Roasted Butternut Squash
We have a pile of butternut squashes in the garage from last summer’s harvest. It was J’s job to wrestle with them using a cleaver and cutting board.
This morning I simply stuck it in the oven whole – as we do with potatoes. This specimen weighed 2.75 pounds and took 45 minutes at 350F. (I put it in a cold oven and took it out after 45 minutes My countertop oven takes just four minutes to heat up. It may take longer in a regular oven.)
If it’s a giant squash, cut it across the middle in half and put the two halves in. I put some sweet potatoes and a tray or leeks and onions to roast on another rack. Pull those out after 30 minutes. Those leeks and onions will go in the blender with the squash for soup. The sweet potatoes will get used in the next day or two.
When you see brown welts on the squash, it’s done. It peels like a charm and you’ve got enough material for a soup and some smoothies.
I popped some instant pistachio kulfi (ice cream) in the freezer for the evening.
This morning, it was a choice between dosas and waffles. Since it’s obligatory to make something tackily heart-shaped on Valentines’ day, we went with waffles.
These are gluten-free, dairy-free and delicious. Idlis are puffy pillows made with fermented rice and lentils – the staple breakfast of south Indians. (Recipe and pictures of whole grain idlis HERE.)
You get idli/dosa batter in the refrigerator section of many Indian grocery stores in the U.S. I wish our Indian store carried it, ‘cos then we wouldn’t have to buy rice and lentils. Anyway, waffles made with idli/dosa batter are fantastic – crisp outside and spongy inside.
MAKING IDLI WAFFLES
- The waffle batter should be thinner than idli batter or pancake batter. It should be like dosa batter – a tad thicker than crepe batter.
- We soak our rice and lentils for 24 hours and ferment them for another 24. If your batter fails to rise, no problem. Add half tsp baking powder and make waffles.
- Add a couple of tablespoons of melted coconut oil or butter/ghee to the batter, especially if you’re using a cast iron waffle iron. It helps prevent sticking.
TODAY’S MENU and EXERCISE REGIMEN
WHAT WE ATE:
Previous day, thaw in the fridge: mango.
Ferment rice and lentils for idli.
Both of us: 1 cup coffee with cream, then chai with ginger.
J: Idli waffles with banana caramelised in 1 tsp ghee topped with toasted almonds.
A piece of gjetost cheese.
J: an apple.
J: Greek yogurt with 25 grams whey topped with homemade hot cranberry pickle.
mango mousse (mango and creme fraiche)
B: mango mousse (mango and creme fraiche)
Butternut Squash Soup with Leeks and Beet Greens
J: Butternut squash soup with leeks and beet greens.
Morning: 45 minutes Power Yoga.
Spicy green chickpeas topped with crunchy onions.
Thaw some frozen green chickpeas/garbanzo beans (Costco has them), heat them up, sprinkle smoky chili powder and salt, mix and set aside. Toast some dried onion flakes until golden and sprinkle on top. Add a squeeze of lime if you wish.
What did you eat for dinner?
- bee (and jai)
Filed Under: Beet Greens, brown-rice, butternut squash, GARDENING, grain-free menu, green chickpeas, hara chana, idli, Lentils, NUTRITION, onion, Onion/Shallot, paleo, primal, Rice, rose-matta-rice, udid dal, urad-dal, vegan recipes, vegetarian recipes, waffles