Serves 4

This easy recipe is a great way to enjoy seasonal ingredients and use up some leftover cooked whole grains. Any grain will work, but I especially recommend millet, brown rice, and/or barley.

2 acorn squash, halved and cleaned
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
sea salt and pepper
1 onion, finely diced
3 teaspoons curry powder
1/4 cup golden raisins or currants
1 cup cooked whole grain of choice
1/2 cup parsley, chopped
1 zucchini, diced
1/2 cup toasted pumpkin seeds, chopped

Preheat the oven to 375°F.

Cut a small slice of each half of acorn squash from the bottom so it can sit flat on a baking sheet. Brush the squash with about 2 tablespoons of olive oil and sprinkle garlic, sea salt, and pepper over top. Place in the preheated oven and bake for 35 minutes.

While the squash is cooking, heat the remaining oil in a skillet. Add the onions, curry powder, and raisins or currants and sauté for about 3 minutes. Add the cooked grains and continue to cook for an additional 5 minutes. Remove from heat and mix in parsley and zucchini.

After the 35 minutes, fill each squash cup with stuffing, top with chopped pumpkin seeds, and return to the oven to bake an additional 15 to 20 minutes or until squash is tender. Serve warm.

Begin with one zucchini, one yellow squash, and one carrot. Wash all the veggies and peel the carrot.

Slice the vegetables into rounds, like I did with this carrot, or…

…cut them into shapes. Begin by cutting the vegetable into smaller (more manageable) sections, then cut small slits around the edges using a paring or chef’s knife, then slice. This is optional, of course, but it does make this dish a little more festive and fun.

Place the vegetable slices into a steamer basket or pot insert and steam over boiling water until just tender. Cooking time will depend on the thickness of your pieces; for these slices, it took about 5 minutes.

Place cooked veggies in a serving bowl and drizzle with 2 teaspoons extra-virgin olive oil, sprinkle with 1 tablespoon chopped fresh dill, squeeze 1/2 a lemon overtop, and season with sea salt and freshly ground black pepper.

Stir well and serve!

Serves 2

Lightly steamed fresh vegetables are topped with simple dill, lemon, and extra-virgin olive oil for a delicious and nutritious flavor combination in this recipe. A quick and easy side dish or light, cleansing entrée, this dish is a snap to prepare — and it’s colorful and pretty, too!

1 zucchini
1 yellow squash
1 large carrot
1 tablespoon fresh chopped dill
2 teaspoons extra-virgin olive oil
juice of 1/2 a lemon
sea salt and freshly ground black pepper to taste

Cut zucchini, squash, and carrot into rounds, or use a vegetable cutter to cut the vegetables into flower or other shapes. Lightly steam over boiling water until al dente (do not overcook). Top with dill, oil, and lemon juice. Season with sea salt and freshly ground black pepper, and serve immediately.

See step-by-step photos of this dish!

Spring Steamer