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November 22, 2019

Food as Medicine Everyday (FAME) is a 12-week program offering nutrition education classes on a variety of topics to help improve diet and lifestyle. You’ll learn simple techniques to cook tasty, nutritious meals. Saint Luke’s Muriel I. Kauffman Women’s Heart Center is a founding member of the Food as Medicine Institute Alliance.

Lucas Schubert, Nutritional Coordinator with Saint Luke's Mid America Heart Institute and the Food As Medicine Everyday (FAME) program, shares a warm and tasty recipe for winter with the FOX4 morning show.

See the full recipe below.

Acorn Squash Bowls 

Servings: 8 acorn squash halves 

Ingredients: 

  • 4 medium acorn squash 
  • 1 tablespoon coconut oil or butter 
  • 1 tablespoon maple syrup 

Directions: 

  • Preheat oven to 400°F. 
  • Carefully cut acorn squash in half with a sharp knife and remove inner seeds. 
  • Cut a flat edge on the underside of the squash to keep upright in baking dish. 
  • Mix the melted coconut oil or butter and maple syrup in a small bowl. 
  • Using a basting brush, rub the open face of each squash with the mixture. 
  • Place squash into a baking dish. Add water to cover the bottom of the dish about 1/4 inch deep. 
  • Add a pinch of salt to the face of the squash. 
  • Bake for 30-45 minutes or until fork tender. 

Winter Squash Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 medium white or yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups butternut squash, cubed
  • 1 cup sweet potato, peeled and cubed
  • 1 cup carrots, chopped
  • 3 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper (to taste)

Toppings:

  • Toasted pumpkin seeds, fresh parsley (chopped), sour cream

Directions:

  1. Heat oil in large pot over medium heat.
  2. Add diced onion and sauté for 3 minutes.
  3. Add garlic and sauté another minute.
  4. Add sweet potato, squash, carrots, and a pinch of salt and pepper. Stir and sauté for 5 minutes.
  5. Stir in vegetable broth, thyme, and sage.
  6. Bring to a boil. Then reduce heat to low and simmer uncovered for 20 minutes.
  7. Transfer to a blender and puree until well blended.
  8. Taste and add seasonings as needed.
  9. When acorn squash is done, transfer to a serving plate and pour soup in squash until full. Add toppings as desired.

 

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