Roasted Butternut Squash: recipe submitted by Hallie Boisseau
1 butternut squash
1-2 tbl olive oil
Sea salt, pepper, and cinnamon to taste
Preheat oven to 425
Dice butternut squash into cubes.
Toss squash cubes with seasonings. As a hint, I typically put all ingredients into a gallon-sized ziplock baggie and shake them all together. It evenly coats the squash extremely well, and saves the amount of dishes I have left over.
Arrange on a baking sheet
Bake for 15 minutes. Take them out and flip them around. Bake for another 10 minutes.
Make sure they are soft by poking them with a fork, but you should be good to go at that point! So easy, so delicious!
Recipe submitted by Corie Hodges
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 Roma tomatoes, sliced
- 1 onion, chopped
- 1 T. olive oil
- salt and pepper to taste
- 3 T. Parmesan cheese, grated
Preheat oven to 350
Place onion in the bottom of a large deep-dish pie pan or large round baking dish. Arrange zucchini, squash and tomatoes in spiral fashion over onions. Drizzle with 1 T. olive oil. Season with salt and pepper. Cover and bake for 20 minutes. Uncover, sprinkle with Parmesan and bake an additional 15-20 minutes or until browned.
Chickpea and Tomato Salad with Fresh Basil
Recipe submitted by Tammy Parsley
- 1 can chickpeas, drained and rinsed
- About 1 pint grape tomatoes, halved
- 25 large basil leaves, chopped
- 3 cloves of garlic, minced
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tsp olive oil
- 1/2 tbsp honey (10g)
- pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
Can’t get any simpler than that. 🙂
Recipe submitted by Vicki Ewing
A super easy fresh cranberry relish.
- 1 (12 ounce) bag fresh cranberries
- 1 apple, unpeeled, cored, cut into cubes
- 1 orange, unpeeled, cut into cubes
- 1/4 cup sugar (you could leave the sugar out completely but it will be tart!)
- Puree everything in a food processor to desired consistency. Chill and serve