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Share your recipes November 2016

Dear Pharmacist

Butternut Squash Savory Salad

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2 tablespoons butter

2 cups butternut squash, cubed

Salt and pepper

2 teaspoons coconut or brown sugar

½ cup almond slivers

¼ teaspoon pumpkin pie spice

6 cups mixed lettuce greens (Romaine, butter, etc).

1 avocado, sliced

1 small cucumber, sliced thinly

¼ cup pomegranate seeds


Melt butter in a skillet and cook the butternut squash with salt and pepper (as desired) and sugar (to caramelize it.) Cook until golden or lightly brown and tender. Toast the almond slivers in another saucepan along with the pumpkin pie spice, keep tossing them until they are toasted – it took about 5 minutes for me. Toss the salad greens along with the cooked butternut squash, cucumber, and pomegranate seeds. Then top with avocado slices, cucumber and toasted almonds. I make my own dressing by combining EVOO and pomegranate vinegar. Pomegranates are natural beta blockers, and help reduce blood pressure.


Suzy's Article:

Crazy Amazing Health Benefits of Butternut Squash — Plus a Recipe!


A licensed pharmacist for over 22 years Suzy Cohen shares the pros and cons of medication use as well as natural substitutions for most any of your health concerns. Visit Suzy's website at

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