1 large organic butternut squash, peeled, seeded and thinly sliced on the bias
1 medium red organic onion thinly sliced on the bias
1/3 cup organic apple juice
2 tablespoons of organic butter
2 tablespoons of organic honey
1/4 cup of sliced almonds
1/8 teaspoon of cumin powder
1/8 teaspoon tumeric powder
Preheat oven to 350º F.
Combine squash and onion in a mixing bowl and toss with spices and place in casserole dish.
In small bowl whisk together juice, honey, butter and almonds.
Pour over squash and bake until tender and brown about 40 minutes.
Serve as accompaniment to chicken, fish any entrée.
Chef Ken Lammer recently moved to Los Angeles from the Massachusetts part of the Berkshire Mountain Region and is the Executive Chef at Inn of the Seventh Ray in Topanga, CA. Ken is a Nutritional Counselor and works with clients in what he calls “Lifestyle Eating”. He specializes in rejuvenative cooking which energizes and keeps the human system as clean as it can be. Ken also offers catering and private chef services.