The house smells best when there is something delicious roasting in my oven. I love roasting for 2 reasons: First, I find that it enhances the flavor of my dishes. Second, those incredibly invaluable nutrients stay right where they should. Unlike boiling or steaming, you won’t throw any of those fabulous vitamins and minerals down the drain.
What You’ll Need:
2 Tablespoons Extra Virgin Olive Oil
10 Ounces Butternut Squash (cut into small cubes)
10 Ounces Acorn Squash (cut into small cubes)
2 Hard Medium Peaches or Nectarines (cut into small cubes)
2 Small Shallots (Diced)
Sea Salt and Freshly Ground Pepper
Optional: Freshly Ground Cinnamon
What You’ll Do:
First, preheat the oven to 425 degrees. In a large mixing bowl, combine squash with olive oil and toss. Season with sea salt and pepper. Next, line a baking sheet with aluminium foil. Evenly spread squash out on the sheet. Roast for about 20 minutes. Remove from heat and add in peaches and shallots. Combine and evenly distribute the ingredients. Reduce heat to 350 degrees and continue to roast for about 15 more minutes. You want the fruit and veggies to be tender but not mushy. If you feel like it, add a dash of freshly ground cinnamon. Enjoy!
Nutritional Info: Makes 4 servings. 103 Calories, 7 Grams of Fat, 1 Gram of Protein, 10 Grams of Carbohydrates per serving
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