5 tsp. freeze dried coffee
1 small butternut squash
Mix all the coffee rub ingredients together.
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
|Nutritional Information||Servings 4|
|Calories per serving