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

Use fall ingredients like butternut squash, cranberries, and apples to make this easy, comforting curry.

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!

9 Unique Stuffing Recipes to ‘Wow’ Your Thanksgiving Guests

Can you believe Thanksgiving is less than a week away? Time to finalize your dinner menu and put together a shopping list before the big day arrives.

If you’ve been cooking the same stuffing recipe for decades, you might be ready for a change. Check out these nine stuffing recipes to wow your guests with this Thanksgiving:

If you love ciabatta bread….

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Photo by Dave Takisaki on Unsplash

Check out this gourmet Ciabatta and Sausage Stuffing from Saveur.

If you like to combine sweet and savory flavors…

apple cranberry stuffing with New Jersey cranberriesTry this Apple, Onion, and Cranberry Stuffing from Eating Well. Cranberries are in season here in New Jersey, so if you’re using fresh cranberries, buy local. I know Murphy’s Fresh Markets in Medford and Shoprite in Medford both have local cranberries right now.

If you’re vegetarian or vegan…

 

Cook this Chestnut Stuffing from Vegetarian Times. I actually made this years ago, and as I recall it was a hit.

If you like Southern-style cuisine…

Consider this Cornbread Stuffing with Sausage and Collard Greens from Bon Appetit. Collard greens are still growing in South Jersey. I know Fernbrook Farms in Bordentown had collards last week when I was there.

If you don’t feel like making another side dish…

Combine your sweet potatoes and stuffing in this Sweet Potato Stuffing with Bacon and Thyme dish from Bon Appetit.

If you’re watching what you eat…

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Photo by Miguel Maldonado on Unsplash

Whip up this healthy Whole Grain Apple Cranberry Stuffing from the Food Network.

If you can’t get enough fennel…

I love fennel, which is why I’m planning to make this Sausage and Fennel Stuffing recipe from Food and Wine.

If you love soft pretzels…

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Photo by Wesual Click on Unsplash

If you’re from the Philadelphia area, you know good soft pretzels. Go Philly style this Thanksgiving with this Soft Pretzel Stuffing from Philly Grub and Zachary’s BBQ and Soul Kitchens. Thank you to Marilyn at Philly Grub for sharing this one!

And, finally, if you like to keep things traditional…

Check out the Kitchn’s guide to classic stuffing.

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Photo by Chelsea shapouri on Unsplash

Easy Fall Sweet Potato & Chicken Bake

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

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.

IMG_5941

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?