Chappelle & An Autumn Walk

I have no recipe today, I'm sorry. We saw Dave Chappelle last night and it was incredibly funny. But wait! Before you leave...I have some photos from a walk that Todd and took a few days ago. The leaves are hanging on a bit longer than they normally do up here in Alaska and we thought we'd take advantage of all that Autumn goodness with a lovely little walk with Bobble Bear. Bailey...impatient as ever...

In case you're wondering, no, I'm never overdressed. Bob likes to run around like a wild maniac in that field.

I hope everyone has a fantastic weekend! I know I get Monday off of work. Woot woot! Many of you may know it as Columbus Day but I work for an Native foundation and up here we call it "Family Wellness Day". That's right, turns out Columbus wasn't so great after all (depends on your perspective I suppose)...so, Happy Family Wellness Day to you on Monday. 

Don't mind the 'stash. I still don't know what it's all about...

Cheesy Stuffed Autumn Delicata Squash

Have you ever had Delicata squash? It's my absolute favorite. I especially love that it doesn't have it's rind removed. That's right, the skin is edible! It's super tender and chewy and utterly divine. As some of you may know, I have battled many a squash trying to remove the rind and anytime I can avoid that is a grand thing indeed. If you haven't tried delicata squash you best get yourself some. It's one of my favorite things about Fall! I know that sounds totally lame, but it's the truth, okay? This squash is so simple and so incredibly delicious. Todd told me it tasted like pizza. I didn't really pick that up but I'm pretty sure that anything with veggies and a cheesy flavor equals pizza to Todd. Sorry, sweetness.

This squash is roasted tender and stuffed with veggies and quinoa then topped with melty, cheesy goodness. What's better than that? Plus, it makes six squash halves which obviously equal six meals! I haven't tried it, but I'm willing to bet they would freeze pretty well too. Plus, I delight in the little stems sticking out! Is that weird? Apparently all sorts of people have been stuffing squash since the beginning of time but this was my first squash stuffing expedition and I have to say, it was pretty darn awesome. 

Cheesy Stuffed Autumn Delicata Squash

Inspired by Edible Perspective

Makes 6 squash halves

• 3 medium delicata squash (same size)
• 1 cup quinoa, dry
• 2 cups water
• 1 Tbsp. olive oil
• 1 medium yellow onion, diced small
• 1 large carrot, diced small
• 1 red bell pepper, diced small
• 3 large garlic cloves, minced
• 1 1/2 Tbsp. fresh sage, minced
• 1 Tbsp. fresh parsley, minced
• 1 Tbsp. fresh thyme leaves (or 1 tsp. dried)
• 2-3 Tbsp. nutritional yeast
• 1/2-1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup vegan cheese, for topping (optional)

Preheat oven to 400 F. Wash the squash well and cut in half, veggie dog style. Place face down on a baking sheet coated with a nonstick cooking spray and roast at 400 F for about 30 minutes. After the time is up, a knife should poke through the outside of the squash very easily. Remove from oven and allow to cool on the baking sheet. Leave the oven on. 

While the squash cooks, bring the quinoa (rinsed please!) and the water to a boil over high heat in a small saucepan. Once boiling, turn down to a simmer and cover. Allow to cook for about 15 minutes. After the time is up, ensure that all the water has evaporated, fluff with a fork and set aside for use later. 

While the quinoa cooks, heat the oil in a large saucepan. Add the onion, carrot and bell pepper. Saute for about 10 minutes, until the carrots begin to soften. Add the garlic and saute another few minute or until it becomes fragrant. Once the carrots have softened a bit, add in the quinoa and the remaining ingredients except for the cheese. Stir very well to combine and remove from heat.

Carefully flip the squash on their backs and scoop out the seeds only. In their place, add in the quinoa stuffing. Divide it evenly between the squash halves. Change your oven to broil. Top the squash halves with vegan cheese and place on the baking sheet on top of the highest rack in your oven to broil. Allow to broil for about 5 minutes or so, just enough so that the cheese has melted. Keep an eye on it so it doesn't burn by checking it frequently. 

Serve hot and garnished with little thyme leaves, because it's fun. Oh yum. That's what I'm talking about.

