Butternut Squash with Lemon and Capers & a Salad Suggestion for When There's Leftovers

Who doesn't love a quick, simple recipe? Here's a favorite of mine that can be added to your holiday feasts and will surely impress others. This butternut squash recipe makes for a perfect side, but it can also be added to kale for a wonderful, nourishing fall salad. What else to add? My go-to fall salad includes, kale at the base, shredded cabbage, cubed butternut squash, pumpkin seeds or walnuts, sliced granny smith apples, with a balsamic vinaigrette dressing (recipe below). When I want to make this salad a meal, I just add baked salmon or chicken to it. Easy, nutritious, and delicious!

Butternut Squash with Lemon and Capers.pdf

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Ingredients

• 1 butternut squash, peeled, de-seeded, and cubed

• Extra-virgin olive oil, for drizzling

• Sea salt and black pepper

• Lemon juice, to desired taste

• 1 Tbsp. Capers* (more or less, to desired taste)

Instructions

• Preheat the oven to 400°F

• Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper

• Roast 30 to 35 minutes or until golden brown around the edges

• Place cubes in serving bowl and mix with fresh squeezed lemon juice and capers

* Be sure to look for capers without added preservatives or artificial flavors. I buy mine at Trader Joe's.

And here's the balsamic vinaigrette dressing recipe (another minimal ingredient recipe - win, win!) for the fall salad. This recipe is from the Delicious SP Detox Balance™ Program Recipes book by Standard Process.