I don’t know about you guys but I needed a serious detox after I ate my face off this past week for Thanksgiving. The thing about trying to cut out all the “bad” stuff and incorporate more vegetables and lower fat items with me is that I get use to the delicious taste of the high fat high sugar items and then am miserable when I eliminate them. Say this isn’t just me! That in mind I decided to adapt my stuffed acorn squash recipe into a deconstructed recipe and use a fantastic butternut squash I saw at the store.
I wish I took a before picture because this thing was massive but to get it to those cubes below it didn’t take me long at all! So don’t be scared of full squashes, or if you are there are a ton of pre-peeled and pre-cut ones in the produce isle. I’m linking up with Jen over at Peas and Crayons to bring you this recipe with my new recipe cards!