Butternut Squash & Potatoes

Ingredients

Yellow Potatoes-   4.5 cups

Butternut Squash- 1 large

Garlic diced-  3 cloves

Lemons- 3 (juiced)

Maple syrup- 1/2 cup+

Cayenne pepper- to taste

Himalayan salt-to taste

Parsley diced - Optional or 1 tablespoon

 Directions

Boil or steam potatoes. When done, drain water and set aside.
Keep warm on the stove top.

Slice butternut squash in half. 
Remove seeds + place cut side down on parchment paper on a baking sheet.
Bake in the oven at 450*F for 40 mins.

While the squash bakes, mix ‘sauce’ ingredients in a bowl:
Juice of lemons, garlic, maple syrup, cayenne, salt.

Once the squash is done cooking, scoop it out of the skin and mix it gently with the potatoes.

Next, stir in the ‘sauce’ ingredients.  Sprinkle parsley over the top and serve.

BTW, keep the ‘sauce’ ingredients raw (uncooked).  You’ll offer your body more nutrients, and a clean uplifting energy as a result.
Overcooked food tends to lose a lot of it’s value and nutrients.