I’m in Denver, CO this week with Maxx. We’re visiting his family. Today a blizzard swept through town, delivering inches of snow and frigid air. We’re talking a high of 19°! Luckily this isn’t a pedestrian city like NYC, and the only outdoor walking I had to do was to and from the car.
I’m having a great time. We visited the snowy mountains, and hiked a trail in the sunny foothills on Monday. Of course we’ve been dining out a lot. Last night we went to a vegan friendly place called Root Down, and Monday it was True Food Kitchen. Both restaurants were fantastic, though I preferred True Food’s clean preparations to Root Down’s heavy fried foods.
Denver is such a cool town. Great restaurants, healthy people, fabulous museums, and those stunning mountains.
I haven’t completely disconnected from my NYC life yet. Just last night I conducted the free preview call for the upcoming 30-Day Vegan Challenge. I always leave these 30-Day Vegan calls feeling exhilarated, which I think is a pretty good sign that I am passionate about what I am doing : )
I cannot wait for the next 30-Day Vegan Challenge to begin on January 1, 2013! As you know, one of my favorite parts of the challenge is creating the cooking videos, but I am also crazy about creating meal plans and recipes. Why? Because I get to create and test/eat every dish. I have so many incredible recipes for the challenge, but I have got to share one of my favorites with you today.
Allow me to introduce my Cinnamon Ginger Butternut Squash. If you need a simple side dish for a holiday party or Christmas dinner, this is your dish. If you want to eat more squash because you know it’s incredibly good for you (beta carotene= healthy skin & heart), then you must make this. Honestly, I can eat an entire squash on my own when it’s roasted to sweet perfection with ginger and cinnamon. Enjoy this cinnamon ginger squash with braised kale and quinoa for a simple balanced meal, and make sure to stock up on squash because you’re going to want this all winter long!
Want more information about the upcoming 30-Day Vegan Challenge? Click here.
The Early Bird enrollment is happening now. Register and save $50 off the cost, plus more!
1 medium butternut Squash, peeled and cubed (seeds removed)
2-4 tbsp ginger, minced
1 tsp ground cinnamon
2 tbsp olive oil or coconut oil
1 tsp sea salt
1 tsp black pepper
Heat oven to 375°. In a large mixing bowl toss cubed squash with oil, ginger and cinnamon. Transfer the squash to a baking sheet lined with parchment paper. Sprinkle salt and pepper over the squash and roast for 35 minutes, until tender. Enjoy!