5-6 whole cloves garlic (to roast with the squash) handful of chopped basil
1/4 cup chopped tomatoes
salt and pepper to taste
Handful of Basil
Start by preheating your oven to 400 degrees and get your cubed Butternut Squash and cut one more time in half. When preheated, place in the oven with 5-6 garlic cloves, paprika, Chil flakes, salt and pepper. Let roast for about 20-30 minutes.
While that’s roasting, chop your tomatoes and basil for the salad.
Take your ahi tuna and cube it and place in a bowl with 1 package of Taylor Farms Kale Mixture (use just the mixture and croutons, the kit comes with cheese and dressing! You can set aside to use for another meal!) Add sesame oil, soy sauce, sesame seeds, lemon juice and garlic powder. Set aside and let marinate.
Time to assemble! Take out your roasted butternut squash and let cool for about 20 minutes, once that’s cooled, mix with 2 cubed avocados, the basil tomatoes and lemon. Serve with your choice of chip (we used pita chips!)
Slice your avocados in 1/2 to make “Boats”. Add in your tuna mixture and top with furikake. Get your forks, spoons and get ready to feast!