- 1 medium butternut squash
- 2 TBS ghee, grass fed butter, or coconut oil (like this), melted
- 1 tsp turmeric (I use this ONE)
- 1 tsp cumin powder (like this)
- 1 tsp corinader powder
- 1/4 tsp garam masala (I use this brand)
- 1/4 tsp ginger powder (like this)
- 1/4 tsp cinnamon OR cardamom
- 1 tsp celtic sea salt (like this one)
- OPTIONAL: a titch of cayenne (if you want a little heat)
- 2 TBS faw honey (like this)
- 1 bunch of your favorite greens (kale, collards, chard, etc.)
- Plus 2 TBS ghee, grass fed butter, or coconut oil for cooking greens
- 2 TBS water
- Preheat oven to 400’F. Grease a large baking sheet.
- Combine spices and salt in a small bowl. Set aside.
- Peel squash, cut in half lengthwise, and scoop out the seeds. Chop into 1 inch cubes.
- Melt fat of choice in a large pot. Add spices and temper them for 2-3 minutes until flavors release. Do not let it smoke. Turn off heat. Add honey to fat/spice mixture and stir to combine.
- Pour chopped squash into pot and mix until thoroughly coated. Spread evenly onto prepared baking sheet. No need to wash pot because you will use again.
- Bake for 15 minutes at 400’F. Flip the squash and bake another 15-20 minutes until squash is soft and beginning to brown.
- Meanwhile, wash and chop your greens. Melt 2 TBS fat of choice in the same pot as above and saute on medium heat until desired doneness. Sprinkle with a titch of unrefined salt to release the water in the greens for better cooking and add 2 TBS of water. If they start to stick, add a a titch more water.
- When greens are done to your liking, pour cooked squash into skillet with greens and lightly toss to combine. Plate it up pretty and serve. ENJOY!