Lentil and Mushroom Stuffed Acorn Squash 

- 2 medium acorn squash, halved and seeds removed  

- 1 tablespoon olive oil  

- 1/2 teaspoon salt  

- 1/4 teaspoon black pepper  

Filling

- 1 cup cooked lentils  

- 1 tablespoon olive oil or vegetable broth (for sautéing)  

- 1 medium onion, finely chopped  

- 2 garlic cloves, minced  

- 2 cups mushrooms, finely chopped  

- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)  

- 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)  

- 1/4 teaspoon smoked paprika  

- 1/2 teaspoon salt (or to taste)  

- 1/4 teaspoon black pepper  

- 1/3 cup walnuts or pecans, toasted and chopped  

- 1/4 cup breadcrumbs (optional for added texture)  

Optional Garnish  

- Fresh parsley, chopped  

- Pomegranate seeds (for a pop of color and sweetness)  

1. Prepare the Squash:  

   - Preheat the oven to 400°F.  

   - Brush the cut sides of the acorn squash with olive oil, then sprinkle with salt and pepper.  

   - Place squash halves cut-side down on a baking sheet lined with parchment paper.  

   - Roast for 25–30 minutes, or until fork-tender.  

2. Make the Filling:  

   - In a large skillet, heat olive oil or vegetable broth over medium heat.  

   - Add the onion and garlic, sautéing until fragrant and soft (about 3 minutes).  

   - Stir in the mushrooms, thyme, rosemary, smoked paprika, salt, and pepper. Cook until mushrooms release their moisture and become tender (5–7 minutes).  

   - Add the cooked lentils and stir to combine. If using breadcrumbs, mix them in now for added texture.  

   - Taste and adjust seasonings as needed.  

3. Assemble and Bake: 

   - Turn the roasted squash halves cut-side up. Scoop the filling into each squash half, packing it slightly.  

   - Return to the oven and bake for an additional 10–15 minutes, until the tops are golden and slightly crisp.  

4. Serve:  

   - Garnish with fresh parsley and toasted walnuts or pecans. Add pomegranate seeds for a burst of sweetness if desired.  

   - Serve warm as a hearty main dish.  

Enjoy the perfect balance of sweet, savory, and earthy flavors! 🥰

Are you preparing for the arrival of your new baby? While there are many essentials to consider when packing your hospital bag or preparing your home, don't forget to include some essential oils! These oils can provide support and comfort during this exciting time. Some of my favorites include Peace & Calming or Stress Away, which help with relaxation, and Peppermint, which supports alertness and muscle function. Lavender is gentle enough for both mom and baby, while Lemon aids in hydration and cleansing. Other oils, such as Joy, Thieves, Valor, DiGize, Frankincense, Myrrh, Copaiba, Deep Relief, and Gentle Baby, offer a variety of benefits to support your well-being. Make sure to also include a diffuser and consider adding Ningxia Red Travel packets, Power Meal for nutrition, Lavaderm and Claraderm for skincare, and V-6 for dilution. Check out this link to find these oils and products from Young Living. Happy baby preparations!

This rich, velvety soup is made with roasted butternut squash, fresh apples, and aromatic spices like cinnamon and nutmeg. A dollop of coconut cream gives it a silky finish, making it a comforting appetizer or side dish.

Roasted Butternut Squash and Apple Soup*

- 1 medium butternut squash, peeled, seeded, and cubed  

- 2 medium apples (e.g., Honeycrisp or Fuji), peeled, cored, and sliced  

- 1 medium onion, quartered  

- 3 garlic cloves, peeled  

- 2 tablespoons olive oil  

- 1 teaspoon cinnamon  

- 1/4 teaspoon nutmeg  

- Salt and pepper, to taste  

- 4 cups vegetable broth  

- 1/2 cup coconut cream (plus extra for garnish)  

- Optional garnish: pumpkin seeds, smoked paprika, or a drizzle of olive oil  

1. Preheat the Oven:  

   Preheat your oven to 400°F. Line a baking sheet with parchment paper.

2. Roast the Vegetables:  

   Place the butternut squash, apples, onion, and garlic on the baking sheet. Drizzle with olive oil, and sprinkle with cinnamon, nutmeg, salt, and pepper. Toss to coat evenly.  

   Roast for 25-30 minutes, or until the squash and apples are tender and slightly caramelized.

3. Blend the Soup: 

   Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and blend until smooth. Work in batches if necessary. Alternatively, use an immersion blender directly in the pot.

4. Simmer and Season:  

   Pour the blended mixture into a large pot. Heat over medium-low, stirring in the coconut cream. Adjust the consistency with more broth if needed. Taste and adjust seasonings as desired.

5. Serve:

   Ladle the soup into bowls and garnish with pumpkin seeds, smoked paprika, or a drizzle of coconut cream.

Homemade Coconut Cream  

- 1 can (14 oz) full-fat coconut milk (chilled overnight in the refrigerator) 

1. Chill the Coconut Milk:  

   Place a can of full-fat coconut milk in the refrigerator overnight. This allows the cream to separate from the liquid.  

2. Scoop Out the Cream: 

   Open the can and carefully scoop out the thick, solid layer of coconut cream that has formed on top. Avoid scooping the watery liquid at the bottom (save this for smoothies or other recipes).

3. Whisk or Blend:  

   For a smoother consistency, whisk the coconut cream in a bowl until fluffy, or blend it for a few seconds.

This homemade coconut cream can be used immediately in recipes like soups, desserts, or as a garnish. For the **Roasted Butternut Squash and Apple Soup**, add 1/2 cup to the soup during the simmering step, and reserve some for a decorative drizzle on top when serving.

For the Mushrooms: 

- 4 large Portobello mushrooms, stems removed and gills scraped out  

- 2 tablespoons olive oil  

- 1/2 teaspoon salt  

- 1/4 teaspoon black pepper  

For the Spinach Walnut Pesto: 

- 2 cups fresh spinach  

- 1/2 cup fresh basil leaves  

- 1/3 cup walnuts, toasted  

- 2 garlic cloves  

- 1/4 cup olive oil (plus more if needed)  

- 2 tablespoons lemon juice  

- 1/2 teaspoon salt  

- 1/4 teaspoon black pepper  

For Garnish:  

- 1/4 cup breadcrumbs (optional, for extra crunch)  

1. Preheat Oven: 

   - Preheat your oven to 400°F .  

2. Prepare Mushrooms:  

   - Brush the mushrooms with olive oil and sprinkle with salt and pepper.  

   - Place them on a baking sheet, gill-side up, and roast for 10 minutes.  

   - Remove from the oven and set aside.  

3. Make the Pesto:  

   - In a food processor, combine spinach, basil, walnuts, garlic, olive oil, lemon juice, salt, and pepper.  

   - Blend until smooth, adding a bit more olive oil if needed to reach a creamy consistency.  

4. Stuff the Mushrooms:  

   - Divide the pesto evenly among the roasted mushrooms, spreading it in a thick layer.  

   - Sprinkle with breadcrumbs (if using) for added texture.  

5. Bake:  

   - Return the stuffed mushrooms to the oven and bake for an additional 10–12 minutes, until the mushrooms are tender and the topping is slightly golden.  

6. Serve:  

   - Transfer the stuffed mushrooms to a serving plate and garnish with extra spinach leaves or basil for presentation.  

Enjoy these hearty, flavorful stuffed mushrooms as a main course or a standout side dish!