know that about 10 cloves equal one block, so therefore we get one block from that.  Then the butternut squash.  Once peeled and seeded, each weigh in on average around 807g.  With one block equaling 95g, we will therefore get 15 blocks from the squash for a total of 18 blocks.

Fats: (9/18)

Our fats come from the olive oil.  We know that 1/3 of a teaspoon equals one block, so therefore there are 9 blocks in one tablespoon and 18 in two.

Balancing Act:

The fats and carbs are very balanced in this recipe.  It is a great recipe to add to a protein only dish.


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