Quote of the Day 10/31/14
How grateful I am that you make me feel so desirable with your kindness, affection, and gratitude!
One of my favorite squashes is the Delicata squash also known as the Bohemian squash or Peanut squash. They are out for only a short time in the fall. They are small in size, so they cook fast. You can eat the skin. They are thin in diameter and thin skinned, so they are less risky to open. Select a firm medium yellow squash that indicates its ripe.
Delicata has antioxidant, anti-inflammatory, as well as anti-diabetic and insulin regulatory properties. It provides Vitamins A, C, and B and is a good source of fiber. It is of the earth element, a food that relaxes the body, especially the spleen, pancreas, and stomach.
Enjoy this wonderful food that tastes heavenly.
3 tablespoons olive oil
1 pinches sea salt
1 pinches black pepper
Sprinkles of nutmeg and cinnamon
1 pinch sea salt
1 pinch black pepper
1/2 cup carrots(diced)
1/2 cup onion(diced)
1/2 cup parsnip(diced)
l small red bell pepper (diced)
1 vegan sausage(apple sage-Field Roast Brand)(diced)
1/2 cup pecans(chopped)
1/2 cup dried cranberries
4 tablespoons parsley(chopped)
Wash the skin of the entire squash well. Cut the squash horizontally and take out the seeds. Pour about 3 tablespoons of olive oil onto baking dish and spread the olive oil evenly in the dish. Take each half of the squash and baste on the inside and outside using the oil from the baking dish. Add salt and pepper to the inside of the squash and place the squash opening face down. A medium squash should take about 40 minutes at 400 degrees baked.
About 20 minutes in to baking I add a 1/2 cup of water to the baking pan to make juice for the squash
Saute the filling, beginning with the onion and ending with the vegan sausage. Cook till the vegetables are tender.
When squash is cooked, turn squash over and add the filling. Place back into the oven for about 7 minutes. Take out and garnish with the parsley.