1 small butternut squash, cut into 1/2 inch cubes
1 Tbsp coconut oil and an additional 2 Tbsp for sautéing
1 medium red onion, diced
3 green onions, diced
2 garlic cloves, finely chopped
2 Tbsp fresh parsley, minced
2 tsp paprika
Himalayan salt and pepper, to taste
Preheat oven to 400 degrees
Peel butternut squash, and cut in half crosswise, where the long neck meets the wider bulb. Cut each half in half lengthwise. Start with the seedless half, cutting into ½ inch matchsticks, then into ½ inch cubes. Scoop the seeds out of the bottom half with a spoon, and repeat.
Put all cubes in a large bowl, and toss with a touch of oil, just to coat. Lay squash out in a single layer on a baking sheet.
Bake for 20 minutes, flip, and bake an additional 20 minutes, until lightly browned.
Meanwhile, dice red onion and green onion.
Mince garlic and parsley.
About 10 minutes before the squash is done, heat a large frying pan over medium low heat. Add just enough oil to cover the bottom of the pan, and once glossy, add onions and garlic.
Cook for about 5 minutes, until translucent, but not brown, reduce heat to low, add parsley, and continue to cook until squash is ready.
Transfer squash to fry pan and mix everything together.
Season with salt, pepper, and paprika before serving.