Cooked together butternut squash and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying!
This time, I used my last organic butternut squash, local organic shiitake mushrooms cooked with the rice and organic red wine. To make the stock extra rich and immune enhancing, I used Continue reading →
Roasted with garlic, winter roots and butternut squash are terrific and simple to make. Cut up the vegetables, sprinkle with Celtic Sea Salt and extra virgin olive oil. Bake in a covered crock for about an hour in a preheated 400 degree oven. Voila, lunch, or dinner. Excellent as a side dish or the main event. Crumble your favorite (grass fed goat, sheep or cow) feta on top when it’s warm from the oven and serve with big fat olives. YUM! You’ve got a super luscious meal with a short amount of prep time with big flavors from our local and seasonal fall harvest.
Butternut Squash Chevre Pie, think cheese cake, but here I used chevre, a creamy goat cheese that offers protein, Vitamin A and calcium. The raw walnut/hemp seed crust is quick and easy to make, just whiz it in a food processor with a touch of vanilla extract and maple syrup. Walnuts and hemp seeds are a great vegan source of Omega 3 fatty acids, among many other vitamins and minerals. Press the ground nut mixture into a pie plate.