1 ½ lbs Brussels sprouts
1 Tbsp coconut oil
1 onion, chopped
1 clove garlic, minced
3 Tbsp pine nuts, or chopped almonds, cashews or walnuts would work.
1 tsp dried oregano
Sea salt and cracked pepper to taste
2 ripe avocados
Juice of ½ lemon
2 Tbsp chopped fresh mint or parsley
Halve the sprouts, unless they are very small. Add them to a small amount of boiling water and cook for 2 minutes, drain and set aside.
Heat the oil. Add the onion, garlic, nuts, oregano, and salt and pepper. Cook over medium heat, stirring often, until onion is soft.
Meanwhile, halve the avocado, removing the pits. Quarter the flesh and remove the peel. Cut into chunks and toss with lemon juice.
Add the sprouts to the onion mixture and cook, stirring for 2 minutes, until hot. Stir in the avocados and mint (or parsley), cook until the avocado is heated and appears creamy.
Preheat oven to 400 F. Peel squash and cut in half lengthwise. Scoop out seeds. Cut remaining flesh into fry shaped pieces - you can chop more wedge style like I did above, or julienne, if you like. Toss pieces in a shallow dish with oil and seasonings. Spread on evenly on baking sheet and cook about 20 minutes, turning once halfway through.
Although I've done sweet potato fries many times, this was my first attempt with squash. I was very happy with the results, but found the fries to be more soggy than I would have liked. To avoid this, be sure to use a baking sheet ( I had used a glass pan) and if you have time, let the fries air dry for about 30 minutes, prior to cooking or pat dry. Also, I enjoyed these as is, but think they would also do well with a red pepper or chipolte dip, and for this, I'd omit the cinnamon from the above recipe.
Hi, I'm Shara Vickers, a Cape Breton-based Nutritional Health and Fitness Specialist. Please have a look around to find out more about my approach to health and the coaching and consulting services I offer to both local and long-distance clients.