I think a more appropriate name for this blog would be “Veggie Queen.”
I’m not really familiar with cooking turnips, but I have had them raw. They’re OK. I figured I couldn’t go wrong with roasting.
To Roast Veggies:
- Peel the butternut squash and turnips.
- Chop the butternut squash and turnips, along with the yellow squash.
- Toss them with olive oil in a bag to coat, and spread them on a non-stick coated baking sheet.
- Sprinkle with sea salt, pepper, and Garlic Gold and bake at 425 degrees for 30 minutes.
In the meantime, I prepared the bok choy.
- Wash and chop one head of bok choy.
- Pour about 3 Tablespoons of soy sauce in a non-stick pan, and cook the white part of the bok choy for about 5 minutes on medium heat (since they take longer to soften).
- Add the rest of the bok choy and cook until the leaves are just wilted.
- Take off the heat and drizzle a little bit of toasted sesame oil and sprinkle with red pepper.
Butternut Squash Soup
- 2 small butternut squash – peeled, chopped and roasted.
- 1 yellow onion
- 2 Tablespoons of butter or Earth Balance
- 2 Tablespoons of 100% pure maple syrup
- 32 ounces of chicken or vegetable broth, or Trader Joe’s butternut squash soup.
- 1 cup water
- 1 – 15 ounce can black beans, drained and rinsed
- 1 cup of corn, frozen or fresh
- 1/2 teaspoon of salt
- 3 dashes of nutmeg
- pinch of white pepper to season
- Saute the onion with the butter for 5 minutes over medium heat.
- Add the maple syrup to the onion and cook an additional 5 minutes on low heat.
- Add the black beans, corn, roasted butternut squash, and seasonings.
- Add the broth and water and turn to medium heat.
- Wait for the soup to come to a boil and then turn heat to low and simmer for 15 minutes.