Next, I went for the butternut squash, which I ate with the chops.
I love butternut squash, but roasting it in the oven can be a pain and it takes a while.
So I tried this easy recipe from food blogger All the Nourishing Things that’s paleo, vegan, vegetarian, and Whole30-friendly.
First, I peeled, gutted, and chopped my squash into 1/8-inch thick moons.
Leave a Reply