Simple Roasted Butternut Squash

Ingredients: (serves 4)
• 1 small butternut squash, seeded and cubed
• 2 tablespoon Extra Virgin Olive Oil
• Himalayan Pink Salt
• Fresh Ground Pepper

Directions: Preheat oven to 200 degrees C. Toss butternut with the olive oil and spread on a baking sheet, making sure none of the cubes are touching each other. Season with salt and pepper. Roast until lightly browned and tender (about 25-30 minutes.)

Butternut Squash with Bacon and Sage

*Serves 6-8.

• 2 tablespoon Extra Virgin Olive Oil
• 120 grams bacon, chopped
• ½ tsp finely chopped fresh sage or ¼ tsp. dried
• 900 grams butternut squash, peeled, seeded and cut into chunks
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 dash of ground nutmeg
• Salt and pepper, to taste
• 1 cup organic chicken stock

Directions: Add bacon and olive oil to sauté pan and cook until bacon is crisped. Remove bacon with a slotted spoon. Add squash and chopped onions. Cook over medium heat until onions are clear and started to turn golden. Add sage, nutmeg and season with salt and pepper.

Add broth and bring to a boil, reduce heat to simmer and cover with lid. Cook until butternut is tender when pierced with a fork. Serve and enjoy.

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