I can’t believe that it’s almost the end of the year. In just a couple weeks I’ll be up in Oregon spending time with my family and friends and trying to keep my toes dry and my body warm. As my travel date gets closer I’m getting more and more excited to go see my family. My sister, her husband and their beautiful daughter Emery are up there, along with my Mom, Grandma and Grandpa and Sandy. (this is by no means an exhaustive list) I’m very grateful to get to spend the holidays with them as they are all wonderful and easy to be around.
I’m truly blessed with a wonderful family here in Los Angeles. I have my Aunt Wendy and Uncle Cliff who live near, and my aunt was the reason I came to LA. At headquarters I have Left Cheek and Ginger, who I see daily and are super supportive, happy, loving and hairy!
I also have an amazing family at CrossFit LA. This family probably sees me in my truest form as I sweat with them, smile and laugh with them, and endure pain and challenges with them. They have really helped me become the person I am and am so very thankful for them. Way too many to name, but I love you all.
What you will need:
1 butternut squash
1 small carrot
1 small sweet potato
1/4 cup almond meal
2 Italian chicken sausages- removed from casings
sprinkle of slivered almonds
6 sage leaves-cut into small strips
What to do:
Preheat oven to 375
1. Cut butternut squash in half and remove seeds. Place in 9 x 13 in pan, cut side up and coat with olive oil, bake in oven for 20 min.
2. While squash is baking, peel and chop carrots and sweet potato into bite size pieces. Microwave carrots sweet potato for 2 minutes.
3. Chop pears into bite size pieces and mix in bowl with carrots and sweet potatoes, coat with olive oil, then toss with almond meal and season with salt and pepper.
4. When butternut squash is out of oven, fill cavity with a mix of sausage and vegetable mix and top with 1/2 of sage.
5. Bake in oven for approximately 30-40 minutes. This will depend on the size of squash and how tender you want your vegetables. Prick with fork to gauge tenderness.
6. Remove from oven and top with slivered almonds and the remainder of the sage. Serve warm.