Sweet Swiss Chard Smoothie 1/2 cup Orange Juice 1/2 cup Almond or Oat milk 1 cup firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...
Cinnamon Roasted Butternut Squash
1 large butternut squash, peeled/seeded and cut into 1 inch cubes
3 tbsp butter, melted
2 tbsp packed brown sugar
1 tsp ground cinnamon
1 tsp kosher salt
1 tsp black pepper
Preheat the oven to 425F and line a baking sheet with foil.
In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to the foil-lined baking sheet, in a single layer, without overcrowding the pieces.
Roast about 35 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from the oven immediately. You may want to start checking squash around 30 minutes, just to ensure that they don’t burn.