Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas — Oh She Glows

I was recently asked by Terra (OSG’s editor extraordinaire) how I came up with this recipe and after explaining my process to her, we both agreed I should share my fun little kitchen story with you on the blog! I often think this stuff is going to be boring so I don’t tend to get into the behind-the-scenes details too often, but I’d love to hear what you think!

This recipe actually began as something totally different. I’d been working on a simplified butternut risotto and, despite a few attempts, it just wasn’t impressing me (okay, I totally have Shania Twain in my head right now). I had planned on trying that recipe one more time before moving on, but just couldn’t shake the feeling of DOOM I had about it. Whenever I’m clouded by this “feeling of doom” and try to force a recipe (ignoring the voices in my head screaming “noooo don’t do it!”), I find it usually winds up being a waste of time anyway. I have to say that the results are almost always still edible and often quite tasty…just not quite good enough to share!

So, putting the risotto aside, I brainstormed something in a totally new direction! I couldn’t get crusted butternut squash out of my head (#weirdo), and thought it would be absolutely amazing to create a nut-and-seed coating for one of my favourite sweet, hearty winter veggies. I thought about my popular eggplant parmesan recipe from Oh She Glows Every Day (page 173) and used that as a jumping off point to get the wheels turning.

But I didn’t want to share the crusted squash recipe on its own as I had a hunch many of you would ask me how to turn these crunchy beauties into a complete meal. I checked my fridge and saw that I had some kale on hand, so I decided to marinate the greens in a creamy dressing for a hearty base. Now what about adding more protein in addition to what the nuts and seeds provide? I’ve been wanting to make spicy roasted chickpeas using my 10-Spice Mix for a while, and thought the pop of heat they bring would be a nice contrast to the the sweet, nutty squash. Bingo!!

Let’s recap: crunchy crusted squash, marinated kale, and 10-Spice roasted chickpeas. Yes, this could be AMAZING!!! Soon enough, a meal was born! This is when I start to get really excited, if you can’t already tell. But then I realize that I have to write up that dang recipe…

After I come up with the complete recipe idea, I type the recipe out in its entirety, visualizing each step as I go along. (This is something I’ve gotten better at as the years have gone by, but I still think it’s probably the most difficult part of the process!) Then I use this detailed recipe draft as as a guide for my first test and any trials thereafter. Each time my recipe tester Nicole and I test the recipe, I make live edits into the working draft on my laptop. (Live editing sounds way more exciting than it is…hah.) Once we both approve of the recipe (Nicole owns her own daycare, so other testers often include children and parents too…score!), I make final recipe edits before Terra and I begin the back and forth of our editing process. I’ve been creating recipes for almost 10 years now, and I find this system helps me deliver consistent and high-quality recipes.

Okay, if you skip right over this and go straight to the recipe, I won’t blame you. It’s all about the food, after all! This recipe is a big one, so reading it over before you begin is especially important. Also, you’ll see it contains a few “mini” recipes within—nutty topping, 10-Spice Roasted Chickpeas, marinated kale, etc.—feel free to make individual components (like the roasted chickpeas or marinated kale) on their own when you’re not up for preparing the full dish. A little mix-and-match, if you will! I don’t want to gush too much, but I really hope you make the whole thing…everyone who tried this recipe RAVED about it (one tester even said it’s possibly her favourite OSG recipe ever!). I could eat it every day, personally. 🙂


Yield
4 generous servings
Prep time
Cook time

Ingredients:

For the nutty crust topping:
  • 1 large garlic clove
  • 6 tablespoons (53 g) hemp hearts
  • 6 tablespoons (50 g) raw hazelnuts
  • 3/4 cup (57 g) raw cashews
  • 3/4 cup (38 g) raw walnuts
  • 3 tablespoons (15 g) nutritional yeast
  • 1 1/4 teaspoons fine sea salt
For the butternut squash:
  • 1 small/medium (2 to 2 1/2 pound) butternut squash*
  • 1 1/2 tablespoons arrowroot powder**
  • 6 tablespoons (90 mL) extra-virgin olive oil
For the 10-Spice Roasted Chickpeas:
  • 1 (14-ounce/398 mL) can chickpeas, drained and rinsed
  • 1/2 tablespoon extra-virgin olive oil
  • 1 tablespoon 10-Spice Mix***
For the marinated kale:
  • 1 medium (300 to 350 g) bunch curly kale
  • 1 small garlic clove, finely grated on a microplane
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 teaspoon (5 mL) pure maple syrup, or to taste
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (45 mL) fresh lemon juice, plus lemon wedges for serving
  • 1 tablespoon (15 mL) tahini, plus more for serving

Directions:

