An easy, delicious fall meal or side.
Serves 4, Prep Time: 10 minutes, Total Time: 10 minutes.
1 Medium-Size Butternut Squash (cut into cubes)
1 Tbsp. of Ghee or Avocado Oil
Pinch of Salt
Pinch of Pepper
1 tsp. Cumin
2 Tbsp. Apple Cider Vinegar
4 tbsp of Olive Oil
3 tbsp. Fresh Squeezed Apple Juice
½ Cup Pumpkin Seeds
1 tsp. Cinnamon
2 cups Arugula
1 Cup Quinoa
Preheat oven to 400ºF.
Place squash on a cookie sheet.
Add ghee and salt, and pepper- mix.
Cook for 30 minutes.
Place pumpkin seeds on a cookie sheet with ghee and cinnamon - cook for 5-7 minutes in the oven with the squash.
Mix apple juice, apple cider vinegar, and cumin.
Mix them all together.
Chef's Tip: https://youtu.be/yyjaLqO-5Fc