Mini Meal Prep – Roasted Butternut Squash, Roasted Garlic Ground Beef & Berry Sauce

1. Preheat the oven to 425 degrees
2. Slice off the skin of the butternut squash and remove seeds
3. Cut the squash into 1" cubes and place into a bowl
4. Spray the squash lightly with avocado oil 
5. Add the onion powder, garlic powder, paprika, oregano, black pepper and salt to taste
6. Place onto a parchment lined sheet pan
7. Roast for 20-25 minutes or until tender and nice and golden

1. Preheat the oven to 425 degrees

2. In a sheet of foil, pour the garlic cloves into

3. Spray the avocado oil over the cloves with a sprinkle of flaky sea salt

4. Take the foil and fold up into the shape of a bowl and close the foil up

5. Place the foil on a sheet pan and roast until golden brown, about 20-25 minutes (shaking halfway through)

1. In a large sauté pan or cast-iron pan, add the butter or cooking oil of choice

2. Add the diced onion and sauté until translucent

3. Add the ground beef along with the flaky sea salt, oregano and black pepper

4. Cook until all the way cooked through

5. Add the roasted garlic cloves and set aside to cool

1. Add everything to a medium saucepan

2. Bring to a low simmer

3. Simmer for about 10 minutes then set aside to cool

You can also check out my other berry recipe HERE