A flavorful and satisfying lunch featuring roasted butternut squash seasoned with paprika and cumin, served with a crispy fried egg, pesto, avocado, sautéed spinach, and mushrooms.
Preheat your oven to 450°F (232°C). In a bowl, toss the pre-cut butternut squash with 1 tablespoon of avocado oil, 1 teaspoon of paprika, 1 teaspoon of cumin, and a pinch of pink Himalayan salt until well coated. Roast the seasoned butternut squash in the preheated oven for 20 minutes until tender and slightly caramelized. While the squash is roasting, fry 1 egg in garlic ghee to your desired crispiness. Top the fried egg with African smoke seasoning. Sauté spinach and mushrooms in a separate pan until cooked through. Assemble your plate with the roasted butternut squash, crispy fried egg, a dollop of leftover pesto, half an avocado, and the sautéed spinach and mushrooms.
