Fish and Butternut Squash

Ingredients:

Squash preparations:

• A medium-sized butternut squash (seeded and peeled, chopped into 1” cubes)

• 4 tablespoons of unsalted butter, grass-fed

• 4 medium-sized peeled carrots (chopped into 1” pieces)

• Half tablespoon of vinegar, apple cider

• A spring onion (chopped into 4 slices)

• Sea salt

• 2-3 tablespoons of MCT oil Fish preparations:

• A pound of tilapia filets

• 1/4 cup of ground coffee beans

• A tablespoon of dried oregano

• 1/4 teaspoon of vanilla powder

• 3 tablespoons of xylitol

• 2 tablespoons of sea salt

• A tablespoon of ground turmeric

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Method:

1. Heat the oven to 320 degrees F.

2. Mix the vanilla powder, coffee beans, turmeric, xylitol, salt, and oregano in a bowl.

3. Pour over fish generously and rub the mixture in.

4. Put the fish in a dish used for baking (single-layer). Place the dish on the middle oven rack. Bake for about 8-10 minutes or until cooked through.

5. Steam the carrots and squash until tender.

6. Combine carrots and squash in a blender along with the remaining ingredients, blend to reach the desired consistency.

7. Place the puree on a plate and place fish on top. Add a side salad or other steamed vegetable for a complete a delicious meal. Enjoy!

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