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Time: 1 hour 25 min 

Servings: 2 



Primal Kitchen® Avocado Oil

1-2 Tbsp              pumpkin spice

2 tsp.                    Himalayan salt

1/2 cup                chopped hazelnuts

2 Tbsp                 maple syrup

1                            small butternut squash


  1. Preheat oven to 375 degrees.
  2. Cut the butternut squash in half, scoop out the seeds, and rub with Primal Kitchen Avocado Oil.
  3. Sprinkle on pumpkin spice and salt.
  4. Bake for an hour, or until completely soft all the way through.
  5. Drizzle with maple syrup, and top with chopped hazelnuts.