So I randomly developed an awesome paleo recipe tonight. It was quick, easy and only utilized a few ingredients. I used my oven’s self timer to bake the squash while I was on my run which is one of my favorite time-saving tips.

Key players. I forgot to photograph the butternut squash obviously.

My measurements are very exact so please pay close attention.

1 butternut squash
A little bit of salt and pepper
Maybe 1/4 cup of coconut milk (more or less depending on how large your squash is)
A few shakes of curry powder
A few shakes of cinnamon
A sprinkle of almond flour

Cut the butternut squash in half, throw some salt and pepper on it and bake it, cut side down, at 375 for about 45 minutes or until it’s pretty soft. Once the squash is done baking, scoop out the insides and put them in a bowl. Add the coconut milk, curry powder, cinnamon, S&P and combine. Add this mixture back into the shell of the squash and top with a little bit of almond flour. If you aren’t paleo I’m sure this would also be delicious topped with some parmesan or goat cheese. Throw it back in the oven for another 20 minutes or so and enjoy 🙂

Not the prettiest meal to photograph but this is seriously delicious.

I also have an important announcement for all you runners. Don’t forget to WATERPROOF YOUR SHOES! Heather and I learned this the hard way on our run tonight when we both leapt into a seriously huge puddle that we thought was a patch of ice. Not fun. We still managed to finish just over 3.5 miles and we found a new favorite running location so it was a success.

Go buy waterproofer right now. Two bottles if you live in Montana.