½ tsp fresh ground black pepper, for serving (optional)**
Directions
Preheat oven to 400 degrees.
Toss the squash in the melted coconut oil and ½ tsp sea salt.
Bake squash for 30-35 minutes, until slightly browned at the edges and easily pierced with a fork.
While the squash is baking, a make the dressing. Whisk together the onion, ginger, olive oil, and vinegar. Season to taste with an additional pinch of salt and fresh ground black pepper, then stir in the cilantro.
When the squash is done, set aside for 5 minutes to cool before tossing it with the dressing.
Top with thin avocado slices to serve.
Notes
**AIP omit
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/roasted-butternut-squash-salad/