Butternut Squash Skewers + Dip

     

Squash Skewers are a simple, yet clever, way of serving butternut squash especially for the fall holidays. It makes a great appetizer and eating the squash off a skewer is fun and easy to eat.

My friend Laura mentioned to me that she likes holiday recipes that can be eaten at room temperature so she doesn't have to keep heating and reheating to try to get the timing right for the meal. Roasted butternut squash tastes great at any temperature.

Whether served hot out of the oven, eaten an hour later at room temperature, or finished off the next day cold right out of the refrigerator, it's always delicious!

I bought my wooden skewers at my local supermarket ( they came in two sizes and were inexpensive- about $1.59) and roasted the winter squash first and then slid the roasted squash cubes on the skewers. My photo shows the basic idea, yet you could serve it with many variations.

Some additional ideas to assemble the skewers



Some additional ideas to assemble the skewers

1. Alternate the butternut squash cubes with sweet red grapes on the skewer.

2.  Slice up oranges and lay the squash skewers on top of the orange slices to absorb the citrus flavor.

3. Sprinkle the roasted squash with cinnamon

4. Alternate the butternut squash with blueberries or cooked cranberries.

5. Serve and dip into some flavored vinegar ( I had black cherry- amazing) in a dipping bowl

6. Serve with any dip of your choice

7. Alternate squash with chunks of cheese and grapes

This is a great side dish for any fall meal and especially appropriate for Thanksgiving. If you are making appetizers, these skewers would be great with a dip!

In addition, I'm always looking for healthy snacks for my grandkids! How delicious and fun would a cold butternut squash and grape skewer be for an after school snack. ( Yes, they taste that good!!)

The right tool makes your job easier

If you have the right kind of peeler , peeling the squash is a cinch! I use and OXO Good Grips Y Peeler which just slips the skin right off without any struggle. It only takes me 5-8 minutes to peel, scoop out the seeds, and chop the squash into pieces.

I then toss the squash in just enough olive oil to coat the pieces and place it on a rimmed cookie sheet that has been covered with parchment paper ( I use a brown non chlorinated parchment)

Try This Time Saver

• If you are pressed for time, most supermarkets sell packages of butternut squash in the produce isle already cut up and no additives- It cuts down on a little time and the mess.
• Trader Joe's usually has some packages at reasonable prices and fresh!

I bought a fig jam and served it as a dip for the squash !

How many times do you have a pot that needs scrubbing - well here is an easy solution that I found on Youtube using dryer sheets! 

One of my Fabulous Finds- No More Scrubbing!!

Watch this Youtube for an easy way to 

clean dirty pots and pans!

            
                












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Paleo Butternut Apple Cranberry Bake

This is a fabulous Paleo side for your Thanksgiving table! It's colorful, festive, and incorporates a variety of delicious fall seasonal fruits and vegetables. The sweet roasted butternut squash mixed with roasted apples and slightly tart cranberries not only makes a beautiful presentation, but are healthy to boot!

Allergy Friendly 
It's a great choice for a Thanksgiving side because it will satisfy vegans, vegetarians, and those who are gluten free, Paleo diets, nut free diets, and egg free diets. So matter who is coming to dinner, and no matter what his/her dietary preference, this recipe is a winner!

The combination of ingredients is a sweet treat, but with no added sugar. In fact, my husband thought it was as tasty as an all natural pie filling.

My CSA farm share is still active through November. I got sweet potatoes, leeks, lots of varieties of greens, garlic, onions, cauliflower, and butternut squash this week. The local farms are ripe for apple picking too. Hence the recipe because I've got lots of butternut squash and apples! I love using seasonal fruits and vegetables in recipes!

The advantage of this type of recipe is that although it is intended to be consumed hot, it also tastes good at room temperature. So, if it's on the table longer than expected, it will still be delicious!




























 Easiest and Fastest Peeler that I highly recommend

I have a really good peeler that can slip off the skin of a butternut so fast that it's a cinch to peel.
Owning the right tool really does make a difference.  I have two peelers that look almost identical.  One is the OXO Good Grips Y Peeler.and the other looks just like it- but is another brand.

