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Stuffed Butternut Squash with Apples and Cranberries
Makes 4 servings
1 very large (or 2 medium/small) butternut squash, peeled and seeded
2 cups cooked short grain brown rice
1 1/2 cups finely chopped spinach
1 medium/large apple, peeled, cored, and diced
1/4 cup dried cranberries or cherries
1/4 cup finely chopped walnuts (optional)
1 teaspoon all-purpose seasoning
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
Preheat the oven to 375 degrees F. Line a casserole dish or rimmed baking sheet with unbleached parchment paper.
Cut about 3 inches off the top of the squash and set aside. Cut the squash lengthwise into 4 pieces. (If using smaller squash, cut each squash in half lengthwise) Slice a small sliver off the bottom of each squash piece making a flat surface so the squash will stand upright. Put the rice, spinach, apple, cranberries, optional walnuts, seasoning, sea salt, and ground cinnamon in a medium bowl and stir to combine.
Divide the mixture evenly into the hollowed center in each of the four squash pieces. Tent with foil and bake for 1 to 1 1/2 hours or until the squash is very soft. For a crisp topping, remove the foil for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.
NOTE: Put any leftover stuffing in a covered casserole and bake it for 40 minutes. Perfect as a side dish for another meal.
Steamed Kale with Walnut “Cream” Sauce
Makes 4 to 6 servings
GREENS
1 large bunch kale, washed and very thinly sliced
SAUCE
½ cup chopped walnuts
½ cup water, plus more as needed
½ teaspoon italian style seasoning
1 teaspoon tamari
1 clove garlic, halved
Steam the kale until wilted and quite soft but still bright green, for 8 to 12 minutes, depending on the thickness of the leaf. Transfer the kale to a medium bowl.
Put the walnuts, water, italian seasoning, tamari and garlic into a blender and process until creamy in texture, adding more water if needed, two tablespoons at a time, to achieve desired consistency. Pour the sauce over the steamed kale and toss until the kale leaves are evenly coated. Serve immediately.
Cauliflower, Sweet Potato and Celery Chowder
MAKES 8 to 10 SERVINGS
10 cups vegetable broth, plus more as needed
1 small bunch celery, with some leaves, chopped
½ medium head cauliflower, cut into bite size florets
2 sweet potatoes, peeled and chopped
6 carrots, chopped
1 can (15 ounces) white beans, drained and rinsed
¾ chopped fresh parsley
Sea salt, to taste
Freshly ground pepper
Put the celery, cauliflower, sweet potatoes, carrots, optional beans and parsley in a large soup pot. Add the broth, plus more if needed, to equal the same level as the vegetables. Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, for 40 to 50 minutes, until the vegetables are tender.
Transfer 4 cups of the soup to a blender and process until smooth. Pour the blended soup back in to the soup pot and cook for 5 to 10 minutes, until heated through. Season with salt and pepper, to taste. Serve piping hot.
