A Healthy Journey

Easy Roasted Kombucha Squash

I love roasted squash! Oh so sweet, creamy and delicious.

But sometimes these big, weirdly shaped vegetables can be a bit intimidating. Luckily, it turns out they’re way easier to prepare than they seem! So - here’s my easy 4 step approach;

1. Cut the Kombucha squash in half and take out the seeds with a spoon. Rub the squash with olive oil or coconut oil inside and out.

2. Sprinkle the insides with your favorite fall spices; nutmeg, all spice, cinnamon, ginger etc…

3. Turn the squash so that the inside faces down to seal in the heat.

4. Roast at 375 F for about 40 minutes, or until completely soft and golden. Like so:

Tada!

Now - cut into cubes and serve in a salad or as a side dish. Or fill the “cup” with your favorite whole grains (quinoa or kasha would be so yummy here!) and some sauteed onion and mushrooms.

Totally comforting and satisfying - and Meatless Monday approved!

Mashed Rutabaga

One of my favorite Norwegian Holiday recipes is Mashed Rutabaga. We usually serve it along with very salty lamb or sheep meat so the sweetness of the mash really helps balance out the meal! And it’s so easy to make. I’m pretty convinced it will be a delicious addition to the Thanksgiving table or Holiday roasts of any kind.

And if you’re making a vegetarian feast, it’s a perfect match!

RECIPE

5 cups of raw, peeled and diced rutabaga
4 1/2 cups of water
2 tsp sea salt
Freshly ground pepper and nutmeg to taste
A small dash of heavy cream ( you can use a vegan creamer here if you like! )
1 tbsp pastured butter

1. Peel and cut the rutabaga in to cubes and add to a pot with the 4 1/2 cups of pure water
2. Boil the rutabaga until soft and drain the water
3. Mash the rutabaga and add salt, pepper and nutmeg
4. Stir in the heavy cream and butter and serve
5. Enjoy