Tag Archives: vegetarian

Five-Spice Roasted Butternut Squash

Five-Spice Roasted Butternut Squash | @tasteLUVnourish | #butternut #squash #five-spice #sidedish

I’ve had a bottle of Chinese Five-Spice powder in my cabinet for longer than I’ll admit. Let’s just say, it’s probably been in there way too long. I’m sure I had wonderful plans for it when I bought it. But, that jar has only gone as far as being opened long enough for me to take a nice long whiff of its sweet and spicy aroma. Until the other day…

Bells went off in my head as I tried to come up with a different way to use butternut squash and realized how perfect five-spice would be. Chinese Five-Spice is a combination of cinnamon, anise, fennel, clove and Szechwan peppercorns. Some combinations include ginger and licorice root in place of the peppercorns. Either variation will work great with this. The sweet and nutty flavor of the roasted butternut is so well suited for the flavors of the five-spice. The spicy fragrance fills the house as this is roasting. It’s really warming and sweet.

This simple recipe could not be easier and would make a fantastic side dish for a weeknight meal or for a holiday dinner. My family, some who have claimed not to like butternut squash, loved this so much that I made it twice in just the past week!

Five-Spice Roasted Butternut Squash | @tasteLUVnourish | #butternut #squash #five-spice #sidedish

Five-Spice Roasted Butternut Squash

2 1/2 to 3 pounds butternut squash, peeled, seeded and cut into 1 inch cubes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons Chinese Five-Spice powder
1 tablespoon pure maple syrup

Preheat oven to 400 degrees.

Arrange butternut cubes on a large baking sheet. Drizzle the cubes with olive oil, salt, pepper, five-spice powder and maple syrup. Using your hands, toss it all together, getting all of the cubes coated.

Place in the oven and roast for 30 to 35 minutes or until tender.

 

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Sweet Potato Apple Ginger Juice

Sweet Potato Apple Ginger Juice | @tasteLUVnourish | #sweetpotato #apple #ginger #juicing #healthy #vegan

You probably already know by now that I love juicing. Yes, you’ve heard me complain endlessly about cleaning the juicer, but somedays, it calls to me. With a fridge full of produce, I spent most of my Saturday morning playing mad scientist. Nothing was safe in those veggie bins! By the end, I bottled more juice than I can tell you! I’ll be sharing some of my odd combinations with you over the next few weeks and I promise to give you my honest opinion.

I’ve heard of juicing sweet potato before and have been intrigued. I love sweet potatoes. Pairing it with apple and ginger creates a really nice seasonal fall juice. The flavors go so well together and with sweet potatoes and apples at their season’s best right now, this just made sense. Nutritionally, this juice is well under 150 calories and is a great source of potassium, beta-carotene and Vitamins A and B6.

So…the verdict on taste? This juice tastes really delicious and very much how I thought it would, but one thing I wasn’t crazy about was the starchiness from the potato. It does add a silky texture to the juice, but much of it settles to the bottom of the glass, which is actually a good thing. Except, I can’t tell you this is good to the last drop! No, really, it’s very tasty, I’d just put the glass down before you hit the loveliness at the bottom!

Sweet Potato Apple Ginger Juice | @tasteLUVnourish | #sweetpotato #apple #ginger #juicing #healthy #vegan

Sweet Potato Apple Ginger Juice

1 medium sweet potato, peeled, ends trimmed and halved
1 medium apple, halved and seeds removed
approximately 1 inch knob of ginger

Process the ingredients in your juicer in the order given following manufacturer’s instructions.

Serves one.

Sweet Potato Apple Ginger Juice | @tasteLUVnourish | #sweetpotato #apple #ginger #juicing #healthy #vegan