Serves 4
Here’s why you want to eat BUTTERNUT SQUASH:
Butternut squash is part of the winter squash family. And all winter squash (buttercup, spaghetti, delicata, kabocha, acorn, red kuri, sweet dumpling, edible pumpkin, etc…) allow the brain to gather up and build strong glycogen storage. This helps your brain function in a strong healthy manner, (think in terms of learning and strong brain recall, etc..)
Butternut squash also helps with acne, eczema, psoriasis, mold exposure, even varicose veins.
If you experience mystery anger, nervousness, or anxiety, butternut squash (and other winter squashes) can help!
Butternut squash is a brain-comforting food, soothing emotions, calming anxiety, and stabilizing frenetic energy that’s built up in the body. (Especially from feeling winter bound!)
Ingredients
1 medium butternut squash, peeled and cut in half, seeds removed
2 tbsp olive oil
4 tbsp maple syrup
2 tbsp grainy or Dijon mustard
½-1 tsp chili flakes, to taste
Salt + black pepper, to taste
1 garlic clove, thinly sliced
To serve
2 tbsp pistachios, chopped
2 tbsp vegan feta, crumbled
1 tbsp fresh parsley, finely chopped
1 cup creamy cashew cream, optional (brand recommendation: Treeline or Nuts for Cheese)
Directions
Preheat the oven to 400°F
Peel the squash and slice it in half lengthwise, scooping out the seeds. Place the halves cut-side down on a parchment-lined baking sheet and bake for 12 minutes to soften slightly. Remove and let cool just enough to handle.
Place two wooden spoons along the sides of each squash half to prevent cutting through. Carefully slice thin slits across the squash to create the hasselback pattern. Gently tuck the sliced garlic pieces into some of the slits, spacing them evenly.
Whisk together the olive oil, maple syrup, mustard, chili flakes, salt and pepper. Brush generously all over the squash, working the glaze down into the cuts.
Return to the oven and bake for 30–35 minutes, brushing again halfway through, until caramelized, golden, and tender. At this time, you can make the cashew cream to serve the squash over, if desired.
Transfer to a serving platter over the cashew cream if using, and finish with pistachios, vegan feta and parsley. Serve warm.
*Recipe- Carleigh Bodrug, IG @PlantYou, Food info.: Life Changing Foods- Expanded Edition, Anthony William
