Roasted Seasoned Winter Squash Medley
adapted from: http://www.skinnytaste.com/2015/10/roasted-seasoned-winter-squash-medley.html
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tsp brown sugar
2 lbs mixed winter squash (butternut, kabocha, etc.), peeled and cut into 3/4 –inch cubes
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
Preheat oven to 400 degrees.
In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and toss well to coat. Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture. Toss gently to coat and serve hot.
The first 5 ingredients would be an excellent spice mix for other items such as pork chops, sweet potatoes, soups and stews. I eliminated the salt from the original recipe – but if you feel like the mix needs it, add 1/2 tsp. kosher salt.
12 oz pork loin
Mrs. Dash Chipotle seasoning
1 tbs olive oil
16 oz green pepper, mushrooms, green onions, squash mixture
Optional: Tortillas, Sour Cream, Cheese, Salsa, Avocado, Sauces, fresh vegetables
In a crock pot, cook pork loin sprinkled with seasoning. I recommend Mrs. Dash Chipotle seasoning – but feel free to use a favorite. I cook mine for about 6 hours on low – but monitor to ensure that your pork cooks completely.
In a pan, heat olive oil and cook green peppers, mushrooms, green onions, squash mixture. You can use whatever vegetables you prefer for this, but this is my typical combination. Season as desired. I don’t use salt – but that is a personal preference and it would probably be better if I did. Cook till vegetables are tender. Enjoy!
Serve with tortillas of choice if desired. Maybe also be good on a bed of lettuce. Garnish with sour cream, cheese, salsa, avocado, and/or sauce of choice. I don’t eat tomatoes, but those and any number of other vegetables (lettuce, cabbage, etc) might be perfect to add to this. I try to keep it a 8 oz per person raw or 4 oz per person cooked guideline.
Also – I use this combination with most proteins: shrimp, chicken, steak, etc. Cooking method may vary by protein.
4 oz of Non Fat Greek Yogurt
4-6 oz Boiled Shrimp
4 oz of Green Bell Pepper
6 oz of Cucumbers
4 oz of Tomatoes
2 oz of Green Onion
1 oz of Cilantro
1/2 a fresh lime
Chop all veggies (expect cilantro) and place in a bowl together. Add Greek Yogurt to mix to combine together. Mix chopped cilantro to mix, stir together. Add 1/2 fresh lime to taste to mix.
Serve on tortillas if you desire. You can also eliminate the shrimp and serve as a dip with tortilla chips.
1 lb lean steak, sliced into stir-fry pieces
1-2 tbs Home-Made Chinese Spice (depending on taste preferences)
24 oz broccoli, green onions, mushrooms, cabbage
4 T Olive Oil
1/4 c Bragg’s Aminos (Sodium Free Soy Sauce)
Combine spices, 2 T olive oil, and Bragg’s Aminos in a zipper food storage bag. Put sliced steak into bag and gently squeeze to thoroughly cover each piece of steak. Marinate in fridge for at least an hour – mine marinates during the workday.
Heat large pan over medium-high heat. Put 2 T olive oil in pan. Begin to sear steak pieces in pan – but only till a little bit done. Put the vegetable mixture in the pan and pour remaining marinade (from zipper bag) into pan. Stir to even out mixture and cover with a lid so the vegetables will steam.
When vegetables are cooked, but crisp, remove lid and stir all ingredients to ensure that it is evenly cooked. Serve warm.
Serve over rice if desired.
8-12 oz raw shrimp without shells and tails
16 oz mixture of sliced green peppers, green onions, mushrooms, squash, zucchinni
Home-Made Fajita Seasoning
2 T Olive Oil
Heat a large pan to medium-high heat. Put Olive Oil in pan to heat thoroughly. Tilt pan to spread Olive Oil all over pan. Saute vegetable mixture in pan. While vegetables are still crisp, add shrimp and Home-Made Fajita Seasoning. Cook until shrimp are cooked all the way.
Serve with tortillas, shredded cheese, sour cream, guacamole, and salsa if desired.
This is my favorite alternative to pasta – and is such a treat in the cooler months!
Preheat Oven to 400 degrees
Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 1-2 tablespoons of the oil and season generously (based on the size of the squas) with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
Garnish with parmesan cheese, sauce, or anything else to make it go with your meal.
1 lb Zucchini or Squash
2 T Olive Oil
Salt, Pepper, Seasoning of Choice
Preheat oven to 400 degrees.
Slice Zucchini/Squash into pieces 1/2 inch thick or thinner. Toss with olive oil and seasonings.
Line a baking sheet with foil, and arrange slices into a single layer.
Bake at 400 for 10 minutes. Carefully remove from oven and turn over slices. Replace in oven for additional 10 minutes. Adjust cooking times to get squash to desired done-ness.