:truck: For Wednesday delivery, orders must be placed by **Tuesday 5pm**. For Sunday delivery, orders must be placed by **Friday 5pm**. *New menu posted on Sunday!*
:truck: For Wednesday delivery, orders must be placed by **Tuesday 5pm**. For Sunday delivery, orders must be placed by **Friday 5pm**. *New menu posted on Sunday!*

Single recipe

Rutabanga Soup

Preparation:

Pre-heat the oven to 400 degrees F. Line a large cookie sheet with aluminum foil. Place the Butternut squash cubes with the sliced onions in it. Drizzle with 2 tbsp olive oil and toss with your hands. Bake for 35-45 minutes or until the squash is cooked through and lightly crunchy on the outside and the onions are caramelized.

Ingredients:

  • 1 small Butternut squash, peeled, cleaned and cut in 1.5 inch cubes
  • 1 large shallot or 1 medium red onion, medium sliced
  • 4 tbsp olive oil, divided
  • 1 tsp black mustard seeds
  • 2 sliced green chilies
  • 1/4 tsp dried mango powder (amchur)
  • 2-3 curry leaves (optional)
  • 1 tsp chili powder
  • 1 tbsp Cumin & Coriander powder
  • 1/2 tsp Turmeric powder
  • Light sprinkling of salt

Nutrition per serving:

  • Calories: 42
  • Fat: 0.4 g
  • Cholesterol: 0 mg
  • Sodium: 2 mg
  • Carbohydrates: 10 g
  • Dietary fiber: 2 g
  • Sugars: 6 g
  • Protein: 0.8 g