Thursday, January 19, 2012
Sliced butternut in half lengthwise, scraped out the seeds and baked for about 20-30 minutes at 400*.
While the butternut was baking, I sautéed the following to put on top of the finished butternut:
(I currently use grape seed oil for cooking...)
1 cubed sweet potato (sauté this first until it begins to soften, then add the remaining ingredients)
About 1 cup of walnuts, chopped
1/2 diced red onion
2 diced garlic cloves
1/4 head sliced green cabbage
1 large handful of baby spinach
Seasoned with Penzey's Italian seasoning, 2 sprays of Bragg's aminos, black pepper & garlic salt.