recipes

Roasted Root Vegetables

Things like potatoes and butternut squash are the perfect solo dinner in a pinch. I keep a stash on the counter and pop one in the mic for a quick dinner at least once a week with a salad or some greens on the side. Prep/cook time is about 5 minutes. Can’t beat it. I went a little nuts at the store a few weeks ago and loaded up the cart with root vegetables. Maybe I had in the back of my mind that they’re nearing the end of their prime, or perhaps my intuition was spot on that it would snow on the first day of spring. And that I’d end up craving something starchy. I’ve been traveling a lot these days though and most nights I’m not even at home to use the mic. So those roots I bought were just taking up counter space. As of Tuesday I had three days to make them disappear before heading back to New York. So I decided to just roast them all. I had them for dinner on Tuesday, in a a salad on Wednesday and then an impromptu dinner of roasted potatoes combined with spinach, black beans and avocado. Not sure what you call that, but it was delicious.

Roasted Root Vegetables

Here’s what you need:

6 Yukon gold potatoes, cubed
1 large sweet potato, cubed
1 butternut squash, cubed
1 yellow onion, cut into crescents
extra-virgin olive oil
salt and pepper

Here’s what you do:

  1. Preheat oven to 400°.
  2. Combine root vegetables in a large bowl with the onion. Drizzle olive oil over the mixture and toss to coat vegetables with oil. Mix in a little salt and pepper. You can also sprinkle in some thyme or rosemary to add more flavor (optional).
  3. Spread vegetables out evenly on two baking sheet.
  4. Bake at 400° for 30-45 minutes, or until vegetables are browned.
recipes

Healthy Creamy Butternut Squash Soup

I know what you’re thinking … Healthy AND creamy? Liar.

No, really. This soup is rich, smooth and delicious. And it has only 3 grams of fat per serving, plus a solid dose vitamins A and C. How, you ask? There’s no cream. No butter. Just squash, potatoes, stock and seasoning. And it tastes just as decadent. On a cool, rainy day (read: forecast for this week), it’s fall-in-a-bowl perfection.

butternut squash soup

Here’s what you need:

  • 1 tbsp canola oil
  • 1 small onion, chopped
  • 1 tbsp fresh ginger, minced
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 1 pound butternut squash, peeled and diced
  • 1 pound sweet potato, peeled and diced
  • 1 medium Yukon gold potato, peeled and diced
  • 6 cups chicken stock

Here’s what you do:

Peel and chop up all the vegetables and place them in a large bowl. Heat oil in a big soup pot over medium heat. Add the onion and cook, stirring until translucent, about 5 minutes. Add  the ginger, nutmeg and cinnamon and stir together until fragrant – about 1 minute. Add the diced vegetables and chicken stock. Bring to a simmer. Reduce the heat, cover and simmer 45 minutes, or until the squash and potatoes are tender.

Transfer the soup to a blender (you’ll have to do this in 2-3 batches) and puree. Hold the lid with a towel to keep from splashing and burning yourself. Return soup to pot and stir to even out texture. Continue heating if necessary and adjust seasoning with salt pepper.

Serve and top with chopped walnuts (omega-3s), pecans, raisins, or a dollop of cream if you like.

Sip, slurp, watch the leaves change colors. It’s fall.