Roasted Butternut Squash
Ingredients:
1 butternut squash
6 cloves of garlic
sm. bunch of parsley
sm. bunch of cilantro
tblsp olive oil
salt and pepper to taste
Heat oven to 400 degrees. Cut the squash in half lengthwise. Scoop out the seeds and strings. (You may season these up with oil and spices and bake them along with the squash if you like). Peel or cut the skin from the squash and cut into one inch cubes. Throw into a mixing bowl. Mince the garlic, parsley and cilantro and toss into the bowl. Add the olive oil and spices and mix until evenly coated.
Place the mixture into a glass baking dish and cover. Bake for half an hour. Remove the cover and stir around, making sure nothing is sticking to the pan. Bake for an additional 10 – 15 minutes, or until squash is nicely browned and soft.
Tomato & Snap Bean Crock Pot Soup
Ingredients:
1 lb. green beans
3 – 5 roma tomatoes
3 carrots
6 cloves of garlic
1 medium onion
parsley & cilantro
tblsp olive oil
salt and pepper to taste
basil, rosemary, thyme, cumin
Cut and clean snap beans. Chop tomatoes, garlic, onion, carrots and herbs. Place ingredients in crock pot with 4 – 6 cups water (cut with stock if you prefer, or just season to taste). Add oil, spices, herbs, etc. and turn on ‘high’ until the soup reaches a steady simmer. Turn down and serve when ready.
