Quinoa-Stuffed Acorn Squash

Since it seems I'm not alone in feeling that squash is just the best thing in the world-- we have another squash recipe!  This is a common one, but I'm going ahead with it anyways because there's a reason it's so popular.  If you haven't had it already, stop everything else and take this recipe to your kitchen!

QUINOA-STUFFED ACORN SQUASH

Ingredients:

• 1 acorn squash
• 1 tbsp olive oil (or coconut oil for a nutritional boost, if you're feeling adventurous!)
• Sea salt and pepper to taste
• 1 cup quinoa
• 1/2 yellow onion
• 2 cloves garlic, chopped
• 1/2 cup chopped mushrooms (any variety!)
• 1/2 cup chickpeas
• 1/2 cup chopped fresh basil
• 1/3 cup pumpkin seeds (or pine nuts or sunflower seeds)
• a few splashes of tamari
• a sprinkle of brown sugar on top if you want it sweet, or a sprinkle of cayenne if you prefer spicy

1. Preheat oven to 400.
2. Cut acorn squash in half lengthwise and scoop out the seeds.
3. Brush the squash with olive oil and sprinkle with salt and pepper.
4. Place in a lightly oiled baking dish and put both halves in the oven for 45 minutes.
5. With the squash is baking, prepare the stuffing-- cook the quinoa.
6. Put mushrooms, onions, garlic, and chickpeas in a pan with a little oil and a few splashes of tamari.  Cook on the stove until ingredients start to brown.
7. Add cooked quinoa to onion mix in a pan and combine thoroughly.  Remove from heat and put in a large bowl.
8. Add basil and pumpkin seeds to quinoa mixture and stir well.
9. If you'd like, sprinkle some brown sugar or cayenne on top.
10. Once the squash has baked for 45 minutes, put the quinoa mixture inside both halves and put back in oven for 15 minutes, or until the squash is soft and starting to turn golden brown.
11. Save any leftover stuffing!

Happy Autumn!

Caramelized Butternut Squash

  CARAMELIZED BUTTERNUT SQUASH:

You will need:

• 2 butternut squash
• 6 tablespoons unsalted butter (melted and cooled)
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper

DIRECTIONS:

1. Preheat the oven too 400 degrees.
2. Cut off both ends of the butternut squash and compost.
3. Peel the squash and cut in half lengthwise.
4. Remove the seeds with a spoon.
5. Cut the squash into cubes (about an inch and a half each).
6. Add the melted butter, brown sugar, salt, and pepper.
7. Toss your ingredients and lay them out on the baking sheet in a single layer.
8. Put them in the oven until the squash looks tender and caramelized, or about 45 to 55 minutes.
9. Turn the squash over a few times with a spatula for even cooking.

Happy squash season!

Welcome

Welcome!

One of the healthiest ways to eat is by what's in season, so this blog is devoted to seasonal foods and recipes to help us make the most of what's in season.  Not only do seasonal foods taste best, but they contain the most nutritional value.  And by syncing our patterns with the earth, we can experience the best of what the earth has to offer.  And that's quite a bit right now, as squash season has begun!

So to start off, what's in season in September?

VEGGIES:

• Artichoke
• Beets (get the ones with the greens on them-- they're fresher and you can eat the greens!)
• Bell peppers
• Carrots (going out, but they're always around)
• Corn
• Eggplant
• Garlic
• Potatoes
• Radishes
• Squash!
• Sweet Potatoes
• Mushrooms

FRUITS:

• Apples
• Cranberries
• Limes
• Melons
• Pears
• Plums
• Pomegranate
• Raspberries
• Tomatoes

NUTS:

• Almonds
• Chestnuts

MEAT AND SEAFOOD:

• Duck
• Lamb
• Lobster

Happy Autumn!