Tag Archives: squash

Aduki Squash Stew

Prep time: 10 minutes
Cooking time: 60 minutes
Yields: 4 people

Ingredients:
1 pound winter squash (kabocha, butternut)
1 1/2 cups aduki beans, soaked
3 inches seaweed (kombu or wakame)
5 cups of water
Sea salt

Directions:
1. Peel and cube squash into 2-inch squares (can leave skin on if edible).
2. Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
3. Uncover and add squash cubes. Cover and simmer for 30 more minutes.
4. Uncover, add sea salt and stir until water evaporates.

Notes:
• Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

Roasted Kabocha Squash

Prep time: 5 minutes
Cooking time: 60 minutes
Yields: 4 people

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.

Butternut Apple Skewers

Prep time: 10 minutes
Cooking time: 32 minutes
Yields: 8 people

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.

Acorn Squash with Applesauce

Prep time: 10 minutes
Cooking time: 45 minutes
Yields: 2 people

Ingredients:
1 acorn squash
1 tablespoon olive oil
1 cup apple sauce
Cinnamon

Directions:
1. Preheat oven to 350 degrees.
2. Cut squash in half and remove seeds with a spoon.
3. Place squash halves skin side down on a baking sheet.
4. Rub olive oil over squash halves.
5. Fill squash halves with applesauce.
6. Sprinkle cinnamon on top of each.
7. Bake for 45 minutes, or until a fork inserts smoothly through squash meat.
Notes:
• Try different flavors of apple sauce.

Warm Thanksgiving Kale and Squash Salad

Prep time: 30 minutes
Cooking time: 20 minutes
Yields: 6 people

Ingredients:
1 large purple turnip, washed, diced into 1/2″ cubes w/ skin
1/2 acorn squash, washed, seeded, diced into 1/2″ cubes w/ skin
1/2 small butternut squash, washed, seeded, diced into 1/2″ cubes w/ skin
2 tbs. grapeseed or canola oil (for baking)
1/2 head of kale, sliced paper thin crosswise
1/2 head of Lacinto Kale, sliced paper thin crosswise
1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans
2 tbs. dried cranberries
1 tbs. fresh flat leaf parsley, chopped
2 carrots, diced small
sea salt and pepper to taste
gomasio for flavor (optional)
2 tbs first cold pressed EV olive oil

Directions:
1. Preheat oven to 375 degrees.
2. Place the diced turnip, acorn and butternut squash in a large baking tray.
3. Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.
4. Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.
5. Add sea salt, gomasio and pepper to taste and serve warm.

Recipe Courtesy of Amanda Andruzzi