Sweet Coconut Winter Squash 
Serves 6-8

1 small winter squash, washed, seeded and cut into 2-inch wedges or large chunks
1 can coconut milk
A couple slices of fresh ginger
2 cinnamon sticks
Squeeze of lemon
pinch of salt
3 tablespoons pure dark maple syrup, optional

Optional garnishes:
Pomegranate
Toasted coconut flakes
Your favorite toasted nuts or seeds
Fresh mint

Place the squash, coconut, ginger, and cinnamon in a large skillet and bring to a boil. Reduce to low and simmer and cover with a lid. Cook for 20-30 minutes, until the liquid has thickened into a sauce and the squash is tender. Basting every 5 minutes or so, and turn the squash over after about 15 minutes for even cooking. Remove the lid and stir in the remaining ingredients. Top with your favorite garnishes.
 

Braised Beets

4-6 medium-sized beets, tops and tails removed
Sea salt
Freshly ground pepper
Extra-virgin olive oil

Preheat the oven to 425°.

Place the beets in a roasting dish and fill with water 2/3 of the way up the beets. Add a generous 3-4 glugs of oil, and 2-3 generous pinches of salt and pepper. Roll the beets around, so that they’ve been coated on all sides, then cover with parchment paper and tinfoil. 

Cook for 30 minutes, then remove from the oven, carefully pull back the tinfoil and roll the beets so that the side that was submerged in the liquid is above the surface. Recover and continue to cook for 20-30 minutes, until a chef’s knife can easily slide through the center of the beets. (Adjust cook time based on the size of the beets.)

Carefully peel back foil and parchment and use tongs to transfer the beets to a plate or dish to cool. Once cool enough to handle, remove the skins with your hands, wearing gloves to prevent your hands from staining, if you wish. 

Store in the refrigerator in an air-tight container for up to a week.