This is really easy! The walnuts and rosemary are said to be so good for the brain, and after eating this, it sure feels that way!
Ingredients (all organic):
1 medium-large butternut squash
4 - 6 oz. goat cheese
2 - 3 oz whole walnuts
1/2 - 1 oz rosemary sprigs
3 to 6 tbsp. ghee
1/2 lb. of dates
Preheat oven to 395 degrees.
Slice off the ends of the cleaned squash. Then, slice the squash in two longways, and then for each half generated, slice in half again.
Clean out seeds and strings. You may want to save them. (See postscript.)
Arrange the squash pieces in a baking dish. Dollop the ghee on them. Align the rosemary sprigs on top. In the sides of the dish, add walnuts.
Bake for 45 to 55 minutes in the oven. While it is baking, de-pit the dates and crumble or cube the goat cheese.
After the 45 to 55 minutes of initial baking, pull the squash pan out and add the dates and cheese. Return to the oven for 5 minutes only to melt the cheese, or you can just let the dates and cheese stay firm without this last melt.
P.S. You can toast or bake the squash seeds and extra walnuts separately with a bit of ghee and salt and pepper for 10 minutes for a fun snack for the next day or as part of hors d'oeuvres for this meal.
Renay Oshop - teacher, searcher, researcher, immerser, rejoicer, enjoying the interstices between Twitter, Facebook, and journals.