Before paleo, I would never have tried butternut squash, especially for breakfast. Talk about a great source of carbs! Buying a whole butternut squash can be intimidating. It looks like you’re buying a Halloween decoration. Instead, you’re buying a weeks worth of Vitamin A and half your Vitamin C. The Omega 6/3 ratio is great, too, at 0.5. Like carving a pumpkin, a large butternut squash can be hard to handle. The skin is tough and peeling it requires a heavy chef’s knife. It’s best to get pre-cut butternut squash. Grocery stores and Trader Joe’s carry cubed squash which cuts out most of the work. If you’re comfortable with a large knife, you can save a lot of money buying whole squash and pay about 10 – 20 cents on the dollar compared to pre-cut packages. Either way, it’s delicious and easy to prepare. Steaming is the simplest preparation. Boil an inch of water then put your squash in until fork tender, 10-12 minutes. I also enjoy roasted squash. Pre-heat your oven to 400 degrees, then put your squash in an oven safe pan with olive oil, just enough to coat your squash, again 10-12 minutes. Last night, I prepared mine on the grill and saved some for this morning. Lightly toss in olive oil with black pepper and grill until fork tender, about 15 minutes on medium heat. I have not been seasoning with salt for some time now as you get plenty of sodium from your root vegetables. But, if you need a little zing once in a while, make sure you choose sea salt, which provides the natural minerals your body wants. Squash is naturally sweet so I opt for enjoying the caramelized flavor.