Garlicky Baked Butternut Squash

4 servings - Prep time : 15 min - Cook time : 45 minutes

Ingredients:

2 Tbsp fresh parsley, minced

1 Tbsp olive oil

2 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

3 1/2 lbs butternut squash, peeled and cut into 1-inch cubes

3 Tbsp grated parmesan cheese

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• In a large bowl, combine parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
• Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered at 400 degrees T for 40-45 minutes or until squash is just tender. Stir squash every 15 minutes.
• Sprinkle with parmesan and serve.

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From allrecipes.com

Sauteed Romanesco Cauliflower with Pine Nuts and Garlic

2 servings - Prep time : 10 min - Cook time : 10 minutes

Ingredients:

1 romanesco cauliflower (Substitute: broccoli or cauliflower)

1 tbsp olive oil

2 Tbsp thinly sliced shallots

4 cloves of garlic, sliced

1 Tsp crushed red chilies

1 Tbsp pine nuts

1 Tbsp lemon juice

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• Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets. Wash the florets.
• Place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking.
• Heat a large pan and roast the pine nuts and keep aside.
• Add the oil and sauté the shallots till soft.
• Season with salt and the crushed chilies.
• Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes.
• Add the pine nuts and remove from the heat.
• Stir in the lemon juice and mix well.
• Serve warm.

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From blog.sigsiv.com