15 Apr


Hey there my amigos and amigas! What a lovely snowy day we are having in Toronto this spring! I’m I right? Sadly…yes I am 😦 so let’s heat things up with this sweet and spicy hot dish! I love spicy food, I cannot lie, and I find that on cold days like these my spicy cravings are at a maximum level. 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, it hurts my tummy, and also hurts to umm leave Easter bunny presents…teeheee. The goal is to enjoy spicy foods in moderation.


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 refridgerator, or in the freezer for two weeks.


  1. HavensBakes April 15, 2014 at 6:04 pm #

    This looks absolutely amazing! I love anything with butternut squash, so I’m sure I’d love this!

    • Valerie Azinge April 15, 2014 at 6:11 pm #

      I do too! I like them much better than sweet potatoes! Thanks girl 🙂

  2. health advocation April 15, 2014 at 6:15 pm #

    yummy sounds amazing. i’ve been looking for more recipes with butternut swuash and this one sounds awesome paired with the tilapia

    • Valerie Azinge April 15, 2014 at 6:16 pm #

      Thanks hun 🙂 Let me know how you find them when you try 🙂

  3. Laura-is-Inspired April 15, 2014 at 11:23 pm #

    thanks for sharing! it looks delicious!

  4. Hungry & Tired April 16, 2014 at 4:10 am #

    This look delicious!

  5. Eva April 16, 2014 at 4:47 pm #

    Cheerful meal, gotta have it!

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