Fall is here and along with it comes an array of delicious squashes and apples. I've been stuffing roasted butternut squash halves (pictured) with Sicilian Caponata or cooked greens such as Ethiopian Okra, Bitter Lemon and Honey Simmered Greens, or Steamed Kale with Sliced Dates and Roasted Pecans. It's easy to roast a butternut squash. Slice it in half lengthwise. Place the halves face down in a glass baking dish. Cook in an oven preheated to 375 degrees for 30 to 45 minutes. The squash will indent when pressed with your fingertip when it is done.
Apples are rich in fiber and antioxidants; while butternut squashes are a great source of vitamins A and C. Please enjoy this recipe from one of my favorite websites, the Institute for Integrative Nutrition. Use it as an appetizer, side dish or even dessert! Click here for the recipe.
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