A sweet vegan family recipe that warms the winter chills, after playing in the snow. Spiced roasted butternut squash scents the kitchen as we rinse and marvel at these beautiful seeds of an ivory ceramic like finish in the center with rustic golden edging. So gorgeous to see, feel, smell, taste, and hear them. Little hands learn how to grow food and what it looks like at all stages. The amazing lesson of recycling and rebirth of positive energy can be applied to a lifetime of purely good health. By saving seeds while cooking, we’re creating a cyclical sustainable garden seed library to use, plant later, and cook even more! One seed grows one plant, which produces many vegetables, and each one has many seeds…and it goes on and on…
Roasted Spiced Butternut Squash
Simple, beautiful, and delicious!
Non-GMO, organic, fresh, local, vegan ingredients:
Slice a butternut squash evenly and place in a baking dish, removing seeds as you go, setting them in a strainer to rinse later. Sprinkle over a little salt, pepper, nutmeg, and cinnamon. Add a 1/8″ bed of water. This helps them steam and roast so they’re soft on the inside and crispy on top. Roast in the oven at 350-375 until the squash is soft and the spiced tops are golden brown. These ones took about 30-40 minutes. Serve warm and enjoy! This is also a wonderful soup when blended with some water or vegetable broth.
Butternut Squash Health Benefits: Vitamin C, vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, manganese, and potassium!
This is a favourite here for baby & me, just like sweet potato, banana, and other healthy & scrumptious options! I include children in the cooking, and they love the beautiful colours, natural shapes, and stories that each one tells.
Music of the Moment: In A Graveyard, Rufus Wainwright