Holiday Butternut Squash (Vegan)
- Nov 17, 2017
- 4 min read
The holiday season is here!! For me that means festive foods, family traditions and a time to take a step back and give THANKS for all the special people we have in our lives. For some, actually many I'm sure, food is an expression of love. Whether you're someone who loves to cook for those you love or someone who loves to enjoy foods made by your loved ones, the love infused through food connects us in a very special way. It shows that we love one another, and it shows that we care for one another. When you really take a look at the grand scheme of things, love is all we really have in the end. It's the only thing that surpasses time and space...
Needless to say, the main ingredient in all the food I whip up for my loved ones is love... Of course the two greatest loves of my life are my two little pumpkins Michael (6) and Milan (3). And at this age, I'm always trying to introduce them to foods with different textures, colors, and flavor profiles--but also incorporating ingredients I know they already love so that they are more open to trying newer foods. So for this holiday season, I figured it'd be great to capture their love for some of their favorite snacks foods at this age and blend those in with the season's fall vegetables: butternut squash!
Both the kids love oranges that I pack for their school lunches and the assorted nuts that I always have in my bag as snacks in case they are needing a little treat when we're out and about. Also, cranberries are one of their favs. Especially for Milan, she devours these! So when I take a look at their everyday favorite snacks, it struck me that these items are some of my own favorites when combined together for the holiday!! I absolutely adore cranberry orange treats (especially scones) during fall because it makes me think of the holidays! That probably has something to do with me loving cranberry sauce for Thanksgiving; and at the same time, I associate cranberries with Christmas because of the vibrant red cranberry color that has Xmas written all over it.
So for my holiday butternut squash, I wanted to create a dish that truly captures the feel and colors of the season. The cranberries add color, sweetness and chewy texture while the pomegranates and orange zest creates this very refreshing aftertaste that makes the dish lighter after filling up on the quinoa hugged by sauteed kale and oregano seasonings. The pine nuts adds a pop of crunchy texture which adds depth to the whole dish while it's comfortably nestled in a bed of slowly-roasted butternut squash. That's love right there for you in a dish... Well at least this is one of the ways I express my love for my two little pumpkins this holiday season.
My sharing this dish with you is also my way of welcoming you to my own dinner table this holiday season. I hope you and your loved ones also enjoy this holiday butternut squash and don't be afraid to add your own loved ones favorites to this dish to personalize it for your family. Sending you and your family warm hugs and kisses this holiday season... Enjoy!
Your turn!
Let me know what your favorite holiday dishes in the comment section below! I'd love to see if I can help veganize these dishes for you if you haven't done so already. Also, let me know how your holiday butternut squash turns out after trying this recipe in the comment section below or via NT social media pages. I'd love to hear from you!
Don't forget to follow @naturestrusts via Instagram and like NT via FB by using the links provided below. Tag me with pictures of your own version of holiday butternut squash via NT Instagram and FB page because I'd love to see your creation and perhaps even share via NT social media as well!
HOLIDAY BUTTERNUT SQUASH
Ingredients
time 1 h servs 4
2 medium butternut squash, about 2 1/2 pounds each
2 teaspoons olive oil
3/4 cup quinoa
1 1/2 cups low sodium vegetable broth
7 cups lightly packed kale, stems removed and chopped
1 cup onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt (plus additional for roasting squash)
1/2 teaspoon black pepper (plus additional for roasting squash)
1 large orange, zest and juice (about 1/4 cup juice)
1/3 pine nuts, toasted
1/3 cup dried cranberries
Directions
1. Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 50-60 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
2. Place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 10-12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
3. In a small frying pan, toast pine nuts until fragrant and turns slightly brown, about 4-5 minutes. Be sure to mix pine nuts around once you see it browning on one side so they do not burn. Remove from pan and set aside.
4. In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the onions, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and cook cook until onions become transparent, about 4 minutes. Then add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Stir in toasted pine nuts, orange zest, orange juice, cooked quinoa, and cranberries.
5. Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use. Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with extra orange zest and serve warm.
Products used in this recipe you can conveniently purchase:
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