Savory Stuffed Winter Squash

Savory Stuffed Winter Squash
Number of Servings
4 to 6
Ingredients
  • 3–6 baked winter squash (such as acorn or carnival)
  • 2 Tbsp Nutiva Organic Milled Chia Seeds
  • [q:2 1/3] cup water
  • 1 cup kasha
  • [q:1/2] tsp sea salt
  • 2 Tbsp Nutiva Organic Red Palm Oil
  • 2 cup fresh shiitake mushrooms, stems removed and caps sliced
  • 1 cup leeks or onions, coarsely chopped
  • 1 cup celery, sliced
  • 1 cup red bell pepper, coarsely chopped
  • 1 Tbsp fresh thyme leaves or [q:1 1/2] tsp dried
  • 2 tsp fresh sage, coarsely chopped, or 1 tsp dried
  • [q:1/4] cup hemp seeds
Directions
  1. Place the milled chia seeds in a small bowl with [q:1/3] cup water; set aside, and boil 2 cups water in a tea kettle.
  2. Heat and melt the red palm oil in a 9-inch heavy skillet. Add mushrooms, leeks, celery, red bell peppers, kasha, chia mixture and sea salt; sauté, mixing occasionally, for 5 minutes or until the ingredients are fragrant and well mixed. Turn off the heat.
  3. Add the boiling water and bring the ingredients to a boil over high heat. Reduce the heat to medium low and simmer, covered, for 10 minutes or until the water is absorbed. Add and stir in the thyme and sage. Taste and adjust the seasonings, if desired.
  4. Let cool briefly and serve stuffed into baked winter squashes, such as acorn or carnival, garnished with hemp seeds.

Roasted Pumpkin Wedges

Roasted Pumpkin Wedges
Prep Time
35 minutes
Number of Servings
12
Ingredients
  • 1 medium-sized pumpkin (about 5 pounds)
  • Generous pinch of cinnamon
  • 1 Tablespoon apple juice concentrate, thawed*
Directions
  1. Preheat oven to 400 degrees F.
  2. Peel pumpkin the same way you would peel melons like honeydew. Cut off top and bottom so that pumpkin "stands" steady on your surface. To keep pumpkin from moving, a wet towel underneath is helpful. Then, going from top to bottom with a sharp knife, filet the skin off. Next, cut pumpkin into long wedges. Remove pulp and seeds.
  3. Season your wedges with cinnamon and apple juice concentrate.
  4. On a large nonstick baking sheet, bake for 25 minutes or until browned.
  5. Serve hot.
Nutrition Info
50 Calories, 2 g Protein, 0 mg Cholesterol, 13 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 2 mg Sodium, [nutrition:5] Vitamin A, [nutrition:1] Vitamin B2 (riboflavin), Vitamin C, Vitamin E, Phosphorus, Potassium

Baked Acorn Squash

Baked Acorn Squash
Ingredients
  • 1 medium acorn squash, halved and seeded
  • 2 Tbsp butter
  • 2 Tbsp brown sugar 
Directions
  1. Preheat oven to 350 degrees F.
  2. Turn acorn squash upside down onto a cookie sheet. Bake in oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards.
  4. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
  5. Place squash in the oven and bake another 30 minutes. 
Nutrition Info
189 Calories, 6g Fat, 15mg Cholesterol

Baked Delicata Squash with Quinoa

Baked Delicata Squash with Quinoa
Ingredients
  • 1 large delicata squash, seeded
  • 2 Tbsp of butter
  • Salt and pepper to taste
  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 shallots, chopped
  • 1 clove garlic
  • [q:1/4] cup pine nuts
Directions
  1. Preheat oven to 350° F (175° C).
  2. Arrange the squash halves cut side up in a baking dish. Fill dish with about [q:1/4] inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
  3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
  4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
  5. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.

Sauteed Summer Squash

Sauteed Summer Squash
Ingredients
  • 2 Tbsp olive oil
  • 1 tsp fresh garlic, minced
  • 1 cup zucchini squash, sliced
  • 1 cup yellow squash, sliced
  • [q:1/2] tsp sea salt
Directions
  1. Heat olive oil over medium-high heat.
  2. Add garlic and saute until brown. 
  3. Add in zucchini and yellow squash and saute until just tender, about 5 minutes.
  4. Place on serving dish and sprinkle with salt.
Nutrition Info
Calories: 74 Fat: 6.8g Carbohydrate: 3.2g (Dietary Fiber: 1.2g Sugars .8g) Protein: 0.7g Sodium: 2.0g Potassium: 171g

