Recipes

Roasted Butternut Squash with Sauteed Spinach and Asparagus September 22, 2017RecipesOff

Roasting butternut squash is easy.

The hard part is preparing the squash.

Get your big knife ready!

Cube butternut squash. It might be easier if you cut off both ends and then peel the skin using a vegetable peeler.

Toss cubed butternut squash in:

Line a baking sheet with parchment paper.

Spread seasoned squash on the baking sheet.

Roast in 400 degree oven for about 45 minutes, stirring/flipping at least once or twice during cooking time.

Can just stop here and serve.

For leftovers the next day I added spinach and asparagus, warmed all in a little Mac Nut oil and served with a turkey burger.

Garlic &

Garlic Powder
Bragg’s Herb Sprinkle
Salt & Pepper
Butternut Squash cubes (Prepared as shown above, or purchase easy-prep bags of squash cubes)
Onion

Line a baking sheet with parchment paper.

Toss the squash cubes and onions in Avocado Oil.

Spread on baking sheet and sprinkle with salt, pepper and seasoning.