Grilla Gorilla and GGX are phenomenal on any kind of squash and sweet potatoes.
PREP TIME: 15 minutes
COOKING TIME: 45 minutes
TOTAL TIME: 1 hour
1 butternut squash, peeled + cubed
Grilla Gorilla or GGX
2 garlic cloves
1 lb kale, ribs removed, sliced into ribbons
Preheat oven to 450. Place peeled, cubed butternut squash in a bowl. Splash liberally with olive oil, sprinkle with Grilla Gorilla or GGX, and toss. Spread squash on a baking tray and bake for 35-45 minutes, until the squash is tender and roasty. Meanwhile, saute the garlic and kale in 1 tbsp olive oil. Cover and steam the kale until it's wilted. When the squash is done, combine everything in a bowl. Sprinkle with chopped cilantro and more Grilla Gorilla or GGX. Toss and serve.
If you'd rather die than peel and cube a butternut squash, you can cut the squash in half, scoop out the pulp and seeds, then splash the inside with olive oil and sprinkle with Grilla Gorilla or GGX. Pour 1" of water in the bottom of a baking dish. Place the squash halves in the dish, open side up, then roast for about 45 minutes, until soft and yummy. Scoop out the squash from the shells into a serving dish, then whip in some more Grilla Gorilla or GGX.