#4. Roasted Stuffed Butternut Squash
Celebrity Chef & Certified Nutritionist Serena Poon
Makes 4 servings
- 2 ea. medium butternut squash, halved, seeds removed
- 4 tsp. avocado oil
- 2 tsp. extra virgin olive oil
- 1 C tri-colored quinoa (any other quinoa is fine too)
- 1 1/3 C vegetable broth, homemade or low sodium
- 1 bunch curly kale, stems removed, leaves rough chopped
- 2 ea fresh thyme sprigs
- ½ tsp pink Himalayan salt or sea salt, to taste
- ½ tsp freshly ground black pepper, to taste
- ¼ tsp fresh ground white pepper, to taste (optional)
- 15 oz cooked chickpeas (if using canned or bottled, rinse and drain)
- 1 ea medium orange, zested
- ½ each juice of half of the zested orange above
- 1/3 C fresh pomegranate seeds
- ¼ C pine nuts (raw or toasted, optional)
- Pre-heat oven to 425F, place rack in the middle of the oven
- Arrange the butternut squash halves, cut side up on an unlined sheet pan
- Drizzle and spread 1 tsp of avocado oil on each of the 4 cut halves of butternut squash, light salt and pepper each half
- Bake uncovered for 55-60minutes, or until fork tender.
- While the butternut squash is baking, use a fine mesh sieve to thoroughly rinse the quinoa under cold water until the water runs clear.
- Place the quinoa in a medium saucepan with the broth and bring to fast simmer.
- Cover the saucepan with the quinoa with a tight-fitting lid and reduce heat to maintain a low simmer. Cook for 15 minutes.
- Removed the quinoa from heat (keeping covered with the lid) and allow to sit and steam for another 3 minutes. Remove lid and fluff with a fork.
- Using a large skillet, 1 tsp of extra virgin olive oil over medium heat.
- Add to the skillet the torn kale leaves and cook until just slightly wilted, about 2-3 minutes and reduce heat to medium low.
- Add to the kale the thyme sprigs, salt and pepper, to taste. Heat until slightly fragrant. Remove thyme stems.
- Add to the skillet the chickpeas, the cooked quinoa, squeeze juice from the half orange, and add the orange zest. Remove from heat.
- Once butternut squash is fork tender and slight caramelized on the edges, remove from the oven and allow to cool (while still on the pan).
- Using heat protective gloves, scoop out the flesh of the butternut squash, leaving about a 1/2-inch border around the sides. Reserve this for a later use.
- Add the pomegranate seeds and pine nuts to the kale and quinoa mixture and toss to combine. Ready for filling!
- Stuff the butternut squash halves with a heaping amount of the kale and quinoa mixture. Ready to serve! (Reserve any extra stuffing for later use for a buddha bowl)
- Can use acorn squash instead of butternut squash
- Can use cranberries instead of pomegranate seeds. In this case, add cranberries to the stuffing when adding the quinoa to the kale.
- Can use other nuts instead of pine nuts: chopping toasted hazelnuts, chopped pecans, toasted almond slivers.
- Can add vegan parmesan to the top of the stuffing and warm in the oven for 5 minutes before service.
#5. Super Immunity Kale Salad
Celebrity Chef & Certified Nutritionist Serena Poon
- 1 bunch kale
- 1 c. cubed butternut squash
- 1/4 tbsp. olive oil
- 1/4 tsp salt
- 1/3 c. toasted pumpkin seeds
- 1/2 c. pomegranate seeds
- 1/2 tbsp balsamic vinegar
- If your squash is raw, a simple way to prep butternut squash is by roasting in the oven. Preheat the oven to 400 degrees F, then toss the butternut squash cubes in 1 tbsp of olive oil with a pinch of salt and black pepper. Place in a baking pan and position on a center rack in the oven and let it roast for about 15 mins or until just tender.
- In a large bowl, combine the kale, oil, and salt. Using your hands, massage the leaves, rubbing them with the oil and salt until they become softer, smaller, and darker, about 2 minutes.
- Add the roasted squash, pumpkin and pomegranate seeds and gently toss to combine.
- Add the vinegar and toss again.
- Check the seasonings, adding a little more oil and/or vinegar, if needed.
#6. Pumpkin Hummus Recipe
by Chef Partner CJ Jacobson of Mediterranean restaurant, Aba
- 2 cups canned pumpkin
- 2 cups garbanzo beans
- ¼ cup water
- 2 tbsp olive oil
- ¼ t cinnamon
- 1/8 tsp nutmeg
- ½ tsp ground cumin
- 1 tsp brown sugar
- Squeeze of lemon
- Puree garbanzo beans in a blender with water, lemon juice, olive oil and spices until smooth
- Using a rubber spatula, mix puree with canned pumpkin puree until it’s completely incorporation is resolute
- Add salt and olive oil to taste
- Garnish with toasted pumpkin seeds & fresh grated nutmeg
#7. Kale Salad with Delicata Squash, Pomegranate, and Toasted Hazelnuts
- 1 delicate squash cut lengthwise, seeded, cut into ¼ inch slices horizontally
- 3 tbsp., plus 2 teaspoons extra-virgin olive oil
- Freshly ground black pepper
- 2 tbsp. balsamic vinegar
- 1-2 tsp. honey or maple syrup, to taste
- 2 tsp. Dijon mustard
- ¼ tsp. garlic powder
- ½ small shallot, minced
- 1 bunch Tuscan kale, stemmed, leaves thinly sliced
- 1/3 cup grated Parmesan cheese
- 1/2 cup pomegranate seeds
- 1/3 cup toasted hazelnuts, chopped
- Heat the oven at 400°F. On a lined baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
- Roast, stirring squash occasionally after the first 10-15 minutes, until squash is golden and tender to your liking, about 20–30 minutes. Remove squash from oven and set aside to cool (Make ahead tip: this step can be done up to 3 days in advance).
