Fall Butternut Squash, Kale, and Cranberry Curry with Apple Quinoa

Every November, a heap of pretty butternut squashes lie untouched on my kitchen counter like forgotten children. As the seasons’ colors change from autumn orange to holiday red, they sit – ignored – until finally, I toss them into our compost heap.

In a flurry of October excitement, with the fresh outlook that only autumn brings me, I buy the squashes with the best of intentions. In the store gazing at the abundant gourds – so symbolic of fall’s arrival – I envision myself cooking away the weekends without a care in the world: butternut soup, butternut gnocchi, butternut ravioli – the scent of butter and sage wafting through the house, the exotic sounds of Spanish guitar playing over Alexa’s speaker. So much potential. 

But each weekend brings a longer to-do list that never makes space for my ambitious from-scratch kitchen plans. After a few rushed dinners, I tire of Instant Pot butternut squash soup. Not knowing what else to make with them, the squashes rot and – with a pang of guilt that reminds me I shouldn’t buy what I can’t use – into the compost I throw them. (Can you tell meal planning and organization aren’t my forte?)

Between grocery store trips and CSA hauls, I’ve had three butternut squashes sitting on my counter for the past couple weeks. This year, though – I was determined to use them. In my quest to waste less, I decided I needed to give butternut squash a makeover and come up with something new to do with them – something new to my family at least. Something fresh. But fast. 

That’s where this recipe comes in. For the past few years, the now-tattered and food-splattered pages of Karen Page and Andrew Dornenburg’s Flavor Bible has given me a lot of creative ideas when I’m not sure what to do with the ingredients in my kitchen. The book includes an alphabetical listing of almost any food you can think of followed by a list of ingredients and flavors that pair well with that food. Page and Dornenburg also suggest “flavor affinities” – triads of fitting ingredients – for each food (think “sage + pasta + walnuts”). 

I have no affiliations with the Flavor Bible and did not receive any financial compensation for recommending it. I just honestly LOVE this book and believe it could help anyone who likes to come up with their own recipes. Sometimes if I have a few foods left in the fridge, and I’m not sure what to do with them, I look each one up and see which flavor affinities they share in common, so this book has also helped me waste less.

To come up with this recipe, I used Flavor Bible to research spices and seasonings that butternut squash and cranberries share in common. The result was a delicious blend of fall flavors that my family gobbled up:

Fall Butternut Squash, Kale, and Cranberry Saute with Apple Quinoa


Photo by Gemma Evans on Unsplash

Saute Ingredients: 

1 tbs extra-virgin olive oil

1 medium butternut squash, cubed

1 1/2 inch piece of fresh ginger, minced

4 cloves of garlic, minced

1 apple, diced

5 chicken thighs

1 1/2 tsp salt

1 tbs Worcestershire sauce

1/4 tsp black pepper

1 c fresh cranberries

2 c fresh kale, chopped

1/2 c apple juice

1/4 c water

a handful of fresh sage leaves

1 tsp onion powder

1 tbs curry powder

1/4 tsp cinnamon

1/8 tsp nutmeg

1 tbs butter

Instant Pot quinoa ingredients:

1 tbs butter

1 c quinoa, rinsed

1 c apple juice

1/2 c water

2 tsp bouillon powder (or the appropriate amount for 1 c of water, depending on the brand. I used Orrington Farms Broth Base & Seasoning, Chicken Flavored)

Add quinoa ingredients to Instant Pot. Set Instant Pot to ‘manual high pressure’ for 1 minute. Use a 10-minute release. (If you don’t have an Instant Pot, follow stovetop instructions on your quinoa package. Adjust the liquid amount accordingly.) 

While quinoa is cooking, add olive oil to a cast iron skillet over medium heat. When pan is hot, add butternut squash and cook, stirring occasionally, until squash is beginning to soften (about 10 minutes). 

Add ginger and garlic and cook for an additional minute, stirring to keep the garlic from burning. 

Add diced apple and cook for another minute or two. Remove squash mixture from pan and set aside.

Sear chicken thighs until browned on each side, about 4 minutes per side. Add Worcestershire sauce and salt and cook for an additional minute. 

Add apple juice and water to pan, scraping the browned bits from the bottom of the pan. Bring to a boil. 

Once mixture comes to a boil, add the black pepper, fresh cranberries, onion powder, curry powder, cinnamon, and nutmeg. Add butternut mixture back to pan.

Simmer for about six minutes, or until butternut squash is tender. Add sage leaves. butter, and kale and simmer until chicken thighs are cooked through to 165 degrees F and kale is wilted. 

Serve over quinoa. Enjoy!


South Jersey Family Outings: Lunch at the Red Barn Cafe & Hike at Batsto Village

Note: This article is the first in a new series called South Jersey Family Outings. I’ll combine multiple destinations into one recommended day trip idea for families who wish to explore South Jersey. 

