Sage Butternut Squash with Pork Belly and Shallots

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I’ve been testing this butternut squash recipe out on friends for a few months now and everyone is raving, so I thought it was high time I got it up on the Autoimmune Wellness site. The flavors are incredible together and even veggie-phobic kids and AIPers sick of the sweeter roasted veggies as their carb source (I get it!) will find this combo irresistible. It’s also easy enough for weeknight dinners, but looks and tastes fancy enough for a holiday menu. Give it shot and let me know what you think!

5.0 from 2 reviews
Sage Butternut Squash with Pork Belly and Shallots
Prep time
Cook time
Total time
Serves: 4-6
  • 1 medium butternut squash, peeled, seeded, and cubed
  • ½ cup pork belly or bacon, minced
  • 1 shallot, minced
  • ½ teaspoon sea salt
  • 1 teaspoon powdered sage
  • 2 tablespoons olive oil (omit if using pork belly)
  1. Line a baking sheet with parchment paper.
  2. Preheat oven to 400 degrees F.
  3. Add all ingredients to a large mixing bowl and mix until the butternut squash is evenly coated in the seasonings.
  4. Spread out on the baking sheet and roast for 30 minutes, stirring halfway through cook time.
  5. Serve warm and enjoy!
If using pork belly it will render a lot of fat, in which case no additional oil is needed.


About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.


  • Anna says

    Hey Angie!

    Thanks for sharing this great recipe. I am totally in love with the great tasting velvety squash with the chunks of bacon (that’s what I tried it with). Willing to try more of your recipes. 🙂

  • Kim says

    Made this with dinner tonight, perfect w a roast and veggies! Will definitely be making it again. Thanks for the amazing recipe! Might try it w some rosemary next time!

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