This Week’s Recipe Ideas:
Winter Squash Risotto (can substitute white mushrooms for shiitakes)
Tuna and Goat Cheese Sashimi (with Microgreens and Granny Smith Apples)
The simplest way to eat butternut squash is to slice it in half, scoop out the seeds, drizzle with olive oil and sprinkle with sea salt and your favorite herb (I like rosemary, sage or thyme), and roast cut side up at 450F for 45 minutes. Once it’s cooked, you can store it in the refrigerator for about a week and add it to various dishes or reheat as a side item.
Last night, I made “Thanksgiving Soup” by adding 1 ½ c. of cooked butternut squash to 1 can of organic chicken broth, 2 c. of cooked whole wheat spaghetti, and ½ can of whole berry jellied cranberry. Add salt, pepper, and herbs to taste. Heat through and serve hot.
For More Recipes, check out the Recipe Archives Page on this blog. I’ll be working on making sure the last several weeks of recipes get added to the archives over the weekend.