Butternut Squash Soup

This is a tasty roasted butternut squash soup. It’s not my husband favorite, but I really like it.

First, you will roast all the fruits and vegetables coated in the spices, then you will simmer and puree. What could be easier? Continue reading “Butternut Squash Soup”

Brussels Sprouts “Parmesan” with Bacon

My family doesn’t like Brussels Sprouts much, actually… at all. However, I have gotten the thumbs up with these. My daughter did say she would eat them again. My husband said they really didn’t taste like Brussels Sprouts and he seemed to like them. This recipe is dairy-free Continue reading “Brussels Sprouts “Parmesan” with Bacon”

Bone Broth

“The light of the eyes rejoices the heart,
And a good report makes the bones healthy.”  Proverbs 15:30

I’ve seen quite a few post about the health benefits of bone broth. This is made when you take chicken or beef bones and cook them with vinegar for an extended amount of time, usually 24 (chicken) to 48 (beef) hours. Are the health benefits really worth investing all that time? Continue reading “Bone Broth”

Shepherd’s Pie (w/ paleo option)

“I am the good shepherd. The good shepherd lays down his life for the sheep.” John 10:11

A tasty paleo shepherd’s pie recipe. The carbs have been reduced by substituting Continue reading “Shepherd’s Pie (w/ paleo option)”

Healthy Chicken Nuggets

Did you ever look at the ingredients in chicken nuggets? Hidden MSG, sweetener/sugar, soybean oil, canola oil, assorted corn products (all are GMO crops) anti-foaming agents containing silicone, sodium aluminum phosphate (aluminum accumulates in our bodies), water.. there’s more but I don’t need to go on. Even “healthier” and gluten-free products have many of these ingredients. Why not make your own healthy chicken nuggets? These are tasty and gluten-free/dairy-free as well! Continue reading “Healthy Chicken Nuggets”

Tasty Mashed Cauliflower

Mashed CauliflowerDSC00463

If you’re trying to cut back on the carbs of mashed potatoes, mashed cauliflower is a good alternative.  It makes a great side dish that doesn’t  Continue reading “Tasty Mashed Cauliflower”

Roasted Butternut Squash, Spinach and Mushrooms

(Scroll to bottom for recipe)

Roasting vegetables gives them so much flavor. This is one I love to cook in the fall, especially with squash from the garden. Ingredient amounts are approximate. I usually just eyeball it, but I tried to come up with quantities for those who prefer that. It’s really hard to mess up this recipe other than burning it. You can play with the spices you use if you like.

Cubing the squash is a good arm workout, like real life exercise.

DSC00375After tossing squash in oil, roast in the oven. Caramelizing gives a good flavor. You can even just eat it like that. Parchment paper is a wonderful thing. What a time saver and cookie sheet saver. Where have you been all my life?

DSC00384Brown the onion in a pan with the oil. Then add the mushrooms and cook down. The shiitake are drier mushrooms, not much liquid comes out of them, however the baby bella I’ve used cook more liquid out. You will want to let that evaporate so it is not soupy.Then add the spinach. It looks like a lot, but as you can see, it cooks down to nothing. You can even add more if you like more spinach.

DSC00379DSC00382

Toss the squash with the base and enjoy! You can probably add many different types of roasted vegetables to the base mix. However, my favorite is the butternut squash.

DSC00386

Roasted Butternut Squash, Spinach and Mushrooms

  • Servings: 6 sides or 2-3 meals
  • Print

Ingredients

  • 1 good-sized butternut squash
  • 1 medium onion, chopped
  • 1 cup sliced shiitake mushrooms (any type is fine, I’ve also used baby bella)
  • 4 big handfuls of spinach
  • 2 T avocado oil + 2 T more
  • 1 t onion powder
  • 1/2 t garlic powder
  • 1/2 t sea salt
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees. Line large cookie sheet with parchment paper.
  2. Cube butternut squash.
  3. Take 2T avocado oil and stir in onion powder, garlic powder and salt. Pour over cubed squash. Stir until well coated.
  4. Lay squash on cookie sheet in single layer, spreading evenly. Cook squash roughly 40 minutes in the oven turning half way through. You may need to adjust the time depending on how much squash is on the pan. It should be nicely caramelized.
  5. While the squash is cooking, pour the other 2T avocado oil in a large pan. Place the onions in the pan and cook until caramelized. Stir frequently to avoid burning.
  6. Add mushrooms and cook them down letting any liquid from them evaporate. Add spinach and cook until reduced.
  7. Add roasted squash to the base mixture (onion, mushroom and spinach) Toss until well mixed.
  8. Add salt and pepper to taste.
  9. Enjoy!