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Other Vegetables


It feels good to eat well (and healthy)

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
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 


  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.


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

8 people

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


  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

4 people

Roasted Kabocha Squash
1 Kabocha squash
2 tablespoons coconut oil
shakes of salt, pepper, and maybe cayenne


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
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


  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

6 people

Spring Sprouting Steamer
1 zucchini
1 summer squash
1 package mixed crunchy sprouts (lentil, adzuki, mung, garbanzo) 3 tablespoons of freshly chopped tarragon
1 tablespoon of ghee (clarified butter) or butter
4 lemon wedges
salt to taste ) 


  1. Slice zucchini and summer squash in discs about 1/4 inch thick.  Steam with sprouts for about 5 minutes or until desired tenderness.

  2. Toss with tarragon, ghee and salt in bowl.

  3. Serve with lemon wedge.


Prep time:
3 minutes

Cooking time:
5 minutes

4 people

Sweet Potatoes with Lime and Cilantro
4 sweet potatoes
1/2 bunch fresh cilantro
2-3 limes
butter or olive oil, salt (optional)


  1. Wash the sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes.

  2. Wash and chop cilantro leaves.

  3. When sweet potatoes are done, slit open the skin and place on serving plate. 

  4. Season with salt and dots of butter or a sprinkle of oil, if you like, then squeeze fresh lime juice all over, and shower with cilantro leaves. 


Prep time:
10 minutes

Cooking time:
40 minutes

4 people

Root Veggies
1 sweet potato
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish (or substitute/add in other favorites, like squash)
extra virgin olive oil
salt and pepper
herbs: rosemary, thyme, or sage (fresh if possible)


  1. Preheat oven to 375 degrees Fahrenheit.

  2. Wash and dice all vegetables into bite-sized cubes.

  3. Place in a large baking dish with sides.

  4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil. Sprinkle with salt, pepper, and herbs.

  5. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.



Tip: any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.


Prep time:
10 minutes

Cooking time:
28 minutes

5 people

And start living healthy TODAY

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