September 12, 2016

Roasted Butternut Squash

Need a side dish? This! And it would be perfection on Thanksgiving!

2 cups of butternut squash, cubed
2 T coconut sugar
1 1/2 cups fresh spinach
1/2 cup almonds, chopped
1/2 cup craisins
Sea Salt, Pepper, EVOO

First, toss the squash in 2-3 tablespoons of oil. Then, season with cracked pepper and sea salt, about a 1/2 teaspoon of each. Sprinkle 1 T of coconut sugar over the mixture and toss. Spread it into an even layer on a cookie sheet.

Bake at 425 for 20 minutes until squash is tender.

Next, mix the almonds and craisins together in the same mixing bowl, so a small amount of the oil mixture transfers to them. Sprinkle over the squash and bake another 5 minutes.

Immediately after you remove it from the oven, sprinkle the remaining tablespoon of coconut sugar on top, and top it with the spinach. Let stand for 1-2 minutes, then mix and serve!

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