Bravado Spice Pineapple & Habanero sauced Butternut Squash with Fried Sage
Butternut squash (or 3 sweet potatoes)
Peeled & Cubed
Bravado Spice Co Pineapple & Habanero Hot Sauce
Crushed red pepper
Avocado or Coconut Oil
(Recommended but any oil you prefer will do.)
Crumbled Goat Cheese
Preheat Oven to 375 degrees
Peel and Cube Butternut Squash. Season with Salt, Pepper & Red Pepper.
Coat Squash in 1/4 cup Bravado Spice Co Pineapple Habanero Hot Sauce.
Bake for 30 minutes.
Remove from oven; add 2 TBSP honey and stir.
Cook for 20 minutes more or until done.
Place oil in small pan and heat. Lay sage leaves flat and cook until crisp. Remove & drain.
When squash is cooked though, stir and add to bowl. Garnish with goat cheese & sage.
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