Hello members, welcome to week 21! We have a butternut squash casserole, 2 kabocha squash recipes, a slow cooker sweet potato soup, and a cool weather kale salad recipe for you. We also carved some pumpkins this weekend and wanted to share:
Enjoy the recipes! We’ll see you next week for the last recipe blog post of the season!
Maple Butternut Squash and Apple Casserole
- 1 1/2 lbs. butternut squash, washed, peeled, and chopped into 1 inch cubes
- 3 Tbsp butter, melted
- 1 tsp curry powder (optional or add less)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 tsp salt
- 3 small apples, cored and chopped into cubes
- 3 1/2 -4 Tbsp pure maple syrup
- 1 Tbsp cider vinegar
- 2-3 cups cooked brown basmati rice (or your choice of cooked rice)
- 3-4 Tbsp pumpkin seeds (optional)
- 1 Tbsp brown sugar (optional)
- Preheat oven to 375 degrees F. Wash squash and microwave on high for 3 minutes to soften. Now is a good time to cook the rice as well. Peel and chop squash and place in a large bowl. Add in pumpkin seeds and stir again (we usually roast the seeds on their own).
- Mix the melted butter, curry powder, cinnamon, nutmeg, salt, and 1 Tbsp syrup. Add to the squash bowl and mix well.
- Pour into a large casserole dish and cover with tinfoil. Bake for 20 minutes.
- While baking, core and chop apples. In a small bowl, mix 2 Tbsp maple syrup and 1 Tbsp cider vinegar. Add chopped apples and mix well.
- Remove squash from oven, add apple mixture and cooked rice, stir together. Recover with foil and bake another 10 minutes.
- Uncover the dish, stir, and sprinkle with brown sugar. Bake another 30 minutes, stirring every 10 minutes, uncovered.
- Just before serving, drizzle with remaining Tbsp of syrup and a dash of cinnamon.
Here’s a link for the best way to cut and peel and kabocha squash:
http://pinchofyum.com/how-to-cut-and-peel-a-kabocha-squash
- Pie crust of your choice
- 2 cups kabocha squash puree (see note below)
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2/3 cup heavy cream
- 2/3 cup milk
- 2 large eggs
- 2 Tbsp bourbon or scotch
- 2 Tbsp flour
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp ground cloves
- Puree: you need about a 2 lb. squash cut into chunks to get 2 cups puree. Roast them in a pan covered with foil at 400 degrees until soft. Once soft you can peel the skin off the chunks. Puree in a food processor.
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together puree, sugars, cream, milk, eggs, and bourbon. Stir in flour, cinnamon, ginger, and cloves.
- Pour the mixture into a pie shell and bake for 45 minutes or until pie is set with slightly wobbly center. Serve room temperature or chilled.
- 1 large or 2 medium kabocha squash
- 4 cups cooked quinoa
- 1 medium yellow onion
- 2 cloves fresh garlic
- 1 cup chopped pecans
- 1 cup pomegranate seeds
- 1 Tbsp roughly chopped rosemary
- 1/2 tsp salt (more to taste)
- fresh cracked pepper
- 2 Tbsp EVOO
- Preheat oven to 400 degrees F.
- Cook quinoa per package instructions.
- Cut squash in half, remove seeds, and coat insides and outsides with olive oil.
- Place squash cut side down on roasting sheet, bake for 45 minutes.
- While squash is cooking, dice onion and combine in a saute pan with 1 Tbsp olive oil and crushed garlic. Cook over medium low heat until onions are translucent. Add rosemary and cook 1 more minute.
- Combine quinoa, onion, pomegranate seeds, salt, and an additional Tbsp of olive oil.
- Season quinoa mixture with salt and pepper to taste.
- Stuff the squash with filling and serve hot.
Crockpot Sweet Potato Wild Rice Soup
Serves 6-8
- 1 Tbsp olive oil
- 1 onion, chopped
- 3 large sweet potatoes, peeled and diced
- 4 oz can of green chiles
- 32 oz chicken or vegetable broth
- 15 oz can of pinto beans, drained and rinsed
- 1/2 cup short grain brown rice
- 1/4 cup wild rice
- 1 1/2 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp sugar
- Place olive oil and diced onions in the bottom of a slow cooker. Turn to high and let warm for about 5 minutes.
- Add all the other ingredients except beans, salt, and pepper. Make sure all the rice is covered with liquid.
- Cover and cook on high for 3 hours.
- Remove lid, add beans, salt, and pepper and stir. Add room temperature water if it needs more liquid.
- Cover and cook 1 more hour.
- Add more salt and pepper if needed. Recommended: serve with corn bread. Check out the Honey Pumpkin Corn Bread recipe from previous weeks for inspiration.
For the salad:
- 1 cup pomegranate seeds
- 2 cups chopped kale (or other greens you have on hand)
- 2 cups cooked wild rice
- 1/4 toasted walnuts
- 1/4 feta cheese
For the dressing:
- 1/2 cup minced onion
- 2 Tbsp olive oil
- 2 Tbsp water
- 2 Tbsp honey
- 1/2 Tbsp cider vinegar
- 1/2 tsp salt
- 1 squeeze of lemon or orange juice
- Prep the salad ingredients (chop, rinse, toast, etc.)
- Mince the onion, saute in 1/2 Tbsp olive oil until soft and fragrant.
- Pulse the onions with remaining oil, water, honey, vinegar, salt, and lemon/orange juice in a food processor until smooth and creamy. Add additional olive oil or water to keep mixture moving through processor.
- Toss salad ingredients with dressing. Serve when the rice is warm, or room temperature, or chilled. We like the rice warm.