Happy Monday! We are excited to introduce our newest guest contributor Tiffany, from Whole Fork, her instagram is full of yummy whole 30/paleo inspired dishes that are creative and delicious! We’re excited for her to share recipes with you, our Mom’s Best readers!
Tiffany says, “Fall is in the air, and fall crops and veggies are being harvested! This yummy wholesome side dish is perfect for in-season butternut squash. Next time pick this up from your local farmers market. I altered this recipe from #yotamottolenghi’s “Plenty” to make it both Paleo and Whole30 friendly. My teen and tween couldn’t get enough of this dish!”
Roasted Butternut Squash with Lime, Green Chile and Cilantro
Ingredients:
2 limes
Sea salt
4 Tbsp olive oil
1 butternut squash
1 tsp all spice
1/2 C coconut milk, non-fat layer
2.5 tsp tahini
Juice of 1/2 lime
1 green chile, thinly sliced
Handful of cilantro
Directions:
Cut squash lengthwise and discard seeds. Cut in half width wise. Then slice each half in thin slices and lay on baking sheet lines with parchment. Mix 3 Tbsp oil with allspice and brush on squash. Sprinkle with salt and bake at 400 deg for 15 min, or until squash is done to your liking.
Remove skin from lines and slice into small quarter pieces. Drizzle limes with remaining oil and sprinkle with salt.
Whisk together coconut milk, tahini, lime juice and salt to taste.
Serve and enjoy! xo
