Stuffed butternut squash recipe

by Jarah Murraine

*use seasoning to your discretion.

Onion powder

Sea salt

Oregano

Cayenne pepper

Grape seed oil

Medium Baking pan

Medium stir fry pan

1/4 Red onion

1 cup of Bella mushrooms

1/2 cup of zucchini

1/2 cup of yellow summer squash

1/2 cup of kale*

 

Chop vegetables

In a large pot, add enough water to cover your butternut squash. Boil on high for about five minutes until  your squash is soft enough to cut. Slice vertically in half and remove the seeds. In a baking pan lightly drizzle grapeseed or avocado oil . Plus lace sliced butternut squash, face down and bake for 30-40 minutes on 400°.

Lightly coat a medium stir fry pan with grape seed oil, add in chopped vegetables, sea salt, oregano, onion powder, and cayenne pepper. Mix well. Sauté on medium heat for 5 to 10 minutes. Be sure not to overcook. Over cooking will cause your food to lose its nutrients.

Remove butternut squash from pan and add in your sautéed vegetables to the middle of the butternut squash. You can optionally place back in oven for five minutes.

 

Enjoy

*substitute or add more alkaline vegetables  of your choice.

 

video: https://www.instagram.com/reel/CqgpQ6qpXzq/?igshid=YmMyMTA2M2Y=

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