Life Over Cancer Blog

Roasted Butternut Squash

Directions: Squash

1.       Preheat oven to 400°

2.      Cut squash in half lengthwise. Scoop out and discard the seeds. Place skin side facing up in a casserole pan. Add water to pan to cover ½” of squash. Bake for 30 to 40 minutes, until the squash is tender. * May take longer depending on squash size. Also may need to add water over time.

3.      Remove from oven, cool for 5 minutes, and scrape out insides using a spoon into a bowl or food processor. Mash until squash reaches desired texture.

For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.

Sweet Potato Pudding

Recipe by Eric C. Sharer, MPH, RD, LDN

 

Ingredients:

1 pound block           firm tofu, drained

3 ½ cup         pureed sweet potato, pumpkin or butternut squash

4 tbsp.                 sweetener of choice such as agave nectar, brown rice syrup, etc.

1-2 tbsp.               Pumpkin pie spice or ground cinnamon

 

Directions:

1.      Place all ingredients in a food processor or blender. Blend for several minutes until smooth.

2.      Serve immediately, or keep covered in the refrigerator for up to 5 days.

Baked Tofu with Miso Sauce

Ingredients:

1 tbsp.            Miso of choice

2-3 tsp.           lemon juice

¼ -1/3 cup      water (enough to make sauce creamy)

1 lb.                tofu, firm or extra firm, cut into at least 8 slabs

1 tbsp.            sesame seeds, roasted Optional

¼ cup              scallions/chives, sliced Optional