Butternut Squash with Dill

Butternut Squash with Dill

6 cups butternut squash (1 medium squash)
seeded and cut into long strips*
2 tablespoons melted ghee or coconut oil
2 tablespoons coconut oil
1 cup onion, minced
1 pinch Celtic salt
1/2 teaspoon dried dill weed
1/4 teaspoon black pepper
Fresh springs of dill

Preheat oven to 375 degrees.

Place 6 cups of cut butternut squash on baking tray and drizzle with 2 tablespoons melted ghee or oil to coat. Bake approximately 40 minutes, until squash pieces are soft. After 40 minutes, turn oven off, keep squash in oven for 10 minutes to finish cooking.

In a skillet, heat 2 tablespoons oil on medium heat. Add 1 cup minced onions and a pinch of Celtic salt and saute until onions are golden brown. Then add 1/2 teaspoon dried dill weed and 1/4 teaspoon black pepper.

Mix with squash strips and garnish with fresh springs of dill. Serve warm. Serves: 4.

* Butternut squash preparation: Cut in half, crosswise, and peel. Then cut each piece in half, lengthwise, and scoop out the seeds. Cut the pieces of squash into 3 inch long by 1/2 inch thick strips.

From: The Expanding Light: Ananda's Spiritual Retreat for Meditation, Yoga, and Health
recipe picture
The Expanding Light Retreat