Fall yogurt parfait

Okay so you may look at the ingredients and go "Squash and granola??? Are you crazy Emily??" Trust me - it's delicious!

Fall yogurt parfait // vegetarian, refined sugar free, vegan/dairy free option


- 3/4 cup yogurt of choice (I prefer sheep's milk, but Greek or coconut milk also work well!)

- 1/2 cup roasted winter squash (butternut, kabocha, etc) or sweet potato

- 1/3 cup granola of choice

- Sprinkle of cinnamon

- Pinch of sea salt


  1. Layer ingredients in bowl or to-go container: yogurt, squash, granola.
  2. Sprinkle with cinnamon and sea salt. You can also add a drizzle of maple syrup or honey for added sweetness.

Curry and Turmeric Roasted Squash

Curry and Turmeric Roasted Squash from Go with Your Gut // vegan, gluten free, paleo


  • 1 winter squash of choice (kabocha, delicata, butternut, hubbard, etc) cubed or thinly sliced
  • 2 to 3 tbsp coconut oil
  • 2 tbsp curry powder
  • 2 tsp ground turmeric
  • sea salt and freshly ground black pepper


  1. Preheat over to 400 degrees F.
  2. Place the squash on a baking sheet with edges. Rub the squash with the coconut oil and sprinkle with the curry powder, turmeric, and some sea salt. Spread the squash out, making sure there's space between the pieces.
  3. Roast for 30 to 40 minutes, depending on the thickness of the squash. The squash should be rich golden-yellow color and browned a bit. Taste and add more seasoning, salt, or pepper if needed. Serve immediately.

Simple Spiced Butternut Squash Soup (RECIPE)

Hi all and happy Monday!  I've got a SOUPer simple recipe for you today (see what I did there??) - it involves just 7 ingredients, minimal hands on time, and is highly adaptable. 

Roasted butternut squash is the star of this soup show.  It never ceases to amaze me just how delicious vegetables are when roasted with a tiny bit of olive or coconut oil and a sprinkle of sea salt.  

Think of this less as a recipe and more as a formula.  Feel free to substitute another squash or root vegetable for the butternut (I'm planning on trying carrot next).  Not a fan of spice?  Leave it out.  Don't have lemon? Lime will do just fine.  No coconut milk in the house? Try unsweetened plain almond or soy milk. 

Simple Spiced Butternut Squash Soup - Vegan, Gluten Free, Soy Free, Nut Free


1/2 large butternut squash, seeds removed (about 4 cups)

1 TBSP Coconut or olive oil 

1 cup vegetable broth

1/2 cup full fat coconut milk

1 tsp garam masala *

Pinch of cayenne pepper

Squeeze of lemon


Rub cut side of butternut squash with oil and sprinkle with salt and pepper.  Roast at 375 until soft all the way through (at least 30 minutes).  Allow to cool for a few minutes before handling.

Scoop the flesh of the cooked butternut squash into your high speed blender or food processor (you should have about 4 cups of squash).  Add vegetable broth, coconut milk and garam masala.  Blend until smooth.  Add salt, pepper, and cayenne to taste.  Before serving, re-heat and add a squeeze of lemon. 

*Note: Garam Masala is a common Indian spice mix.  I love to keep it in the house because it makes seasoning a pinch (I'm on a roll with these puns today).  If you don't have the mix, you can find an easy recipe for it here.

It's been bright, but chilly here in New York.  This soup has been a perfect, cozy lunch - warming me up without weighing me down.  I hope you enjoy it!