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Helen Bennett Harvey promises that no animals were harmed in the making of this blog. Vegging Out is a recipe for a new way of life. Or at least a new way of eating. Pull up a chair. Contact me at:

Monday, November 19, 2007

For less adventurous eaters

This is a recipe I JUST tested (it's still on my plate) in anticipation of Thanksgiving. It was easy to make (even by my standards) and pretty good. It uses apples and butternut squash, both of which are in season I think.
I ate it alongside a garlic flavored grain, which, oddly enough, was a good pairing.

Credit goes to Self Magazine for the recipe.

Roasted Butternut Squash with Apples

1 lb butternut squash, peeled, seeded and cubed
1 tsp canola oil
1-1/2 tsp pumpkin pie spice mix
1/4 cup red wine vinegar
1/4 cup maple syrup
2 Granny Smith apples, cored and cut into 1/2-inch cubes
1/4 cup chopped pecans

Heat oven to 400 degrees. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet and bake for 15 minutes or until squash turns golden brown at edges. Mix vinegar and syrup in a bowl. Pour over squash and bake another 5 minutes. Combine apples, pecans and squash in a bowl.



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