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Squashing Your Way Through COVID

Butternut squash is one of my favorite veggies because I’ve had a scare with my eyes and my ophthalmologist wanted me to eat more yellow veggies for the caratonoids and antioxidants. It can be a lot of work to cook your butternut squash if you don’t want to eat the peel. I’ve found that using a veggie peeler is easier than a knife. But the easiest is just to leave the peel on and enjoy eating it, knowing that the rind is thin and where most of the nutrients lie :)


You are gonna love these little bites. Super easy and a nice treat to offer the family or to make your own private party. Or you can serve them on top of a nice green salad and make it a meal.


Makes about 30 bites of yumminess

Preheat your oven to 350 degrees once you finish marinating your squash for 1-2 hours


1 medium butternut squash

Approximately 1/2 cup walnut halves

2 garlic cloves crushed and minced


Marinade.

Blend the following in a blender


1 T olive oil

2 T coconut aminos

1 T muun chi Kvass

2 T muun chi CoCoFir

1 medjool date


Count how many walnut halves you have and cut your squash to match. The size of each of your cubes should have your walnut half sitting nicely on top.


After you marinade your squash, place them on a baking pan lined with parchment paper, and bake for 20-30 minutes.

Reserve the leftover marinade and toss your walnuts in this liquid, lightly coating them.


Arrange your squash cubes on a nice serving platter and decorate each with a walnut half. Serve as finger food, a side or atop your favorite greens for a pretty and delicious salad! As you eat these gems, you may sense calm and well being while supporting bone and muscle health. You may even notice any pain in your lower back lessen. Your digestive and urinary systems will be thanking you too! Enjoy!




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