squash salad 2

A squash a day keeps the wrinkles at bay! Just kidding, I mean, I’m not actually suggesting you consume an entire squash everyday. However, winter squash contains an incredible array of health benefits and is an excellent item to add to your weekly or bi-weekly repertoire. A single serving delivers a powerful dose of vitamin C, important for maintaining a strong immune system, as well as a freakish amount of vitamin A. I don’t mean freakish in a bad way, more in the sense of “oh wow nature is a sexy beast!” Carotenoids, a component of vitamin A is a naturally occurring antioxidant. It plays a strong defensive game against disease (even certain types of cancer), and it plays a vital role in maintaining skin health. And who doesn’t want glowing vibrant skin, especially in the middle of winter! Add all that plant fiber to the equation and you’ve got yourself a superfood!

squash salad 1Ok, so now you know that squash is good for you, but did I mention how delicious it is? Especially when it’s been roasted in the oven with spices, mixed with quinoa and broccoli, and tossed with a creamy tahini dressing.

for the squash bowl:

ingredients: 1 acorn or butternut squash, 2 small heads of broccoli, 1 sweet potato, 1 cup of cooked quinoa, pumpkin seeds, olive oil, sea salt, spices (I used cinnamon, paprika, chile, and a dash of cumin on my squash), tahini, apple cider vinegar, and 1 lemon.

to prepare: preheat oven to 400 degrees. peel and cube squash and sweet potato. spread over a parchment paper covered baking sheet and drizzle with olive oil, sea salt and spices. roast for 45 minutes or until tender. meanwhile, cook your quinoa and set aside to cool. steam broccoli for 3-4 minutes and then run under cold water to stop it from cooking. you want it to still be slightly crunchy. whisk together 2 large tablespoons of tahini, 2 tablespoon of olive oil, 1 tsp. apple cider vinegar, and juice of 1/2 a lemon. add salt to taste.

transfer squash, quinoa and broccoli to a large serving bowl and toss with the tahini dressing until it’s evenly dispersed. garnish with pumpkin seeds. enjoy!