Tag: Squash
Butternut Squash Soup
November 10, 2015
Ingredients
1 median butternut squash
1 medium onion
5 garlic cloves
1 carrot
32 oz carton of Imagine No Chicken Broth
16 oz water
1/2 can of full fat coconut milk
3/4 teaspoon Italian Seasoning
1/3 teaspoon oregano
1/3 teaspoon basil
1 teaspoon olive oil
Directions
– saute onions, carrots, garlic in oil for 5 to 6 min over medium heat
– turn down heat, add Italian seasoning & basil – stir for 30 to 60 seconds
– add No Chicken Broth, coconut milk and water
– add squash
– bring to a boil and let simmer until squash is tender
– turn off heat, add oregano, stire
ENJOY
For a richer broth, blend 2 to 3 cups of the soup including squash, return to pot and stir.
Acorn Squash
November 9, 2015
| Winter | Acorn | Ambercup | Butternut | Buttercup | Delicata | Spaghetti |
Ingredients
1 whole acorn squash, Roasted
2 teaspoon olive oil, spray
1/2 teaspoon dried Italian seasoning, sprinkled
1/4 teaspoon salt, sprinkled
1 small onion, diced
2 cloves garlic, Fresh or 4 roasted
1/2 teaspoon Herbs de Provence, dry
1/4 teaspoon pepper, or to taste
3 -6 sprays Braggs Liquid Amino Acid – Salt, to taste
2 tablespoon pumpkin seeds, roasted
Instructions
– Cut acorn squash in half, seed
– Spray with olive oil, sprinkle with Italian seasoning and a pinch of salt
– Place cut side up in baking dish for 25 to 40 minutes in a 400 degree oven
– Remove from oven and let cool until you can scoop out of shell
– Cut into 3/4 inch pieces
– Roast pumpkin seeds in a dry skillet over medium heat
– Be careful not to burn – watch and stir the entire time they are in the pan
– Remove from pan as soon as you reach desired roast
– In skillet, sauté onions, garlic and small pinch of salt in oil
– When onions are translucent, turn heat down
– Add Herb de Provence, stir for 30 seconds
– Place cubed squash in pan
– Add about 1 tsp of olive oil
– Spray squash with Braggs
– Gently lift onions and squash turning everything over
– Be careful not to mash squash (use 2 forks)
– Place squash mix back in shell or
– Just put on plate
– Serve with rice and colorful salad