Recipes - Other Vegetables
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Butternut Apple Skewers 

Prep Time:
10 minutes
Cooking Time:
32 minutes
Yields:
8 servings
Ingredients:

1 medium butternut squash
3 teaspoons cinnamon
2 teaspoons nutmeg
2 tablespoons ghee or coconut oil, melted
2 tablespoons almond or cashew butter
1/2 lemon, juiced
2 tablespoons maple syrup
3-4 apples, chopped
8-10 wooden skewers

Directions:
  1. Preheat oven to 375 degrees.
  2. Peel and dice butternut squash into about 1-inch cubes.
  3. Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick (should be like a thick dressing).
  4. In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly.
  5. Place squash on a baking sheet and into oven for 20 minutes.
  6. Mix apple into remaining sauce mixture.
  7. Remove squash from oven and allow to cool for a few minutes.
  8. Alternate apple and squash pieces on skewers.
  9. Put back into the oven and bake for 15 minutes or until both are soft.
Notes:
  • These are great as an appetizer, dessert or snack.
  • They will keep in the fridge for about 3 days.



Delicata Tahini Squash 

Prep Time:
5 minutes
Cooking Time:
30 minutes
Yields:
4 servings
Ingredients:

2 delicata squashes (about 7 inches long)
3 tablespoons tahini
1 tablespoon tamari
Pinch of cayenne (optional)
1 tablespoon water
Black pepper

Directions:
  1. Preheat oven to 375 degrees.
  2. Slice squash in circular discs about 1/8 inch thick, leaving seeds.
  3. In a small bowl mix tahini, tamari, cayenne and water, adding a bit of water to get a creamy consistency.
  4. In a large bowl, mix squash slices in sauce until each piece is coated.
  5. Place on a non-stick baking sheet, sprinkle with pepper and place in the oven for 15 minutes.
  6. Flip pieces and bake another 15 minutes, or until the squash is soft and tender.



Roasted Kabocha Squash 

Prep Time:
5 minutes
Cooking Time:
60 minutes
Yields:
4 servings
Ingredients:

1 whole kabocha

Directions:
  1. Preheat oven to 450 degrees.
  2. Scrub the squash. Cut in half and scoop out the seeds.
  3. Place halves on a lightly oiled baking dish and cover, baking for 45 minutes.
  4. Uncover and bake for 15 more minutes.
Notes:
  • The skin of the squash is packed with great nourishment and can be eaten when baked. If you do not want the skin, peel the squash and cut into cubes.
  • Sprinkle your favorite spice on the squash before baking such as cinnamon, thyme, rosemary, curry, cumin or sage.