November 2024 Plant-Based Updates from Melissa
Roasting Winter Squash, Pumpkin Recipes, Vegan Thanksgiving Ideas, and More!
On this refreshing autumn morning, I have roasted a butternut squash: I just peeled it, sliced it in half, scraped out the seeds, cut it, and brushed the pieces with olive oil and sprinkled it with salt, white pepper and garlic powder. I roasted it at 400 degrees F for 35 minutes until it was tender.
Next, I’m going to make some butternut squash and apple soup, then freeze the rest for future pasta dishes, grain and protein bowls, and stuffed shells with butternut squash. Easy meal prep while doing a little housework!
N\Butternut squash is a good source of Vitamin A from beta-carotene, potassium, and fiber: read more from the USDA FoodData Central page
Trending Recipes
More Fall Recipes to Enjoy
Easy Kabocha Squash and Collard Greens with Whole Wheat Pasta
Here is more about kabocha squash from Colleen Wysocki RD (ZEST Nutrition) with an easy recipe for how to roast it.
Colleen shares gluten-free recipes, nutrition tips, and a breakdown of the latest research to support women's health and their food restrictions. Check out her website and subscribe for free to get access to exclusive nutrition posts and her monthly newsletter: www.ZESTNutritionService.com.
Thanksgiving Cooking Ideas
Hope you have a wonderful month!
-Melissa
Hi Nate, Thanks for asking. I don't have one of my own yet. I am making Debra Klein's recipe now and added a peeled and chopped apple to it.
Great idea...do you have a recipe for butternut squash and apple soup?