Israeli butternut squash

​a switch up on traditional yam dishes that have a ton of sugar!

2 large butternut squash, peeled and diced in about 1 inch cubes

3 T olive oil

1 T salt

1 tsp pepper

Cardamom pods several

1/4 cup chopped parsley 

1/2 tsp Turmeric 

2 tsp zaatar 

2 tsp harissa

3 cloves garlic

1/2 diced onion

Lemon juice

Honey

1/2 cup goat cheese crumbles 

Toss the squash with oil, salt and pepper and sit for at least an hour. Heat a little more oil in a sauté pan and on high heat add the squash, tossing around until the edges blister a bit. Cool. Sauté onion and garlic in same pan. Heat up your herbs in a sauce pan with a little ghee or butter. Once aromatic, toss with the squash. Add harissa and about 2 T honey.  Place all on a cookie sheet. Crumble the goat cheese over and bake at 375 for 20-30 minutes until squash is tender. Add a splash of lemon, another drizzle of honey, and a splash of olive oil to serve!