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Winter Squash with Avocado Garlic “Aioli”
- 1 winter squash cut into chunks
- 2-2.5 tablespoons extra virgin olive oil or coconut oil
- sea salt and freshly ground black pepper to taste
- garlic powder (omit for SIBO friendly)
- 1/3 cup fresh minced parsley
Avocado Garlic Aioli:
- 1 large avocado, halved and pitted
- 1 large or 2 small garlic cloves
- 1/2 tablespoon fresh lemon juice
- 1 TBLS water
- sea salt and freshly ground black pepper to taste
Directions:
- Pre-heat oven 400*
- Cut winter squash in half, remove peel and seeds and cut into 1-inch cubes. Toss with oil, garlic powder, salt and pepper and transfer to a large cookie sheet, spread out in a single layer. Roast at 400* tossing occasionally, until just tender and golden brown, about 30 minutes.
- Meanwhile, prepare the avocado “aioli”. Add garlic into food processor until minced.
- Next add the rest of the “aioli” ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
- Once the squash is almost done and tender (about 5 minutes remaining) use the base of a mug or measuring cup to smash or press down on each piece until it’s mostly flattened. Let roast another 5 minutes until crisp and light brown.
- Remove from oven and drizzle with avocado garlic aioli and sprinkle with chopped fresh parsley
- Enjoy!
*This recipe is gluten free, dairy free, nut free, Candida friendly friendly, and anti-inflammatory
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