Grilled Patty Pan Squash

Grilled Patty Pan Squash
Number of Servings
Serves 4
Ingredients
  • 4 medium sized patty pan squash
  • 1 clove finely chopped garlic
  • [q:1/4] cup extra virgin olive oil
Directions
  1. Cut squash length wise and remove seeds. Wash and pat dry.
  2. Pre-heat grill (stovetop or outdoor bbq) to 400°F.
  3. Mix olive oil, finely chopped garlic, salt and pepper.*
  4. Brush squash with olive oil mixture and place face down on grill.
  5. Cover and grill for 4 to 6 minutes.
  6. Brush top side of squash and turn over, cover and grill for another 4 to 6 minutes.
  7. Repeat if necessary, until squash is brown on both sides.
Nutrition Info
293 Calories, 3 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 6 g Fiber, 14 g Total fat (2 g sat), 13 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, [nutrition:3] Magnesium, Potassium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B3 (niacin), Vitamin E, Calcium, Iron, Folate

Creamy Vegetable Soup

Creamy Vegetable Soup
Prep Time
40 minutes
Number of Servings
Serves 8
Ingredients
  • Cooking oil spray
  • 3 garlic cloves, peeled and halved
  • 1 yellow bell pepper, seeded and cut in [q:1 1/2]-inch pieces
  • 1 large head of broccoli, florets only (about 2 cups)
  • [q:1/2] small cauliflower, cut in [q:1 1/2] inch florets (2 to 3 cups)
  • [q:1/2] small fennel bulb, cut in 1-inch pieces
  • 1 medium red-skin potato, diced
  • 2 large shallots, quartered
  • 1 medium tomato, seeded and cut in 6 wedges
  • 1 small zucchini, cut in 1-inch pieces
  • 1 small acorn squash, peeled, seeded, and cut in 1-[q:1/2]-inch pieces (about 3 cups)
  • 1 medium carrot, cut in 1-inch pieces
  • 1 Tbsp canola oil
  • mixture of:
    • [q:1/2] tsp ground cinnamon
    • [q:1/8] tsp ground allspice
    • [q:1/8] tsp ground coriander
    • [q:1/8] tsp black pepper
  • 2 cups reduced-fat (2%) milk
  • Salt and freshly ground black pepper
  • 2 plum tomatoes, seeded and finely chopped, for garnish (optional)
Directions
  1. Preheat the oven to 425°. Coat two baking sheets with cooking spray. On one sheet, place the garlic, bell pepper, broccoli florets, cauliflower, fennel, potato, shallots, tomato, and zucchini. Coat liberally with cooking spray, stir, and spray again. Place the acorn squash and carrot pieces on the second sheet and toss with the oil. Bake the vegetables 15 minutes. Stir and bake 10 minutes longer, or until slightly soft and lightly colored.
  2. Transfer the vegetables to a large, deep saucepan. Add the spice mixture and 3 cups of cold water. Bring to a boil, reduce the heat, cover, and simmer about 20 minutes.
  3. Stir in milk. Transfer the mixture to a blender and puree until smooth.
  4. Season with salt and pepper. Garnish with chopped tomato.
Nutrition Info
111 Calories, 5 g Protein, 18 g Carbohydrates, 4 g Fiber, 3 g Total fat (1 g sat, 1 g mono, 1 g poly), 72 mg Sodium, Vitamin C, Vitamin A, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, D, E, Folate, Pantothenic acid, Calcium, Magnesium, Phosphorous, Potassium

Hot Cumin-Pickled Summer Squash

Hot Cumin-Pickled Summer Squash
Number of Servings
Makes about 7 pint jars
Ingredients
  • 4 pounds yellow summer squash or zucchini
  • 8 ounces sweet onion (about 1 medium)
  • [q:1/4] cup plus 1 Tbsp pure kosher salt
  • 2 tablespoons cumin seeds
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon hot red pepper flakes
  • 1 teaspoon ground cumin
  • 6 cups cider vinegar (5% acidity)
  • 2 tablespoons mild honey
  • 7 cloves garlic
  • 7 small fresh serrano chiles
Directions
  1. Scrub the squash and cut it into [q:1/4] inch rounds. Cut the onion in half lengthwise and thinly slice it into half-circles. Put the squash and onion in a large bowl and sprinkle with the [q:1/4] cup salt, tossing to combine. Cover with a layer of ice cubes and refrigerate for 8 hours or overnight. Pick out any unmelted ice, drain well, and rinse under cold running water. Toss with the cumin seeds, mustard seeds, red pepper flakes, and ground cumin and set aside.
  2. Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
  3. In a nonreactive pot, combine the vinegar, [q:1 1/2] cups water, the honey, and the remaining 1 tablespoon salt. Bring to a boil.
  4. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
  5. Working quickly, pack the squash, onion, garlic, and chiles into the jars (not too tightly). Ladle the hot vinegar mixture into the jars, leaving [q:1/2] inch headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 15 minutes to process.
  6. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
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