When you think about becoming healthy (both physically and spiritually) what comes to mind? What’s your biggest problem when it comes to improving your health?
Leave a comment and let me know! I want to write more posts about your biggest concerns. Let me help! If you want my posts to get better (impossible! …heh…) I need your help! So don’t be shy, drop me a comment and let me know what you say when you talk about getting healthy and what your biggest problems are.
As your reward, I’ll post a new, yummy recipe.
But you have to promise to answer my question.
Promise? Okay, fine…I’m gonna post it regardless.
I love squash.
Have I ever told you about that one time my skin turned yellow? Well not like…bright yellow but…in general, I’m a yellow person. I guess it’s mainly because I eat a lot of foods with a lot of beta carotene. My doctor actually told me to stop eating anything with a yellow or orange hue.
But I decided I didn’t want to do that. Because squash is delicious and as long as the only bad thing about my skin turning yellow is that I look kinda funny, I’ll deal with it. Since I love squash so much, I’m always looking for new ways to eat squash and I concocted this recipe the other day.
Remember how I have that chestnut flour? I’m trying to come up with ways to use it that don’t involve some sort of cake, cookie, etc. Because who needs more cakes and cookies? (everyone?)
If you’re looking for something quick and delicious to make with squash, this is your recipe! The squash tastes especially good dipped in some homemade mayo. I see you looking at me funny. Dipping squash in mayo? Dipping something in mayo? Isn’t mayo for sandwiches? Not if you’re cool, like me. Or European. Europeans eat their fries with mayo. Cause they know what’s good for them. Try it. You won’t regret it.
All right, all right. Let’s get to the dang recipe. And as usual, if you ever make any of my recipes, be sure to leave a comment and let me know what you think!
- 1 whole Butternut Squash
- 1/4 cup Chestnut Flour, can substitute almond flour
- 1 Tbsp Ghee (Clarified Butter), (or butter or coconut oil)
- 1 tsp ground Cinnamon
- Preheat your oven to 400 degrees Fahrenheit.
- Cover a cookie sheet with parchment paper (or tin foil, or just use a plain cookie sheet. it doesn't matter much).
- Peel the butternut squash.
- Cut the squash in half and remove the seeds.
- Cut the squash into small cubes.
- Put the squash in a big bowl.
- Melt the ghee or butter in the microwave (or on the stovetop if you're against microwaves).
- Pour the melted ghee over the squash and stir it to coat the squash with ghee.
- Mix in the chestnut (or almond) flour and cinnamon so that the pieces of squash are coated pretty evenly.
- Spread evenly on cookie sheet.
- Bake for 25 minutes (Depending on how crispy you want them to get, you could leave them in a little longer. I like my food kind of burnt so I cook them for about 30 minutes). Enjoy!
Stop where you are!!
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