Roasted Cinnamon Butternut Squash


I love a touch of cinnamon on butternut squash. Roasted chunks of butternut squash can be added to a salad or served as a side dish.


  • Butternut squash, peeled, seeded and diced into bite-sized pieces
  • 2 Tablespoons Olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pepper to taste


Preheat the oven to 375 degrees. Place the butternut squash into a bowl and mix to coat evenly with the olive oil. Lay the squash out on a cookie sheet lined with natural parchment paper. Sprinkle with salt and cinnamon. Roast the squash for about 30 minutes. Enjoy!




Brocollini with Garlic and Lemon


I lived in Italy for two years. The best broccoli dish I ever had was dripping with a mix of butter and olive oil, had a hint of lemon, was loaded with chunks of slightly browned and crunchy garlic, and finished off with shaved parmesan. Serving your vegetables with butter or oil helps the absorption of Vitamin K, an essential nutrient for healthy joints and a healthy cardiovascular system.


  • 2 bunches of Broccoli or Broccolini, washed and chopped into bite-sized pieces
  • 4 Garlic cloves, minced or thinly sliced
  • 2 Tablespoons Olive oil, butter, ghee, or coconut oil
  • Fresh Lemon-about 1/4 lemon to squeeze on top
  • Salt, Pepper to taste
  • Optional Delicious Additions: Pine nuts, lightly roasted in the pan and removed before cooking the broccoli, and parmesan shavings to go on top.

Directions: Heat the oil in a medium or large sized frying pan over medium heat. Add the garlic and cook for about one minute, stirring well, until slightly browned. Add the broccoli to the pan, and saute for about 3-5 minutes so it is brightly colored and still a bit crunchy. Add salt and pepper to taste. Squeeze the lemon on top. At this point, you can add pine nuts or parmesan shavings.  Enjoy!!


Roasted Acorn Squash with Cilantro Lime Vinaigrette Dressing


Acorn squash is amazing with lime! This recipe is hands down my favorite for acorn squash! Not showing in this picture is cilantro, but it is a delicious ingredient for this dish!

Ingredients for roasted squash:

  • 1 acorn squash, washed, cut in half, seeded, then cut into slices
  • 1-2 TBLS olive oil
  • ¼ teaspoon or so of salt
  • Pepper to taste

Ingredients for Lime Vinaigrette Dressing:

  • 1 clove garlic
  • 1/8 tsp salt
  • Juice of half a lime-about 1 TBLS of fresh lime juice, use less if it is bottled lime juice
  • 2 TBLS olive oil
  • 1 TBLS chopped fresh cilantro
  • Option: 1-2 teaspoons of honey
  • Option: 1 jalapeno or other chili pepper seeded and diced


Preheat oven to 450° F or 400°F convection.

Put the acorn squash slices into a medium-sized bowl, and evenly coat the slices with olive oil and salt. Place the slices on a cookie sheet (option to line it with parchment paper). Roast the squash for about 30 minutes, on a lower oven rack. You may need to flip the slices halfway through the cooking time for even browning.

To make the lime vinaigrette dressing,  put all the ingredients into a small jar with a lid, and shake it well.  When the squash is done cooking, place it on a platter. Drizzle the lime vinaigrette dressing over the squash slices.