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Roots and Fruits Recipes

Guest Author - Caitlin McLeod

I love the gorgeous colors of winter squash; the sheer number of varieties is astounding! One personal favorite is butternut squash, its brilliant orange and delicious flavor standing out in many dishes. I enjoy using it in soups, stews and turnovers, along with the dish below. I got the idea of this from a local natural foods store; this recipe is my own version. The toasted pecans add a nice depth of flavor.

Roasted Butternut Squash

1 2-lb. butternut squash (or substitute your favorite)
1/3 cup broken pecan pieces
¼ cup golden raisins
¼ cup dried cranberries
cinnamon and nutmeg
2 Tbsp. olive oil
2 Tbsp. Agave syrup

1) Cut the squash in half, scoop out the seeds and pulp, and peel or slice the skin off.

2) Chop the squash into ½”-1” cubes. Place in lightly oiled glass baking dish, spreading the squash out so there’s just one layer.

3) Add the nuts and dried fruits. Sprinkle on cinnamon and a grating of fresh nutmeg to taste.

4) Pour the olive oil and Agave over the squash and bake at 375º F until the squash is tender. Serve at once. Yum!


This next recipe is another personal favorite, using many different root vegetables at once. It’s very adaptable: if you only have certain vegetables, use them, or substitute others.

Roasted root vegetables

1 golden or yellow potato
1 yam
1 carrot
1 red or yellow beet
1 onion
1 parsnip
1 small turnip
1 sprig fresh rosemary
2-3 cloves garlic or ¼ tsp. garlic powder or salt

1) Wash the potato, yam, and carrot. Peel the remaining vegetables.

2) Cut all veggies into French-fry shapes, and place on a lightly oiled cookie sheet or baking pan.

3) Add the garlic and rosemary and roast veggies at 400º until tender and golden-crisp. Serve hot.

For a variation, you can add a sprinkling of Balsamic vinegar to the pan before roasting. Feel free to experiment with different seasonings, too.


Baked Apples and Onions

4 small red onions
4 apples of your choice
sea salt and black pepper, to taste
2 Tbsp. olive or coconut oil

1) Peel and slice the onions. Peel, core and quarter the apples, then slice them.

2) Place onion and apple slices in a baking pan, and drizzle with oil. Season with salt and pepper to taste.

3) Bake at 375º F until tender, about 30-45 minutes. Remove from oven and serve at once. This is a nice side dish for a chicken or meat entrée.
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Content copyright © 2014 by Caitlin McLeod. All rights reserved.
This content was written by Caitlin McLeod. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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