Tuesday, November 12, 2013
Butternut Squash Salad
Roasted butternut squash (I roasted ahead of time, on 350' in a dish with about an inch of vegetable broth then covered with tinfoil.)
Coconut aminos (this is candida friendly. You can also use Braggs liquid aminos or soy sauce if you aren't on the cleanse...)
Salt, pepper, garlic, cayenne, cinnamon
Put the peeled slices of roasted butternut squash in a dish, spray with coconut oil and season with salt, pepper, a little bit of garlic, a generous amount of cinnamon, and cayenne pepper. Put under the broiler for about 10/15min, until warmed and slightly touched with a golden crisp on the edges. In the meanwhile, toss the peppery arugula with evoo, coconut aminos, lemon juice and tahini. Place the squash over the bed of greens and finish off with a little drizzle of tahini.
So. Flipping. Good.