Breakfast Butternut Squash

• 1 lb butternut squash, peeled, seeded, and sliced into 1/4 inch slices
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon grated gingerroot
• 1 cup broccoli floret
• 1/2 cup sliced celery
• 1 teaspoon finely chopped fresh onion
• 1 tablespoon lemon juice
• 2 teaspoons honey
• sunflower seeds
• raisins

1. Heat oil in a large skillet over medium-high heat; stir/saute the butternut squash, garlic, and ginger for about 3 minutes.
2. Add in the broccoli, celery, and onion; saute for 3-4 more minutes or until vegetables are crisp-tender.
3. Mix together the lemon juice and honey; add to vegetables; toss to coat.
4. Top with a sprinkling of sunflower seeds or raisins.

butternut squash, vegetable oil, garlic, gingerroot, broccoli floret, celery, fresh onion, lemon juice, honey, sunflower seeds, raisins

Taken from www.food.com/recipe/breakfast-butternut-squash-132038 (may not work)