I posted the ingredients to today's challenge earlier today - Butternut Squash, Dill, Pecans & 5 Spice.
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Keeping it simple for #MeatlessMonday
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Adorable little squash, I peel it over a paper towel
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To cut down on the moisture that exudes out of the flesh once you start peeling it
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All done and I even kept all my knuckle skin, this time
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Skins and seeds are treats for the Girls tomorrow
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The color of the flesh is radiating nutrients
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Diced the same size so they cook evenly
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Dill oil - 1/4 cup Grapeseed oil, 2 garlic cloves, 1 tablespoon No Salt seasoning
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Blended in my NutriBullet
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Mixed in with the diced squash and spread on a 1/2 sheet pan in a single layer, into a preheated 425° F oven for about 20 minutes then turn over and return to the oven for another 15-20 minutes or until fork tender
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In the meantime, I saute the pecans in coconut oil with 1 teaspoon of 5 Spice seasoning
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Rinse and spin baby greens
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Add baby hot house cucumbers, cipollini onions, radishes, scallions and homemade dijon and dill dressing (grapeseed oil, red wine vinegar, No Salt seasoning, dill, dijon in a mason jar 'all shook up')
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Dressed greens topped with roasted butternut and topped with toasted pecans
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A tasty meatless dinner for the first Cooking Challenge, can't wait to see what everyone makes using these ingredients.
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