Posts Tagged ‘Butternut Squash’

Butternut Squash Fries

Butternut squash fries recipe

Serves 2 to 4
Prep. Time: 5 to 10 min.
Cooking Time: 25 min.


1 large butternut squash;
¼ cup of olive oil or coconut oil;
2-3 tsp. fresh dried herbs of your choice; (optional)
Sea Salt and freshly ground black pepper to taste


  1. Preheat your oven to 425 F.
  2. Cut the butternut squash in two and remove the seeds. Wash the middle and cut away the peel. Then cut the squash in wedges or sticks in your favorite size.
  3. In a bowl, evenly coat the butternut squash fries with the oil and the spices.
  4. On a baking plate, place the fries evenly on a single layer. You can place a piece of parchment paper between the cooking plate and the fries if you don’t want them to stick to the plate.
  5. Roast for 20 to 25 minutes or until golden and crisp.

Thank You to Paleo Diet Lifestyle for this great recipe!!!

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Squash is IN Season!!!

Squash is super nutritious, warm, sweet, EASY, inexpensive & is IN season right now.  Here are a few of my favorite recipes:

Butternut Squash
Butternut & bison or beef
Same as above with brussels sprouts
Meatball Veggie Soup
Butternut Squash Soup (horrible photo but great soup!)
Veggie Stirfry
Roasted with grapeseed oil, salt & pepper
Leftovers chunked into my salads for a 5 minute lunch

Acorn Squash
Stuffed Acorn Squash
Roasted Balsamic Acorn Squash ***My FAVORITE!
Roasted Acorn Squash Mash ***GREAT for Thanksgiving!
Roasted with coconut oil, salt, pepper & cinnamon

Spaghetti Squash
Spaghetti w/ Meatsauce
Spaghetti Squash warm w/ salt, pepper & Bragg’s flakes – YUM!
Spaghetti Squash mixed into my salad

Get eating your squash this Fall season…Amy Approved!!!

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Stuffed Butternut & Glazed Brussels Sprouts

This dinner is super satisfying & won’t leave you overstuffed. (sorry for the blurry photo!)

Stuffed Butternut Squash (serves 2 -3)
Butternut Squash x 2
1 pound organic grass fed beef
1 tsp unrefined coconut oil
3-4 garlic cloves
1/2 large red onion
1 jalapeno (optional)
Salt / Pepper
Chili powder
Onion powder
Organic garlic salt

Cook the Butternut Squash (cut in half & seeds scooped out) for 35 min at 400 deg.  In meantime saute garlic, onion & jalapeno in coconut oil (4 minutes) until softened.  Add meat & cook until browned.  Add all spices & simmer for a few minutes.  Once the squash has cooled peel off skins & chop length wise into serving size pieces.  Place the meat mixture on top & top with Bragg’s Nutrition Flakes for a cheesy finish.

Glazed Brussels Sprouts
Brussels Sprouts
1 tsp unrefined coconut oil
Dash of balsamic vinegar

Cut Brussels sprouts in half & saute in coconut oil for  4-5 minutes.  Season with salt/pepper & a dash of balsamic vinegar (1 tbsps or so).  Simmer & stir occasionally to coat & flavor them.  Serve hot.







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