ButtaNut Recipe

The recipe was created by my friend and a yoga student Maura Miles.

It is a perfect Fall dish – warming, nourishing, and soft. It is very simple and won’t take up too much of your time. Feel free to substitute spinach with bok choy or green beans! Hope you enjoy it as much as I did!!!

Ingredients:1 long-neck butternut squash, peeled, sliced in ½-inch circles
1 sweet red onion, peeled, sliced in ½-inch circles
1 red pepper, seeded, sliced long-ways very thin
1 lb. baby spinach⅛- ¼ tsp mixed spices*

½ tsp dried basil

olive oil, vinegar, sea salt

*Spice Mix:⅛ tsp black pepper⅛ tsp white pepper (opt.)

⅛ tsp ground all-spice

⅛ tsp ground ginger

⅛ tsp ground cinnamon (or less)

¼ tsp ground cardamom

Preheat oven 400°-500°.

Brush or drizzle a small amount of olive oil on two heavy cookie sheets (you can line with parchment.)

Spread the butternut squash in a single layer on one cookie sheet. Brush or drizzle with olive oil, spice mix, dried basil and sea salt.

Spread the red onion in a single layer on the other cookie sheet. Brush with olive oil and a splash of vinegar. Place in oven. Roast until soft and caramelized on edges.

Heat a sauté pan. Add spinach, sauté until wilted. Set aside.

Add a tsp. of olive oil to sauté pan. Add red peppers. Cook for 1 min. until done.

Presentation:

Layer on individual plates, a squash circle, some spinach, an onion circle, a squash circle, some spinach, arrange the red peppers on top.