Fall is the perfect time to experiment with all the different varieties of squash. From kabocha, to butternut, from buttercup to acorn, there are so many! And make sure to try my easy version of preparing the squash! Your slower cooker does all the work, and you get all the benefits! Here's a link!
Lemon Tahini Squash with Roasted Brussels Sprouts
1-2 cups of processed squash, choose your favorite or combine varieties (canned, roasted or baked)
1 cup golden raisins
4 cups fresh Brussel sprouts, washed thoroughly, quartered
2 tbsp melted coconut oil or grapeseed oil
¼ - ½ tsp each ground allspice, cinnamon and pumpkin pie spices
Pink Himalayan salt and pepper
2 cans chick peas, drained
Bunch of fresh cilantro, chopped
3 tbsp tahini
3 ½ tbsp. fresh lemon juice (1 lemon)
2-4 tbsp olive oil (try different flavors, or oils such as walnut or avocado)
Preheat oven to 400 degrees. Cover a cookie sheet with tin foil and set aside. In a large mixing bowl, toss the oil with quartered Brussel sprouts, raisins and salt and pepper. Spread mixture on a cookie sheet in single layer. The separate leaves and raisins will burn quickly so be prepared to check then often, and remove the ones that are finished roasting. I check these every 10-15 minutes. They will roast for 30-45 minutes.
While the brussels are roasting, prepare the tahini sauce. Combine the tahini, fresh lemon juice, and olive oil. Salt and pepper to taste. You can add a tablespoon of water if you want a thinner consistency.
Warm chick peas and squash and add allspice, cinnamon and pumpkin pie spices. Combine them with roasted brussels sprouts, lemon tahini sauce and chopped cilantro. Make sure to sample and correct the seasonings to your taste. I often add more cinnamon at this
I often use the early morning to organize my thoughts into paragraphs. And sometimes into recipes.