This dish makes a beautiful centerpiece to a holiday meal, filled with a medley of savory glazed autumn vegetables. The squash serves as a stunning holiday serving bowl that will keep the vegetables warm while mingling and infusing the flavors. It also makes a beautiful presentation when the squash is sliced and served on each plate with a spoonful of the vegetables.
This simple vegetable side dish is naturally sweet and abundant in protective antioxidants and anti-inflammatory phytonutrients. Loosely covering the squash with a sheet of foil helps prevent it from drying out during baking. Pre-cut butternut squash is now sold in many supermarkets, making this dish even easier to prepare.
These tangy deviled eggs are an excellent holiday appetizer with a heart-healthy twist. A fiber-rich, cholesterol-free white bean puree–tangy with chopped pickles, parsley, and onion–takes the place of the egg yolks here, so you can enjoy these deviled treats with a light heart. You can use any type of pickle and its accompanying brine to flavor these snacks; we particularly like the homey, sweet-and-sour variety known as bread and butter pickles, but choose your own favorite.
There’s plenty to be thankful for in this classic holiday dessert, now updated with lots of health-promoting ingredients, less sugar, and no saturated fat or cholesterol. A slice of this robustly flavorful pie is rich in antioxidants, omega 3s, and phytonutrients, making it a perfect ending to a meal full of gratitude for good health and happiness. Want to take the stress out of your holiday dessert preparations? Make this pie two to three days in advance and store it in the refrigerator until needed.
The original recipe appears here: https://www.ornish.com/spectrum-recipes/pumpkin-pie/