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Turmeric & Thyme Butternut Squash

Turmeric Thyme Butternut Squash
Gluten free, dairy free, sugar free, nut free and grain free)

 During the winter we get so many amazing variations of Squash available in the Supermarket.  My all time favorite is Butternut as I find it so versatile.  I add it to pancakes, curries, soups and of course roasted as a side dish it tastes great especially with my home roasted ham or a grass fed steak.  It is naturally high in B Vitamins, Beta Carotene and other carotenoids such as lycopene, lutein, and zeaxanthin which can be protective against some cancers, protective for the skin and eyes.  

Ingredients (serves 2)

  • 1/2 large butternut squash
  • 1 red onion
  • 1 bulb of garlic
  • 2 - 3 sprigs of thyme
  • 1 tbsp olive oil or goose fat
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • pinch of ground cinnamon
  • salt & pepper to taste

Method
Chop the butternut into evenly sized pieces (you could chop the whole butternut and put the rest in the freezer ready to make this quickly again).  Chop the red onion into strips.  Mix the chopped vegetables, spices and oil and put into an oven proof dish for approximately 30 minutes (occasionally stirring) at 210 degrees.  Serve hot with ideally cooked ham, beef or chicken and greens.  

You could also replace the fresh thyme with a tiny bit of thyme oil.  Use a match stick to get a small amount on the end then swirl it in the olive oil before adding to the vegetables.  

If you would like to know more about how to use Essential Oils in your cooking or everyday practices, see my events page for my free classes on Essential Oils.    



18 Comments to Turmeric & Thyme Butternut Squash:

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You could also replace the fresh thyme with a tiny bit of thyme oil. Use a match stick to get a small amount on the end then swirl it in the olive oil before adding to the vegetables.
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