Over the past couple of years, my husband and I have made a concerted effort to expand our tastes by adding new flavors and items to our nutritional repertoire. It’s not that we’re picky eaters, we just tend to favor the old recipes we grew up with, though now we put our own spin on them by adding different ingredients or substituting items with healthier options. We’ve also begun making different recipes, but usually only when we’ve tried it somewhere else first, like a party or gathering. It’s a safe way to try new things without the fear of wasting the whole thing if we don’t like it. (Kind of like eating the samples given out at the store! LOL) We haven’t exactly been adventurous about making a dish that we haven’t tried yet but we’re getting there.
One thing we have taken a liking to, though, is squash. I, personally, don’t remember eating squash when I was a kid. (I’m still not a fan of pumpkin, but I’ll keep at it until maybe one day I like it.) As for other types of squash, we’ve had some fun discovering them and like incorporating them into our meals. Just a few days ago we took a leap of faith and made the following recipe which I found on meijer.com. The original recipe calls for delicata squash however we couldn’t find any. I did a little research and found out that acorn squash is just as tasty, so we went for it. The result? DELICIOUS!!!
I just made a couple of minor adjustments to the recipe. First, because we couldn’t find delicata squash, I used acorn squash and only used one. And that was enough. I’m not a big fan of throwing mint on things, so I omitted that, but that’s a personal choice. If you like it, go for it! And as for the salt, I didn’t sprinkle much on the squash when I put it in the oven and I completely omitted it before serving. We didn’t miss it. With all the flavors going on in this dish, you don’t need all that salt. And your body will thank you for it.
Finally, I would be remiss if I didn’t include a tidbit related to healthy eating. Squash is rich in vitamins A and C which are antioxidants that help reduce inflammation. Pomegranates are not only delicious but they’re an anti-inflammatory as well. And red onions are considered a superfood. They’re full of nutrients like folate, B6, and potassium which help to improve metabolism, regulate blood sugar, red blood cell production, and they’re great for your heart. Onions are pretty inexpensive too so they’re an easy addition to whatever you like to cook.
So, on to the recipe:
Prep: 15 min.
Cook: 30 min.
Total: 45 min.
2 large delicata squash, halved lengthwise, seeded and cut into 1/2 inch-thick half moons
2 tbls. extra virgin olive oil (a.k.a. EVOO)
1/2 small red onion, sliced very thinly
Salt and pepper
1/2 cup crumbled Feta cheese
1/2 cup fresh mint leaves
1 lime, juiced
1/3 cup pomegranate seeds
Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside.
Place squash in a large bowl and drizzle with olive oil and generous sprinkle of salt and pepper. Mix to evenly coat the squash. Arrange the squash into a single layer and roast for approximately 30 minutes or until tender and caramelized.
Toss onion, feta, mint, lime juice, and pomegranate seeds in a large bowl. Top with cooled squash and gently toss to combine. Finish dish with a drizzle of olive oil and a sprinkle of salt.
Enjoy!
https://www.webmd.com/diet/health-benefits-squash
https://www.verywellfit.com/winter-squash-nutrition-facts-calories-and-health-benefit-4117503
https://www.healthline.com/nutrition/onion-benefits#nutrients
Recipe posted on meijer.com but adapted from joanne-eatswellwithothers.com
The information provided on this website is intended for educational purposes only and is, in no way, a substitute for professional medical advice. ALWAYS talk with your doctor about conditions, medications, and concerns you have about your health and work together to determine the best course of action for you.
Wholeness Health and YOU! 