Other Vegetables

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:

  • Preheat oven to 375 degrees.
  • Peel and dice butternut squash into about 1-inch cubes.
  • 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).
  • In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly.
  • Place squash on a baking sheet and into oven for 20 minutes.
  • Mix apple into remaining sauce mixture.
  • Remove squash from oven and allow to cool for a few minutes.
  • Alternate apple and squash pieces on skewers.
  • 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 people

Ingredients:

2 delicata squashes (about 7 inches long)

3 tablespoons tahini

1 tablespoon tamari

Pinch of cayenne (optional)

1 tablespoon water

Black pepper

Directions:

  • Preheat oven to 375 degrees.
  • Slice squash in circular discs about 1/8 inch thick, leaving seeds.
  • In a small bowl mix tahini, tamari, cayenne and water, adding a bit of water to get a creamy consistency.
  • In a large bowl, mix squash slices in sauce until each piece is coated.
  • Place on a non-stick baking sheet, sprinkle with pepper and place in the oven for 15 minutes.
  • 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 people

Ingredients:

1 whole kabocha

Directions:

  • Preheat oven to 450 degrees.
  • Scrub the squash. Cut in half and scoop out the seeds.
  • Place halves on a lightly oiled baking dish and cover, baking for 45 minutes.
  • 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.

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