- ½ butternut squash, peeled, seeds removed, and cubed
- 4 strips bacon, chopped
- 1 handful greens (baby kale is delicious)
- ½ lemon, juiced
- sea salt and pepper, to taste
- 2-3 Tbs pomegranate seeds
- 1-2 Tbs
almonds,toasted and chopped
- Preheat oven to 400 degrees F.
- On a baking sheet or in a
cast ironpan, toss butternut squash with chopped bacon.
- Place in oven and roast for 40 minutes, stirring once halfway through.
- Toss greens with lemon juice, salt, and pepper in a bowl.
- Using a slotted spoon, serve butternut squash and bacon over greens topped with pomegranate seeds and almonds.
PRO TIP: Instead of buying roasted almonds, which usually contain inflammatory oils such as canola or vegetable oil, buy raw almonds and toast them yourselves! (It’s easy, I swear.)
There are two different ways to toast almonds.
One way is to heat up a dry skillet over medium-low heat, add almonds, and stir constantly until lightly golden in color and they have a toasty smell. This takes about 3 – 4 minutes. Do not walk away from your pan, they burn quickly so keep stirring!
The other way is to preheat your oven to 350 degrees F and spread raw almonds in a single layer on a baking sheet lined with parchment paper. Bake 10-15 minutes, stirring occasionally, until golden and toasty smelling.
Are toasting nuts required for roasted butternut squash with bacon?
no, no it’s not. It just intensifies the flavor so you can either skip it or just do a big batch at once and have them on hand for whenever you need them.
How can I modify this recipe to meet my performance goals?
The great thing about this recipe is that it is pretty clear cut. Butternut squash and pomegranate seeds are 100% carbs and bacon is 50% fat, 50% protein. That means that you can adjust the ratios according to your exercise intensity level. If you do moderate to high-intensity cardio-focused exercise, increase the amount of butternut squash. If you do moderate or high-intensity strength training focused exercise, increase the quantity of bacon.