This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle. The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.
Butternut Squash is the star of tonight’s cooked meal. Even though butternut squash is dense, it’s actually low in fat and delivers an abundant dose of fiber. The butternut squash’s tangerine hue indicates a powerhouse of nutrients known as carotenoids, known to protect against heart disease.
We have upgraded this squash recipe by adding in Fiesta Mole to the filling. This superfood has rich, spicy, and exotic flavors with a hint of tomato. Fiesta Mole is best consumed in its raw form to maintain the integrity of the superfood ingredients, so it is added to the filling once the heat is off.
You will need the following ingredients for this recipe:
- 1 Butternut Squash
- 1 cup of Sprouted Lentils
- Juice of 1/2 of Lemon
- 1 table spoon Garlic Powder
- 1/4 teaspoon Sunfire Salt
- a handful of Coconut Flakes
- 1/2 teaspoonCinnamon
- 1/4 cup of Currants
- 1 half of an Onion
- 3 tablespoons of Fiesta Mole
Preheat oven to 350 degrees. Carefully, cut the squash in half and place it in a pan half-filled with water. Bake the squash for about an hour. After the squash has been in the oven for 45 mins, boil water for the lentils and begin cooking them. After 8 mins, drain them and turn stovetop off and remove from heat. Place chopped onions, garlic, salt, currants, cinnamon, and Fiesta Mole in the pan with the lentils, and stir. Once the squash is tender (test with a fork) take it out of the oven, and spoon out the squash flesh. Add the squash to the pan of lentil filling. Squeeze in lemon, and stir well. Add filling to the squash, and sprinkle coconut flakes on top.