B loves pickled anything! So I make sure to keep some pickled radish or beets in the fridge at all times.
1 bunch radishes
3 cloves Garlic
½ teaspoon black peppercorns
½ teaspoon celery seeds
¾ cup apple cider vinegar
¾ cup water
3 tablespoons raw honey
2 teaspoons sea salt
Preheat the oven to 400 F. Cube the butternut squash and in a large bowl, toss it with the olive oil, cinnamon, paprika, cumin and sea salt. Spread over a rimmed baking sheet and roast for 15 minutes. Stir the squash and cook for an additional 15 minutes
Combine the squash and all of the remaining ingredients in a large bowl. Serve immediately. Enjoy!
Calories: 17
Fat: 0g
Carbohydrates: 3g
Sodium: 194mg
Fiber: 0g
Protein: 1g
Sugar: 2g