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  • Coffee Crusted Eggplant and Butternut Squash Carrot Puree

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Coffee Crusted Eggplant and Butternut Squash Carrot Puree – Dr. Akua | Expert Nutrition Advice You Can Trust

Coffee Crusted Eggplant and Butternut Squash Carrot Puree

Prep and Cook Time: 1 hour

Ingredients

  • ½ cup avocado oil
  • 1 ½ cup or 1 butternut squash (peeled, seeded and cut into ½ inch pieces)
  • ½ tsp nutmeg
  • 1 tsp cumin
  • 1 lemon (juiced)
  • ¼ cup purple cauliflower (cut into small florets, roasted for five to 7 minutes and cooled)
  • ½ cup spinach (washed and patted dry)
  • ¼ cup radicchio (wash and patted dry)
  • 1 tbs Olive oil
  • ¼ cup sunflower seeds (rough chopped)
  • ½ cup tablespoon ground coffee
  • 3 tbs garlic powder
  • 2 tbs onion powder
  • 2 tbs brown sugar
  • 3 tbs smoke paprika
  • 1 eggplant (cut 1/2-inch-thick sliced length wise or circles)
  • ½ cup nondairy milk
  • Salt and pepper (to taste)

Equipment Needed

  • Mixing bowl
  • Baking sheet
  • Saucepan
  • Food processor
  • Blender

Preparation Instructions

Butternut Squash Carrot Puree

  • Step 1: Preheat the oven to 350° F
  • Step 2: Toss the squash in a bowl with a tablespoon of the oil and salt and pepper (to taste). Place on a baking sheet
  • Step 3: Bake for 25 minutes or until the squash is fork soft
  • Step 4: In a saucepan, combine the carrots, onion and 2 cups of water. Cover and bring to a boil, then simmer over low heat until the carrots are very tender (about 20 minutes)
  • Step 5: Strain and transfer the squash and the carrots with a food processor
  • Step 6: Add nutmeg, cumin, lemon juice and a tablespoon of oil. Puree in a blender

 

Cauliflower, Spinach and Radicchio Salad

 

  • Step 1: Place cauliflower, spinach, and radicchio in a bowl
  • Step 2: Drizzle in olive oil and toss in ½ of the lemon juice
  • Step 3: Taste and add salt and pepper, if desired

 

Coffee Crust  

  • Step 1: Whisk together sunflower seeds, ground coffee, garlic powder, onion powder, brown sugar, smoked paprika, and salt and pepper to taste. Set aside.

 

Eggplant Steaks

  • Step 1: Lay out sliced eggplant on a tray and season with salt and pepper on both sides
  • Step 2: Place non-dairy milk in a dish with sides. Place the eggplants in the liquid and soak on both sides
  • Step 3: Remove from the milk, shaking off excess milk. Place eggplant in coffee rub and coat both sides
  • Step 4: Place oil in a large sauté pan over medium to moderate high heat. When oil is hot, place the eggplant in the pan and cook on both sides for 3 to 5 minutes. Be sure to leave room to allow eggplant to float
  • Step 5: Remove the eggplants from the pan and place on paper towel
  • Step 6: Sprinkle a pinch of salt on the eggplant
  • Step 7: Heat up butternut squash carrot puree and top the eggplant with the puree
  • Step 8: Finish with cauliflower salad on top
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All content on akuawoolbright.com and its official social media channels is for informational and educational purposes only. Dr. Akua Woolbright is a qualified health professional and an authoritative expert on nutrition. However, it is necessary to consult with your doctor or family physician in order to determine the best guidance for your medical condition.

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