- 2 butternut squash, halved
- 6 T brown sugar
- 4 T Earth Balance margarine
- 1 1/2 tsps cinnamon
- 1/4 tsp nutmeg
- 2 T Amaretto or Kahlua (optional-can add to sugar/spice mix.)
Preheat oven to 350.
Halve the squash. Remove seeds. Place squash, faced own, on baking sheet, and bake for 45 minutes.
In small bowl, mix the brown sugar, the melted margarine, and spices. Carefully turn the squash over and spread the mixture over the squash. Bake for another 15 minutes.
Bombay Peas and Potatoes
(A tasty dish from one of our monthly Green Nosh gatherings.) If you're a curry lover, this one's for you!
CHERRY TOMATO AND YELLOW SQUASH CRUMBLE
(Another tasty dish from one of our Green Noshers!)
Using whole,organic apples that have been washed, quarter the apples and put in saucepan with a little water to prevent burning. When I say 'whole' apples, I mean everything - skins, pits and cores. Leave nothing out. Then bring apples and water to a boil, and simmer till apples are soft.
When apples are nice and soft, take them out with a slotted spoon so water drains, and put them in a wonderful old-fashioned food mill. Stir, stir, stir. All that wonderful fruit from the apples is pushed through to make fabulous, natural applesauce.
And look what's left behind??? Nothing but the skin scraps, pits and cores. Everything gets used. No waste. (When I make an apple pie, I save all the peelings, pits and cores to make the sauce. Sometimes I throw in a whole apple or two if I need a big batch of applesauce.)
Here it is......wholesome, natural, sugar-free applesauce. Sprinkle some cinnamon in the sauce and you're in for a treat. Mix with your oatmeal in the morning or just enjoy after dinner or anytime!
Thanks, Lorraine M. (cooking class participant), for sharing this recipe.
Champ hails from across the pond to the beautiful, mystical and magical country of Ireland!
Quinoa is an ancient grain, once the mainstay of the Inca civilization. It has the most protein of all the grains.