Cancer Survivors Can Fall in Love With New Recipes

Heal, Heal Fall 2022, Volume 10, Issue 03

With a new season comes a new rotation of vegetables that are at their peak — making it the perfect time to incorporate their nutritional value into meals!

Recipes provided by the Dana-Farber Cancer Institute

Roasted Vegetable Quinoa Salad


  • 1 cup chopped red onion
  • 1 cup chopped carrots
  • 1 cup chopped parsnips
  • 1 cup chopped butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 cup dry quinoa
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1 minced garlic clove


  1. Preheat the oven to 400 F.
  2. Toss all vegetables on a cookie sheet with 1 tablespoon olive oil, 1/4 teaspoon pepper and 1/4 teaspoon salt.
  3. Bake for 35 to 40 minutes.
  4. While vegetables are roasting, make the quinoa as directed on the package, then set aside.
  5. In a separate bowl or jar, prepare the vinaigrette. Whisk (or shake) together remaining oil, vinegar, honey, mustard, garlic, salt and pepper to taste, then set aside.
  6. Once the vegetables are fork-tender, toss with cooked quinoa and vinaigrette. This may be served warm or at room temperature.

Creamy Pumpkin Pudding


  • 1 can (16 oz.) pumpkin puree
  • 1 package (3 oz.) vanilla or lemon pudding
  • 1 cup milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Dash of ground nutmeg


  1. Combine all ingredients and chill.
  2. Add bananas, nuts or coconut flakes if desired.

Creamy Butternut Squash Soup


  • 2 medium butternut squash
  • Drizzle of olive oil
  • Kosher salt and pepper to taste
  • 2 cups chicken stock
  • 1/2 cup Greek-style yogurt (strained)
  • Heavy cream for garnish (optional)
  • Chopped chives for garnish (optional)


  1. Preheat the oven to 375 F. Cut the butternut squash in half and scrape out the seeds. Brush the cut sides with olive oil and sprinkle with kosher salt and pepper.
  2. Place the cut halves of the squash upside down on a rimmed sheet pan and pierce with a knife in a few spots. Roast for 45 minutes, then remove from the oven and let cool.
  3. When the squash is cool enough to handle, scoop the soft flesh from the shells.
  4. Place the squash in a blender with chicken stock and Greek-style yogurt; puree. Add more or less chicken stock to adjust the finished thickness of your soup. Taste for seasoning and adjust if necessary.
  5. Garnish with a dribble of heavy cream and chopped chives. Serve hot or cold.

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