Roasted Radishes with Chive Honey Butter


We’re all used to the crunchy, peppery addition of radishes to our salads. But have you ever roasted them? If not, prepare to be amazed!

Once you taste roasted radishes, you’ll never want to eat them another way—I promise. These veggies turn into silky, creamy delights. They’re scrumptious when simply roasted in olive oil, salt, and pepper alone—but I’ve paired them with a sweet, tart, butter. I think you can anticipate no leftovers!


Besides being beautiful to look at, radishes are an excellent source of antioxidants, electrolytes, minerals, vitamins, and dietary fiber. Like other cruciferous vegetables, radishes contains an antioxidant compound called sulforaphane, which has a proven role against prostate, breast, colon, and ovarian cancers. Radishes also boast large doses of vitamin C, which promotes skin health and slows aging. This nutrient stimulates collagen formation and neutralizes oxidative stress, protecting your skin from UV radiation and free radicals. Lots of power in one tiny veggie!


This recipe has the most delicious melted butter sauce. In fact, when I make this recipe, I leave the radishes in the bowl of chive honey butter and eat them with a spoon—almost like cereal—in order to ensure I can slurp up that melted goodness with each bite!



  • 2 bunches of radishes, greens and tips trimmed off, cut in half lengthwise (or quartered for bigger radishes)

  • Olive oil

  • Salt and pepper

  • 1 Tablespoon melted butter

  • 2 teaspoons dijon or whole grain mustard

  • 1.5 teaspoons honey

  • 2-3 Tablespoons chives

  • 1 Tablespoon lemon juice



  1. Preheat oven to 425 degrees and line baking sheet with parchment paper. (*Tip: crumple up your parchment paper and then re-spread it out on sheet. This will make it more pliable!)

  2. Toss radishes in olive oil, salt, and pepper. Arrange evenly on baking sheet and roast for 35-40 minutes, flipping halfway through.

  3. While radishes are roasting, combine butter, mustard, honey, lemon juice, chives, salt, and pepper in large bowl.

  4. Remove radishes from oven and toss in bowl of honey chive butter. Enjoy!

-Meredith Hodge

*Recipe inspired by Noming Thru Life

Butternut Squash Soup

It’s fall time... That means the savory goodness of winter squash is in season. Our good friend and member Meredith from It’s Positive Living sent us a few of her favorite recipes to try and now share. Enjoy!


Panera Copycat Vegan Butternut Squash Soup

Serves: 4

Prep Time: 5 minutes

Cook Time: 40 minutes


  • 5 cups of butternut squash - cleaned and cubed

  • 2 Honey crisp apples - peeled, cored and cubed

  • 3 carrots - peeled and cut into large pieces

  • 2 tbsp honey

  • 1-2 tsp curry powder

  • 1-2 tsp red chili Flakes (plus more for garnish)

  • 1 tsp cinnamon

  • 1/4 cup freshly squeezed orange juice

  • 4-5 cups vegetable broth

  • 1 tbsp olive oil

  • 1/2 cup coconut milk - the one from the jar

  • salt and pepper

  • pumpkin seeds (for garnish)


  1. Preheat oven to 400 degrees

  2. Combine butternut squash, apples and carrots on a baking sheet. You don't want them too crowded because you want them to be able to caramelize a bit.

  3. Spread them out and drizzle olive oil and salt and pepper on the vegetables and apples.

  4. Bake for 15-20 minutes until soft and lightly caramelized. Make sure to shake the pan a few times while they bake so that no one side gets burned.

  5. Add to a medium sized pot and cover with vegetable broth.

  6. Add curry, cinnamon, honey and orange juice. Simmer for 20 minutes.

  7. Taste for seasoning.

  8. Add contents to a food processor or vitamix. Puree until completely smooth. Feel free to add more vegetable broth or a bit of water to thin it out.

  9. Pour into bowls and take a spoon and add a bit of coconut cream. Swirl it in with the back of the spoon to create an abstract design.

  10. Garnish with pumpkin seeds and red chili Flakes.

Recipe Notes:

Note 1: 5cups is about the size of 1 container from Costco. Otherwise for this recipe you will need about 2 nicely sized butternut squash.

Note 2: Curry powder is very powerful so be light handed with it at First. You want a hint of it, not to over power the whole dish.

Note 3: Most stores have freshly squeezed orange juice in the produce aisle you can buy instead of squeezing your own out.

Note 4: If you notice, the soup is not a super bright orange color but instead has a deeper color. This is due to the caramelizing of the vegetables before cooking the soup. I would take that Flavor over the color any day!

Note 5: Stir up the coconut milk in the can to combine the liquid and the cream.

Source: Girl and the Kitchen

Butternut Squash Enchiladas

When hosting friends and family for dinner, at times it’s hard remember who is plant based, who is vegetarian, and who loves meat and potatoes! With butternut squash being so hardy and versatile, these Enchiladas seem to please everyone.


Serves: 8

Prep Time: 20 minutes

Cook time: 55 minutes

Ingredients (enchiladas):

  • 3 cups butternut squash -  cubed

  • 1 Tbsp avocado oil or coconut oil

  • 1/4 tsp sea salt and black pepper - divided

  • 1 15-ounce can black beans - slightly drained

  • 1/2 tsp ground cumin - divided

  • 7-9 white or yellow corn tortillas

Ingredients (sauce):

  • 1 Tbsp avocado oil or coconut oil

  • 3 cloves garlic minced (3 cloves yield ~1 1/2 Tbsp)

  • 1 (15-ounce) can tomato sauce

  • 1 chipotle pepper in adobo sauce (plus additional pepper or adobo sauce for more heat)

  • 1/2 cup water (or sub vegetable broth for more Flavor, DIY or store-bought)

  • Sea salt and black pepper (to taste)

  • 1-2 Tbsp coconut sugar (or sub maple syrup)

Toppings (optional):

  • Red onion - diced

  • Ripe avocado - sliced

  • Fresh cilantro - chopped

  • Toasted pumpkin seeds


  1. Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.

  2. Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.

  3. Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).

  4. In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.

  5. Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired, for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).

  6. Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.

  7. Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.

  8. Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup (amount as original recipe is written, adjust if altering batch size) of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.

  9. Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)

  10. Pour a bit of sauce into the bottom of 9×13-inch (3 quart or similar shaped) baking dish. Spread to coat.

  11. Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean Filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.

  12. Place seam side down at one end of dish. Continue until all tortillas are Filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).

  13. Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve. I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own!

  14. Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

Recipe Notes:

Note 1: The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.
Note 2: Nutrition information is a rough estimate calculated without additional toppings.
Note 3: Recipe inspired by the spaghetti squash tacos in the Smitten Kitchen Cookbook.
Note 4: Enchiladas can be frozen individually up to 1 month.

Source: Minimalist Baker