Name: Roasted Delicata Squash with Maple Cinnamon Ghee
Ingredients: 1-2 small delicata or 1 medium acorn or butternut squash; 1-2 Tbsp. Maple Cinnamon Ghee sugar ((1 Tbsp. Maple Cinnamon Ghee registers 1 gram sugar) ); ¼ tsp. Cayenne pepper ((at the most, use less depending on taste)); cinnamon and salt to taste

Roasted Delicata Squash with Maple Cinnamon Ghee

You may use any winter squash. Remember to eat the skin!

Servings

Ingredients

1-2 small delicata or 1 medium acorn or butternut squash
1-2 Tbsp. Maple Cinnamon Ghee sugar (1 Tbsp. Maple Cinnamon Ghee registers 1 gram sugar)
¼ tsp. Cayenne pepper (at the most, use less depending on taste)
cinnamon and salt to taste

Servings

Ingredients

1-2 small delicata or 1 medium acorn or butternut squash
1-2 Tbsp. Maple Cinnamon Ghee sugar (1 Tbsp. Maple Cinnamon Ghee registers 1 gram sugar)
¼ tsp. Cayenne pepper (at the most, use less depending on taste)
cinnamon and salt to taste

Instructions

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
Slice the squash in half through the stem and remove the seeds. Lay the flat, cut-side-down on a cutting board, and slice into ½ to 1-inch slices, starting at the stem. Place cut pieces in a big bowl. Melt half the ghee and toss with the squash to evenly coat them.
Lay the squash slices out evenly on the prepared baking sheet. Sprinkle with sea salt.
Roast for 20 – 40 minutes, turning every 10 minutes until the squash is tender and a fork pierces the flesh easily. If soft enough, you can eat the skin. Baste the rest of melted ghee over the squash and finish with a sprinkle of cinnamon and salt to taste.

Recipe Notes

Serves 2 – 4 as a side based on size and number of squashes.

Summer Squash Ratatouille

Servings

Ingredients

1 Large zucchini - diced into 1” chunks (approx. 6-7 cups)
1 Large yellow summer squash - diced into 1” chunks (approx. 6-7 cups)
1 Large yellow sweet onion - chopped into 1” chunks
2 Large tomatoes - chopped into 1” chunks’
6-8 cloves garlic - peeled and finely chopped
2 cups fresh herbs - a mix of basil, oregano, thyme, chives, rosemary
2 Tbsp. Black Garlic Ghee
Juice of 2 lemons
1 tsp. good salt
1 tsp. freshly cracked pepper
1/2-1 tsp. Cayenne pepper - optional

Servings

Ingredients

1 Large zucchini - diced into 1” chunks (approx. 6-7 cups)
1 Large yellow summer squash - diced into 1” chunks (approx. 6-7 cups)
1 Large yellow sweet onion - chopped into 1” chunks
2 Large tomatoes - chopped into 1” chunks’
6-8 cloves garlic - peeled and finely chopped
2 cups fresh herbs - a mix of basil, oregano, thyme, chives, rosemary
2 Tbsp. Black Garlic Ghee
Juice of 2 lemons
1 tsp. good salt
1 tsp. freshly cracked pepper
1/2-1 tsp. Cayenne pepper - optional

Instructions

In a large pot melt the ghee and add onions. Cook for about 4 minutes and then toss in zucchini and summer squash. Cook for about 10 minutes until some of the juices are released.
Add the garlic and tomatoes and continue to cook. Stir frequently. Add all the fresh herbs, salt, peppers and juice of 1 lemon. Allow to simmer over low-medium heat till the flavors to meld together. Consistency will be somewhat soupy.
Remove from heat and let rest for 5 minutes. Add the rest of the lemon juice. Season to taste with salt and pepper if desired.
Serve over rice or with crusty bread and ghee!

Recipe Notes

Rice is great with Turmeric + Black Pepper Ghee.

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