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!

Blue Apron Review: Crispy Catfish with Yellow Curry and Bird’s Eye Chile Sauce

Mmmmm I love curry, I was so looking forward to this dinner! I was tasked with the catfish dish this week because last time partner made a catfish Blue Apron meal he claimed it was “nerve-wracking,” so I took point on this fishy recipe.

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Sorry I did a shit job of putting things on the table, but can you spot the chili?

This recipe is pretty straight forward, it’s delightfully browned catfish with a thick curry served over lime rice with a spicy ponzu sauce.

First, the chili they gave us WAS SO TINY! Not including the stem, the chili wasn’t much longer than my fingernail – and I have pretty tiny hands. We like the heat in this house, so I really wish they gave us a bigger Bird’s Eye Chili.

I also had some mixed feelings about using powdered coconut milk. I should have just scrapped it and used the coconut milk I had on hand, but that’s not how most people experience this recipe. Also, I would have ended up with a 1/4 cup of powdered coconut milk and nothing to use it on. The end result: it made the curry SUUUUUUUPER thick and was incredibly difficult to get the powder to fully incorporate into the water. I did not achieve success there, I still had a few lumps after whisking it FOREVER. I kept going back to it, trying to get the chunks out with no success.

This recipe did make me realize I need to use rice flour to coat my pan fried foods more often – its light, doesn’t get lumpy as easily as regular flour and still gives a delightful crisp.

My biggest gripe with this was the curry! My curry was basically a gelatinous kale blob. I cooked it for less time than it called for, as well as used more liquid… I’m blaming that damn coconut milk powder #neveragain

A tasty surprise and best part was the side that didn’t make it into the title: lime rice. It isn’t lime juice rice, but lime zest rice, with a pinch of salt. It was SO GOOD and I think I’ll use this as as my main type of rice to serve with curries as most South Asian curries are served with lime and this rice just adds a bit of a citrus kick.

Side-note: I’ve never cooked catfish outside of a Blue Apron recipe. My mom and brother hate catfish because of the “distinct” flavor, but I haven’t had a recipe yet that makes me balk at finishing the fish. In this case, we served the ponzu sauce over the fish, and BOOM a little chili pepper, salt and the fishy, funky flavor is controlled!

As usual, the serving size was a bit larger than necessary, less rice would fix that. The amount of curry the recipe yielded was smaller than anticipated, so there was some extra rice that was left un-curried.

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Forgot to take a proper meal photo, but see what I mean…the curry is weird and chunky and there is too much rice!

Get the recipe and instructions here. All the Blue Apron recipes are on their site.

Rating: 3.5/5 stars

Have you made this recipe before? Let me know what issues you ran into while making it – or if you’ve solved any of mine!

This post was not endorsed by Blue Apron in any way, I’m just a big fan!

Recipe: Fridge Trash Butternut Squash Soup

Today is a beautiful, cloudy, blustery day here in the Pacific Northwest. It isn’t too cold, but with the wind, the autumn leaves and grey skies, plus my 3 butternut squashes… it’s soup time!

I call this fridge trash because I got to use some ingredients that have worn out their welcome. And I have too many squashies. Butternut squashies, to be exact.

Now, normally I’d use coconut milk or coconut cream in this recipe, but FRIDGE TRASH ALERT! I had a recipe that called for whole milk about a week ago, and its now about 4 days from expiring. I was all, okay, now, don’t let this get too hot and let the milk curdle and the BOOM, I went to fold a load of laundry and then it went and got all super hot on me and curdled the milk… so this isn’t perfect. I’d PREFER coconut milk in the future.

My singular carrot was sad, and my celery was getting a little brown on the tips, so that why they made an appearance in this. I generally HATE celery, except in soup. Raw, it is my enemy, but I made stew the other week and apparently they only sell 2 packs of celery bunches… so a spare celery bunch was staring me in the face whenever I opened my produce drawer.

Also, I used a few Full Circle items in here including: rojas garlic, yellow onion and butternut squash.

I used a whole (very small) head of the rojas garlic – it’s a little spicier than your typical grocery store garlic and SO PRETTY! If you haven’t seen it before, it has a pretty lavender/smokey purple and brown exterior and GORGEOUS pure white cloves. It has a hard stem in the middle, and it is pretty stinky (yaaaaasss!). I’ve enjoyed using this particular variety of garlic, I have about half of a head left and I’ll be sad to see it go! At the very least, it will be a tasty farewell.

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As you read through the recipe, you might think “vinegar??” Let me tell you, vinegar is the shit. This will make the flavors pop but won’t make it vinegary, so don’t skip it. Too much vinegar, and it’ll get tangy which is OK in my book, but not everyone’s palate swings that way. I’d even go as far to serve it with a “float” of about a teaspoon of the vinegar (as well as with black pepper!).

This turned out super duper tasty, but just swap out coconut milk for the milk (1-to-1) if you’d prefer. Also, this recipe is INCREDIBLY easy to make vegan. Use vegetable stock, coconut milk (and I’d probably use coconut oil if I was using coconut milk). Voila – vegan friendly 🙂

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RECIPE

  • 1 medium/large butternut squash
  • 1/2 large yellow onion
  • 1/2 head celery
  • 1 – 2  large carrots
  • 6-8 cloves of garlic
  • 1 and 1/2 cups whole milk (or full fat coconut milk)
  • 4 cups of stock (chicken or vegetable)
  • 1 tablespoon curry powder
  • 1/2 tsp cayenne pepper
  • 1/3 cup white wine vinegar, more for serving
  • salt and pepper, to taste
  1. In a large pot, heat about a tablespoon of your preferred cooking oil over medium heat. I used olive oil, but you could use coconut oil or butter. Do watchu want, this is fridge trash soup!
  2. Add onions. Cook for ~5 minutes, until they smell sweet and are translucent. Add garlic, let it cook for about 30 second, then add in the curry powder.
  3. Once the curry powder has had a minute to open up, add carrots and celery. Cook for another ~5 minutes, until the celery is bright green and starting to really soften up.
  4. Add butternut squash. I let it get a little warm first, about 3-4 minutes, then added the broth. In my case, it was 4 cups of water and a few tablespoons of Better than Bouillon, since FRIDGE TRASH! I only had a little left, and want to pick up a jar.
  5. Add milk, cayenne pepper, salt, pepper and bring to just boiling and let it simmer for 20-25 minutes, until the butternut squash is super squishy and past fork tender.
  6. Put half the soup into a blender, blend until smooth. Repeat with other half.
  7. Add the vinegar and stir.
  8. Serve with a “float” of white wine vinegar (about a teaspoon) and black pepper. Enjoy some bread, add croutons or whatever you have laying about.

Let me know what you think!

-Zsanelle