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Delectable, eye-catching pies have made Penza’s Pies at the Red Barn Cafe famous.

Highlights:

  • Artfully-made fruit pies are Penza’s claim to fame.
  • Pies are available for purchase from 8 am – 6 pm, 7 days a week.
  • The shop also sells savory baked goods (like pepperoni bread), flowers, and produce.
  • The cafe serves breakfast and lunch from 8 am – 2 pm, 7 days a week.
  • The shop and cafe are cash-only, but an ATM is available on premises.
  • Owner Evelyn Penza and her staff are friendly and welcoming to visitors.
  • It takes about 10-15 minutes to drive from Penza’s to historic Batsto Village.
  • Batsto Village features hiking trails; a scenic lake; a museum (museum tours available Wednesday through Sunday); a Pinelands-themed gift shop; educational events; and a nature center.

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Produce and flowers are also available for purchase inside the Red Barn.

Everyone from the New York Times to the Food Network has raved about the homemade sweets at Penza’s Pies at the Red Barn Cafe on Route 206 in Hammonton. The quaint, family-owned shop is housed in a red barn where you’ll feel more like you’ve stepped into your grandmother’s kitchen than a restaurant.

Penza’s is open seven days a week from eight am to six pm for pies and flowers, but they only serve breakfast and lunch between eight am and two pm. When I was a kid, my family and I rode our bikes through Waterford and Hammonton to have breakfast at Penza’s a couple times, but I was too young to remember much of those trips. This past Sunday, my husband, son, and I headed to the Red Barn for a late lunch.IMG_5995

Set amidst forest and farmland, the shop’s old-fashioned windmill and floral displays invite drivers to stop and savor the scenery. Outside the shop sits a greenhouse. A wooden sign advertises apple cherry pie, and the colorful mums remind you that fall is, indeed, finally here. When we entered Penza’s, we saw two dining sections: an “outdoors” area in the enclosed porch, and an indoor area in the bake shop. Since the weather was chilly, we sat in the indoor section.

The shop is worth visiting for its charming rustic decor alone, both inside and outside the cafe. Even the pies on display lend an artistic touch to the setting. Old black-and-white photographs of the farm and newspaper clippings highlighting the cafe’s media coverage over the years adorn the walls. Wooden bookcases, cloth placemats, and a tiny kitchen where you can hear the waitress delivering your order to the cook create a cozy, down-home ambiance.

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Farmhouse decor lends the cafe a cozy, down-home vibe.

 

Like many families in Hammonton, owner Evelyn Penza is Italian, the descendant of a farmer who immigrated here from Sicily in the early twentieth-century. In the 1970’s, Penza and her husband began to experiment with turning the old barn into a business. By the mid-1980’s, Penza and her two sons opened Red Barn. Today, Penza owns and operates the entire operation – including the cafe and pie shop.

Still, her family helps with the shop when they can. “Although the boys have their own businesses, they are an enormous asset and help,” Penza says of her sons.

As we waited for our menus, several families came into the bake shop from out-of-town and gushed over the shop’s eye-catching pies. Behind the counter, Penza sold the pies along with instructions on how to “care for” them at home. She also sold pepperoni bread and other savory baked goods. When Penza asked one man what he wanted, he admitted he was unsure because everything looked so appealing.

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Lunch items on the cafe’s fall menu come with a side of homemade cranberry-applesauce.

The cafe’s autumn menu lists just a few items available for breakfast and lunch, including eggs, quiche, omelets, pancakes, hamburgers, soup, and grilled cheese. The cafe doesn’t have a kids’ menu, but our three-year-old gobbled down an order of peach pancakes served with a side of cranberry-apple sauce. My husband ordered grilled cheese and chicken soup, and I ate a cheeseburger with chips and salad. Our waitress informed us that the cafe is cash-only. As people who rarely carry cash, we were relieved to learn they an ATM.

Fresh dill flavored my salad as well as my husband’s soup. We both enjoyed the taste and appreciate fresh herbs in our food, and our meals were definitely homemade. I expected my salad to be the standard, uninspired iceberg-lettuce with bottled Italian dressing that a lot of diners serve as a side. I was wrong. My salad was a refreshing mix of fresh cucumbers, peppers, onions, and plenty of seasoning. We ate every bite, and since we figured our son had ingested enough sugar that day between leftover Halloween candy and pancakes, we declined a dessert course.

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The side salads at the Red Barn are full of fresh dill and flavor.

Penza’s is nestled in rural farmland, just minutes from historic Batsto Village. Batsto features numerous hiking trails, a mansion, a sawmill, a museum, a lake, and a nature center. They also host educational events throughout the year. In the fall, Batsto bustles with activity as photographers snap photos of babies discovering Batsto’s orange and yellow landscape. Throughout the season, couples beam for engagement photos beside a dam where iced-tea-brown cedar water flows beneath a wooden footbridge.

