DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
One of the few vegetables that are in season during the winter is squash. There are so many varieties, one of my favourites being butternut squash with its rich, sweet, creamy flavour and vibrant orange flesh.
You can roast them, sauteè shred them, puree them or fry them. Either way you cook them up they're delicious, versatile and full of healing phytonutrients.
Apples are also another one of the few fruits that are still rockin' on the west coast. Apples are a delicious snack on there own and I find they go so well in many savoury dishes adding a nice tart, sweet flavour and sometimes texture.
Butternut squash and apple (I used granny smith) are paired quite nicely in this dish along with warming spices like ginger, cumin and cinnamon making a lovely warming and grounding dish that is in season.
Spiced Butternut Squash and Apple
2 tablespoons coconut oil
1 red onion, diced
2 tablespoons grated ginger
3 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon unrefined salt
1 tablespoon apple cider vinegar
1 butternut squash, peeled, seeded and diced
2 granny smith apples
1/4 cup currants or raisins
1/2 cup water, chicken or vegetable stock
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!