December 12, 2017

Roasted Butternut Squash

gluten-free recipes2 pounds butternut squash, diced into one inch squares
8 ounces mushrooms, quartered
3 to 4 cloves of garlic, smashed
2 sprigs thyme
1 bay leaf
3 TBS olive oil
½ to 1 cup slivered almonds
½ cup sunflower or pumpkin seeds
Salt and pepper to taste
½ cup pomegranates seeds

Toss ingredients in a bowl, except for pomegranate seeds. Place on a sheet pan. Bake at 450 degrees. Mix and turn twice during baking. Approximate baking time is 20 minutes based upon the size of the squash and your oven temperature. When the squash is firm, yet tender, it is done.

Transfer into a serving bowl. Add pomegranate seeds and enjoy.

Bon apetite,