Paleo Red Curry Broiled Tilapia With Baked Butternut Squash

³ Description

As much as I enjoy my spicy dishes, I always try to keep it at a minimum because consuming spicy meals on a regular basis isn’t really the best for me. Sometimes it causes heartburn and hurts my tummy, so the goal is to consume spicy foods in moderation.

² Ingredients

•  2 dash Black Pepper
•  3/4 lb Butternut Winter Squash
•  200 g Tilapia (Fish)
•  1 serving (serving = 1 tbsp) Thai Kitchen Red Curry Paste
•  4 tsp Extra Virgin Olive Oil
•  2 dash Sea Salt
•  1/2 serving (serving = 1/4 tsp) Spice Classics Garlic Powder
•  2 serving (serving = 1/4 tsp) Spice Islands Spanish Thyme
•  1 serving (serving = 1/4 tsp) Tone's Onion Powder

q Directions

For Squash:

1 small butternut squash (cubed)
1 branch of fresh thyme
A dash of sea salt and pepper
1 tbsp. organic extra virgin olive oil

For Tilapia:

1 wild tilapia fillet
1 tbsp. red curry paste (Thai Kitchen)
1 tsp. organic extra virgin olive oil
A dash of sea salt and pepper
1/8 tsp garlic powder
¼ tsp onion powder

First, roast butternut squash. Preheat oven to 350°F.

Dice and peel a small sized butternut squash, making sure you scrape out the seeds.

Dice into small cubes and place on a baking sheet lined with parchment paper, then add remaining ingredients and mix until the diced cubes are coated properly. Roast in the oven for 30 minutes.

When ready, set aside and prepare your tilapia. Change oven settings to 400°F.

Season tilapia with all the tilapia ingredients, then place tilapia in a sealed air tight container and let it marinate for 15 minutes in the refrigerator.

Place marinated tilapia on a baking sheet lined with parchment paper and place it in the oven. Let it bake for about 12-15 minutes until tender.

Plate your meal when ready and enjoy!

Note: You will have a lot of left over butternut squash, so you can preserve them in an air tight sealed container for week in the refrigerator, or in the freezer for two weeks.

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