Coffee Rubbed Butternut

5 tsp. freeze dried coffee
2 tsp. raw sugar
2 tsp. salt
1 tsp chili powder
1 tsp. black pepper
Pinch of garlic powder
½ tsp. dried ginger
2 tsp. brown sugar
Pinch cumin
¬½ orange zested

1 small butternut squash
2 Tbsp. olive oil
¼ c dried cherries
¼ c. unsalted pepitas

Mix all the coffee rub ingredients together.
Wash, peel, seed and dice the butternut into small pieces, less than ½ inch.

In a bowl toss the butternut with the olive oil. Heat a sauté pan until hot, than add all the butternut. Stir occasionally, cook until squash is browned and cooked through. Remove from the heat and sprinkle with about 1 Tablespoon of the coffee rub. Add the pepitas and cherries, toss to coat.

Serve with honey glazed pork tenderloin

135
3g
0
0
604mg
17g
3g
2g