Cook Without Book

Prep Time:  20 minutes Cook Time:  30 minutes Yield:  Serves: 4 (serving size: 2 tacos)                  Ingredients 1  1 1/2-lb. butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices 1 teaspoon   chili powder 1  clove garlic, finely chopped 2 tablespoons   olive oil Salt and freshly ground black pepper 8  6-inch corn tortillas 1  ripe avocado, peeled, pitted, sliced into 8 wedges 1/4 cup   fresh cilantro leaves 1/4 cup   sliced white onion 1  lime, cut into wedges Preparation 1. Preheat oven to 425°F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. salt and 1/8 tsp. pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes. 2. Warm a large skillet over medium-high h...

              Carrot-Ginger Soup                             Ingredients 2 teaspoons   olive oil 4  carrots, peeled and chopped 1  small white onion, peeled and chopped 1  minced garlic clove 3 tablespoons   diced peeled fresh ginger 1 cup   cubed peeled butternut squash 1  diced peeled apple 4 1/2 cups   vegetable broth 1 1/2 teaspoons   sea salt, plus more to taste 1  (12-ounce) can light coconut milk 1  diced peeled pear, for garnish 2 teaspoons   minced chives, for garnish 4  slices whole-wheat bread, toasted Preparation 1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant. 2. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables ar...