This the season for autumn foods. I'm a big fan of variety and now that it's soup season, butternut squash is on my mind because it is so tasty and versatile. Today I am thinking about warm foods and loving this soup. But you can also make this delicious Butternut Squash Dip:
www.fuertefitness.com/health-blog/butternut-squash-dip

I like to roast squash in my airfryer on 400 for 30 minutes with a little olive oil. Depending on the size, it may need a little more or less time. I roast it whole because it's easier for me to cut, clean, and put half in the freezer for another day. Which is what I did. I made the dip first and put them in small containers, to have with veggies and rice crackers. Froze the rest so that I could make this soup the following week. I used the recipe below as a base and made two versions: one with curry and the other with rosemary and ginger.


Ingredients:
2 tablespoon olive oil
1 1/2 large yellow onion, chopped  (sweet onions are great)
1 tsp salt
3-5 pounds butternut squash, halved and roasted (I used half and froze the rest)
2 cups vegetable or chicken broth
2 garlic cloves
1 tbsp fresh sage (I used a tsp of dried)
1/2 minced rosemary (I used a tsp of dried)
1 tsp of grated fresh ginger (I love ginger, so I used more)
Freshly ground pepper

For serving:
Chopped parsley
Toasted pepitas
Crusty bread

Instructions:
1. Rub the butternut squash with 1 tbsp olive oil and roast at 400 F for 30 min.
2. Heat the rest of the oil in a pot over medium heat. Add the onion, salt and fresh pepper and sautée until (5 minutes), stirring occasionally. 
3. Add the garlic, sage, rosemary and ginger. Stir and cook for 30 seconds-1 min until fragrant,  then add 2 cups of broth and reduce to a simmer.
4. Let it cool, then blend until smooth. I used my stick blender. You can also put it in a full blender, but I find the stick blender is easier to clean.

Reference: https://www.loveandlemons.com/butternut-squash-soup/.  

Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Serve with the cabbage salad (https://www.fuertefitness.com/health-blog/camilas-no-mayo-coleslaw) rice and tortillas.
Ingredients

• 4 lb pork shoulder (pork butt) , skinless, boneless (5lb bone in)
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 onion , chopped
• 1 jalapeno , deseeded, chopped
• 4 cloves garlic, minced
• 3/4 cup orange juice from 2 oranges. (I used 2 cups from concentrate)

Rub

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions
1. Rinse and dry the pork shoulder, rub all over with salt and pepper.

2. Combine the rub ingredients then rub all over the pork.

3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

4. I marinated for 2 days before cooking (this made it so tasty)!

5. Slow Cook on low for 10 hours or on high for 7 hours. I used an instapot for 1 hours and 30 minutes and slowly released the pressure.

6. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks. So easy to pull apart.

7. Optional: Skim off the fat from the juices remaining in the slow cooker and discard. If you have a lot more than 2 cups of juice, reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

To Crisp: (you don’t have to do this) I did it once and it was good but I served twice without and no one noticed)

1. Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

2. Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
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3. Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).
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Inspired by https://www.recipetineats.com/wprm_print/20695

This is my favorite thing to eat right now. It's so tasty and versatile, and full of protein to boot!

Ingredients:

• 2 tablespoons sunflower oil, divided
• 1/2 cup orange juice concentrate
• 1/2 cup mirin rice wine
• 1/4 cup tamari (or soy sauce, used brag's coconut aminos)
• 1/4 cup toasted sesame oil
• 2 tablespoons brown rice vinegar
• 2 tablespoons minced ginger
• 2 tablespoons finely minced garlic
• 2 pounds firm tofu (used the extra firm didn't work as well)

Directions:
​1. Preheat oven to 350° F. Grease a casserole dish with 1 tablespoon sunflower oil.

2. Mix together remaining sunflower oil, orange juice concentrate, mirin, tamari, sesame oil, brown rice vinegar, garlic and ginger. Whisk well.

3. Cut tofu into 1/2-inch cubes and marinate in the above liquid in the greased casserole dish for 30 minutes, stirring occasionally with a wooden spoon. It’s best to use a wooden spoon to avoid damaging the tofu.
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4. Bake tofu for 1 hour, stirring every 10 to 15 minutes, cook longer if you want it crunchier. Some sauce will be absorbed into the tofu while cooking. Serve hot or cold with your favorite accompaniment.

​https://www.pccmarkets.com/recipe/stephs-tofu/

This is a great summer dish, especially if you are growing tomatoes and basil. It's one of my favorite ways to enjoy the garden abundance!

Level: Easy
Yield: 4 servings
Total: 10 min
Prep: 10 min

Ingredients:
8 oz sliced fresh mozzarella
2 heirloom tomatoes, sliced
3 tbsp olive oil
3 tbsp balsamic vinegar (I love the one in the photo!)
Fresh basil leaves
Salt and Pepper

Directions:
Arrange the mozzarella, tomatoes, and basil in layers on a plate. Drizzle with the olive oil and balsamic vinegar. Top with salt and pepper. Enjoy!

Or you can make it with PEACHES!

The only difference is to add sliced peaches to the layers. It’s delicious and beautifully presented with white vinegar.

My daughter and I made this delicious smoothie and I had to share it!

Ingredients:
2 cups oatmilk
2 scoops of whey vanilla powder
2 tbsp of peanut butter
1 large frozen banana 
1 handful of ice
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Blend all ingredients in your mixer and enjoy!