Such a different thanksgiving…..such different times.
Yet, the practice of thanksgiving and gratitude always offers a shift in mood and heart.

So, I wish you moments of gratitude for even the littlest of things.
Many wishes for health and well being and fortitude and resilience.
For those that grieve, or are alone, or not feeling well……my heart sends love.
For the health care workers on the frontline and all the teachers attempting to hold it together for the children of our world, I offer you my deepest gratitude. I salute you.
While these are sobering times, I hope you can find reasons to smile and occasions to laugh.
And whether you are cooking for one or many, I am re-sharing one of my favorite seasonal recipes. I hope you try it and if so….let me know your thoughts!
Peace to you. I send you smiles. Happy Thanksgiving!

Judy’s Winter Smash 

1 large sweet potato
1 medium butternut squash
1 medium acorn squash
2 medium Granny Smith apples, peeled and cored
1 large onion, chopped
2 cloves of garlic, minced
3-4 Tbsp of butter
S and P

Directions: Bake the sweet potato. Slice both squashes in half and place cut side face down on a cookie sheet lined with foil or greased with EVOO. Roast alongside the sweet potato at 375* oven until fork tender. In the meantime, core and chop the apples and sauté with the onion in 2 tbsp of butter until soft. Add the minced garlic and sauté for another minute. Remove from heat. When the squashes are done, remove the seeds and discard. Scoop out the squash and add to the pot. Peel the sweet potato and add to the pot. Add 2-3 more tbsp of butter and cook until melted. Turn off the heat and blend with an immersion blender or mixer. I like the mixture a little chunky. Add salt and pepper as desired.  Serve in a bowl and garnish with parsley if desired. Spice it up some more by adding curry!

Serves 4-6. Double the quantities for more servings.

This dish is sweet with a bit of tanginess from the apples, and a bit of a bite from the onion and garlic. A healthy dish it is!

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