Guest Post – Chili Lime Butternut Squash By: Paleo Cupboard
Look you guys! It’s my first Guest Blog Post! I have arrived. Not really. But let’s pretend anyway. In all seriousness I am absolutely honored to feature the wonderful food and stylings that is Amy of Paleo Cupboard. If you guys haven’t heard of Paleo Cupboard you are seriously missing out! I also just recently found out that we are neighbors! Literally! What a small world! Amy is AMAZING at coming up with creative Paleo recipes that entrance the mind and dazzle the soul…and your taste buds! Paleo Cupboard is home to some seriously incredible recipes, see for yourself!
So without further ado, let me introduce you to Amy of Paleo Cupboard! Take it away Amy! (What are we on a game show? The answer is yes…always yes.)
I stumbled upon the paleo lifestyle because I was at a point in my life where I had started feeling rundown and tired almost every day. I was nauseous a lot of the time after eating, and was getting horrible headaches. I ate a low-fat diet, counted calories, led an active lifestyle, took a daily multivitamin, and did everything I thought was “healthy”. I work a 50+ hour a week job and have two young girls, and not feeling well every single day is just not an option, so I knew I had to make some changes. I decided to remove anything from my diet that I thought was “not natural” for a human to eat. This meant eliminating all grains, starches, sugars, dairy, processed foods, trans- and hydrogenated fats, alcohol, and caffeine. I decided I would try it for one month and see how I felt. I figured I could withstand anything for one month.
Within a week I felt AMAZING. I had so much energy that I was bouncing off the walls. My husband was a little CRABBY….ok he was really crabby. At one point I threatened to shove a loaf of bread down his throat if he didn’t snap out of it. I would have done it too…but lucky for him I had removed all bread from our home, and he did snap out of it after two weeks. In less than three weeks we had lost ten pounds each (added bonus!). I had been feeling bad for so long that it became “normal” for me. I thought stomach pain after a meal was just part of eating. I had forgotten what healthy really felt like. The drastic difference I felt in such a short amount of time made me curious, and after doing some research I came to find out that the eating plan we were following was very similar to the “Paleo Diet”. The more I read the more I realized that many people had the exact same experience as me….weight loss, clear skin, more energy, and all sorts of other ailments that just “disappeared”. I decided to adopt it as a lifestyle rather than a diet from that point forward.
I have been a food lover since a young age, and I am always looking for new and unique foods to try. I have had the opportunity to travel to many countries and sample a wide variety of foods, and I love creating dishes that are inspired by cultures from all over the world. I learned to cook by watching my Grandmother create amazing food in the kitchen. She would put a tremendous amount of love and care into every meal, and I try to emulate that same level of passion in the food I make. I work full time and have two young kids, but I spend any free time I have in the kitchen working on recipes that are full of flavor and are family friendly. Creating nourishing food for my friends and family is my favorite pastime, and I enjoy sharing my recipes with others so they can create healthy and delicious food too.
Paleo Chili Lime Butternut Squash
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 – 6
1 medium to large butternut squash (about 2 lbs.)
2 tablespoons extra virgin olive oil
2 tablespoons ghee, warmed (or substitute with an additional 2 tablespoons extra virgin olive oil if you do not use ghee)
juice of 1 large lime
zest of 1 large lime
1 teaspoon chili powder (or more to taste)
sea salt (to taste)
ground black pepper (to taste)
lime wedges (for serving)
1. Preheat the oven to 400F.
2. To prepare the squash, slice off the top and bottom so that both ends are flat. Use a sharp vegetable peeler to remove the skin (remove all skin until only the orange remains). Scoop out the seeds with a spoon and cut the squash into 1/2″ thick slices.
3. Place the slices of squash in a large mixing bowl and add the olive oil, ghee, lime zest, and lime juice and toss to coat. Add the chili powder and sprinkle the squash lightly with sea salt and ground black pepper. Toss again to fully coat.
4. Lay the squash slices out on a large baking sheet covered in parchment paper or a baking mat, making sure the slices do not overlap (you may need to use two baking sheets). Place in the oven and bake for 25 minutes or until tender.
5. Taste and add additional chili powder, sea salt and ground black pepper if desired. Serve with lime wedges.
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