A tasty treat, indeed

This morning I made a butternut squash quich-like extravaganza for the first time. I had some left over slices of butternut squash that I had frozen, and have been meaning to eat for a while now. I defrosted them a few days ago and concluded that today was to be their debut. I cut the slices into one inch cubes and began sauteing them in Earth Balance (vegan butter) and fresh sage from my garden. I added a few twists of pink salt and fresh pepper, some freshly grated ginger root, along with a spoon full (or four) of coconut oil to add some fat. Yum!

As they were simmering in the pan, added in some oyster mushrooms, home grown in my garden. I used the back of my spoon to "smoosh" down the squash, and allowed it to simmer while I prepared the fillo dough in a glass pan. I saturated each layer of fillo dough with a mixture of melted Earth Bal and Coconut Oil. Then, all of the yummy simmered butternut squash and sage butter sauce was carefully spooned into the the glass pan on a bed of buttered fillo. I topped it with more layers of fillo and sprinkled the top layer with more sage, and a drizzle of honey. (the process is similar to making baklava) 

I baked it for about 20-30 minutes at 350 and placed it on a bed a arugula hand harvested from my garden. 

If I were to do this again, I would maybe add some soaked cashew (cheeze) and finely chopped arugula to the center, but overall, it was a tasty breakfast.