Ingredients:

• 2 C. butternut squash, peeled and chopped
• 1 C. fresh raspberries or blueberries
• 6 almonds, coarsely chopped
• 1 tsp. ground cinnamon
• ¼ tsp. allspice
• ¼ tsp. nutmeg
• 1 tsp. grape seed oil
• Fresh parsley, to garnish

Instructions:

1. Preheat your oven to 400 F.
2. In a large bowl, combine the butternut squash, cinnamon, allspice, nutmeg, grape seed oil, and season with Himalayan sea salt and pepper to taste.
3. Toss the squash until well-coated with the oil and spices.
4. Spread the squash on a greased baking sheet, and place in the oven.
5. Bake in the preheated oven for 25 to 30 minutes.
6. Remove the baking sheet from the oven. Add the raspberries or blueberries and almonds and toss everything.
7. Return to the oven and cook for another 15 minutes.
8. Serve sprinkled with fresh parsley.

This recipe makes 1 serving. This equates to the serving having 3 ounces of protein, 1 serving of fruit, 2 servings of vegetable, and 1 servings of Healthy Fat on the IHC plan.