Oven-Roasted Squash
Ingredients
1 acorn squash or butternut squash
½ teaspoon (2 mL) sea salt
1 teaspoon (5 mL) freshly ground pepper
2 teaspoons (10 mL) dried oregano
2 tablespoons (30 mL) extra-virgin olive oil
Directions
1. Preheat the oven to 450˚F (230˚C).
2. Cut the squash in half and scoop out the seeds.
3. Cut the squash halves again so there are 4 pieces and place them on a baking sheet.
4. Sprinkle the squash evenly with the salt, pepper and oregano.
5. Drizzle the olive oil over the squash and place in the oven.
6. Bake for 45 minutes, or until the squash is tender when pierced with a fork.
 sea salt
1 teaspoon (5 mL) freshly ground pepper
2 teaspoons (10 mL) dried oregano
2 tablespoons (30 mL) extra-virgin olive oil
Directions
1. Preheat the oven to 450˚F (...&media=//cdn.shopify.com/s/files/1/0526/0312/5956/articles/19_600x.png?v=1616559090){kind=link}
Also in Sides & Salads
Sauteed Swiss Chard
As I wrote a blog on brain optimization recently, I remembered the research studies that say aiming for a single serving of leafy green veggies daily can support long-term cognitive maintenance.
Turmeric Cauliflower Fried Rice
This dish is a quick way to get the anti-inflammatory benefits of turmeric and the hormone balancing effects of cauliflower in a full meal with the added protein of chickpeas.
Roasted Turmeric Cauliflower
It is an easy way of getting in some anti-inflammatory turmeric into our meals AND some cruciferous vegetables that are high in I3C (indole-3-carbinol) to help with estrogen metabolism!