- To make dressing, stir together balsamic, sweetener of choice, Dijon, garlic powder, shallot, ½ tspsalt, and ¼ tsp. pepper. Slowly whisk in 3 tbsp. olive oil. (Make ahead tip: dressing can be made up to 5 days in advance).
- In a large mixing bowl, combine kale with dressing, roasted squash, Parmesan, and pomegranate seeds. Toss together to combine, and season with salt and pepper to taste.
- Transfer to a serving bowl, and sprinkle with chopped hazelnuts. Salad tastes best if it sits for about 30 minutes-1 hour before serving so that the kale leaves soften.
8. Light Pumpkin Fluff
- 1 can pure pumpkin puree
- 1/3 cup pure maple syrup, or to taste
- 1 teaspoon vanilla extract
- 1 tbsp pumpkin pie spice
- 1 container light coconut whipped topping, thawed
For garnish: gingersnap cookies and chopped pecans
- Stir together the pumpkin, maple syrup, vanilla extract, and pumpkin pie spice.
- Gently fold in whipped topping until well incorporated. Taste and adjust for preferred sweetness.
- Spoon into bowls and garnish with a sprinkle of chopped pecans and a gingersnap cookie.
#9. Carrot Soufflé
By Chelsea Mae Plummer, Mae’s Menu
Carrot soufflé is a perfect holiday or Sunday dinner side dish. it’s savory, rich, naturally sweet, and perfect for the whole family!
- 2 lbs. carrots, peeled and cut into about ½ inch chunks
- 2 T. unsalted butter
- 3 eggs
- ½ c. honey
- ½ cup 2% Greek yogurt
- 1 tsp. vanilla extract
- 3 tablespoon 1-to-1 gluten-free flour
- ½ teaspoon ground cinnamon
- 1 tsp. baking powder
- ½ tsp. salt
- Non-stick cooking spray
- Powdered sugar, to garnish (optional)
- Preheat oven to 350 degrees and spray a 1 ½ quart baking dish with non-stick cooking spray.
- Add the carrots to a Dutch oven and cover with water. Salt the water with 1 teaspoon salt. Cover the pot and bring the carrots to a boil over high heat. Reduce the heat to medium-high, and boil the carrots for 15 minutes or until they can be pierced easily with a fork.
- Drain carrots thoroughly and return them to the pan.
- Add the drained carrots, butter, honey, Greek yogurt, vanilla extract, flour, cinnamon, baking powder, and salt to the bowl of a food processor or high-speed blender. Process or blend for 30 seconds -1 ½ minutes, or until the mixture is smooth and pourable, scraping down the sides of the bowl or blender halfway through blending.
- Pour the soufflé mixture into the greased baking dish and bake for 40-45 minutes, or until firm when shaken and just starting to brown around the edges.
- Remove the soufflé from the oven and let cool for 2-3 minutes. Sprinkle with powdered sugar, if desired, and serve hot!
To keep this recipe processed sugar-free, use raw honey and omit the powdered sugar garnish.
#10. Apple Cranberry Sauce (processed sugar-free!)
By Chelsea Mae Plummer, Mae’s Menu
This delicious fall berry doesn’t have to come with a sugar rush! this processed sugar-free apple cranberry sauce recipe is naturally sweetened and ready in just three steps
- 2 cups fresh whole cranberries
- 2 cups apples (or ~1 ½ medium apples), peeled and cut into 1 ½-inch chunks*
- 3 large (3 x 2-inch) pieces of orange zest
- ½ cup orange juice
- ⅓ cup maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ginger powder
- Pinch salt
- Place the cranberries, apple chunks, and orange peel in a food processor or blender and pulse 10-15 times, or until the fruit pieces are the size of small pebbles or green peas.
- Pour the fruit mixture into a medium-size saucepan. Add the orange juice, maple syrup, ground cinnamon, ginger powder, and a pinch of salt. Stir until combined and bring to a simmer over medium-high heat.
- Reduce the heat to medium and simmer for 16-18 minutes, stirring every few minutes, or until the sauce has thickened and turned a deep red color. Let cranberry sauce cool and serve!
Sweet and crisp apples like Fuji, Jazz, Cripps, or Envy apples work best for this recipe.
Amount per Serving: Calories-71, Total Fat-0g, Saturated Fat-0g, Trans Fat-0g, Unsaturated Fat-0g, Cholesterol-0mg, Sodium-19mg, Carbohydrates-18g, Fiber-2g, Sugar-14g, Protein-0g.
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.