- Butternut Squash
- ½ cup freshly grated parmesan or pecorino cheese
- 1 tsp. dried oregano
- ¼ tsp. dried thyme
- 2-3 garlic cloves, peeled and minced
- 2 tbsp. olive oil
Preheat oven to 375°. Cut the long neck from a butternut squash. Peel and slice it into ¼ inch thick medallions.
Place medallions onto a lightly oiled baking pan and season with sea salt.
Roast 15 minutes. While squash is cooking, in a medium sized mixing bowl, combine cheese, oregano, thyme, garlic and olive oil.
After 15 minutes, flip squash medallions over, and top with the cheese/garlic/oil mixture (about 1-2 tbsp per piece of squash.). Roast an additional 15 minutes.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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