Inspired by sesame crusted tofu, this vitamin-rich roasted butternut squash recipe has all the goodness of that dish, without the soy overload. A little bit of sweet, a little bit of spicy, and enough Vitamin A to last you two days! Best part is, there is no flour, no gluten, and no cholesterol, but there is 11grams of protein per serving. (And at least 20 grams of tastiness if I do say so myself.)
So what’s been going on lately?
In the typical spirit of Arizona, we’ve gone from a brief period of jeans and a hoodie weather, immediately back to jump-in-the-pool-it’s-effing-hot-outside weather. Therefore, this weekend was an absolutely incredible bundle of country dancing, boating on the lake, hiking, bike riding, and doing absolutely nothing productive. It’s hard to follow a weekend like that, but fortunately I can always fall back on great recipes like this for a pick-me-up!
Back to ASU….finally.
Other weekly news includes tackling the dreaded task of registering for Fall classes. (That’s right friends, medical leave is FINALLY over.) Not that it was necessarily enjoyable to see my health deteriorate two years ago and to have to take a break from college, but the thought of going back has not been exciting.
The two years prior to the medical leave, the graphic design program was just a huge pile of misery, so that’s the last taste of ASU I have in my mouth. But alas, it’s done. I’m going back in August to 12 credits of classes. Yeah, yeah, puny schedule, but it’s a warm-up semester if you will. (Edit: I ended up taking 18 credits for two semesters in a row while working full time…boy was that a handful!)
And before we hop on over to the kitchen to prepare this yummy butternut squash recipe, I leave you with this to meditate on for the week…
“Optimism is the faith that leads to achievement. Nothing can be done without hope and confidence.” -Helen Keller
Coconut Crusted Butternut Squash
- 1 large butternut squash (or 2 small)
- 1/3 c. cashew butter
- 2 Tbs. honey or agave nectar
- 2 Tbs. melted coconut oil
- 2/3 c. flax seed meal (ground flax seeds)
- 2 Tbs. chia seed meal (ground chia seeds)
- 1/3 c. shredded coconut
- 1 tsp. turmeric
- 1 tsp. onion powder
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 c. sunflower seeds (optional)
- Peel butternut squash and cut both ends off.
- Cut into 1/2″ rounds. When you reach the seeded part (that’s usually the larger rounded side), remove the seeds with a butter knife and cut into the largest size pieces possible so it’s easier to batter them.
- Combine cashew butter, honey, and coconut oil in one bowl and flax meal, chia meal, coconut, and spices in a separate bowl.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- To batter the squash, dunk into the cashew butter mixture and coat completely. Let the excess drip for a few seconds and quickly transfer to the coconut/flax mixture.
- Use a spoon to press the flax mixture into the squash on each side. You’ll want to flip it a couple times and continue pressing the dry ingredients into each piece so you have a nice thick layer on all sides.
- (optional) Top with sunflower seeds before putting in the oven.
- Bake for 35-40 minutes until you notice the crust is slightly browned.
- Garnish with coconut, a drizzle of honey, and/or more of the cashew butter mixture.
*I don't count calories. My recommendations on calorie counting and nutrition can be found here