Every fall when locally grown squash and apples appear in the farmers market I make this dish. It shows how well ingredients that grow together go together. That’s why it tastes so good!
Yield: Makes four sides
2 acorn squash
1 cup or so applesauce
2 spoonfuls Butter
sprinkle Salt and Pepper
Preheat your oven to 350 degrees F.
Cut the squash in half and scrape out the seeds. Place skin side down, cut side up in a baking dish. Add a large spoonful of applesauce to the center of each one and top with a pat of butter. Season with salt and pepper.
Add a splash of water to the pan then slide into the middle of your oven. Bake until golden brown and caramelized, about an hour or so. Enjoy!
Quinoa (pronounced keen-wuh) is one of the healthiest foods on the planet, and packed with vitamins, minerals and protein. It’s actually a seed not a grain, but it’s cooked like a grain. The rich nutty taste is perfect in a pilaf, but it’s just as good stirred into any salad. Because of its flavour, ease of cooking and high nutritional value, quinoa is one of the most common foods on my table.
You can fill more than Half Your Plate with this traditional Indian dish. It’s a complete vegetarian meal and a super-simple way to fill all your plate with big flavour and a last-second blast of dark green nutrition. You’ll love the bright finishing touch baby spinach adds to the dish and how easy it is to try this healthy trick anytime you cook up your favourite soup, stew or pasta!