This is another TWENTYSOMETHINGANDPALEO sharing-is-caring recipe. My co-worker cube-mates within a 12 food radius think I’m crazy for bringing in so much food, I’m sure, but would never say anything for fear of missing something awesome like: PALEO FIESTA FRIDAY!
Butternut Nachos with Always-Paleo Pico (4 servings @ 100 cal/ea)
1 large butternut squash
1 tbsp paprika
2 tbsp garlic powder
1 tsp cayenne
1 tbsp chipotle
1 tsp cumin
Preheat oven to 400F.
Cut gourd in half, scoop out unwanted stringies, and slice into “pre-chip” status about 1 cm thick.
Mix spices and sprinkle over squash slices.
Place on cookie sheet and bake for 40 minutes – flip over – and bake for another 20-30 minutes.
3 tomatoes
2 medium-small onions
fresh cilantro sprigs
Chop tomatoes, onion and cilantro and mix while your squash is baking.
Butternut Nachos will also be served with a little emerald gem I found at Trader Joe’s last weekend: Verde Salsa with only the basic ingredients.
As much as I care about sharing, I’m hording an extra serving of this for myself to enjoy again this weekend. TGIFiestaF!
Twenty-something and Paleo 