Stuffed Squash...Stuffed Face!!

Squash Your Bad Food Cravings...

Eat up this Amazing Fall Dish and Enjoy Nature's Flavors!

My close friends visited last weekend and brought me a Dumpling Squash and Edamame from their vegetable share, a pretty sweet offering! I have never prepared either, but I am sure glad that I had the opportunity!! Stamped and approved by my roommate and I,  these tasty food items will make their way into my oven again!

Ingredients for 2:

• One Dumpling Squash
• Rice Blend
• Grapeseed Oil or Butter
• Salt & Pepper
• Spicy Peppers (Cayenne, Serrano, Chili, Habanero, or Jalapenos)
• One Bundle of Kale
• Toppings (optional): Cream Cheese, Butter, Goat Cheese, Parmesan
• Edamame

Dumpling Squash Stuffed with a Rice Blend

Preparation Time: 45-1 hour

Pre-heat Oven: 385°F

Variations: Sweet or Spicy

Dumpling Squash stuffed with a Rice Blend

The Dumpling Squash is a little bit harder to halve than an Acorn Squash, and I also found it creamier in taste...yummmyyy!! I prepared the Dumpling Squash the same way that I have prepared Acorn Squash in the past...if it ain't broke, don't fix it! This time, I added a slight variation and stuffed the Dumpling Squash with a Rice Blend...fancy huh?! 

Let's Begin! Start by cutting your Dumpling Squash in half, remove seeds, and guts (strings and the soft tissue connected to the seeds). Add Grapeseed Oil (Vegan option) and/or Kerrygold Butter coating the insides of your squash and leaving a small oil puddle in the middle of each piece (when your squash is ready, the extra oil or butter will mix in with your squash making it super creamy). Add Garlic, Serrano Peppers, and Salt & Pepper. Tip: If, you would like a sweet option, sprinkle Sweet Cinnamon all over the inside of the squash which tastes great too! 

Bake for about 30-40 minutes until the inside begins to soften...then, it is time to add your rice.   

Stuffing: Basmati, Wild, Brown & Red Rice Blend

Add Garlic, Salt & Pepper, Serrano Peppers to your rice for a super-awesome flavor. Cook your rice blend (make sure you do not overcook and have mushy rice). Add your rice inside of the squash, re-salt & pepper and cook for another 20-30 minutes. Your squash is ready when, you can poke through it with a fork. It'll be soft, a similar consistency to potatoes when they are ready for mashing. Use the shell as your bowl and scrape down the squash walls blending with your rice mix as you eat.

When your squash is ready, add more Grapeseed Oil and/or Butter, Salt & Pepper, and toppings such as:  Cream Cheese, Parmesan, Goat Cheese, Hummus, etc.

Kale

Preparation Time: 15 minutes

1 Bunch of Kale feeds 2 People

Sauteed Kale with Garlic & Serrano Peppers

Kale is loaded with many health benefits...so, dig in!! Fill and heat your saucepan with Grapeseed Oil adding in your Garlic, Salt & Pepper, and chopped Serrano Peppers for a spicy kick (may substitute with Chili, Habanero, Cayenne or Jalapeno Peppers). Chop up the Kale and add to the mix with extra Grapeseed Oil if needed. Saute for about 15 mins until your Kale is at your desired texture.

Edamame:

Preparation Time: 15 minutes

Medium Heat: Steamed

Edamame

Add an 1-2 inches of water into your saucepan and bring to a boil. Add your Edamame and season with Garlic, Salt & Pepper, and an herb blend. Cover your Saucepan which will steam your Edamame. Steam for 10-15 mins, shell, and eat your Soybeans. Yummy!!

And Voila...

Stuffed Dumpling Squash (Rice Blend), Kale & Edamame

It's just so purdy, how am I gonna eat it?!

Root for Root Medley...Please?

Parsnips, Beets, Carrots...OH MY!!

Cooking With Colors...Isn't It So Purdddyyy??

It's Fall, a time to bust out the warm clothing, admire the beautiful colors, and cuisine options. Nature has so many bold colors and flavors to experiment with so, don't miss out on the endless Fall options! I suggest starting with the dish that my old roommate, Meredith, coined and created "The Root Medley" yummmmm! 

The picture doesn't do this dish justice! The pretty colors, super delicious smell, and great textures make for a great yet, simple dish! WOW company with this flavor trio that will leave you wanting more!! There are a lot of great nutritional benefits in this dish, and I have found the nutritional facts for every ingredient, please check out the caption links below and reach for that second helping!

Beets

All Different Colored Carrots

Parsnips

TIP: Parsnips have a great, creamy texture, and super-yummy flavor! Pack in the nutrients and mix a few into your Mashed Potatoes next time (you can boil them at the same time and in the same pot as your potatoes)!

Cooking Time: 35-45 minutes and 5-10 minutes Prep

Pre-heat Oven 375°F Cook in a Ceramic Dish, Covered.

Ingredients:

• Carrots (add different colored carrots for more vitamins and colors)
• Parsnips
• Beets
• Garlic Clove
• Spicy Peppers (optional)

Directions

• Clean & Scrub all of your vegetables (I leave the skins on for more nutrients)
• Dice in cubes
• Toss Grapeseed Oil or Extra Virgin Olive Oil until vegetables are lightly covered
• Add Salt & Pepper and Garlic 
• Spicy Peppers are optional (Jalapenos, Serrano, Cayenne)
• Cover and Stir Occasionally. 
• If you like your roots firmer, remove from your oven towards the early side of the timer.

This is a Great Side to Pair with: Roasted Acorn or Butternut Squash, Roasted Garlic-Stuffed Chicken (if, you have to eat meat GRR), a Baked Potato, Baked Sweet Potato, Yams, Mini-Pumpkins stuffed with Rice, Homemade Garlic Bread & Cheese Plate, Grain Choice with Mixed Vegetables, Parsnip Mashed Potatoes, Roasted Stuffed Peppers, etc.

Happy Fall Eating!! NOM! NOM! NOM!