Roasted cabbage with cherries & pecans

Cut 1 head of purple cabbage into wedges 2-3 inches, spread the cabbage wedges out on  an oiled baking pan. Sprinkle with 1/2 table spoon smoked paprika 1/2 table garlic powder 3 table spoon oil, salt&pepper if you wish. Roast the cabbage in 450 F for 25-30 min flipping once until edges are crispy.Mix with 80 gr dried cherries and 50 gr roasted pecans. Garnish with  butternut squash/pear sauce-soup.

Purple mashed potato

Cube 6 purple potatoes and boil them for 15-20 or until tender. Boil 1/2 of beet together or separately from the potatoes. Drain purple potatoes and mash with 2 table spoon of olive oil and 1/2 table soon of garlic powder. Garnish with  beet mixed with 1/2 cup of homemade Greek yogurt blended in Vitamix or other high speed blender.

Butternut squash soup/sauce

You can eat it as a soup or use it as a garnish, has a rich, sweet taste

1 butternut squash peeled, 2 ripe pears and 1 large onion cubed and roasted 350 F for 30-35 min with ghee until fork  tender. Puree inVitamix with 950 ml vegetable broth or chicken stock. You can vary the amount of the broth/stock  depending on how you are going to enjoy it in a form of a soup or as a sour-sweet sauce. Add 50 gr of Greek homemade yogurt, 1/2 table spoon curry powder.

If you'd like to make it extra Autumn special you can add 1/2 table spoon of cinnamon, 1/2 table spoon of ground ginger, 1/2 table spoon of nutmeg.

 After blending, simmer for another 10 minutes on a low heat.  

Garnish with organic popcorn or pine nuts, fresh herbs.