Cinnamon Roasted Pears

I love stewed or cooked fruit in the Fall and Winter. Healthy, grounding, and oh so comforting!

Ingredients:

2 ripe pears, halved and cored ( trim a bit off the bottom so they can lie flat)
2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Place the pear halves in a baking dish, cut side up, . Drizzle with maple syrup, and vanilla extract. Sprinkle with cinnamon. Roast in the oven for 25-30 minutes, until pears are tender. Serve warm.

Pro Tip: Top with a spoonful granola, yogurt, vanilla ice cream or add in your morning oats.

Roasted Butternut Squash with Sage and Maple Syrup

This roasted butternut squash dish is sweet, savory, and perfect for some healthy comfort food for the holidays or any day !

Ingredients:

1 butternut squash, peeled and diced ( or pre-diced)
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon dried sage ( or fresh)

1 tablespoon of feta ( or vegan) cheese ( optional)
Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).

In a large bowl, toss the diced butternut squash with olive oil, maple syrup, sage, salt, and pepper.

Spread the squash on a baking sheet in a single layer.

Roast for 25-30 minutes, turning halfway through, until the squash is golden and tender.

Sprinkle with Feta

Serve hot as a side dish.

WBB Tip: This dish pairs perfectly with a hearty salad, a roasted protein of choice or a holiday meal.

Kabocha Squash & Chickpea Curry with Coconut and Lime

This is a bowl of comfort — warm, creamy, and just the right amount of spice. The chickpeas make it hearty enough for a full meal, and the coconut milk with lime gives it that perfect balance of rich and fresh.

Ingredients:

2 tsp avocado oil
1 small white onion, diced (about 1 cup)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp red curry paste
1 red or green bell pepper, seeded and roughly chopped
1 heaping cup peeled and chopped carrot (about 2 carrots)
4–5 cups peeled and cubed kabocha squash (about 1 small squash/Note below about prepping)
1 can (14 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat or light coconut milk
1 cup vegetable broth or water
1 tbsp maple syrup
1 tbsp soy sauce or gluten-free tamari
1–2 tbsp lime juice (to taste)
1 tbsp white miso paste (optional)

Instructions:

Prepare your squash and veggies first.

🌿 Whole Body Tip: How to Tame Your Kabocha

Kabocha squash can feel like a small boulder when you first pick it up — its skin is thick, but that’s what locks in all that sweet, creamy goodness inside. To make it easier to cut, pierce the skin a few times with a sharp knife and microwave it for 2–3 minutes, or place it in a 350°F oven for about 10 minutes to soften slightly. Let it cool just a bit, then slice through carefully with a sturdy knife.

Warm oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté for 5–6 minutes until soft and fragrant.

Add curry paste, carrot, and bell pepper, and stir well to coat the veggies. Cook for another 2–3 minutes.

Add the squash, chickpeas, coconut milk, broth, maple syrup, soy sauce, and miso (if using). Bring to a low simmer, cover, and cook for 10 minutes, stirring occasionally.

Remove the lid and simmer uncovered for another 5–10 minutes, until the squash is tender and the curry thickens slightly.

Finish with fresh lime juice and taste to adjust seasonings.

Serve warm over brown rice, quinoa, or solo topped with cilantro and chopped cashews or peanuts.

Pro Tip: For a little heat, add a minced chili or a pinch of red pepper flakes when you stir in the coconut milk.