|15 min||40 min||1|
|1/2 onion(s)||Sweet onion (quartered)|
|1 cup||Butternut squash (leftover frozen cubed)|
|1 tbsp||Coconut oil|
|1 pinch||Himalayan sea salt|
|1/4 tsp||Black pepper|
|1/2 tsp||Nutmeg, ground|
|1/2 piece, 1-inch||Turmeric root|
|1/8 tsp||Cayenne pepper|
|1 tbsp||Sliced almonds|
|1 tbsp||Pumpkin seeds (pepitas)|
|1/2 whole orange(s)||Orange peel (zest)|
|1/2 cup||Almond milk, unsweetened (more to taste)|
1. Preheat oven to 425°. Crush garlic and set aside. Place coconut oil in a pan and melt in the oven.
2. Toss cauliflower, onion and spices and roast in the oven for 40 minutes, tossing a couple times throughout.
3. While that is cooking, take the squash cubes and warm up in a small pot with 1/2 cup almond milk.
4. Mash squash, adding cayenne pepper, nutmeg and orange zest to taste. If necessary, add more almond milk to meet desired consistency.
5. When the oven timer reaches 30 minutes, add salt, pepper, garlic and almonds slices to the cauliflower.
6. Once cooked through, at about 35-45 minutes, remove from oven and serve cauliflower on top of mashed squash, drizzling remaining oil from the pan on top.
is high in fiber and B vitamins!
is rich in vitamin A, B6 and folate