A few days ago I whipped up a fine feast for a friend and myself. I decided to feature acorn squash in the meal, since it's such a great hearty winter food. I stuffed it with all kinds goodies, slathered it with thick sauce, and garnished it with crunchy flavored seeds. The recipe is super easy to throw together as long as you have some time to bake the squash.
Acorn Squash Stuffed with Caramelized Onion, Red Pepper Kale, Tangy Chipotle Cilantro Cream, and Chili Sunflower Seeds
Chop in half, scoop out the seeds and bake at 350F for 30-45 minutes (depends on the size of your squash - you should be able to pierce it easily with a fork).
Thinly slice 1-2 onions. Heat a few teaspoons of butter or coconut oil in a pot on medium heat. Add the onions and cook them for a few minutes, stirring frequently. Lower the heat to low-medium and continue to cook until them for about 30 minutes or until the onions are soft and brown. Spread these in the bottom of each squash half.
Red Pepper Kale
Stem and roughly chop 1 head of kale. Heat about 1 tablespoon coconut oil or butter in a frying pan. Add the kale, 1 large clove of garlic, and a sprinkling of salt and pepper. Saute on medium heat until the kale wilts. Add 1/2 large red bell pepper and cook for a few minutes longer. Turn off the heat and add a handful of halved cherry tomatoes.
Tangy Chipotle Cilantro Cream
This is tangy, thick and downright delicious! It could be thinned slightly for a wonderful salad dressing as well.
1/2 cup macadamia nuts
1/2 cup cashews
1/2 cup + 1 tablespoon water
5 tablespoons lemon juice
2 tablespoons nutritional yeast
3/4 teaspoon himalayan salt
1/4 teaspoon chipotle powder
1 teaspoons apple cider vinegar
1/4 cup chopped cilantro
2 tablespoons finely chopped sun dried tomato
(The ones I used were packed in olive oil but you could use dried ones that have been soaked for a little while)
Blend all but the cilantro and tomato, until completely smooth and creamy.
Add the last two ingredients and blend on low very briefly to keep texture.
I pulled out the ol' dehydrator the other day for the first time in 8 months. I made these seeds which I also made last winter as part of my "edible Christmas gift series". They make excellent soup and salad toppings.
3 cups sunflower seeds
3 tablespoons chili powder
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 clove garlic, minced
1 tablespoon tamari
1 teaspoon cumin
1 teaspoon palm sugar
1/2 teaspoon salt
1/2 teaspoon onion powder
Chipotle or cayenne, to taste
Soak the seeds in water for 4-6 hours.
Drain and rinse well.
Toss all ingredients together in a bowl.
Spread on teflex sheets and dehydrate for 8-10 hours at 115F, or until crunchy and dry.
Store in a sealed bag or container at room temperature, fridge, or freezer, for months.
I also served up some Broccoli Butternut Soup! While I don't have a recipe for this one since it was a "throw together", I used the following ingredients: butternut squash, broccoli, onion, garlic, herbs, water, and coconut milk.
I brought these cookies for dessert: Carob Goji Sandwich Cookies filled with Coconut Vanilla Cream. They were a hit!
I also brought these... which I will leave as a mystery until my next post... any guesses?