Hi friend! I'm happy to announce that we are back on the blog after a whole 10 month hiatus. Things have been a bit busy in my neck of the woods but we are alive and grateful. We have something to celebrate! The holistic health Nut blog turned four years old on October 13th and I could not be more grateful and excited! I just want to say thank you for being here and I hope my content will continuously inspire you to take care of yourselves holistically. Anyway, I'll share more on this later, on to the recipes! Quick disclaimer, most of the recipes don't include measurements. I typically don't measure when I cook. I go with my heart as my granny and mom do. I encourage you to do the same.
Four Different Ways to enjoy squash. Continue below!
First Up! Stewed honey nut squash and apples over yogurt and granola
If you've been following me for a while you are well versed in the world of squash. Every Fall I have a field day with the different varieties, whether it's experimenting with them or just learning about them at the farmers' market. Last fall I discovered the honey nut squash at my local farmers market. I must say it's one of my faves. I hosted a thanksgiving dinner for some of my colleagues and I share a dish "candied honey nut squash" and it was a hit with everyone! Honeynut squash is one of the smaller varieties and is similar in shape to the butternut squash with a darker skin tone. As the name suggests its flavor is on the sweeter side. For this recipe I decided to update one of my favorite recipes. Typically, I would stew some apples and have it over oatmeal or pancakes. I had the thought to add the squash and see what happens. Absolutely loved it. As I said you can have it with oatmeal or pancakes but in this recipe I had it with yogurt and granola. Here's how to make it:
Ingredients:
Honey Nut Squash
Apples
Ground Cardamom
Cinnamon
Ground Ginger
Ground Gloves
All Spice
Maple Syrup
1 tbsp butter
Directions
Cut up the squash and apples into small chunks and add to a pan on medium heat with 1tbsp of butter.
Add all the spices and stir until the squash and apples are evenly coated.
Add maple syrup and stir until coated evenly.
Cover and allow the squash and apples to soften and slightly thicken with the syrup.
Once fully cooked serve over yogurt and granola and enjoy!
Next Up, Butter Nut Squash Pasta
Now this one! Gworl! Absolutely hearty and delicious. You will literally feel the nourishment from this dish, I promise you. I will definitely be making this one again.
Ingredients:
Your favorite pasta
Butternut squash
Mozzarella Cheese
Garlic (NOT 2 cloves, iykyk)
Bell pepper
Onion
Basil
Rosemary
Salt and pepper
Vegetable Oil
vegetable Broth (about 1/2 cup)
Directions
1. Cut up all your vegetables and add LOTS of garlic (follow your heart).
2. Add all the veggies to an oven safe container. Add 1-3 tbsp of vegetable oil and use you hands to rub the oil all over you veggies.
3. Add the salt, pepper, basil and rosemary and rub them in as well.
4. Roast the veggies in the oven (400 degrees Fahrenheit) for 20-30mins or until fully cooked.
5. Carefully transfer the roasted veggies to a blender and add the vegetable broth. Blend until smooth and creamy.
6. Add the sauce to a pan on medium heat and add the mozzarella cheese. Stir until the cheese fully melts into the sauce.
7. Add cooked pasta to the sauce and mix until combined.
8. Serve with a sprinkle of parsley and red pepper flakes on top. Enjoy!
Butternut Squash Vegetable Soup
This one is for those sick days. it's flu season after all so make sure you're taking good care of you. This one is nutritious, hearty and flavorful.
Ingredients:
Butternut squash
Carrot
Potato
Flour (to make dumplings)
Kale
Garlic, scotch bonnet pepper
Onions
Vegetable Broth
Fennel Seed (optional)
Salt, pepper and oil
Directions
In a pot on medium heat, add 1 tbsp of oil and sauté garlic and onion.
Add the veggies and seasonings and stir to get the flavors going.
Add the vegetable broth and cover to allow for boiling.
In a bowl on the side add some flour, salt and water and knead. Divide up the dough and roll into small balls (the Jamaican in me cannot eat soup without dumpling).
When the soup starts bubbling add the dumplings and cover again.
Serve your bowl of soup, cozy up with your blanket and enjoy!
Finally, the star of the show! Za'atar Sweet Dumpling Savory Tart
I discovered the sweet dumpling squash two weeks ago at the farmer's marker. As the name suggests this one has a sweet flavor. the coat color is quite beautiful. Its a mix of stripes and speckles if you ask me. I usually make galettes that are on the sweet side. if you purchased my ebook you know of the persimmon galette. I've also made apple galettes before as well. While brainstorming what to do with the squash it occurred to me to try a savory version of the galette hence the savory tart. Truly one of the best dishes I've made to date, so yummy. The crust and the seasonings are savory but the squash adds a sweet flavor to the mix. Lets get into the recipe:
Ingredients
1 cup Flour
2tbsp Butter
Salt
Za'atar
Pepper
Salt
Oregano
Sesame seeds
1 tbsp Vegetable oil
Directions
Wash and slice up the squash. Boil the squash for about 10mins to get it soft for baking.
Once cooked, let it cool, add the oil and seasonings and rub it all in.
In a bowl add flour and butter and use your fingers to combine the flour and butter. The end result should be a crumb like mixture.
Gradually add 1/2 cup of water and knead the mixture into a dough.
Use a rolling pin to roll the dough out flat.
Line up your seasoned squash slices in the middle of the rolled out dough and then fold in the corners to cover the edges. Brush the dough edges with oil and sprinkle some za'atar and sesame seeds. Add a few bits of butter to the squash in the center for added flavor and moisture.
Bake the tart for 30-45mins at 400 degrees Fahrenheit.
After removing the tart from the oven add mozzarella cheese and let it melt in. Slice it up and enjoy!
I shared this tart with my lab mates and they loved it! here's what they had to say:
Thank you! It taste so good! I love the crust! –Lab mates
I hope you enjoyed this post. Feel free to make substitutions in any of these recipes and share your recreations with us on instagram. Share this post with your friends and family and enjoy! Happy 4 years to us!
Comentários