Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

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butternut squash

Cauliflower & Butternut Squash Mash

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Cauliflower & Butternut Squash Mash

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With the fall in full bloom I love experimenting with different types of squashes. This time I mixed mashed cauliflower with butternut squash. This squash is a great compliment to the cauliflower providing a taste that has been described as sweet potatoes and pumpkin but sweeter.

Cauliflower & Butternut Squash Mash
 
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Jeanette Kimszal:
Ingredients
  • 2 lb butternut squash peeled, and cubed
  • 1 lb cauliflower chopped into florets
  • 2 cups Bone Broth (I like this one by (I like Kettle & Fire)
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tsp ground mustard
Instructions
  1. In a large pot place the bone broth and cauliflower and cook on medium to low heat until the cauliflower is soft
  2. Add the butternut squash to the pot and cook until it is soft
  3. Add the cumin, paprika, turmeric, and ground mustard to the veggie mixture
  4. Take an emersion blender (I like this one by (I like Quisinart) and mix the cauliflower and butternut squash until mashed
  5. Let cool and serve
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Garlicky Butternut Squash & Cabbage

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Garlicky Butternut Squash & Cabbage
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 this yummy garlic seasoning to create a scrumptious dish.

Garlicky Butternut Squash & Cabbage
 
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Jeanette Kimszal:
Ingredients
Instructions
  1. In a pan place the coconut oil and melt
  2. Add cabbage, butternut squash cubes, and garlic galore
  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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Dill & Garlic Butternut Squash with Brussels Sprouts

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Brussels sprouts are one of my favorite fall veggies. Through trial and error I have found they are best when prepared from fresh sprouts. The key to making them taste good is seasoning and spices. This recipe features garlic, olive oil, dill, and cinnamon.

Dill & Garlic Butternut Squash with Brussels Sprouts
 
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Jeanette Kimszal:
Ingredients
  • 2 cups butternut squash
  • 2 cups Brussels sprouts
  • 2 tbsp cold or expeller pressed Extra Virgin Olive Oil (EVOO) (I like California Olive Rancher)
  • 1 tsp pepper
  • 1 tsp dill
  • 1 tsp cinnamon
Instructions
  1. Pre-heat oven 400 °F
  2. Take a glass baking dish and place aside
  3. Take a mixing bowl and the butternut squash and Brussel sprouts
  4. Toss with the olive oil, pepper, dill, and cinnamon
  5. Place the butternut squash and Brussels sprouts mixture in the glass baking dish
  6. Put in the oven to cook for 35 minutes or until soft
  7. Serve
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