  1. Position two oven racks near the middle of the oven and preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
  2. Prepare the nutty crust topping: Add the garlic clove to a food processor and process until minced. Now add the hemp hearts, hazelnuts (no need to remove skins!), cashews, walnuts, nutritional yeast, and salt to the processor and pulse the mixture until coarsely ground with some larger chunks of nuts (the mixture should be the texture of large-flake sea salt). Be careful not to overprocess the nuts as you want the topping to be crunchy. Spoon all of the mixture into a large shallow bowl.
  3. Peel the squash and halve it lengthwise. Use a spoon to remove and discard the seeds inside. Slice each half into thin 3/4-inch wedges.
  4. Now we’re going to coat the wedges in the nutty crust topping, and I’ll warn you in advance that this is a messy, imperfect process…but the result is delicious, so don’t sweat it! To start, in a shallow bowl, whisk the arrowroot powder and oil together until smooth. Use a pastry brush to generously brush the oil mixture onto a single squash wedge until it’s completely coated in oil (or simply dip the wedge into the oil and toss to coat). Immediately transfer the oil-coated wedge to the bowl of nutty crust topping. Using your fingers, heap the mixture onto the top and sides of the wedge until it’s covered completely. Be generous! Press the topping into the wedge so that there’s a thick coating. (And it’s totally normal for some topping to fall off in spots.) If you find your fingers covered in the topping, rinse and dry them as needed.
  5. Repeat this process for all of the wedges, placing each one gently on the baking sheet as you go and leaving about 2 inches of space between. If you run out of topping, you can reserve leftover wedges for another use or coat them in oil and roast them alongside the topping-coated wedges as directed.
  6. Prepare the 10-Spice Roasted Chickpeas: Place the drained and rinsed chickpeas onto a tea towel and roll the chickpeas around until they’re dry. Spread the chickpeas onto the second baking sheet and toss with the oil. Sprinkle on the 10-Spice Mix and toss the chickpeas again until coated evenly.
  7. Place both baking sheets into the oven. Roast the chickpeas for about 30 to 35 minutes until lightly golden and then remove them from the oven. Roast the squash for a total of 40 to 55 minutes (I bake for about 50 minutes), until fork tender and lightly golden. I suggest testing the squash around the 40-minute mark and keeping a close eye on it thereafter.
  8. While the chickpeas and squash are roasting, prepare the marinated kale. Rinse the kale leaves and use absorbent tea towels to pat dry. Separate the stems from the kale and discard. Tear the kale into bite-sized pieces and transfer to a very large mixing bowl. In a small bowl, whisk the garlic, olive oil, maple syrup, salt, lemon, and tahini until smooth. Pour the dressing over the kale and “massage” until fully coated. Feel free to enjoy the marinated kale raw or use a skillet to heat it up. (I like to sauté mine if I have time!) Set aside.
  9. For serving: Divide the marinated kale into 4 large shallow bowls and top each with a few squash wedges along with a large spoonful of roasted chickpeas. Drizzle a tablespoon of tahini onto each bowl and top with a few generous squeezes of lemon juice too. You can serve the bowls with lemon wedges on the side if preferred. Oh, and if there is nutty topping remaining on the baking sheet, feel free to sprinkle it over the bowls so nothing goes to waste.

As always, you can find this recipe in The Oh She Glows Recipe App as well! The app is available on iOS and Android.

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Curried Butternut Squash Soup: The Best Bowl of Soup You’ll Ever Eat

Vegan Creamy Curried Butternut Squash Soup with a Secret Ingredient

This curried butternut squash soup is everything you need in a bowl of soup. Everything!

With spicy flavors balanced by sweet and creamy butternut squash, this soup will have you salivating. A sprinkle of crunchy toasted coconut and roasted seeds sends this soup over the top.

Butternut squash works wonderfully with Thai ingredients and makes for a big bowl of comfort. Imagine the smell of your favorite Thai restaurant. The strong aromas of ginger, turmeric, and coconut. That’s exactly what this soup tastes like. It’s perfection in a bowl.

If you’re new to cooking with butternut squash, don’t be intimated. You can follow along with our step-by-step guide to preparing butternut squash which makes the process a breeze. If you’re short on time,  feel free to use store-bought cut butternut squash. But keep in mind that cutting up your own butternut squash saves money and will taste fresher.

Butternut squash is a great source of fiber which means it’s a heartier ingredient than it looks and will keep you full. Combine that with low-calorie content and butternut squash soup is a weight-loss friendly food. Butternut squash is also rich in vitamin C, vitamin A, potassium, and manganese. Those nutrients can help keep eyes, skin, and bones healthy.

Even though butternut squash has a peel which can protect some produce from pesticide residue, you may want to consider buying organic squash. Winter squash such as butternut squash is #25 on the Dirty Dozen list and has been linked to more than 60 pesticides.

