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Thanksgiving vibes: GARLIC AND SAGE “BUTTER” SALMON and (NO SUGAR) SWEET ROASTED KABOCHA SQUASH with MAPLE PECAN GRANOLA and TAHINI. Happy Monday loves. Hope you had a fabulous weekend. Made this meal Friday night and it was BOMB. The flavors reminded me of Thanksgiving and this squash would make the perfect side for the holidays. I am ALL about the sides for Thanksgiving. Sometimes I make too many because I can’t decide ? I used @thesolacompany (no sugar) granola and sweetener on the squash. This is literally my favorite granola…it’s crunchy but melt in your mouth. Check my stories for link to order and use code “10star” for a discount and free shipping. What’s your favorite side dish?
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Deets: one pound of wild salmon (pat dry and season with salt and pepper). Heat 1 tablespoon ghee and 1 tablespoon of chopped garlic and one tablespoon chopped sage to the pan over medium high. Remove the garlic and sage after a minute or two, then sear the salmon skin up for 2 minutes, then flip and place in oven at 400 for about 5-7 minutes. Squash: cut up into slices, remove seeds and brush with oil, season with some cinnamon, nutmeg, salt, pepper and a sprinkle of @thesolacompany sweetener. Roast on 400 for about 20-25 minutes. Remove, drizzle with Tahini and some @thesolacompany granola. Broccolini: steam for 3-5 minutes, drizzle with olive oil, salt, pepper and Parmesan.
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