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Butternut Squash Puree with Orange and Ginger (OD)

1 medium butternut squash, peeled, seeded, and cut in to ½" cubes
1½ tsp. grated fresh ginger
1 tsp. grated orange rind
1 tsp. salt
Freshly ground black pepper

Steam squash until tender, about 10-15 minutes. Drain excess liquid.
Place squash in food processor with ginger and orange rind. Process until smooth, add salt and pepper to taste. Serve immediately.

Serves 4.

Baked Spaghetti Squash With Slow Roasted Tomatoes (OD)

1 large spaghetti squash
¼ c. coconut oil
2 large tomatoes
2 cloves garlic
fresh parsley and other herbs
salt and pepper to taste

Cut squash in half lengthwise, and scoop out the seeds. Rub the inside of each half with coconut oil. Place cut side down in a large roasting pan.

Cut 2 large tomatoes into ½" slices and arrange in the same pan if possible. Sprinkle tomatoes with finely minced fresh herbs and drizzle with a little olive.

Roast at 375 till squash is very soft and tomatoes have condensed and browned slightly.

Scoop out the squash into the roasting pan and mix with the tomatoes. Transfer to a serving platter and serve.

A delightful variation: Cut eggplant into ½" slices, top each with a slice of tomato, minced garlic and parsley. Roast until soft and lightly caramelized.  Serve with the squash.

Ginger-Lime Kale with Squash and chickpeas (OD)

2 cups chopped butternut squash, peeled and seeded ( cut into 3/4-inch cubes)
1 1/2 tbsp olive oil, divided
1 medium onion, diced
2 cloves garlic, minced
1 tbsp fresh grated ginger root
8 cups thinly sliced kale leaves
1 1/2 cups organic canned chickpeas, drained and rinsed
1 tbsp fresh lime juice
1/4 tsp sea salt
1/2 cup fresh pomegranate arils

1. Preheat oven to 400 F. In a medium bowl, toss squash with 1/2 tbsp oil. Spread squash on a parchment-lined rimmed baking sheet and roast for about 25 minutes, or until squash is fork tender and lightly browned. Remove squash from oven and let cool.

2. Heat a wide and deep skillet over medium-low heat. Add remaining 1 tbsp oil to coat skillet. Add onion and cook, stirring, for 5 minutes. Add garlic and ginger, stirring for 30 seconds. Add kale, stirring for 1 minute until kale begins to wilt. Reduce heat to low, cover and cook for another 5 minutes or until chickpeas are heated through. Remove pan from heat and add squash, lime juice and salt. Transfer mixture to large serving bowl and sprinkle with pomegranate arils. Serve immediately.

Savory Butternut Squash (OD)

2 organic medium Butternut squash

1 lg organic Sweet Onion, sliced or diced

1 lg Fennel bulb, core and tough stalks removed, thinly sliced

3 Garlic clove, minced

4 cups organic Vegetable stock

6 oz. canned unsweetened organic coconut milk

2 Tbl Extra Virgin Olive Oil

1/2 tsp Turmeric

1/2 tsp Curry Powder

1 Tbl Ginger

1/4 tsp Cinnamon

dash of Cayenne Pepper

Sea salt and pepper to taste.

Preheat oven to 400 degrees.  Drizzle a little olive oil in two 9X13 glass baking dishes.  Add the fennel and butternut squash.  Drizzle with a little more oil and toss to coat.  Season well with salt and pepper.  Roast for 30-45 minutes until the fennel and squash are tender. In a large pot carmalize onions and garlic with olive oil.  Remove from oven and place in the pot of onions and garlic and cover with the stock or broth.  Add spices and bring to a simmer for about 10 minutes.  Puree soup using an immersion or traditional blender.  In blender add coconut milk and transfer back to pan.

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.

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