Sunday, May 4, 2014

Paleo Chipotle Almond Baked Butternut Squash

Something so comforting about this dish.  I know it's a vegtable but my mind even thinks it could be a dessert.  It combines heat AND sweet!!!

Butternut Squash 1 medium
Coconut Oil 1 tablespoon melted
Almond Slices 3 tablespoons
Ground Chipotle 1 teaspoon
Cinnamon 1/2 teaspoon
Ground Ginger 1/2 teaspoon 
Sea Salt/Pepper to taste 

Cut Butternut Squash and core out seeds.  Leave in 2-3 inch peices.  Rub down Squash with Coconut Oil; then add spices.  (Reserve the Almonds Slices for the last 5 minutes of baking).  Bake at 350 degrees for 15-20 minutes until golden brown (add Almond Slices towards the end of baking).  

No comments:

Post a Comment