The Prevent and Reverse Heart Disease Cookbook by Ann Crile Esselstyn

Author:Ann Crile Esselstyn
Language: eng
Format: epub, mobi
Publisher: Penguin Publishing Group
Published: 2014-08-26T16:00:00+00:00

ZEB’S ROASTED BUTTERNUT SQUASH MEDALLIONS

SERVES 4 TO 6

Our son Zeb has amazed us with this simple, delicious dish. It is impossible to make enough! Look for a butternut squash that is as oblong as possible, which means there may be fewer seeds.

INGREDIENTS:

1 butternut squash

Freshly ground black pepper

Mrs. Dash or other seasoning mix of choice (we recommend Garlic & Herb)

INSTRUCTIONS:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

With a vegetable peeler, carefully peel the squash, removing all the skin and white so just the bright orange flesh shows.

Slice the squash into 1/8-inch- to 1/4-inch-thick medallions (about the thickness of a pencil). On the seeded end, remove the seeds and cut the medallions in half.

Arrange the medallions single file, not overlapping, on the lined pan. Sprinkle with pepper and Mrs. Dash seasoning to taste.

Bake for 20 minutes, until browned but still a little soft inside. Serve as an hors d’oeuvre or colorful vegetable side dish with Eat Loaf, or with Kale-Lined Tugboats and a salad!

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