I've tried both peelers and the OXO Good Grips Y Peeler wins out for ease every time!

It just seems to slide the skin right off! Believe me I wouldn't make a big deal about it if it wasn't such a difference! I always struggled with other peeler and would often give up peeling a butternut squash or just avoid it altogether.

If you really don't like to peel,- then buy the packages of pre chopped squash. I've seen them at Trader Joe's and most supermarkets. It usually is in the fresh produce isle and does not contain additives.

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients: 
1 med/large butternut squash, peel, scoop seeds, and chop ( or buy a pre cut package)
4 medium organic apples, cored and sliced ( I didn't peel)
1/4-1/2 cup of olive oil
1 cup of organic cranberries
optional: 1/2 cup of sliced red grapes
1 cup fresh squeezed orange juice
Cinnamon to taste

Directions: 
Preheat oven to 400 degrees.
Divide the oil in half. Toss the chopped butternut squash in the oil and then the apples in oil. Using two covered cookie sheets ( covered with parchment paper), place the apples on one and the butternut squash on the other. Roast the squash for 30-40 minutes; the apples for 20 minutes.
While the apples and squash are roasting, put the orange juice and cranberries into a saucepan. Bring to a boil and then simmer for 3 minutes. Turn off heat. Using a slotted spoon, remove the cranberries from the juice and set aside.
Mix the roasted squash, roasted apples, and cooked cranberries in a pyrex dish. Add a tablespoon or two of the orange juice to the casserole. Sprinkle with cinnamon to taste.

Cut in bite size pieces before roasting

Sometimes I add roasted kale for some variety 

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Skinny Zucchini Pasta ( Spiralized)

Skinny Zucchini pasta ( spiralized zucchini)  is a delicious substitute for a regular bowl of high carb/ high calorie pasta . Remember, even gluten free pasta is also high in carbs and calories! I find that spiralized pasta made from a zucchini is the way to go. It's low calorie and low in carbs making it the perfect and delicious meal!

Many zucchini pasta recipes serve the zucchini noodles raw; I like to lightly saute mine. I love the zoodles ( zucchini noodles)  prepared this way. It satisfies me as much as real pasta. In fact, I like it so much, I usually make it for lunch or a side dish at least two or three times a week. It's versatile and lends itself to many variations. Don't overcook it or it will become watery!!

This is such a fast and easy recipe! Basically, you just need to spiralize your zucchini, which takes about one minute.

If you are not familiar with how to do this, go to my zoodles post which explains in detail

This is a simple vegan and gluten free recipe. 

Ingredients: 
1/2 medium onion, sliced in half moons
1 clove of garlic, chopped
2-3 cups of spiralized zucchini noodles
olive oil spray
1/4 cup of marinara sauce

Directions:
Saute the onion and garlic in the olive oil spray until soft. Add the zucchini and toss a few times for about 30 seconds. Add the marinara sauce, stir and remove from flame and serve immediately. It tastes best when eaten immediately!

Additional Variations : 

•  Add 1/4 -1/2 cup of ricotta cheese when you add the sauce to the recipe for a lasagna like  taste- 
•  Add 1/4-1/2 cup of any grated cheese when you add your sauce.
•  Jen at  Driftwood Gardens suggested topping with nutritional yeast for another vegan variation

This photo is without marinara sauce. The plate is about 50 years old and 
belonged to my mom!

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Golden Cauliflower Soup in 25 Minutes

Golden Cauliflower Soup is as healthy as it is delicious! You'll be happy to know that this quick and easy yet highly nourishing vegan soup is very low calories as well as low in carbs!

In fact just like my zero points plus spinach soup, this soup is also counted as zero points on Weight Watchers. Don't you love a guilt free soup that can be eaten as a healthy snack or starter for lunch and or dinner that won't pack on the pounds?

This Youtube Video explains why I need to make zero points plus soups! ( just for fun!)

If you are trying to add more vegetables into your weekly menus, this is the way to do it! Homemade soup provides valuable nutrients and fiber. And my quick homemade soups are easy and quick to make! There is nothing more important to your health than building a strong immune system. Healthy vegetables and spices are key to giving your immune system a boost.

