AUTUMN VEGETABLE DISH
1 small butternut squash cut in cubes
1 long red pepper sliced
1 small fennel bulb, sliced
Put the ingredients in an ovenproof dish, add salt, pepper, 1 garlic clove finely chopped, a bit of cayenne pepper (hot) or smoked paprika powder, fresh or dry dill.
Sprinkle olive oil all over the dish and toss all the ingredients.
Cook for 30 - 40 mins in oven at 180° - 200°, until you start smelling the food.
Remove from oven, and sprinkle half a cup of fresh pomegranate seeds (better if you peel yourself a fresh pomegranate, than buy them already prepared in a shop), add a small packet of fresh watercress.
If you don't eat it all the same day, you can reheat the rest the following day, but not longer. In Ayurveda we always recommend eating the food freshly prepared, but in a busy lifestyle it is not always possible, so to reheat food just once it is ok. You can serve the dish with steamed broccoli.
This dish balances especially Vata and Pitta.
1 small butternut squash cut in cubes
1 long red pepper sliced
1 small fennel bulb, sliced
Put the ingredients in an ovenproof dish, add salt, pepper, 1 garlic clove finely chopped, a bit of cayenne pepper (hot) or smoked paprika powder, fresh or dry dill.
Sprinkle olive oil all over the dish and toss all the ingredients.
Cook for 30 - 40 mins in oven at 180° - 200°, until you start smelling the food.
Remove from oven, and sprinkle half a cup of fresh pomegranate seeds (better if you peel yourself a fresh pomegranate, than buy them already prepared in a shop), add a small packet of fresh watercress.
If you don't eat it all the same day, you can reheat the rest the following day, but not longer. In Ayurveda we always recommend eating the food freshly prepared, but in a busy lifestyle it is not always possible, so to reheat food just once it is ok. You can serve the dish with steamed broccoli.
This dish balances especially Vata and Pitta.
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