squash – CAROL WING

Squash Pesto

Vegan and versatile: dip, sauce, or spread. Preheat oven to 400 degrees. Cut squash in half and remove seeds (save for roasting!). Peel onion and trim ends. Cut top off head of garlic to expose cloves. In a baking dish, drizzle oil over squash, onion, and garlic (if using). Brush well, then wrap onion andContinue reading “Squash Pesto”

Curried Squash Cubes

1 medium squash (save the seeds to roast- see my post!) 1 Tbsp oil 1 tsp coriander 1/2 tsp garlic powder 1 tsp salt 1 tsp chili powder 2 tsp cumin Preheat oven to 400F. Peel and cut squash. Mix spices with oil in small bowl. Blend well with squash, adding a sprinkling of waterContinue reading “Curried Squash Cubes”