INGREDIENTS
2
sweet onions
3 tbsp
ghee
1 tbsp
balsamic vinegar
1 lb
butternut squash
1 lb
button mushrooms
1/4 cup
avocado oil
2 tbsp
maple syrup
1 tbsp
fresh thyme leaves
1 tbsp
fresh rosemary
1 tsp
salt
1/2 tsp
garlic powder
1 serving
salt
1 serving
pepper