Two of my new favorite recipes

claraluz · January 1, 2005

If you like spicy food, try this as a side dish:

Butternut Squash with Cumin & Corianer

1 Tbs. cumin seeds

2 tsp. black pepper

1 tsp. coriander

2 tsp. sugar ( I use Splenda)

4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes

1/3 cup olive oil

coarse salt and freshly ground black pepper

- Heat oven to 400 degrees.

- In a medium pan over medium heat, toast the cumin, pepper, and coriander, stirring, until fragrant, about 5 minutes. Cool slightly. Transfer to a large bowl. Add the sugar and stir to combine.

- Add the cubed squash and oil. Season to taste with salt and pepper (I did not use any). Toss to coat. Transfer the squash to a rimmed baking sheet. Bake until tender and light brown, stirring occasionally, about 45 minutes.

This recipe makes a lot, so adjust as needed.

Fruit Compote

2 cups dried fruit ( I use 1 cup prunes and 1 cup apricots usually, but I've also used dates and figs)

2 cups frozen berries, any kind

1 tsp. lemon juice

1-3 Tbs. sugar (again, I use Splenda)

- In a medium pot, cover the dried fruit with Water and let soak for at least an hour.

- Place on stove and let simmer about 45 minutes.

- Add the lemon juice, sugar, and frozen fruit. Mix and heat until the mixture is warm.

- Cover and refrigerate.

So easy and I love this stuff! It has lots of Vitamins and Fiber. I use it on cottage cheese (much healthier than the pre-made kind since it doesn't have corn syrup). I also use it mixed with plain low-fat yogurt. For a special occasion, you can heat it and serve it over vanilla ice cream, either regular or lowfat.