Cooking feeds your body, mind, and soul. It allows you to control the food you put into your body, connect with your family and friends over a home cooked meal, and save the money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite easy, healthy recipes. You’ll find that eating well can also be delicious!

Butternut Apple Skewers

 

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.

 

Prep time:
10 minutes

Cooking time:
32 minutes

Yields:
8 people

Delicata Tahini Squash

 

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.

 

Prep time:
5 minutes

Cooking time:
30 minutes

Yields:
4 people

Roasted Kabocha Squash

 

Ingredients:

1 Kabocha squash

2 tablespoons coconut oil

shakes of salt, pepper, and maybe cayenne

 

 

Directions: 

Preheat oven to 400. 

Wash and dry the squash.  

Cut squash in half; scoop out seeds. (Save seeds to roast like pumpkin seeds later!)

Slice squash in 1/4" slices; toss in oil and sprinkle with seasonings.

Place slices, not touching, on parchment paper-lined baking sheet.

Roast for about 30 minutes. They're ready to eat when slightly crispy on the outside and soft on the inside. 

 

Winter Vegetable Ragout

 

Ingredients:

1 1/2 lbs butternut squash
1 1/2 tbl walnut oil
3 tbl garlic
1 tsp pepper
1 large onion
1 fennel bulb, halved, cored and chopped
1 red pepper chopped
1/3 c white wine
1 15-oz can white beans, rinsed & drained
1 c veggie broth
12 leaves rainbow chard, stems removed, cut in thick ribbons
2 c rainbow chard stems, sliced on bias in small pieces
1 tbl each: fresh oregano, thyme, & sage
1 tbl cayenne pepper

 

Directions: 

1. Preheat oven to 400.  toss squash, 1 tbl oil, some garlic and salt & pepper in baking dish.  Roast about 20 min or until tender.

2. Heat remaining oil in large skillet over medium.  Add onion, salt & pepper. cook about 3-5 min.  Mix in garlic, stir in fennel, red pepper and salt.  Cook 5 min more.

3. Pour in wine and cook for 3 min or until pan is almost dry.  Add beans & broth; lower heat to med-low, cover and simmer for 15 min or until beans begin to break down and sauce thickens.

4. Add cooked squash, chard leaves & stems. cook for 10 min, adding water (or wine!) as needed to keep ragout saucy.

5. Stir in herbs & spices before serving, adjust w/ salt & pepper to taste.  

 

Credit: adapted & tweaked from Annie Somerville's recipe (of Greens Restaurant).

 

Prep time:
20 minutes

Cooking time:
45 minutes

Yields:
6 people