In Our Fall 2018 Issue
LETTER FROM THE PUBLISHER
Beginning with issue #30 (Fall 2016), we made what was likely a little-noticed change to Edible Nutmeg’s tag line. The line was altered from “Celebrating the Local Food Cu...
Fall’s local harvest stars the tasty, healthy butternut squash. It's a staple of the season with bright colors and a sweet and hearty flavor. This dish makes a perfect complement to any autumn feast or even as a main course!
Ingredients
SERVINGS: 4 Serving(s)
- 4 cups butternut squash, chopped into bite-sized pieces
- 2 cups button mushrooms, halved
- 2 cups kale, finely chopped
- 1⅓ cups quinoa
- 1 small yellow onion, finely chopped
- ½ small red onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter (or coconut oil)
- 2 cups vegetable broth
- 1 cup pecans, roughly chopped
- 1 teaspoon each of cinnamon, cardamom, cumin, coriander, dry ginger, and turmeric
- Pinch freshly grated nutmeg
- Sea salt and pepper
Preparation
Preheat oven to 400˚. Over medium heat, in a large sauce pan, heat butter and oil. Once warm, add onion and stir for ~3 minutes. Add squash and cook for ~15 minutes, stirring frequently. Add mushrooms and cook for 1 minute. When ready, squash will be a golden-brown color. Remove pan from heat and add spices. Mix gently so as not to crush cooked (and softened) squash.
Prepare quinoa. (This can be done during the 15 minutes in which the squash is initially cooking) Bring 2 cups of water to a boil and stir in 1⅓ cup quinoa, then turn heat to low. Cover and simmer for ~15 minutes. Remove from heat and fluff quinoa with a fork. Add squash mixture to quinoa and set aside
Cooking
Lightly grease bottom and sides of a large baking dish. Transfer squash and quinoa to that dish, then pour vegetable broth over the mixture and bake at 400˚ for 25 minutes.
While baking, gently sauté chopped kale, garlic, and pecans on medium heat for ~2 minutes, tossing frequently. Remove from heat and add a sprinkling of sea salt. Once squash and quinoa are removed from oven, gently mix in kale and let rest for 10 minutes before serving.
Tips
- Use fresh garlic (rather than pre-peeled cloves) for a delicate and nutty flavor that will enhance the dish.
- The spices in this recipe are known for their immunity-boosting and healing properties.
- Squash pairs nicely with the earthy flavors of a Chianti
More from our Fall Issue!
