- 1 medium butternut squash
- 1 tbsp. Organic Coconut oil
- 1 teaspoon organic coconut oil
- 1/2 teaspoon Red pepper
- 1/2c. Sliced almonds
- 1/2 tsp. ground Ceylon cinnamon
- 2 pinches cayenne pepper
- 2c. Kale
Heat the oven to 425 degrees F
On a large rimmed aluminum or pottery baking sheet, toss the butternut squash with 1 tablespoon organic coconut oil and 1/2 tsp red pepper. Roast for 20 minutes.
Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the Ceylon cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
Scatter the cut up kale over the squash and almonds and let sit for 1 minute, then gently fold together.
Allow this to cool completely and freeze in zip lock bags for a quick dinner food for your birds warming it up some or thawing to feed.
Thank you Marie Miller