Butternut Squash with Spinach

Stay grounded in your root chakra by consuming root vegetables. These sweet and delicious vegetables keep you full and satisfied, while the spinach gives your the green boost needed for energy.

Roasted Butternut with Squash and Cranberries

Ingredients:

  • 1 small butternut squash
  • 4-6 cups fresh spinach
  • ¼ cup dried cranberries
  • ¼ cup coconut crystals (or brown sugar if you’re not paleo)
  • Salt to taste
  • Garlic pepper to taste
  • Coconut Oil

Directions:

1. Pre-Heat Oven to 400

2. Peel and cube squash. Drizzle Olive Oil over squash; sprinkle the coconut crystals and salt to taste. Mix up and bake for about 30 minutes.

3. Once squash is finished drizzle olive oil in a medium sauté pan and add garlic pepper. Sauté spinach on medium heat until softened.

4. The last 3 minutes add in cranberries and squash and mix up.