acorn squash and brown rice with pomegranate, pistachio, and kale

Note: This post was previously published here as a part of my freelance work.

In fall we welcome comfort. Cooked soothing foods fill our stomachs with happiness and warmth on a crisp day. Acorn squash and spices like cinnamon evoke memories of a time when things were simpler, when all our cares drifted on a breeze with autumn’s falling leaves. This, is a dish to take you there.

Warm acorn squash mixed with fresh local yogurt provides a creamy earthy balance to this dish’s modern additions: pistachio, pomegranate, and kale. Seasoned with cinnamon and ginger, the spice-derived flavor allows it to be a healthy kickstart for your new season. No butter, no cheese, no large amounts of fat needed. Now how is that for comfort food?

Ingredients:

1 acorn squash

1 cup long grain brown rice

2.5-3 cups water

1 small white onion, chopped small

2 cups chopped kale

1 bouillon cube

1 cinnamon stick

1/2 inch peeled ginger

1/2 cup yogurt

1 lg. garlic clove, chopped into large pieces

1 pomegranate

1/2 cup shelled pistachios

1 tbs rice vinegar

olive oil for sautéing

salt & pepper to taste

Directions:

1. Cut your squash in half, gut out the seeds, and set to roast. You can either roast it at 350F for approx. one hour, or if you’d rather set it and forget it, bake the squash at 200F for 3-4 hours. Remove and let cool.

2. In a small stock pot, sauté onions in olive oil. Once slightly see-through, add rice, and stir it around for a minute. Add 2 cups water, kale, bouillon cube, cinnamon stick, ginger, and garlic. Stir thoroughly, cover, and let cook.

3. In the meantime, gut out your squash and mix together with yogurt. I used Pequa Valley, a delicious local yogurt sold at Greensgrow. Cut open your pomegranate and remove seeds from the white flesh innards of the fruit. Set seeds aside.

4. As the rice cooks down, continue adding water until the grains become fully cooked. Once it is finished, let sit for 5-10 minutes.

5. Stir in squash, pomegranate seeds, pistachio, and vinegar, along with salt and pepper to taste. Let cool a bit more before serving to deliver fullest flavor.

fall-spiced pumpkin seed butter

This post was previously published on Free People's BLDG 25 blog. 

Nothing marks the season quite like pumpkins do! It’s the perfect time of year to try your hand at pumpkin seed butter. Since it’s made with seeds, the recipe is a great alternative for those of you allergic to peanuts or other nuts. It’s also vegan and gluten-free for all of those restricted dieters out there. Pumpkin seeds are full of protein and omega-3’s to help you stay well-nourished for fall. Add a little cinnamon, nutmeg, and maple syrup for sweetness. With each bite you’ll taste all the glories of the season.

INGREDIENTS:  (fills 1 – 8oz. mason jar)

2 Cups Pumpkin Seeds

½ Tbsp Cinnamon

1 Tsp Nutmeg

1 Tsp Allspice

2 Tbsp Maple Syrup (the real kind)

4 Pinches Salt

1 Tbsp Ghee (coconut oil works too)

Water as needed

DIRECTIONS:

Preheat oven to 350F

In a mixing bowl, combine pumpkin seeds, ghee, and spices. Stir so that the seeds are well coated.

Spread mixture evenly across a foil-lined cookie tray and toast seeds for 15 minutes. Once they are toasted, remove from oven and let cool.

Add one cup of seeds to a food processor along with two pinches of salt and one tablespoon of maple syrup. Blend until well chopped and then add a tablespoon of water. Continue to blend and add water until you reach the desired consistency.

Remove from food processor, and repeat step four with your second cup of toasted pumpkin seeds.

Enjoy with your favorite fall treats like freshly-picked apples!