Braised Butternut Squash with Carrots & Warming Spices Recipe!

Braised Butternut Squash with Carrots & Warming Spices Recipe!

Posted by The Flavor Chef on Sep 7th 2018

This is the perfect end of summer recipe to get ready for fall. The combination of butternut squash and carrots, cooked with onions and garlic, and warmed up with cinnamon, turmeric, and black pepper, is just magical. A subtle hint of heat balanced with the natural sweetness of the carrots and squash.

We use a traditional braising method which locks in all of the nutrients. This means we sauté all the vegetables, add broth, and cover. These vegetables are cooked soft with either our Original Organic Chicken Bone Broth or our Organic Auto-Immune Protocol (AIP) Chicken Bone Broth to allow them to be very easy to digest. The ginger, garlic, and onion bring in additional healing benefits. The spices (cinnamon, turmeric, cayenne pepper, and black pepper) really allow this dish to maximize its warming ability, flavor, and enhanced immune boosting potential.

This weekend, visit us at BoneBroth.com and get 10% off your order with coupon code SPICES. This coupon is only good from Friday, September 7, 2018 at 12:00pm PST until Sunday, September 9, 2018 at 11:59pm PST...no exceptions!

Love is The Ultimate Spice!


Braised Butternut Squash with Carrots & Warming Spices Recipe

2 tbsp coconut oil 1 onion, diced
4 cloves garlic, minced 1 inch piece of ginger, grated
1 lb butternut squash, peeled & cubed 1 lb carrots, cut in ½ inch rounds
1 Valencia orange, squeezed 1 cup The Flavor Chef Original Chicken Bone Broth or AIP Chicken Bone Broth
sea salt, to taste 1 tsp turmeric
1 tsp Ceylon cinnamon fresh ground black pepper, to taste
cayenne pepper, to taste (optional)


INSTRUCTIONS:

In a large sauté pan on medium to high heat, add the coconut oil, then the onions and garlic, and allow to sweat for 3 to 4 minutes. Now add the grated ginger, cook another minute, and then add the warming spices (turmeric, cinnamon, sea salt, black pepper, and cayenne pepper). Allow the spices to bloom here for a minute or 2 while gently stirring. Next ,add the butternut squash and carrots and toss or stir to coat them. Now squeeze in the fresh orange juice and then add the chicken bone broth and cover to steam and braise the vegetables. After 5 minutes, check the doneness of the vegetables as they should be easily pierced with a fork. If needed, add some more broth, cover and allow to cook for another 3 to 5 minutes or until the squash and carrots are very tender. Taste and adjust your seasoning, if necessary. Serve and enjoy!

Bon appétite!