Butternut Squash & Chickpea Curry

My garden did really well last summer. As a result, I have had an abundance of butternut squash that I’ve needed to use. Recently, I stumbled onto this recipe that proved to be a hit with a group of folks I had for an herbal workshop. It was so attractive in the dish, how could it not be tasty too? Eat the rainbow…this dish checks that off! Enjoy!

Butternut Squash & Chickpea Curry

Ingredients:

• 1 1/2 tablespoons coconut oil

• 1 large onion, diced

• 2 medium carrots, diced

• pink salt to taste

• 4 cloves garlic, minced

• 2- inch piece ginger, grated or finely minced

• 1 red bell pepper, chopped

• 2 stalks fresh lemongrass, minced or grated (optional but recommended)

• 5 tablespoons red curry paste

• 1 (13.5-ounce) can full-fat coconut milk

• 1 cup low-sodium vegetable broth (or water)

• 5 cups of peeled and cubed butternut squash (~ 2.5 pound butternut squash)

• 2 1/2 tablespoons reduced-sodium soy sauce

• 1 1/2 tablespoons coconut sugar (or pure maple syrup)

• 2 15-ounce cans of chickpeas, rinsed and drained

• 4 cups baby spinach or baby kale (about 4 large handfuls)

• 1 tablespoon lime juice or rice vinegar

• 1 large handful fresh cilantro, roughly chopped

• 1 handful Thai basil leaves

• White rice or brown rice (for serving, optional)

INSTRUCTIONS:

1. Heat a Dutch oven or a large saucepan over medium-high heat. Add the coconut oil, and once shimmering, add the onions and carrots along with a pinch of pink salt. Cook the vegetables for 7-8 minutes, or until they are tender and lightly browned.

2. Add the garlic, ginger, bell pepper, lemongrass (if using), and red curry paste, and cook for 2 minutes, stirring frequently to coat the vegetables & prevent burning. If not using a nonstick pan, you'll likely need to add a tablespoon or two of water to prevent the mixture from drying out, sticking, and burning.

3. Pour in a couple spoons of the coconut milk and allow it to bubble for a minute, stirring well. Add the vegetable broth, stirring with a spatula to scrape up any browned bits stuck to the bottom of the pot. Pour in the remaining coconut milk, cubed squash, soy sauce, and coconut sugar, stirring to combine.

4. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender and cooked through.

5. Stir in the chickpeas and bring the curry to a gentle simmer. Once simmering, stir in the baby spinach or kale, stirring until the greens have wilted.

6. Turn off the heat, and stir in the lime juice or rice vinegar. Taste for seasonings, adding salt as needed. Tear the Thai basil leaves to release their oils; add them to the curry, along with the chopped cilantro.

7. Serve the curry over rice. Garnish with additional cilantro or Thai basil as desired.

Lentil & Butternut Squash Soup

Lentils are a staple in my house. As a vegetarian, lentils provide me with a good source of protein and fiber that my body needs. This is soup season, and I’m loving it. Warm and nourishing, soups can be a side or the main event. This recipe calls for butternut squash, which is loaded with nutrients, as well as, fresh spinach that added at the end. Feel free to leave it a little chunky or blend it until it’s to the consistency you wish.

Lentil & Butternut Squash Soup

Ingredients

• ½ tablespoon coconut oil or avocado oil

• 3 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1 yellow onion, diced

• 1 large carrot, thinly sliced or diced

• 1 medium (2 pound) butternut squash, peeled and cubed (about 5-6 cups diced)

• 1 tablespoon yellow curry powder

• 1 teaspoon ground turmeric

• 1 (15 ounce) can light coconut milk

• 3 cups organic low sodium vegetarian broth

• 1 cup green or brown lentils, rinsed and sorted

• 2 tablespoons all natural creamy peanut butter

• ¾ teaspoon salt, plus more to taste

• Freshly ground black pepper

• 3 cups organic spinach

• Organic Greek yogurt (optional)

Directions

1. Warm the oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté until onion is soft and fragrant, about 3-5 minutes.

2. Add carrot, butternut squash and spices. Stir to combine.

3. Add coconut milk and broth. Simmer for 5 minutes.

4. Add lentils and continue cooking for 15—20 minutes or until lentils are done.

5. Add peanut butter and spinach. Stir to combine and continue cooking until spinach has wilted.

6. Serve in individual bowls and top with organic Greek yogurt.

No Bake Energy Bites

Here is a great snack when you need an extra boost!  I first made these when I was trying to quit my sugar addiction. The original recipe calls for chocolate chips, but this version omits that ingredient. Honestly, I don't miss them. They seem sweet enough with the honey.

I have the luxury of purchasing local honey.  Mud-E-Acres is only a mile from my house and the honey is wonderful!   If you have the opportunity to acquire local honey at your farmer's market, consider doing so.  Benefits of local honey include:

• allergy protection
• vitamins and minerals
• antioxidents

Flax seeds are packed full of nutrition.  A good source of protein and fiber, it's best to use ground flax seed. It's easier for the body to digest. The whole seed will pass through the body without all the nutritional benefits.  Chia seeds is a strange little beast that has been gaining popularity in diet circles. It's also packed with protein and fiber, as well as selenium, which may help to prevent heart disease and cancer.

No Baked Energy Bites

• 1 cup dry oatmeal
• 2/3 cup flaked unsweetened coconut
• 1/2 cup natural peanut butter
• 1/2 cup ground flax seed
• 1/3 cup honey
• 1 TBLS chia seeds
• 1 tsp vanilla

Stir all ingredients together and place in the refrigerator for 30 minutes. Roll into 1- inch balls and store in an air-tight container in the refrigerator.