Orange is the color associated with warmth, fire and energy. In Asia it is an important symbolic color of Buddhism and Hinduism. For me it’s the color of the current season, fall!
Every color is rich in specific nutrients that help make a well-balanced diet. The nutrient that is available in orange food is the antioxidant beta-carotene, which also helps support healthy skin, hair and vision. It’s important to make sure to have some orange on your plate each day. The yellow color in citrus fruits doesn’t contain a lot of beta-carotene, but is instead loaded with another antioxidant, vitamin C which also helps fight infection. While there are variety of orange foods available in the market I decided to go with the ultra-nutritious and versatile (to cook) Butternut Squash. It’s rich in potassium, fiber and vitamin A. It also protects your skin, keeps the bones strong and aids in weight loss. To save time I bought a pack of peeled and diced butternut squash. Since there was a lot and I wanted to make 2 dishes. So I made a Simple Roasted side dish and a curried soup.
Ingredients:
2 tbsp. olive oil
1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 cloves garlic, minced or garlic powder
Half onion chopped
Few carrots chopped
Salt and pepper to taste
Cheese and parsley for garnishing
Recipe for the side dish:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash, onions and carrots with olive oil and garlic in a large bowl. Season with salt and black pepper.
3. Arrange coated squash on a baking sheet.
4. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. (use a fork to check if the squash is soft and cooked)
5. Plate the squash and garnish with cheese and parsley
Recipe for the soup:
1. Roast squash, carrots and onions as noted above
2. Let them cool and then blend it until smooth. Use vegetable broth to attain the desired consistency
3. Season with more salt and pepper (if necessary)
4. Garnish with cheese and parsley when serving
And here's my Orange outfit.
-SOnali
For So-Saree Canada
Every color is rich in specific nutrients that help make a well-balanced diet. The nutrient that is available in orange food is the antioxidant beta-carotene, which also helps support healthy skin, hair and vision. It’s important to make sure to have some orange on your plate each day. The yellow color in citrus fruits doesn’t contain a lot of beta-carotene, but is instead loaded with another antioxidant, vitamin C which also helps fight infection. While there are variety of orange foods available in the market I decided to go with the ultra-nutritious and versatile (to cook) Butternut Squash. It’s rich in potassium, fiber and vitamin A. It also protects your skin, keeps the bones strong and aids in weight loss. To save time I bought a pack of peeled and diced butternut squash. Since there was a lot and I wanted to make 2 dishes. So I made a Simple Roasted side dish and a curried soup.
Ingredients:
2 tbsp. olive oil
1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 cloves garlic, minced or garlic powder
Half onion chopped
Few carrots chopped
Salt and pepper to taste
Cheese and parsley for garnishing
Recipe for the side dish:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss butternut squash, onions and carrots with olive oil and garlic in a large bowl. Season with salt and black pepper.
3. Arrange coated squash on a baking sheet.
4. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. (use a fork to check if the squash is soft and cooked)
5. Plate the squash and garnish with cheese and parsley
Recipe for the soup:
1. Roast squash, carrots and onions as noted above
2. Let them cool and then blend it until smooth. Use vegetable broth to attain the desired consistency
3. Season with more salt and pepper (if necessary)
4. Garnish with cheese and parsley when serving
And here's my Orange outfit.
-SOnali
For So-Saree Canada
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