Monday, October 24, 2011

Quick Squash with Yummy Herbs

One of our beautiful CSA shares
One of the things I love about being part of the Focus Yoga CSA is that it forces me to figure out what to do with a kohlrabi, or that weird, green Japanese pumpkin Randy snuck in my box, not once, but three times. And, I never enjoyed typical acorn squash recipes, either. Squash is so sweet, adding butter and brown sugar sent me into a puckered-lip sugar rush.

So, now that I've discovered savory Ayurvedic herbs and cooking, squash has taken on a whole new appeal. In this recipe, the cumin and coriander stimulate digestion, and the cumin also relieves congestion. Turmeric is an Ayurvedic powerhouse; it not only improves digestion, but reduces inflammation (think achy joints), strengthens the immunity, and even adds luster to the skin!

Plus, I think my simple recipe for acorn squash below qualifies as fast food. Throw one in the oven just for yourself if the kids prefer a pizza. If nobody is around to share the second half, enjoy it for lunch the next day, as I just did!

Acorn Squash Delish!

One acorn squash, halved and seeded
1/2 to one onion, depending on your taste, sliced thin
butter or ghee
1/2 t. cumin
1/2 t. coriander
1/2 t. turmeric
1/4 - 1/2 t. salt
Saute the onion in the butter or ghee till soft. Sprinkle the spices over the cut squash halves. Fill cavity with onions. Bake at 325 until soft, about 30 - 40 minutes. Easy!!