Baked Butternut Squash + Fall Photos

October 25, 2016


It's the time of the year, when the air become colder and the leaves get those amazing colors of red, yellow and gold. What can I say, I just LOVE the fall! 
This is a great recipe for a cold evening at home; it will warm your body and heart with its delicious flavor, and I didn't even mention how healthy it is!
You can prepare this dish a day before serving, so it's great for holiday big dinners (keep refrigerated of course!). 

What you need:

2 cups butternut squash, peeled and cut to cubes
2 garlic cloves, minced
Handful chopped parsley
2 carrots, sliced (leave the skin if it's organic) 
1 spoon avocado or coconut oil
Salt to taste
5 Kalamata olives, pitted 

1 cup kale leaves (chopped to large pieces, no stems)
1 tbs grounded cumin spice
1 tbs paprika

What to do:

Place all the ingredients (except the kale) in a large baking tray and mix well. 
Bake at 400F for about 45 minutes. Then add the kale leaves on top and bake for another 5 - 10 minutes. 


Before the baking:

 With spices on top:

 Stanley park in Vancouver, Canada:

Beautiful pics of the fall in northern Ontario, Canada:









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