*Butternut Squash with Lemons, Almonds and Parsley

Sauteed Butternut Squash with Lemon, Almonds and Parsley

2 Tbs olive oil
2 Tbs unsalted ghee
3 cups ½ inch diced, peeled butternut squash
salt and ground pepper
¼ cup loosely packed parsley, chopped
1/3- 1/2 cup finely chopped, soaked raw (truly raw) almonds -soak for approx. 6 hours
1 ½ tsps grated organic lemon zest

Heat the oil and ghee in a 10 inch skillet over medium-high heat. When the oil is hot and the butter has melted, add the squash, 1 tsp salt and ½ tsp pepper. Cook, stirring occasionally, until the squash is lightly browned and tender, 8-10 minutes. Transfer the squash to a serving bowl. Add the parsley, almonds and lemon zest and toss to combine.
Serve immediately.

This is a nice autumn recipe without too many ingredients so it can be used on a rotation diet.
Original Post

Add Reply

Likes (0)

Disclaimer: Information provided on the Whole Approach website, forum or blog has been obtained from a variety of resources. It is provided for educational purposes only. The information provided by Whole Approach, WholeApproach Representatives, including Tarilee Cornish, should not be considered diagnostic or medical advice. None of the information provided by Whole Approach is intended to replace the guidance of your personal health care practitioners and/or physician. Please consult your licensed medical or naturopathic physician before beginning, or making changes to your supplement, diet or exercise protocol.