Veggie-Stuffed Butternut Squash

I came home after a long day at work and wanted to use up the vegetables I had on hand. I often hear reports on how much food is wasted in our society and recognize how my small family of four contribute to this problem. With that in mind I set to work on my veggie drawer. I pulled out green beans, onions, garlic, celery, zucchini and yams and started chopping. Mom instilled in me and my siblings the importance of being able to open up the fridge and create a meal. Still grateful to mom for that culinary gem.

Serves: 4

Preheat Oven to 350 deg. F

1 butternut squash, cut in half and cleaned

1/2 yellow onion, chopped

3 cloves garlic, diced

2 small zucchini, chopped

2 handfuls green beans, chopped

2 stalks celery, chopped

1 unpeeled yam, chopped into 1/2 inch pieces

1 tsp Italian herb blend

Sea salt and fresh ground pepper to taste

2 Tbsp extra virgin olive oil

Garnish with toasted pumpkin seeds and fresh shaved parmesan or feta crumbles.

Sauté the onion in olive oil over medium high heat until till almost translucent. Add the garlic, herbs, salt and pepper and sauté for 3 minutes. Add the rest of the veggies and sauté for an additional 5 minutes. Scoop the sautéed vegetables into the butternut squash and bake at 350 deg. F for 45 minutes or until thickest part of squash is tender.

Serve and Enjoy!




Tumeric Cauliflower

Turmeric Cauliflower

I love the simplicity of this dish as well as its power-packed nutrient content! Cauliflower is of the cruciferous family that is well known for its anti-cancer properties. Particularly rich in cauliflower are immune boosting vitamins such as Vitamin C, Vitamin K, folate, Vitamin B6 and pantothenic acid. I add the vibrant yellow herb turmeric for its anti-inflammatory properties. I suggest using turmeric in cooking for my patients with inflammatory conditions such as autoimmune and gastrointestinal inflammatory conditions. I also recommend turmeric for its liver supportive and anti-cancer properties as well. The powerful combination of turmeric and cauliflower is definitely medicinal food.

Serves: 4

Oven Temp: 400° F

1 head cauliflower, cut into florets
1 ½ tablespoons ground turmeric
2 Tablespoons extra virgin olive oil
3 cloves garlic, minced
Sea salt and fresh ground pepper to taste

  1. In a small mixing bowl, combine turmeric, olive oil and garlic and mix until evenly combined.
  2. In a large mixing bowl toss the turmeric and olive oil mixture with the cauliflower until evenly combined and pour onto a cookie sheet and bake in preheated oven for 25 minutes or until cauliflower is lightly browned.


Yours in health and happiness,

Anna Colombini
Peninsula Natural Health Center
President, Medical Director