Pureed winter squash
- winter squash ~1½ lbs
- lemon juice 1/2 tsp
- lemon zest 1/4 tsp
- cilantro, fresh, chopped 1 tsp
- cumin 1/4 tsp
- coriander 1/4 tsp
- paprika, smoked 1/4 tsp
- 5-spice powder dash
- salt, pepper to taste
- olive oil 1-2 tsp
- Cut squash in half lengthwise. Scoop out seeds. Put cut edge side down on cookie sheet greased with olive oil.
- Bake in 375°F oven for 30-60 minutes, until quite soft.
- Let stand until squash reaches room temperature. Then scrape out edible part of the squash into a bowl taking care to avoid including the shell.
- Mash the squash with a fork. Remove any bits of shell that accidently made their way into the squash. Add lemon juice and other flavorings and mix well.
- If the squash is very sweet add more lemon juice or zest. Adjust seasoning with salt and pepper.
- falafel, 1¼ in diameter† 2 pieces
- green onions, chopped 3 tbsp
- butter, unsalted 1 tbsp
- Crumble one falafel (or alternative) and mix with squash.
- In a small skillet or pan melt the butter over medium heat. Crumble the second piece of falafel and saute in the melted butter for several minutes until slightly darkened and crispy.
- In a microwave or on the stovetop reheat the squash before serving.
- Distribute the browned falafel crumbs and green onions over the top of the squash and serve immediately.
About Thinair Recipes
Recipes developed with low-sodium diets in mind—so easy to use!
Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:
- garlic, chopped 3 cloves
- chicken stock 2 cups
- ...other ingredients...
- Saute garlic in oil until soft.
- Add chicken stock to pan...
- ...next step...
Ingredient boxes show what you'll need for the numbered steps. Not too complicated!
BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)