Ingredients:

• 1 butternut squash; unpeeled, halved lengthwise, and seeds removed (approx. 1 ½ – 2 lbs)
• 4 Tbsp. butter
• 1 Tbsp. Maple Syrup (or Agave Nectar)

Directions:

1. Place squash, skin side up, on m microwave-safe dish, cover with plastic wrap. Microwave on high 6-8 minutes, until tender. Let rest covered 10-15 minutes or until cool enough to handle. Carefully remove plastic wrap to avoid steam.
2. Scoop squash from peel, transfer to food processor. Add butter, maple syrup, and salt to taste. Process until smooth, 2-3 minutes, occasionally scraping sides.

Serves: 4

Ingredients:

• 1 lb. potatoes, scrubbed and cut into pieces
• 1 head cauliflower, chopped into florets
• 1 Tbs. olive or vegetable oil
• 1 tsp. turmeric, or curry powder
• 1/2 tsp. cumin seeds
• 1/4 tsp. ground black pepper
• 1/4 lb. sliced mushrooms

Directions:

1. Place potatoes in a large pot of boiling water. Boil for 5 minutes.
2. Add cauliflower and boil another 5 minutes. Drain.
3. Add oil and spices to a wok. Cook for 1-2 minutes.
4. Add the mushrooms, potatoes, and cauliflower. Stir well. Cook for about 5 minutes, or until all vegetables are tender.

Alterations:

You can use sweet potatoes or butternut squash in place of white/red potatoes.

Ingredients:

• 2 to 4 tablespoons extra virgin olive oil or coconut oil
• 1 teaspoon whole cumin seeds (optional)
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 4 teaspoons mild curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• pinch or two cayenne pepper
• 2 to 3 teaspoons sea salt
• 3 medium parsnips, peeled and cut into chunks
• 3 large carrots, peeled and cut into chunks
• 2 medium yams, peeled and cut into chunks
• 6 small yellow or red potatoes, cut into chunks
• 4 cups chopped fresh tomatoes
• 2 cups water

Directions:

1. Using a Dutch oven or 6-quart pot, heat the oil over medium heat. Add the cumin seeds if using and cook for about 30 to 60 seconds or until fragrant. Add the onions and sauté  for about 10 minutes until. Add the spices and sauté for another 60 seconds.
2. Next add the root vegetables and sauté for a few minutes to coat with the spices and oil. Add the tomatoes and water, partially cover pot with a lid, and simmer on medium heat, stirring occasionally for 25 to 30 minutes or until vegetables are tender. Cooking time will vary depending on what size you cut your vegetables.
3. Serve over quinoa and garnish with chopped cilantro if desired. Store leftovers in a tightly sealed container in the refrigerator for up to a week.

Food Sensitivities:

• This recipe can be altered for those with sensitivities. Omit any ingredient that you are currently avoiding in your diet (i.e. potatoes or tomatoes) There are a lot of other flavors so you won’t even know they are missing.
• You can replace the tomatoes with red peppers.
• You can replace the yellow/red potatoes with jicama, turnips, or beets.

 Adapted from nourishingmeals.com

Ingredients:     

• 5 yellow squash
• ½ cup chopped onion
• ½ cup of cream
• 2 Tbsp. of butter
• ½ cup of Glutino Original Crackers

Directions:

1. Cook the squash and onion together.  Then drain and mash. Return to pan.
2. Add 1/2 cup cream and 2 tablespoons butter to above mixture.  Stir well.
3. Butter a 9×9 baking dish and add the above ingredients. Crush about 1/2 cup gluten-free crackers and sprinkle on top.
4. Bake at 350 degrees for about 20 minutes. 

Alterations:

• You can substitute the cream with a soy cream or a different kind of milk. If you use almond, hemp, oat, or soy milk use ¼ cup instead of ½.
• You can use any gluten-free crackers that you like.