Savory Roast Butternut Squash
Give this easy butternut squash side dish a try tonight!
Give this easy butternut squash side dish a try tonight!
Serve with a side of homemade yogurt, grass-fed sausage, and herbal tea or coffee for a healthy get-up-and-go breakfast!
Butternut Squash and Bison Sausage Hash
Servings: 4
Preparation Time: 30 minutes
Ingredients:
Directions:
In a large skillet, combine coconut oil and sausage. Cook over medium heat until cooked through.
Add in butternut squash, salt, pepper, garlic powder, paprika, and chili powder. Cook for about 8–10 minutes or until squash is soft.
Add in spinach and cook for another 3–5 minutes or until spinach is soft.
Serve onto 4 plates and top each with 1 tablespoon fermented sauerkraut.
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!
It is time to fall in love with dessert!
Coconut milk adds creaminess to this warm, comforting soup with squash and spicy fennel.
These are so good—even my husband likes them—and he hates butternut squash!
Hot, Roasted Butternut
Servings: 4–6
Preparation Time: 10 minutes + baking
Ingredients:
Directions:
Preheat oven to 500 degrees F.
Cut ends off of squash. Peel with vegetable peeler. Cut in half lengthwise. Scoop out seeds. Cut in slices about 1/2 inch thick. Put in large bowl.
Toss with remaining ingredients. Use the smaller amount of cayenne for a mild taste, the larger amount for some heat!
Spread in single layer on big baking sheet. Roast until brown and crispy. Serve immediately.
Recipe and photo submitted by Kim, Whigham, GA.
Author’s Note – Top with a swirl of Coconut Cream Concentrate and serve.