Meal Menu Idea:
Roasted Turkey Breast
Roasted Butternut Squash with Maple Pecans
Spinach Salad with Apples and Balsamic Vinaigrette
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| Photo credit: abeautifullittleadventure.com |
Roasted Butternut Squash with Maple Pecans
Paleo compliant
2-2.5 lb. butternut squash
1 Tbs. coconut oil, melted
1/4 cup pure maple syrup
1/2 cup pecans, chopped
2 teaspoons ground cinnamon (optional)
* Preheat the oven to 400 degrees.
* Prepare a baking pan by lining it with parchment paper.
* Peel, seed, and dice the butternut squash.
* Place the diced squash on baking pan and drizzle with coconut oil.
* Roast the squash for 20 minutes or until tender. (Lengthen roasting time for larger pieces.)
* While the squash is roasting, prepare the glaze.
* In a small saucepan, bring maple syrup to a low boil; stir occasionally for 2 minutes.
* Add cinnamon & pecans; mix well.
* Turn off heat and set aside.
* When the squash has finished roasting, top with maple pecans.
* Using a spatula, gently fold them into the squash. Transfer to a shallow serving bowl and serve.
** Refrigerate leftovers in a covered glass container.
Recipe: w.lynne
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