Posted by Danielle Simpson on Friday, November 8, 2013
Peel and cube butternut. In a bowl add 30 ml virgin coconut oil 5ml Imbali Blends - Herb salt, 1 Clove fresh garlic, toss cubed butternut into the dressing. Pour onto a baking tray and cook until the butternut is roasted and tender. Just before serving add a large handful of chopped fresh corriander.