Having savored our lunches at Penza’s, we embarked on a hike at Batsto. My son learned about the Pinelands’ native wildlife and a bit about what life was like for the original inhabitants who lived in Batsto beginning in 1766. The nature center even offered some information on the legend and lore of the Jersey Devil. After seeing the mock Jersey Devil “replica” inside the nature center, we had to remind our son a few times that the Jersey Devil isn’t real (although many locals would disagree).

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Because of its idyllic landscape, Batso Village is a popular fall photography spot.

Our pace slowed as we walked back to our car and watched the sun set behind the Batsto mansion. Daylight savings time ended that weekend, and our bodies hadn’t adjusted yet. What a difference an hour can make on your circadian rhythm.

“Why we don’t come here very often?” my son – who woke up at 5:30 am that morning – inquired. (He’s definitely in the why stage of child development.)

“I don’t know,” I said. “I think we’ll start coming more often, though. Would you like to come more often?”

“Yes,” he answered.

“That sounds good to me,” I said as we drove away.

 

 


Easy Sweet Potato & Chicken Bake

Easy Fall Sweet Potato & Chicken Bake

Serves 3-4

Ingredients

Easy Sweet Potato & Chicken Bake

Whip up this easy sweet potato and chicken dish for a tasty autumn dinner.

 

Sweet potato & chicken bake

1 lb. sweet potatoes, peeled and cut into 1 in. cubes

3 leeks, roughly chopped

2 tbs. Extra-virgin olive oil

3 garlic cloves, mashed

2 tbs. Lemon juice

½ tsp. CinnamonIMG_5940

1 tsp. Salt (or to taste)

¼ tsp. Black pepper

1 inch. Piece fresh ginger, minced

½ c. orange juice

1/2 tbs. Grainy, old-style mustard (I used Maille brand)

1 lb. chicken breast tenderloins

Parsley, fresh or dried (optional)

Jasmine rice

2 c. white jasmine rice

2 c. chicken broth

1 tbs. Butter

Preheat oven to 375 degrees F. Combine all the ingredients for the sweet potato and chicken bake in a large, oven-proof glass casserole dish. Make sure sweet potatoes and chicken are coated.

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Cover with aluminum foil and bake in oven for 20 minutes. Remove foil and bake another 20-25 minutes, or until sweet potatoes are soft and tender and chicken has reached an internal temperature of 165 degrees F.

Cook the rice while the sweet potatoes and chicken are baking. I used an Instant Pot for our rice, cooked at high pressure for 4 minutes with a 10-minute release time.

Sprinkle with parsley. Serve with rice.

Fernbrook Farms is one of many Community-Supported Agricultural (CSA) farms in New Jersey. Thirty-five minutes north of our home in Medford, Fernbrook is outside of the Pine Barrens. While it’s a bit of a drive, our family chose to become CSA members at Fernbrook this year for two reasons.

Fernbrook Farms (CSA) in Bordentown, NJ

Fernbrook Farms in Chesterfield (Bordentown), NJ has a CSA program and a number of hiking trails and animals for kids to see.

First, there’s a lot there for kids to do, including seeing animals like goats, sheep, chickens, and pigs, and I always bring my three-year-old son with me. Also, there are lots of scenic hiking trails, and when we go each week to pick up our farm share, we usually spend an hour or two hiking.

The diverse produce we’ve gotten at Fernbrook has always been fresh and delicious. Fernbrook provides a variety of vegetables from which we can pick each week. In fact, I think before we became CSA members, I was a bit ignorant as to how many different crops can grow in New Jersey.

Most people are familiar with Jersey tomatoes and corn, Jersey peaches, and Jersey blueberries, and other Jersey staples like cucumbers, bell peppers, and watermelon. I was surprised, though, by the high-quality kohlrabi, large variety of peppers, napa cabbage, and okra Fernbrook grows.  

Burgundy sweet potatoes and leeks

Burgundy sweet potatoes and leeks are fall crops in New Jersey.

I also didn’t know sweet potatoes came in so many varieties. Recently, we picked up ‘burgundy’ sweet potatoes and leeks as part of our farm share. The flesh inside burgundy sweet potatoes looks and tastes just like any other sweet potato (albeit maybe a tad sweeter). But the skin on the outside is a purplish color. These sweet potatoes were also much smaller than sweet potatoes we usually buy in the grocery store. I don’t know if their size is due to their variety or to the time of year.

I came up with this recipe one night when I needed to prepare a quick dinner. While it takes about 40 minutes to bake, the recipe is hands-off once you get it in the oven. I used that time to clean up the kitchen, so we’d have extra time after dinner to sit outside by our campfire with a cup of hot tea to tell ghost stories. Have I ever told you how much I love fall in South Jersey?