Crispy Butternut Cubes
2lbs Butternut Squash, peeled, seeded and cut into 1" cubes.
2 Tbsp coconut oil
2 Tsp fresh thyme, chopped (or dried)
1. Preheat oven to 200*C. Line a baking sheet with tin foil.
2. Melt coconut oil. Toss with butternut squash and thyme. Spread out onto prepared baking sheet.
3. Place squash in oven. Bake for 30-35 minutes, or until slightly browned and tender. Shake tray ( and maybe flip chunks) every 10- 15 minutes.
(optional) half way through cooking throw in a handful of walnuts for added texture.
2 Tbsp coconut oil
2 Tsp fresh thyme, chopped (or dried)
1. Preheat oven to 200*C. Line a baking sheet with tin foil.
2. Melt coconut oil. Toss with butternut squash and thyme. Spread out onto prepared baking sheet.
3. Place squash in oven. Bake for 30-35 minutes, or until slightly browned and tender. Shake tray ( and maybe flip chunks) every 10- 15 minutes.
(optional) half way through cooking throw in a handful of walnuts for added texture.
Squash not eaten can be stored in the fridge for 24-48 hours.
1 serving (125g)
50 Kcal
10g carbs.
2g protein.
4g fat.
This recipe is extremely easy and damn right delicious, perfect accompaniment to any meal. Can be sourced here.
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