Fall Fare - Show #409

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Stuffed Butternut Squash with Apples and Cranberries

Makes 4 servings 

1 very large (or 2 medium/small) butternut squash, peeled and seeded

2 cups cooked short grain brown rice

1 1/2 cups finely chopped spinach

1 medium/large apple, peeled, cored, and diced

1/4 cup dried cranberries or cherries

1/4 cup finely chopped walnuts (optional)

1 teaspoon all-purpose seasoning

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

Preheat the oven to 375 degrees F. Line a casserole dish or rimmed baking sheet with unbleached parchment paper.

Cut about 3 inches off the top of the squash and set aside. Cut the squash lengthwise into 4 pieces. (If using smaller squash, cut each squash in half lengthwise) Slice a small sliver off the bottom of each squash piece making a flat surface so the squash will stand upright. Put the rice, spinach, apple, cranberries, optional walnuts, seasoning, sea salt, and ground cinnamon in a medium bowl and stir to combine.

Divide the mixture evenly into the hollowed center in each of the four squash pieces. Tent with foil and bake for 1 to 1 1/2 hours or until the squash is very soft. For a crisp topping, remove the foil for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.

NOTE: Put any leftover stuffing in a covered casserole and bake it for 40 minutes. Perfect as a side dish for another meal.


Steamed Kale with Walnut “Cream” Sauce

Makes 4 to 6 servings


1 large bunch kale, washed and very thinly sliced


½ cup chopped walnuts

½ cup water, plus more as needed

½ teaspoon italian style seasoning

1 teaspoon tamari

1 clove garlic, halved

Steam the kale until wilted and quite soft but still bright green, for 8 to 12 minutes, depending on the thickness of the leaf. Transfer the kale to a medium bowl.

Put the walnuts, water, italian seasoning, tamari and garlic into a blender and process until creamy in texture, adding more water if needed, two tablespoons at a time, to achieve desired consistency. Pour the sauce over the steamed kale and toss until the kale leaves are evenly coated. Serve immediately.


Cauliflower, Sweet Potato and Celery Chowder


10 cups vegetable broth, plus more as needed

1 small bunch celery, with some leaves, chopped

½ medium head cauliflower, cut into bite size florets

2 sweet potatoes, peeled and chopped

6 carrots, chopped

1 can (15 ounces) white beans, drained and rinsed

¾ chopped fresh parsley

Sea salt, to taste

Freshly ground pepper

Put the celery, cauliflower, sweet potatoes, carrots, optional beans and parsley in a large soup pot. Add the broth, plus more if needed, to equal the same level as the vegetables.  Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, for 40 to 50 minutes, until the vegetables are tender.

Transfer 4 cups of the soup to a blender and process until smooth. Pour the blended soup back in to the soup pot and cook for 5 to 10 minutes, until heated through. Season with salt and pepper, to taste. Serve piping hot.