Updated: Nov 24, 2020
Join Vicky & Lindz for their Favorite Fall Dishes on this episode of The Healthy Dish!
Healing Squash Soup
Serves 4-6 if main or side dish
2 cups cubed butternut squash + 1 whole organic yam cubed
1 acorn squash - poke holes and microwave for 8 - 10 minutes on high
1 quart (or more if needed) of coconut milk (unsweet)
1tsp of each: cinnamon, cloves, nutmeg, salt and pepper
Can also add cayenne pepper to taste.
Use immersion blender to blend until smooth.
Brussel sprout salad
Serves 2-4 if main or side dish
1 pd of brussels sliced thinly (chiffonade)
¼ cup dried cranberries
¼ cup walnuts /plain or candied
1tsp good olive oil
1wedge of lemon-juice of
Toss lightly right before serving. It will be soggy if overdressed or sits too long.
*also delicious with juice of orange vs. lemon
Roasted Apples & Sweet Potatoes
Preheat oven to 450 (or if serving w/ filet just get in the oven 30 min prior then lower the oven temp)
2 sweet potato - peeled and sliced into eighths the long way
2 pears whatever is firm choose green skin variety - keep skin on slice into 6 wedged w/out core
1 red onion sliced into quarters
2tbls olive oil
1 tsp kosher salt
1 tsp cracked black pepper
Toss to coat cook until caramelized, almost burned looking. That brings out the natural sugars for the most flavor.
Serve w/a sprinkle of fresh flat leaf parsley chopped on top or you can also add a ¼ cup each of dried cranberries and chopped walnuts for a festive holiday taste.
Please follow us @thehealthydish.tv