Primal Maple Sage Roasted Butternut Squash Wrap

Once again, Beyond Bacon comes to the rescue for another delicious meal!  This is Dan from Primal4Life bringing you a “Primal Maple Sage Roasted Butternut Squash Wrap”.  And this one is my post-workout meal too…. After a quick and intense twenty-minute session in my basement using battle ropes, a Bosu ball, TRX straps, and the Ab-Wheel, it was time to refuel…  And what better way to do it than with a delicious meal from Beyond Bacon: Paleo Recipes that Respect the Whole Hog.  It’s loaded with incredible recipes that will not only fill you up, but also replenish your body after a good workout. 

Today’s recipe was last night’s dinner; remember that Paleo does involve food preparation and leftovers as well, in order for it to be a very successful lifestyle.  Beyond Bacon’s “Maple Sage Roasted Butternut Squash” recipe went perfectly with our chicken last night, along with being simple to make, and extremely enjoyable.  This morning, I decided to enjoy this with a Paleo Wrap and some protein and amino acid rich organic eggs.  We also changed up how the recipe was made, to keep carbohydrates a little lower, sugar to a minimum, and enhanced it with the power of Xylitol by using Nature’s Hollow Sugar Free Maple Syrup and some Paleo Butter too!

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Ingredients:

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Directions:

1)      Cut off each end of the squash, peel it, and slice it in half.  Using a spoon, scoop out the seeds.  Butternut squash is very hard, like a pumpkin.  A good quality vegetable peeler or paring knife works best for removing the tough skin.

2)      Dice the squash to ¼ to ½ inch cubes, and spread the pieces on a baking sheet.

3)      Chiffonade* the sage leaves, and toss with the squash, maple syrup, Paleo Butter, salt, and black pepper.

4)      Roast the squash in the oven for 30 minutes at 350F, tossing halfway through.  When done, the cubes will be soft and easily pierced with a fork with a slight caramelization to some of the edges and sides.

5)      Save as leftovers, or top your eggs cooked in coconut oil and seasoned with salt.

6)      Enjoy in a Paleo Wrap, topped with organic sour cream.

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*Note: Chiffonade is just a fancy way of describing the technique of stacking the herb leaves on top of each other, rolling them together tightly, then slicing them into thin ribbons.  It prevents fresh herbs from bruising when you cut them, and is our recommendation for cutting all fresh herb leaves.

With the help from a low carb Paleo Wrap (just four net carbs), the low carb and sugar free Nature’s Hollow Sugar Free Maple Syrup (just two net carbs for a quarter cup), the savory and uber healthy Paleo Butter, and the Quantum Pink Salt which sprinkles on some extra trace minerals….. This is one meal that is packed with nutrients and all that, helping me recover while enjoying a very satisfying breakfast!

So make sure you go to www.JulianBakery.com/Paleo and pick up your copy of Beyond Bacon, along with all of the fantastic products used in this meal.  Remember, Paleo Wraps have seven in a pack, they last up to nine months unrefrigerated, and they are made with just organic, GMO-free coconut!

Thanks for checking out another meal using Julian Bakery products, and I hope it inspires you to kick off your New Year with a real food attitude!

Dan

Primal4Life

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