I'm jammin' out to Audra Mae – Little Red Wagon

[yumprint-recipe id='19']

Fall Vegetable Soup with Butternut Squash

Thanks to one of my beautiful sister-in-laws, I am now blessed with the privilege of being subscribed to Vegetarian Times. I had been wanting to subscribe to Vegetarian Times as well as Vegnews for a while, but I just hadn't got around to it and I have to say, I am loving it! Well, I still don't have Vegnews (gift idea for me anyone!?) heh heh. Anyways, I was reading through the September issue when I saw, staring back at me with all the love in the world, the most delicious and hearty looking of soups. I knew, instantly, I had to make it. I almost just straight up walked out of work, okay that's a bit of an exaggeration, but seriously you guys...I was crazed. 

This is undoubtedly shameful, but usually when I see a recipe with butternut squash, which I absolutely adore, I am filled with sadness and yes, a little bit of disgust. Butternut squash and I have a love/hate relationship. You see, I am lacking what some would call..."muscles", particularly in the arm region and in addition to that I have very weak and what I deem as "sad" wrists. Yes, it's a thing and no I'm not a hypochondriac...but this isn't a story about my wrists.

What I am trying, albeit a bit winded (as are all of my stories, just ask my Dad), to say is that I just have the damnedest time trying to cut open those mofos.  However, I seem to remember the butternut squash not being a particularly difficult foe to peel, so I made a grand exception for this lovely soup. And oh let me tell you how happy I am that I did.

Plus, I had my little buddy to help me. Awwwww, isn't he adorable!? Do you love him? Yes. Of course you do.

This soup was just the best. I really have no other way to describe it except that it was simply "the best". Alright, I'll try. This Fall Vegetable Soup with Butternut Squash will make you yearn for your veggies all day and night. That's the best I can do. It's so good I can't even describe it. I highly recommend you make it. Very highly. It's easy, delicious and super nutritious. 

Fall Vegetable Soup with Butternut Squash

By Katie Henry - Produce On Parade

This hearty fall soup is loaded with veggies and butternut squash. It’s warm and comforting and just perfect for a cozy weeknight night in. A delicious way to get in your day’s worth of vegetables!

Ingredients

• 1 Tbsp. olive oil
• 1 ½ cups celery, diced
• 1 bell pepper, diced (I used orange)
• ½ cup green onions, sliced
• 5 garlic cloves, minced
• 1 tsp. salt
• 2 tsp. dried Italian seasoning
• 1 bay leaf
• 7 cups water
• 1 cup vegetable broth
• ¼ tsp. ground black pepper
• 2 large vine-ripened tomatoes, chopped
• 2 heaping cups butternut squash, peeled and cubed
• 1 15 oz. can of green beans, drained and rinsed (or 2 cups fresh)
• 1 15 oz. can of white beans, drained and rinsed
• 1 cup sweet corn (either fresh kernels or frozen)
• 1 tsp. balsamic vinegar
• 3 Tbsp. fresh mint, chopped finely
• 1-2 large handfuls of fresh spinach
• 1 Tbsp. fresh thyme leaves, for garnish (optional)

Instructions

1. Heat the oil in a large soup pot or pressure cooker. Add the celery, bell pepper and green onions. Stir occasionally over medium heat, covered, for about 5 minutes; remove the lid and continue to cook for another 5 minutes.
2. Add in the garlic, salt, Italian seasoning, and the bay leaf and stir continuously for about 1 minute or until fragrant. Add in the water, vegetable broth, ground black pepper, and the tomatoes. Bring to a boil and then turn down to low and simmer for about 15 minutes or if using a pressure cooker for about 5 minutes.
3. Add in the squash and simmer for about 10 minutes, covered. Add in the green beans, white beans, and the corn and continue to cook over low for another couple of minutes. Remove from heat and add in the vinegar, mint, and spinach and stir well to combine. Allow the spinach to wilt.
4. Serve hot and topped with fresh thyme. I like lemon thyme the best.

Prep time: 5 minutes
Cook time: 00:45
Total time: 00:50
Yield: 6 servings

Save Money!

I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!

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More Yummy Squash Recipes

Miso Soba Noodle Soup w/ Shiitake, Tofu, and Butternut Squash

Smoked Gouda and Butternut Pasta

Herbed Acorn Squash Bisque

Butternut Miso & Quinoa Soup

Ah, my new favorite song. Instant happiness I tell you! Listen to Paolo Nutini – Pencil Full Of Lead. Go listen!