I had a great trip to the farmer’s market yesterday with my daughter (she was in it for the sorbet). I got a squash I have never seen before and didn’t write down the name (pictured below). If you know what it is, please let me know! It tastes like a cross between a sweet potato and a pumpkin. I also got a wonderful fruit and nut mix. The best part was the dried fruit had no additives, sulfates or sugar.
Breakfast can be a challenge on a restricted diet and I was looking for a different way to incorporate vegetables in the morning. I came up with this recipe and was very pleased with the results. You can substitute with any squash you have: acorn, butternut or pumpkin. A sweet potato would work nicely as well.
Bright orange squash
Nuts and dried fruit
Cut squash in quarters and bake uncovered in pan with a bit of water until you can slide a fork in (I did 450 for 30 minutes)
Scrape out insides and refrigerate if not eating right away
Place about a cup of squash in a bowl and microwave for 1-2 minutes (if cold)
Add almond milk, stir, and heat another minute
Top with nuts, fruit and cinnamon
This recipe can also be done on a stove. Enjoy!-Julie
This soup has similar elements to my Butternut Squash and Green Apple Soup but a totally different flavor profile. Yes I did write flavor profile.
One acorn squash cooked*
One onion chopped
Two cloves crushed garlic
One head bok choy, leaves separated and chopped
Handful of fresh spinach (about 1 cup)
Dash of red pepper
Olive oil & butter to taste
Three cups water
Dash of red pepper
Grated lemon zest
Cook onions and salt in olive oil and butter until soft. Add squash, garlic, red pepper and water and simmer @ 10-15 minutes. When soft enough puree with stick blender. Turn off heat and allow greens to cook in hot soup. Serve topped with grated lemon zest.
*Slice in half and remove seeds. Roast at 450, skin side up in a covered pan with a little water until you can put a fork through.