I have some vegetable side dish recipes that I think you will love. Here’s one with butternut squash.
You can never have too many veggies, right? Well, um, unless they are steamed, then it can feel like too much blah. All the time. Don’t get me wrong I steam vegetables quite often, but hey, we need to add a little zing every so often.
Yeah, let’s bring on the spices!
Butternut squash already lends some sweetness, however, by adding cinnamon, and citrus notes from cardamon it adds that “hmm what is that?” element, taking it from good to great in this uncommon pairing. The other spices are wonderful extras to this recipe we couldn’t live without.
And then there are pumpkin seeds (full of magnesium by the way) to bring in some crunch – I couldn’t help but add some (healthy) texture in here, which also happens to be quite a perfect pairing. And since I had some fresh sage leaves I added some in for an earthy element to the dish.
Gosh, I love when food is this good, easy, and so good for you. It makes me happy, as sappy as that sounds.
Excuse a little more happy, sappy thoughts … bear with me I need to get this off my chest …
I love, love that my children eagerly eat veggies that are not only seasoned with salt but with cumin, coriander, and even tarragon. We have come such a long way. Gosh, seven years ago my twin boys wouldn’t touch butternut squash, or any other vegetable (or any other foods) after removing gluten and dairy (then soy shortly after). They made mealtime an ordeal and would not eat much of anything. Not even a sandwich. Now they are eating all sorts of vegetables and everything else!
I just had to gloat for a minute about how far my little guys have come in their healing process, since their diagnosis of autism in 2007. There is nothing more satisfying than seeing your children (all 4 of them) eat wholesome foods that help peel away layer after layer of health related issues. Slowly but surely …
Okay, back to vegetables.
I hope you love vegetables as much as we do because I have some more delicious side dishes coming your way.
In the meantime, try this tonight, your tastebuds will thank you.
Until then, enjoy!
Butternut Squash with Pumpkin Seeds and Cardamon
2 tablespoons olive oil (not extra virgin)
1 red onion, halved and thinly sliced
2 medium butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks (about 3 1/2 pounds)
1 large cinnamon stick
1/4 cup raw, shelled pumpkin seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon whole cardamon, lightly crushed
2 tablespoons coconut sugar or cane sugar
3/4 cups vegetable or chicken stock (I use Imagine Organic brand)
2 teaspoons kosher salt
6-8 fresh sage leaves
Preheat the oven to 425 degrees F/220 degrees C.
Add the olive oil into a large sauté pan over medium heat. When hot add the onion and cook for about 4 minutes, or until soft then add cardamon seeds and cook another 4 minutes, or until onions have darkened slightly.
Add the squash, and cinnamon stick then increase heat to medium-high, and cook another 10 minutes, stirring occasionally, until it softens.
Remove from heat and add the pumpkin seeds, all the spices, coconut sugar, and salt. Mix well in the pan.
Then transfer to a baking sheet (with at least 1 inch depth) or a large casserole dish in a single (but snug) layer.
Pour the stock over and add the fresh sage leaves, then roast for 25-30 minutes until the squash is tender. Set aside 5-10 minutes to allow any remaining liquid to be absorbed.
Serve hot or warm.
To make ahead: prepare until the transferring into a baking sheet step and refrigerate. Add the stock and roast just before ready to serve. The prepared dish also freezes well, up to 2 months in an air tight, freezer safe container.
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Erica Matthews says