This year was a good year for squash. I have lots of squash. Some grew in my garden, and some was given to me by loving family and friends. I enjoy being creative in the kitchen and always look for ways to add healing herbs to a recipe. While trying to decide what to do this some of this squash, I threw a few things together to come up with this tasty new recipe.
1 winter squash: delicata, carnival, or acorn
1-2 Tbls olive oil
1 small onion, chopped
1/2 stalk celery, chopped or minced
Dash (or more to taste) each of cinnamon, thyme, rosemary, sage
1/3 inch fresh ginger, smashed & minced
1 clove garlic, smashed & minced
1/3 cup broken pecans
1/3 cup of fresh or frozen cranberries cut in half
1 cup cooked rice
1-2 Tbls maple syrup
¼ cup water
2 Tbls vegan cream cheese
Pre-heat the oven to 350°
Cut the squash in half length-wise (stem end to flower end)
Scoop out the seeds. Discard the seeds in the compost.
Wash the squash
Place cut side down in a baking pan with enough water to cover the bottom of the pan.
Bake until you can push a fork through the skin of the squash.
Remove from the oven. Turn the squash cut side up.
While the squash is baking:
• In a frying pan, sauté the onion and celery until the onion is translucent.
• Stir, then add the garlic, ginger, spices, nut, and cranberries.
• Cook until the spices are fragrant. 1 to 2 minutes.
• Stir and add the rice, ¼ cup of water and maple syrup
• Cook until heated through
• Add the cream cheese and stir until melted in.
Put the rice mixture into the squash cavity, mounding as needed to get it all in.
Bake for 10-20 minutes, until hot through and the top begins to brown.
Remove from the oven, allow to cool for 5 minutes
Cold and flu season is here!
Try this healing soup recipe.
“Get Better” Soup
Make when someone has a cold or flu
- 1 TBS Olive Oil
- 1 small Onion, diced
- 2 cloves Garlic, smashed and minced
- 1 inch of fresh ginger root, smashed and minced
- 2 tsp Thyme
- 2 tsp Oregano
- 1 tsp Rosemary
- 1 tsp Basil
- 1 Bay Leaf
- 2 Tbls of flour
- 2 tsp Bouillon granules (or soup base concentrate).
- 1 16 oz bag of frozen mixed Vegetables (carrots, beans, peas, corn)
- 2 –3 qts Water
- Heat the olive oil in a large pot, sauté the onion until it is soft and translucent.
- Add in the garlic, ginger, and herbs and cook until fragrant (1-2 minutes).
- Stir in the flour, then add 1 quart of water all at once. Stir well.
- Cook and stir until it is hot.
- Add the bouillon or soup base, stir until dissolved.
- Add the mixed vegetables and the remaining water.
- Bring to boil, then reduce heat and simmer for 1-2 hours.
- Alternately, you can add:
- 1/2 cup of cooked black beans (or other beans of your choice).
- 1/2 cup of chopped mushrooms– sauté with the onions
- 6 ounces of pasta or noodles—add 10 minutes before serving (or according to the cooking time in the direction on the pasta package).
- Or for a non-vegan version: 2 cups of cubed cooked chicken.
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