Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

butternut squash

Garlicky Butternut Squash & Cabbage

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When choosing veggies I like to stick with ones that are in season. Then I will experiment with all types of seasonings and veggies. This week I took some butternut squash I had on hand and paired with cabbage and garlic to create a scrumptious dish.

Garlicky Butternut Squash & Cabbage
 
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Jeanette Kimszal:
Ingredients
  • 1 lb butternut squash peeled and cubed (also you can use frozen butternut squash to same time)
  • 1 tbsp unrefined Organic NON GMO coconut oil (I like Nutiva Organic Virgin Coconut Oil)
  • 4 cloves garlic chopped
  • 1 tsp parsley
  • 1 tsp rosemary
  • 1 tsp cumin
Instructions
  1. In a pan place the coconut oil and melt
  2. Add cabbage, butternut squash cubes, and seasonings
  3. Saute until soft and well blended
  4. Serve
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Coconut Broccoli Butternut Squash Soup

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Fall is here and I am so excited for all the veggies of the season. One of my favorite is butternut squash. The bright color tells you that it is rich in carotenoids which are anti-oxidants. These nutrients will help you fight inflammation and give you vitamin A your body needs to function at its optimal potential. Not sure how you’ll like it? Try this yummy soup recipe that will make it taste great.

Coconut Broccoli Butternut Squash Soup
 
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Jeanette Kimszal:
Ingredients
  • 1 cup chicken fat
  • 1 cup chicken broth
  • 24 oz butternut squash peeled and chopped into pieces (you can buy bags already cut to save time!)
  • 3 broccoli crowns chopped into small pieces
  • 1 cup coconut milk (I like Trader Joe's brand)
  • 1 garlic clove
  • 1 tsp cinnamon
  • Black pepper to taste
Instructions
  1. In a pot place the butternut squash and broccoli pieces
  2. Top with the chicken broth and chicken fat
  3. Cook on medium to low heat until the butternut squash and broccoli is soft
  4. Use a hand blender and blend until the the butternut squash and broccoli is pureed
  5. Add the coconut milk, garlic, and cinnamon and continue to cook until a thick consistency
  6. Add pepper to taste
  7. Let cool and serve
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