I've been reading lately how a strong immune system is paramount to not just fighting flu viruses, but also important for degenerative disease like Type 2 diabetes, high blood pressure, cancer etc. Let's not kid ourselves, even health food store packaged or prepared foods are still high in salt, sugar, and some additives.

You will only find "real food"( as opposed to processed food) gluten free recipes that taste good and can be made quickly on my blog. With this hearty soup, you simply sauté the cut up vegetables in a saucepan and then add water and broth and cook for about 15 minutes until the cauliflower is tender. Puree with an immersion blender, top with some almond milk, or (coconut milk or cream for low carbers)  and enjoy!
What gives this soup it's golden color? Turmeric!

What is turmeric and why is it so healthy? 

Turmeric is a spice that is worth adding to your diet. If you are not familiar with it, it looks like fresh ginger when it grows ( sold in Whole Foods Mkt) , except that the inside is bright orange/yellow.

It is most commonly ground into a powder and sold in the spice isle of most supermarkets and Asian Indian ethnic stores.

Turmeric is the spice that gives mustard it's bright yellow color. It has a mild bitter taste that seems to disappear in soups and other hot liquids. It is felt to have anti-inflammatory effects on the body which again is important for health. Many studies suggest that inflammation contributes to diseases including Alzheimer disease. In villages in India where they use turmeric daily in their food, Alzheimer and dementia is non existent. So, if you have inflammation and want to add turmeric to your diet, try this soup!

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time:  10-15 minutes
Cook Time:  15 minutes


Ingredients:
1 medium- large cauliflower, washed and cut into flowerettes
8 single ribs of celery, sliced
1 large onion, sliced
3 cloves garlic, diced
1 teaspoon of turmeric
6 cups water
2 cups of full flavored vegetable broth
Pink Himalayan salt ( provides minerals)
Black cracked pepper to taste ( helps the turmeric absorb better)
Olive oil cooking spray or 2 Tablespoons olive oil
 2 Tablespoons almond or coconut milk per bowl
1/4 cup chopped red onion

Directions: 
Spray a wide deep saucepan with cooking spray. Add the garlic, onions, and celery and saute for a few minutes, then add the cauliflower, the turmeric ( salt optional) , black pepper and continue to saute, stirring until everything is coated. Add 6 cups of water, (2 cups more if you used a really big cauliflower)  bring to a boil, turn heat down somewhat but more than a simmer and allow to cook covered for 5 minutes . Remove the cover and allow to cook another 5 minutes uncovered. Add vegetable broth and cook uncovered at a medium heat for 5 more minutes until the cauliflower is very tender and beginning to fall apart. Using an immersion blender, puree .  Add almond or coconut milk to each bowl and garnish with chopped red onion.

The cauliflower is tossed with the turmeric in this photo

This soup and the cauliflower has already cooked down before I added the broth

How I Make This Soup Even Easier
It can be made in 2 stages if time is a pressing issue ( you have  a new baby and other children, work too many hours, are exhausted, burned out, etc). I suggest cutting up your vegetables ( onion, garlic, celery, cauliflower) the night before. It should only take about 10-15 minutes to prep the veggies ( depending on your experience) then you can just assemble the soup the next day and allow it to cook for about 15 minutes. A bowl of fresh, nutrient dense, hot soup will nourish you, relax you,  and help you feel better.

My Notes: I think that adding some low calorie almond milk adds a nice flavor to the soup and coconut milk or cream ( if you eat low carb) is amazing! In addition, I added a few shakes of Trader Joe's 21 Salute ( a salt free herbal seasoning) to the soup. All of my recipes are gluten free, vegetarian, or vegan. ** you can substitute 2 small fingers of fresh turmeric for the teaspoon of powdered turmeric in this recipe HOWEVER, which ever one you choose to use, I must warn you that the any kind of turmeric stains! Don't get it on your clothes or plastic items. It stained my immersion blender. Yup , the head is now yellow!!

 
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