1. Cook cubed squash in boiling water until tender, drain, then set aside.

2. Roast bell pepper over gas stove top or broil on high until evenly blackened.

3. Let peppers cool and peel away blackened skin. Cut peppers lengthwise and add to butternut squash.

4. Slice tomatoes, Himalayan sea salt and pepper them, and broil on high 5-7 minutes. Add to squash.

5. In sauce pan warm up coconut oil and sauté chopped garlic 30 seconds. Stir in 1 teaspoon mustard and pour over squash mixture.

6. Squeeze the juice of 1/2 lemon and over the salad, add thyme, toss.

Serving Size = 2 cups