#ButternutSquashSalad

20251027 #breakfastdiary day 1543, 8°C/clear The butternut squash sat on my desk as a decorative object for about two weeks. An approx. 390kcal #butternutsquashsalad served with pecans and ricotta cheese

1/2 butternut squash, 2T pecans, 1T raisins, 2T ricotta cheese, 2T olive oil, salt, pepper, a little cinnamon, 1T honey

1. Cut the butternut squash in half and cut into bite-sized pieces. 2. Place on a baking sheet, drizzle with 2T olive oil, sprinkle with salt, pepper, and cinnamon, mix thoroughly, and bake at 180°C for 15 minutes. Crumble the pecans in by hand and bake 5 minutes more. 3. Add 1T raisins, mix thoroughly, plate, and top with ricotta cheese. Finish with honey right before eating.