Enjoy this recipe that i whipped up this week, with some help from VEGANOMICON (the recipe for the mushrooms on top are from this incredible cookbook). If you are looking for healthy gourmet, you can’t go wrong with this cookbook. I just made the eggplant moussaka last week, lets just say we didn’t have any leftovers. ūüôā


Enjoy this little creation from Michelles Cupboard!

Ingredient list:


1 large butternut squash or 2 small

2 t earth balance olive oil spread

nutmeg and cinnamon to taste (I use 1/4 t of each)

anaheim pepper (we use pablano pepper because we like it spicy!)

sheet of aluminum foil

1C unsweetened coconut milk

1/2 cup Organic vegetable broth

1/2 t Cayenne pepper (optional, we like spice)

1/2 t Turmeric

For mushroom topping:

Handful of shiitake mushrooms

1t sesame oil

1t tamari or soy sauce


Prepare the Butternut:

1 large butternut Squash, cut in half lengthwise, take out the seeds.

drop 1 teaspoon of earth balance olive oil based butter in each half.

sprinkle nutmeg and cinnamon on the Earth Balance

cut 1 large anaheim pepper in half, take out the seeds and take off the stem.

put the butternut squash cut side up, in a baking pan, not on a sheet because the water in the peppers may drip off and make a mess in your oven. Put a sheet of aluminum foil (we use recycled aluminum foil from Whole Foods) over the whole thing and broil on the top rack of your oven on HIGH for 1/2 hour or until you can poke a fork into the butternut squash easily.

Take off the foil and broil for 5-10 minutes or until you see the squash turning golden brown on top, do this on the lowest rack in your oven.

Take out the squash and pepper put it on a plate to cool for 10 minutes. (make sure you take it off the pan so it cools!)

Start this process after the squash and pepper have cooled for 5 mins:

Heat 1 cup of unsweetened coconut milk until its warm. Pour it into your Vita Mix blender with the optional cayenne and the turmeric. Cover.


Wash the skin off the peppers chop them up into 1″ pieces and put them in the blender.


Pour the liquid from the butternut squash into the blender. On a cutting board, cut the butternut in half crosswise so its easier to manage. Stand the neck piece on its end and slice off the skin. do the same with the bottom piece and repeat with the other half of the squash. NOTE: Squash may still be hot! I use an oven mitt on the holding hand. Cube the squash into 1″ pieces and put them in the blender. Blend on HIGH until smooth (in our Vita mix this usually takes 4 times blending, make sure you scrape the sides down between blending.



Wash and cut a large handful of shiitake mushrooms. If they are small you dont need to cut them. Pour 1 teaspoon of sesame oil into a pan on medium heat. Let it warm up for about 2 minutes. Put the mushrooms in the pan and stir. Cook for 4 minutes stirring often. Pour 1 teaspoon of Tamari or Soy sauce into the pan and cook until the liquid disappears.


The consistency will be thick, so you may need a spatula to get it all into the bowl. Place 1/2 the mushrooms on each at center and serve.


This will serve 2 as dinner or 4 as an appetizer.


What are the top 10 worst foods and why? Check out this great video to find out.