Spiced Butternut Squash

I made fried tofu chicken last night. It was good, but I’m still tinkering with the recipe, so that’s not today’s post. On the side, we had this yummy butternut squash.

If you find butternut a hassle to prep, here is what I suggest.

Peel the outside with your favorite peeler. You don’t need to go all the way down the dark orange. Cut off the top and bottom either before peeling or after.

Slice the “neck” of the squash off. Now you have 2 pieces. The neck is pretty much ready for slicing and cubing.

For the bulb section, cut it in half and use a spoon to clean out the seeds. Now it’s also ready for slicing and cubing.

Preheat oven to 450*

Toss the squash in 1-2 tablespoons of olive oil per squash.

Add sea salt and pepper to taste. Then add 2 tablespoons brown sugar, and 1/2 teaspoon of cinnamon per squash. Toss and add about 1 teaspoon of fresh rosemary.

Arrange on your baking sheet. If you can give it more room it will roast faster. I had too much in the oven to use two baking sheets, so…

Roasted Umami Sprouts and Carrots plus Baked Apples

This week, at the grocery, I grabbed a bag of brussel sprouts on a whim, and got some baby carrots. So, last night making dinner, I decided to roast them up with a nice umami flavor. I had also gotten some apples that we weren’t really enjoying (picky apple eaters).

Umami Sprouts and Carrots

4 cups of brussel sprouts washed and trimmed
4 cups of mini carrots or carrots peeled and chopped
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup nutritional yeast
sea salt and pepper to taste

Combine all ingredients and toss or gently stir until the vegetables are coated. Place on a baking stone or sheet and cook at 425* until the carrots are done.

Baked Apples

4 apples sliced into wedges
¼ cup maple syrup
3 TBS cinnamon
3 TBS sugar

Spray a baking sheet with nonstick spray if it is not a nonstick sheet, or cover in parchment paper. Arrange apples on the sheet with the inner side of each slice facing up. Drizzle with maple syrup, sprinkle with cinnamon and sugar. Bake at 425* until apples are soft. Serve with non-dairy yogurt if desired.