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Roasted Butternut Squash and General Tao Artichokes


one medium butternut squash

2 large onions

2 bulbs garlic

1 spring of Sage

2 tsps. Herb de Provence

3 tbsps. of Safflower oil

one can of artichoke hearts

1/4 cup of General Tao Sauce

2 tbsps. Teriyaki Sauce

2 tbsps. of Coconut Sugar

1/4 cup of water

1 tsp salt

1 tsp black pepper

1 tsp all-purpose seasoning


Wash and rinse your squash cut into wedges. Take a baking tray and add parchment paper. Place your wedges on the tray. Now, drizzle 2 tbsps. of Safflower oil on your cut butternut wedges. Sprinkle your butternut wedges with 1 tsp salt and 1 tsp black pepper, 2 tsp of herb de Provence. Peel your garlic and leave it whole. Peel and slice your onions and place them on a tray. Bake for 1 hour 30 mins. I recommend you turn your squash wedges every 15 minutes so that they bake evenly.

While your butternut squash is cooking, open your can artichoke. Drain as much water as possible from it. Using kitchen scissors, cut your artichoke

in 1/2 and lay flat. Doing this will allow for even frying.

Add 1 tsp of Safflower oil to pan fry your artichokes until golden brown. Remove them out of the pan when done once finished. Add 1/4 of water, 1/4 cup of General Tao sauce, 2 tbsps. of Teriyaki Sauce, 2 tbsps. of coconut sugar. Add your fried artichokes to the sauce and cook for 2 mins. Turn off heat. Add a few leaves of fresh Sage for garnish. Serves 3

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