Cook With Me | Roasted Squash Purée to Nourish Body & Spirit

Looking for a grounding, plant-based recipe that nourishes more than just the body?

This roasted squash purée is fiber-rich, anti-inflammatory, and naturally sweet — perfect as a light, nourishing dinner.

This video is a full-length, real-time cooking experience — an invitation to move slowly, stay present, and make something nourishing — together.

For those who are here for mindful living and mindful practices, this is simply that same presence — in the kitchen.

✨ Let me know if you'd like more of these conscious kitchen shares.

🍽️ Ingredients (Serves 3-4)
Use organic ingredients when possible.
4 medium kabocha, butternut, or your favorite winter squash
1–2 leeks
½ onion
2–3 long carrots
1–2 medium potatoes
1–2 tbsp extra virgin olive oil (or ghee)
(Optional) 1 tsp raw honey
Pinch of sea salt and black pepper
(Optional) 2–3 threads of saffron
(Optional) cinnamon, ginger, cayenne, or fresh herbs for added depth

👣 Instructions:
1. Preheat your oven to 400°F (200°C).
2. Wash and trim both ends of the squash. Cut in half lengthwise and scoop out the seeds.
3. Drizzle a little EVOO, a pinch of salt and pepper, and a touch of honey over each half. Use your hands to coat the inside thoroughly and spread the remainder over the skin.
4. Place the squash halves face-down on a baking sheet and roast for 35–40 minutes, until soft, bubbly, and caramelized.

While the squash is roasting:
5.Wash and slice the leeks. Rinse well to remove any grit. Set aside.
6. Dice the onion and carrots. Set aside.
7. Chop the potatoes into small chunks. Set aside.
8. In a large casserole or soup pot, heat EVOO over medium heat.
9. Add the leeks and gently cook for about 5 minutes, stirring occasionally until soft.
10. Add the onion and carrots. Stir well and cook for 2–3 minutes.
11. Pour in enough water (or vegetable broth) to cover the vegetables, plus a little extra — this will become your base. Add the saffron at this stage.
12. Add the potatoes and let everything simmer over medium heat for about 15 minutes, or until the potatoes are tender.
13.Once the squash is ready, remove from the oven and let it cool slightly. Scoop the flesh into the pot with the other ingredients.
14. Stir to combine and let it all simmer together for another 2–3 minutes.
15. Taste and adjust with salt and pepper if needed.
16. Blend until smooth (or mash if you prefer a rustic texture).
17. Serve immediately.

Optional garnishes:
– A pinch of cayenne (for its anti-inflammatory properties)
– A boiled egg and/or sliced avocado
– Your favorite crackers — I love Firehook Classic Sea Salt

Inspired by a recipe I found on abc.es (in Spanish), with my own personal modifications.

If you try this recipe and love it, I’d really enjoy hearing your experience in the comments — or how you made it your own 🌱

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