Healthy and Tasty

Gus Trejo, Executive Chef from the Jack O’Neill Restaurant at Dream Inn and Melissa DeVera, RD, cWC at the Dignity Health Wellness Center Demonstration Kitchen.

It’s All About the Pie

This fall, in collaboration with the Dream Inn, Executive Chef Gus Trejo, Jack O’Neill Restaurant & Lounge, demonstrated how you can create an incredibly tasty, vegetarian, gluten-free meal for your family and friends this season. Chef Gus joined registered dietitian and certified wellness coach, Melissa DeVera, RD, cWC at the Wellness Center Demonstration Kitchen to create a holiday feast, complete with mouthwatering flavors and aromas.

As a registered dietitian, Melissa is a strong proponent for plant-based diets. This type of diet inherently focuses on whole grains, beans, fresh produce, seeds, and nuts. These can have incredible health benefits including:

• Reduced inflammation • Reduced arthritis pain • Reduced risk of heart disease • Low levels of ‘bad’ cholesterol • Reduced risk of cognitive impairment and dementia • Improved gut health • Reduced risk of certain cancers

When asked to create a three course plant-based gluten-free menu, Chef Gus chose butternut squash as the main ingredient. According to Melissa, “Butternut squash is a superfood, and can help to strengthen your immune system during cold and flu seasons.” A single serving of butternut squash provides over four times the recommended daily value of Vitamin A and over half of your daily need for Vitamin C.

So does butternut squash make a good substitute for pumpkin? We can give an absolute thumbs up! Follow the recipe from Chef Gus for a fantastic option for a traditional pumpkin pie.

As with all diets, it’s important to consider a person’s genetics, activity level, pre-existing medical conditions, and any nutritional deficiencies or food allergies. In particular, those adopting plant-based diets are wise to make sure they’re getting sufficient levels of vitamins and minerals, from B12 to omega-3 fatty acids. If you have more questions please ask your doctor for advice or a referral to the Center for Lifestyle Management.

GLUTEN FREE, SUGAR FREE, VEGAN

Butternut Squash Pie

CRUST:

¾ cup Pecans ¼ cup Pumpkin Seeds 1 ¼ cup Dried Figs or Dates 1 tsp Honey

FILLING:

2 ¾ cups Butternut Squash Purée (22 oz.) ¼ cup Maple syrup 2 Tbsp Honey 1/3 cup Oat Milk 1 Tbsp Olive Oil 2 Tbsp +1 tsp Cornstarch or Arrowroot Powder 1 tsp Cinnamon ½ tsp Ground Ginger ¼ tsp Ground Nutmeg ¼ tsp Ground Clove

PREPARATION:

1. Preheat the oven to 350 F. 2. Cut butternut squash in half lengthwise, scoop out and discard the seeds, drizzle with olive oil, and place cut side down on a parchment lined baking sheet. 3. Cook for 45 mins–1 hour, or until tender and soft when poked with a knife. Remove and allow to cool. 4. Meanwhile, start making the crust by blending the pecans, pumpkin seed, and figs in a food processor. 5. Once it starts to be finely chopped, add 1 tsp of honey and blend some more. You will know it is ready when everything is finely chopped and you can pinch a small piece that sticks together and doesn’t crumble.

If it’s crumbly, add a little bit more honey and blend some more. 6. Press into the bottom and up the sides of a pie plate. 7. Remove the skin of the roasted and cooled butternut squash and blend in the food processor adding a little bit of olive oil (or another oil of your choice) until it is a smooth purée. 8. In a mixing bowl, whisk together the butternut squash, maple syrup, honey, oat milk, and olive oil. 9. Add the cornstarch, cinnamon, ginger, nutmeg, and clove. Whisk until smooth and lump free. 10.Pour into your prepared crust. 11.Bake at 350 F for 20–25 minutes. 12.Remove the pie out of the oven and let it cool completely.

Once cooled, it can be refrigerated overnight. Cut a piece out and enjoy!

To taste meal options like this, head to the Jack O’Neill Restaurant & Lounge at the Dream Inn this season! Check out the full three course plant-based meal online at youtu.be/jDnIEI7VWwI.