Recipe: Autumn Veggie Bowl with Delicata Squash and Kale

Ho. Lee. Butts.

This is a delicious fall meal. I used mostly my Full Circle ingredients from this week to make this super tasty lunch bowl. I had one fairly small delicata squash, a bunch of kale and an inspiration from a recipe I found on Yummly.

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All the foods, ready to assemble!

While this isn’t 100% my own, I altered the recipe and made it myself (while cleaning my kitchen, it was a tricky situation for a minute!).

This also uses my absolutely favorite way to make kale. My old roommate would make kale this way – I didn’t know it could be this good! It opened my eyes to using kale more often as a simple side dish. Lemony garlicky perfection.

The delicata squash caramelizes on one side, it ends up being a fairly sweet dish and so, so good. I hope you enjoy it as much as I did!

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Delicata squash, yummmmm

RECIPE – Serves 2

1 small delicata squash, cut into 1/2 in rounds

4 leaves of curly kale, roughly chopped

3 cloves of garlic, minced

1/2 cup basmati rice

1 T tumeric

1 tsp ginger

1 tsp Paprika

1/2 lemon

Olive oil

Salt & pepper

  1. Preheat the oven to 350 degrees.
  2. On a medium baking sheet, combine some oil, delicata squash rounds, making sure they’re completely coated. Sprinkle with salt, pepper and paprika. Cook (do not turn!) for 35-40 minutes.
  3. While the squash is making magic happen, in a medium (or small) pot, heat up a smidge (less than a tablespoon) of oil. Add 1/2 of the garlic, cooking until it is just brown. Add the basmati rice, heat through, about 1 minute. Add a cup of water and the tumeric. Stir for a hot second and cover. When the water start to boil, turn down the heat so it simmers (keeping covered) until rice is cooked through, about 20 minutes.
  4. With about 7-10 minutes, start making your kale. In a non-stick pan, add about a tablespoon of oil over medium heat. Add kale and cook till fragrant. Add kale and salt and pepper. I keep this at medium instead of medium-high heat so my kale doesn’t burn. When the kale is nice and wilty, squeeze 1/2 lemon over, stir quickly and remove from heat.
  5. Your squash, rice and kale should all finish about the same time. Split everything between two dishes and enjoy nice and warm!
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Full Circle: October 28th

Mmmmmm, squaaaaaash.

Sorry for the super late post! Halloween weekend got the best of me. I went out as Cat Nap Woman on Friday then ended up with a stomach bug Saturday – Monday, so this is a wee bit behind.

I got  little extra extra in my bag this week though! I accidentally got some sweet potatoes. They were not listed on my sheet, but I was still happy to see ’em – I had a little squee of glee!

Unfortunately it was *actually*sunny out today, so my photo is a little washed out, I’m sorry!

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What’s in the bag?

Left to right: Curly kale, delicata squah, purple potatoes, persimmons, carrots, Honeycrisp apples, bonus sweet potatoes and spinach.

I love squash, but I’ll probably have to eat it all myself. My boo thang doesn’t really like squash and he’s eaten it… a lot more than he’d like this fall. Looks like I’ll have to use that for some lunch.

Purple potatoes! I love my potatoes with a bunch of color! If I had kids, I probably make them purple potatoes all the time. They’re like regular potatoes but fun colored!

The persimmons are still a bit firm, so they’ll have to ripen up a touch before I can use them. Boo thang has eaten persimmonsn(from his grandma’s garden… can’t beat that) but I still am just a bit perplexed with the orange tomato lookin’ thing.

My last thought: Honeycrisp and Pink Lady apples are my favorite, so I’ll definitely just eat these babies plain, right down to the core, like a true Washingtonian.

Keep your eyes out for how I use these bad boys!