Roasted Butternut Squash with Kale

Roasted Butternut Squash and Kale

Roasted Butternut Squash and Kale

I accidentally took this recipe down. So here it is once again fabulous roasted butternut squash recipe. For a vegan Thanksgiving, this is a must dish.

Ingredients:
1 medium butternut squash (about 2 pounds after peeled)
3 cups chopped kale (packed)
2-3 cloves garlic 
a handful of parsley 
1/4 cup raw almonds
1/4 cup raw walnuts or pecans
1 Tbsp nutritious yeast
1 tsp sea salt
1/2 tsp black pepper
2~3 Tbsp olive oil

  1. Peel butternut squash. Halve it. Seed it. Chop it in inch cubes. Mince garlic. Mince parsley.
  2. Preheat the oven at 375 ºF.
  3. Put butternut squash, garlic, and parsley in a deep large enough pan or baking sheet. Sprinkle olive oil over, and toss with your hands. Cover loosely with foil.
  4. Roast for 30 minutes until butternut squash is almost done. Test with a folk.
  5. In a small bowl, mix roughly chopped nuts, nutritious yeast, and salt and pepper. Chop kale.
  6. Uncover the butternut squash. Pour chopped kale and nuts mixture over. Mix well with a spatula.
  7. Roast at 350 ºF for another 10 minutes or so until kale is welted.

 

January 3rd Menu

My Muesil

My Muesli

Breakfast: Coffee, My Muesli with Banana

Lunch: Roasted Acorn Squash with Kale and Carrots, Sauteed Kale and Petite Tomatoes—a left over lunch.

Dinner: Cold Soba Noodles with Dipping Sauce, Miso Soup, Sweet Brown Rice, Avocado Sashimi, Soy Beans—a left over dinner. M joked, “Have you got enough food?” I’m certainly full.

Roasted Squash and Sauteed Kale

Roasted Squash and Sauteed Kale

Soba Gozen

Soba Gozen

 

 

New Year’s Day’s Menu 1/1

Green Goddess

Green Goddess

Brunch: Coffee, Green Goddess Shake, Miso Soup with Mochi and Spinach, Simmered Black Beans, Mandarin Oranges—I tried to incorporate a traditional Japanese New Year’s Day’s feast by only 2 dishes. Mochi is usually in a clear broth instead of miso. If I was at my mother’s house,  I make Kinton (Mushed Sweet Potato mixed with Chestnuts, extremely sweet) because it is a time consuming dish to make and my favorite. I like this black beans a lot, too. They are cooked with soy sauce and sugar, but not extremely sweet.

Snack at House of Crepes: Pear Cinnamon Crepe, Earl Grey Tea—a simple sweet and tea. The closest thing I could find here to a scone/biscuit and tea in England.

Dinner: Cold Soba Noodles with Dipping Sauce, Roasted Acorn Squash, Kale and Carrots with Nutty Sprinkles

New Year's Day Breakfast

New Year’s Day Breakfast

Crepe

Crepe

 

Soba Noodles and Roasted Squash

Soba Noodles and Roasted Squash

Monday’s Menu 10/8

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Roasted Vegetables (Green Beans, Carrots, Potatoes), Toast, Tomato—flet like roasted vegetables. A taste of fall.

Dinner by Scott: Vegan Quinoa Sushi Rolls!—pretty and yummy. Who would thought?

Snack: Tea, Corn Bread

Roasted Vegetables

Quinoa Sushi Rolls

Snack: Cornbread and Peppermint Tea

Cornbread and Peppermint Tea