Warm up with these 3 fun winter recipes!

Published: December 3, 2024

As winter sets in and the holidays near, the Michael & Susan Dell Center for Healthy Living has recipes to help you enjoy a holiday season that is both healthy and flavorful! We are excited to share three delicious recipes to inspire a nutritious addition to your favorite holiday dishes – winter squash with ginger and persimmons, roasted winter vegetables, and roasted potatoes and carrots – from the Center’s Nourish Program.  

The Nourish Program is dedicated to showing people how to grow, prepare, and promote food that encourages lifelong health and well-being. You can find these recipes and so many more in the Nourish cookbook, “How Good Food Works: From Seed to Plate.”  

Enjoy these meals and sides that taste great and leave you feeling energized all season long! 

Winter Squash with Ginger and Persimmons 

Serves 4 

Ingredients: 

Persimmon relish: 

2 Fuyu persimmons, diced 

1 small orange, zest, and juice 

½ cup of cashews, roasted and chopped 

2 tablespoons chiffonaded fresh mint leaves, rolled and sliced thinly 

1 teaspoon minced fresh ginger 

¼ teaspoon kosher salt 

Squash: 

1 tablespoon canola oil 

2-3 pounds delicata or acorn squash, unpeeled, seeded and thinly cup into ½-inch slices 

3 garlic cloves, minced 

¼ teaspoon ground cinnamon 

1/8 teaspoon ground cardamom 

1/8 teaspoon freshly ground black pepper 

1/8 teaspoon ground nutmeg 

1/8 teaspoon ground cloves 

½ cup vegetables broth 

Method: 

1. Persimmon relish: In a small bowl, combine persimmons, orange juice, zest, cashews, mint ginger, and salt. Set aside in the refrigerator for about 30 minutes before serving.  
2. Squash: In a large skillet over medium heat, warm oil until hot and shimmery. Add squash in one layer and let brown, about 2-3 minutes. Turn each squash piece over and brown the other side. Remove squash to a plate and set aside. Add garlic and spices and sauté until fragrant, about 1-2 minutes. Stir in broth to deglaze the pan, lower the heat, add the squash back in and continue cooking until squash are tender, about 8-10 minutes.  
3. Top squash with persimmon relish before serving. 

Roasted Winter Vegetables 

Serves 4 

Ingredients: 

1 pound of assorted winter vegetables (beets, turnips, and carrots) 

2 tablespoons canola oil 

1 teaspoon dried oregano 

2 sprigs of rosemary 

3 sprigs of thyme 

1 teaspoon unsalted chili powder 

½ teaspoon kosher salt 

½ teaspoon freshly ground black pepper 

Method: 

1. Preheat oven to 400 degrees and line a baking pan with parchment paper. 
2. Cut vegetables into equal-sized pieces and place in a large mixing bowl. 
3. Add oil and seasonings. Mix well. Spread the pan, making sure not to overcrowd the vegetables.
4. Roast in the oven for 25-20 minutes or until crisp on the outside and tender on the inside.

Roasted Potatoes and Carrots with Truffle Oil 

Serves 4 

Ingredients: 

½ pound fingerling potatoes, halved 

½ pound carrots, cut into equal-sized pieces 

2 tablespoons olive oil 

3 garlic cloves, minced 

2 tablespoons minced fresh thyme; stems removed 

1 teaspoon Umami Spice Blend* 

1 tablespoon white truffle oil 

½ teaspoon kosher salt 

Roasted Potatoes and Carrots with Truffle Oil Method: 

1. Preheat oven to 400 degrees and line a baking pan with parchment paper 
2. In a large bowl, add potatoes and carrots. Pour olive oil over the vegetables. Combine with garlic, thyme, and umami seasoning. Spread seasoned vegetables evenly on the baking sheet, making sure not to overcrowd.  
3. Roast in the oven for 25-30 minutes until they are crisp on the outside and tender on the inside.  
4. Remove from the oven, drizzle with truffle oil and season with salt before serving. 

Umami Spice Blend 

Ingredients: 

1 ounce dried mushrooms 

½ teaspoon black peppercorns 

½ teaspoon dried thyme 

1 teaspoon onion powder 

1 teaspoon garlic powder 

1 teaspoon Nutrional yeast 

½ teaspoon ground mustard 

Method: 

1. Working in batches, add mushrooms, peppercorns and thyme to a spice grinder and pulse until completely milled. 
2. Transfer the mixture to an airtight container and add the remaining ingredients.
3. Mix well.Store at room temperature, out of direct sunlight. 

 

Written by Ali Linan Medellin, communication assistant at the Michael & Susan Dell Center for Healthy Living. 

 

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