Chef Scott: Squash and Almond Entree

BETTENDORF, Iowa – Not everyone becomes a vegetarian by choice.  Doctors are calling for more people to cut back on the meat they eat.  Some should even eliminate it entirely.
Scott Community College’s head of Culinary Arts and Hospitality Technology, Chef Brad Scott, says his doctor has given him new warnings about the foods he eats.  He’s trying to heed that advice.  Now, he has the “skinny” on a squash and almond dish that’s heart-healthy without being rejected by your taste buds.
  • Heat your frying pan and add 2 tbsp of margarine
  • Cut your butternut squash into small cubes after microwaving it for about 2 minutes (about 1/4 cup per serving)
  • Add squash to the pan
  • Add vegetables (onions, yellow pepper, broccoli, mushrooms, and scallions)
  • Sauté for 2 minutes
  • Add 1/2 tsp of nutmeg
  • Mince 1 clove of garlic
  • Add 1/2 tsp of black pepper
  • Add a tiny amount of salt
  • Add vermicelli noodles (1/4 cup per person)
  • Add a few strands of rosemary
  • Add 1/2 cup of almond soy milk
  • Render for 4 to 6 minutes in a lazy bubble
  • Serve it warm
Chef Scott says he’s continuing to eat less meat, use less oil, and eat healthier meals each day.  It’s a challenge, he says, but it’s one that could add years to his life and yours.


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