Savor: Chestnut Crusted Squash Bites Recipe (Paleo, Gluten Free)

Quick Question

When you think about becoming healthy (both physically and spiritually) what comes to mind? What’s your biggest problem when it comes to improving your health?

Leave a comment and let me know! I want to write more posts about your biggest concerns. Let me help! If you want my posts to get better (impossible! …heh…) I need your help! So don’t be shy, drop me a comment and let me know what you say when you talk about getting healthy and what your biggest problems are.

As your reward, I’ll post a new, yummy recipe.

cut squash

But you have to promise to answer my question.

Promise? Okay, fine…I’m gonna post it regardless.

peeling squash

I love squash.

Have I ever told you about that one time my skin turned yellow? Well not like…bright yellow but…in general, I’m a yellow person. I guess it’s mainly because I eat a lot of foods with a lot of beta carotene. My doctor actually told me to stop eating anything with a yellow or orange hue.

But I decided I didn’t want to do that. Because squash is delicious and as long as the only bad thing about my skin turning yellow is that I look kinda funny, I’ll deal with it. Since I love squash so much, I’m always looking for new ways to eat squash and I concocted this recipe the other day.

Butternut Squash in Bowl

Remember how I have that chestnut flour? I’m trying to come up with ways to use it that don’t involve some sort of cake, cookie, etc. Because who needs more cakes and cookies? (everyone?)

chestnut flour on squash

If you’re looking for something quick and delicious to make with squash, this is your recipe! The squash tastes especially good dipped in some homemade mayo. I see you looking at me funny. Dipping squash in mayo? Dipping something in mayo? Isn’t mayo for sandwiches? Not if you’re cool, like me. Or European. Europeans eat their fries with mayo. Cause they know what’s good for them. Try it. You won’t regret it.

Flour Coating

All right, all right. Let’s get to the dang recipe. And as usual, if you ever make any of my recipes, be sure to leave a comment and let me know what you think!

Chestnut Crusted Squash Bites


  • 1 whole Butternut Squash
  • 1/4 cup Chestnut Flour, can substitute almond flour
  • 1 Tbsp Ghee (Clarified Butter), (or butter or coconut oil)
  • 1 tsp ground Cinnamon


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cover a cookie sheet with parchment paper (or tin foil, or just use a plain cookie sheet. it doesn't matter much).
  3. Peel the butternut squash.
  4. Cut the squash in half and remove the seeds.
  5. Cut the squash into small cubes.
  6. Put the squash in a big bowl.
  7. Melt the ghee or butter in the microwave (or on the stovetop if you're against microwaves).
  8. Pour the melted ghee over the squash and stir it to coat the squash with ghee.
  9. Mix in the chestnut (or almond) flour and cinnamon so that the pieces of squash are coated pretty evenly.
  10. Spread evenly on cookie sheet.
  11. Bake for 25 minutes (Depending on how crispy you want them to get, you could leave them in a little longer. I like my food kind of burnt so I cook them for about 30 minutes). Enjoy!


Stop where you are!!

Did you leave me a comment telling me your biggest problem when it comes to improving your physical and spiritual health? Enter your thoughts in the comment form below. Or, if you don’t want your comments public, you can always email me.


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  • Debbie

    I love squash too, and this recipe looks awesome! Thanks for sharing.

    I know it’s hard to come up with things to write. I’m trying to think of stuff I’d like to read about from you. I came up with two.

    1. Give us a little insight on how you do your CrossFit workouts. I’d like to know the intervals you do, the lifting you do, how long, how heavy. Just a typical workout for you. That would interest me.

    2. I’ve tried Quinoa a couple times and just can’t like this stuff. Any good recipes out there that are good? And Quinos is gluten free, right?

    • Thanks for reading!

      It’s not too hard to come up with things to write about, I just want to make sure I’m writing about what everyone wants to read about!

      Great ideas! I love talking about Crossfit so I’ll definitely write something like that in the future.

      Quinoa is gluten free but I actually don’t eat it because it usually makes me sick. Maybe I’ll give it another chance and see what I can come up with. One recipe I love is Tabouli and my mom has made that with Quinoa instead of cracked wheat, it was great! I should try that again.

  • Danielle

    I use quinoa a lot in replacement of rice or basically any other starchy type ingredient. I used it in stuffed cabbage instead of rice and in kibbee instead of cracked wheat. I also made a lentil soup and used half lentils/half quinoa. It was really good! It’s just a different taste and texture. I like it when it’s still got a little crunch in it.

  • Hi Alysia, I would love to try the squash bites. I would love to see some posts on stories from your life with your spiritual lessons in them. We are in the same niche! Blessings, Amy

    • Hi Amy,
      Thanks! I enjoy your blog!
      Thanks for checking out mine.