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Cozy up to Fall with Warm Roasted Butternut Squash

Posted Tuesday, September 14, 2010

Autumn is at our doorstep and the signs are everywhere: the leaves are turning colours, there’s a drizzle in the air and evidence of the autumn harvest are all over the grocery stores.

Winter squash is a rich source of caratenoid, beta-cryptoxanthin, which, when consumed, may lower your risk of developing lung cancer. This month, we recommend you try this roasted butternut squash with shallots and golden raisins recipe:

Ingredients

• 1 medium butternut squash, peeled, seeded, diced
• 6 small shallots, sliced into halves
• 1/2 cup golden raisins
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon sea salt

1. Preheat oven to 400 degrees F.
2. Place all ingredients into a large baking dish, and stir to coat with olive oil.
3. Roast for 35 to 40 minutes or until squash is tender. Serves about 4.

This recipe and 200+ others that are gluten-, dairy-, and egg-free can be found in The Whole Life Nutrition Cookbook by Segersten and Malterre, available at Vancouver Holistic Health for $28.49 + HST.

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