SAVORY ROASTED BUTTERNUT SQUASH

This is an excellent recipe and you can modify as you need. The only thing I need to caution you is if you're insulin resistant you don't want eat butternut squash until you've healed your insulin resistance. I explain how to do that in my Inflammation videos.

3 cups (3/4 inch diced), peeled butternut squash (or frozen cubed) 4 medium shallots (optional) 2 TBSP olive oil 1 tsp chopped fresh rosemary (optional) pinch of salt and freshly ground black pepper.

Preheat oven to 450 degrees.

Put diced squash on a heavy duty rimmed baking sheet (cookie sheet). Peel and quarter the shallots and add them to the squash. Drizzle oil over the veggies, make sure they're coated. Sprinkle rosemary, pinch of sugar (if want - I omitted it), salt and pepper over the squash and shallots.

Distribute the veggies evenly on the backing sheet so they dont touch each other. (otherwise they will steam instead of roast)

Roast for 20 minutes. Stir, then roast another 10-15 minutes or the veggies are tender and lightly browned.

Love and Light,

Happy Healing