Happy first snow of the year!

We always get a little excited over here when we get the first snow of the year. There’s something special about watching everything become lightly blanketed in white. It’s also a perfect excuse to stay in, snuggle up and have a relaxing day/night in with friends and family.

In the midst of lounging, though, you’re bound to get a little hungry. And that’ why we’re here. Drew has shared with us a delectable dish using veggies that you probably already have on hand and some winter squash that is now in its prime season.

The squash we used in this recipe was acorn squash, but you can get a little creative and really use any winter squash. From kabocha to buttercup, winter squash is a great way to stay warm AND have a nutritiously packed meal all at the same time. Each type contains immune-supportive vitamin A, free radical fighting vitamin C, fiber, and many other key vitamins and minerals to help you be as healthy as possible. Plus, when you add all the delicious veggies that you’re stuffing the squash with, you can be sure you’re getting a one-two punch of goodness in your body.

Ingredients (serves 4)

2 acorn, kabocha, or buttercup squash

Coconut oil

Flax oil

2 tbsp. turmeric powder

S+P, to taste

Filling – 

2 cups shredded red cabbage

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 cup chopped leaks

1/4 cup frozen peas

1 tbsp. clili powder

2 tbsp. flax oil



  1. Preheat the oven to 350 degrees F. Cut the squash lengthwise and scoop out the seeds.
  2. Rub a small amount of coconut oil and lay each squash flesh side down on a baking sheet.
  3. Bake for 1 hour, checking occasionally to make sure the squash doesn’t burn. Once cooked, flip and let cool for a few minutes. Drizzle flax oil and brush on each squash. Sprinkle turmeric powder, salt and pepper on each squash half. Set aside.
  4. Add cabbage, celery, carrots, leeks and frozen peas to a small pot with water and bring to a boil. Boil for 5 minutes, until veggies are tender.
  5. Drain and toss veggies with chili powder and flax oil. Scoop a little of the veggie mixture in to each squash.