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Roasted Butternut Squash with Fresh Herbs

Ingredients

  • lb butternut squash, chopped
  • 2 large garlic cloves, minced
  • 1/2 cup olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt
  • ground pepper to taste

Instructions

Preheat oven 375 degrees F. Peel and chop squash into 1/4 sized cubes. Put into a medium size bowl, add all the herbs with olive oil and garlic. Mix until all the squash is evenly covered with herbs and olive oil. Put into a shallow baking dish. Bake for 45 minutes or until the squash is tender. Toss the squash about 3 times, while cooking.

Yield: 4-6

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Curry Apple Squash Soup

I love Squash Soup, especially in the fall. There are so many different ways  to prepare squash. Roasted, puréed  mashed or even grilled.  I would have to say my favourite is to use squash in soups. There are two types of squash – butternut and acorn.  You can make this soup to your liking, by adding some hot spice, sweet fruit or earthy herbs. In my recipe, the earthiness of the curry and sweetness of the tart apple combines quite well with each other. Be sure to use green apples to give the soup the subtle sweetness. It’s quick and easy!

Ingredients

  • 1lb butternut squash, chopped
  • 3 green apples, skins removed & chopped
  • 1 medium white onion, chopped
  • 1 tbsp curry powder
  • 1 tsp sea salt
  • 1 tbsp cumin
  • 1 tbsp coconut oil
  • 1 tbsp raw agave
  • 2 cups vegetable broth
  • 1 cup water

Instructions

  1. Add coconut oil to a medium-sized pan, cook on stove top medium heat until melted
  2. Add chopped onions and cook until translucent
  3. Add chopped apples cook for 5 mins with onions, curry powder, cumin & sea salt
  4. Cook for another 5-8 mins until fragrant. Add vegetable broth & water bring to a boil  and cover with a lid
  5. Turn down to low heat, cooking for approx 10 mins until squash and apples are tender, stirring occasionally
  6. Spoon cooked ingredients into food processor on medium speed until smooth
  7. Pour soup back into your pot, stir in raw agave and serve

Yield: 4-6 people

Grilled Veggie and Pesto Wrap

Ingredients

  • 1 cup butternut squash, diced
  • ½ cup zucchini, diced
  • 1 small red pepper, diced (cubes)
  • 1 garlic clove, minced
  • 2 tbsp goat crumbled cheese
  • 1 handful organic sprouts – sandwich booster
  • 1 cup arugula washed and dried
  • 4 tortilla shells
  • 2 tbsp olive oil
  • 1 tsp dried herbs – basil & oregano
  • Sea salt

Instructions

  1. Preheat oven to 375 degrees F. Dice the squash, zucchini and red pepper. Put all the veggies into a bowl. Add 2 tbsp of olive oil, dried herbs, garlic and sea salt
  2. Mix until the veggies are covered in the herbs, garlic and oil. Spread all the veggies evenly onto a baking sheet (non stick), and bake for approx 15-20 mins until the veggies become slightly browned

Pesto Sauce

  • 1 cup fresh basil, washed and dried
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • 2 tbsp romano parmesan cheese
  • ¼ cup raw pine nuts or walnuts
  1. While the veggies are cooking, prepare pesto. Add all ingredients into a food processor. Process until the sauce becomes smooth and the pine nuts are combined well. You may add more olive oil need be, to make the sauce smoother
  2. Once the veggies are grilled, lay the tortillas on a cutting board and start to layer the ingredients. Spread the sprouts on the top three-quarters of each tortilla then arrange the veggies on top, followed by the goat cheese. Top with the arugula and 1 tsp of pesto sauce
  3. Fold up the bottom quarter of the tortilla and then start to roll each wrap into a cone shape. Secure the tortilla with a toothpick. Serve immediately

Yield: 2-4

Butternut Squash Brown Rice Pasta with Swiss chard

This is a healthy alternative to macaroni and cheese but, without the cheese. Did you ever think that by using butternut squash in pasta to make a sauce, it would even taste like cheese? Well, it does. Try it for yourself. If you’re looking for some comfort food on a rainy cold day or just wanting to impress some guests for dinner, this is fantastic pasta to make without feeling like you’ve gained about 10 pounds after you’ve eaten it.

P1020552

Ingredients

  • lb of butternut squash, peeled and diced
  • 1 package of brown rice penne pasta noodles
  • 1 bunch of red or green swiss chard, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 1/2 cups of  organic rice milk
  • 3 1/2 cups of vegetable broth
  • 1/2 tsp of dried sage
  • 1 tsp of dried thyme
  • 2 tbsp of coconut oil
  • ½ tsp of sea salt
  • Ground pepper to taste

Instructions

  1. Add coconut oil to your frying pan, satay chopped onion and minced garlic until fragrant and onions are translucent, on medium heat  Add diced squash and cook for approx 3 minutes, then add your sage, thyme, sea salt and ground pepper. Let this cook for another 5 minutes while tossing with a wooden spoon to move around the flavors and cook the squash evenly
  2. Add vegetable broth and rice milk and let simmer on medium heat until squash is tender. Once cooked, remove from stove top and add your mixture to a food processor at high-speed until the sauce becomes smooth in texture
  3. Pour the sauce back into a sauce pan and keep on minimum heat until your pasta is cooked. Add 1/2 cup of water if required ( if sauce becomes to thick)
  4. While the pasta is cooking, wash and cut your Swiss chard. Satay in frying pan with approx 2 tbsp of coconut oil and some sea salt to taste. After this is cooked, mix your squash mixture and swiss chard into the cooked pasta

Yield: 2-4