As the weather persisted to chill and the autumn scent took root, I delved ever more enthusiastically into squash preparation, and this post will demonstrate a super easy but comfortably toasty meal - fully vegetarian (vegan, actually) that I loved putting on.
As I said in an earlier post note, I have eaten a plant-based diet throughout my life, balancing out as frequently as possible with raw and cooked foods, and this is only anoher example of such a satisfying method of nutrition.
(Full recipe available upon request)
Also, as mentioned previously, butternut squash is one of my two favorite squashes to use in the autumn and winter. Here I cut one small-ish butternut squash into quarters. Here is a generic photo of a butternut squash, for those who are not certain pf what one looks like.
After cutting it into quarters and spooning out the seeds of the two base cuts, I load them into lightly safflower-oiled baking dishes with a generous sprinkling of cinnamon, a handful or two of golden raisins, and a few lumps of (real) butter.
With the asparagus tenderizing in the cast iron skillet, accompanied by the ever so simplistic but terribly yummy garlic and oil and sea salt, I toss together whatever vivid and flavorful greens I fancy; this time I used various young organic mixes, arugula and red leaf included, and dressed it up with some of my left-over spiced pumpkin seeds. (I saved them from my pumpkin carving in mid October and baked them with butter, sea salt, and cumin and coriander).
Once the squash was sweetly aromatic and soft, juices sizzling in the pans, I loaded my plate.
As I said in an earlier post note, I have eaten a plant-based diet throughout my life, balancing out as frequently as possible with raw and cooked foods, and this is only anoher example of such a satisfying method of nutrition.
(Full recipe available upon request)
Also, as mentioned previously, butternut squash is one of my two favorite squashes to use in the autumn and winter. Here I cut one small-ish butternut squash into quarters. Here is a generic photo of a butternut squash, for those who are not certain pf what one looks like.
After cutting it into quarters and spooning out the seeds of the two base cuts, I load them into lightly safflower-oiled baking dishes with a generous sprinkling of cinnamon, a handful or two of golden raisins, and a few lumps of (real) butter.
With the asparagus tenderizing in the cast iron skillet, accompanied by the ever so simplistic but terribly yummy garlic and oil and sea salt, I toss together whatever vivid and flavorful greens I fancy; this time I used various young organic mixes, arugula and red leaf included, and dressed it up with some of my left-over spiced pumpkin seeds. (I saved them from my pumpkin carving in mid October and baked them with butter, sea salt, and cumin and coriander).
Once the squash was sweetly aromatic and soft, juices sizzling in the pans, I loaded my plate.
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| Caya 2011 |
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