Curried Butternut Squash Soup Ingredients

Secret Ingredient

The trick to perfecting curried butternut squash soup is one secret ingredient. Most curried butternut squash soup recipes use curry powder which is essential but not the only ingredient you need.

We kick it up a notch by including a Thai kitchen staple that can’t be missed: ginger. It may not sound that groundbreaking, but it makes all the difference. It adds a zesty touch that complements the curry powder and coconut milk.

Plus, ginger boasts a variety of health benefits. Ginger’s most notable benefit is the enhancement it provides to the digestive system. Ginger has long been known for its ability to ease queasy stomachs. But it also can help prevent stomach aches and help food to digest easier.

Ginger is consisted of powerful compounds called gingerols. Gingerols pose anti-inflammatory benefits which may help those suffering from osteoarthritis or rheumatoid arthritis. The compounds are believed to help ease pain when ginger is taken on a regular basis.

Vegan Creamy Curried Butternut Squash Soup with a Secret Ingredient

Recipe Tips

You can get even more use out of your butternut squash and add a crunchy touch by saving the seeds. Like pumpkin seeds, butternut squash seeds are edible and delicious. Just follow along with these directions for roasting squash seeds. Sprinkle them on the soup and you’ll have a gluten-free alternative to croutons.

Other delicious garnish ideas for curried butternut squash soup are fresh cilantro leaves and toasted coconut chips. The cilantro provides herby notes while the toasted coconut chips provide a delightful crispy bite.

This recipe makes a thick and creamy soup so it uses minimal liquid. But if you prefer a thinner consistency, increase the vegetable broth by ½ cup. 

Vegan Curried Butternut Squash Soup: Butternut squash and curry powder blend to make a spicy yet creamy soup that is comfort in a bowl.

Curried Butternut Squash Soup Recipe

Ingredients

  • 1 tablespoon coconut oil
  • 4 ½ cups butternut squash, peeled and cubed
  • 1 yellow onion
  • 2 tablespoons shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 1 ½ teaspoons sea salt
  • 1-inch ginger, minced (about ½ tablespoon)
  • 2 ½ cups low sodium vegetable broth
  • 1 ½ cups coconut milk, plus extra for drizzling
  • Garnishes: Roasted seeds, cilantro, toasted coconut

Instructions

  1. Heat coconut oil in a large stockpot over medium heat. Add onion and sauté for four minutes, until softened and translucent. Add shallots and sauté for an additional minute.
  2. Reduce heat slightly and then add garlic and ginger to the pot. Sauté for two minutes while stirring occasionally.
  3. Increase heat back to medium and then add butternut squash cubes along with sea salt and curry powder. Sauté for four to five minutes, stirring occasionally.
  4. Add vegetable broth and bring soup to a low boil. Cook covered for 15 minutes or until butternut squash is fork tender. Remove from heat and let cool for ten minutes.
  5. Transfer soup to a high-speed blender. Add the coconut milk and then blend until completely smooth.
  6. Pour soup into bowls and then drizzle with coconut milk.
  7. Then, garnish each bowl of soup with roasted squash seeds, cilantro, and toasted coconut. Season with salt and pepper to taste. Enjoy!

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http://www.organicauthority.com/curried-butternut-squash-soup-the-best-bowl-of-soup-youll-ever-eat/

Related on Organic Authority
4 Butternut Squash Recipes to Get You Ready for Fall (Perfect for Meatless Monday!)
6 Ways to Incorporate Ginger in Your Diet (and Why You Want to!)
Turmeric: Curry Spice or Astounding Cure-All?

Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Make-Ahead Roasted Butternut Squash Casserole — Oh She Glows

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I posted this story and make-ahead technique to my Instagram account recently, only to be cut off part-way through when I exceeded the word limit. As Stephanie Tanner would say: How rude, lol. Did you even know that Instagram has a word limit? I guess it wasn’t designed for Chatty Cathy’s like me. That’s when it hit me: I should post this on the blog so I can go a bit more in-depth! So read on, my friends….

The other weekend I decided it had been way too long since I had made my beloved roasted butternut squash dish, complete with vegan parmesan…kale…and lots of garlic. Have you made it? Oh my, it’s a show-stealing side I tell ya. (This dish makes all its other dinner companions give the side-eye, heh. #BUTTERNUTPLEASE!)

Here’s a little summary of comments I received when I served it to the fam:

Eric: *Burns mouth.* “Holy sh*t, that’s hot!!!” (He never learns.) Then: “Butternut squash is so much better than pumpkin.” (Lol…so random…I die.)

Adriana, three years old: “NO THANK YOUUUUUUU” (as she skips away with Arlo’s favourite toy in her grasp). Spotted 10 minutes earlier: downing a box of “circle crackers” (sigh).

Arlo, one year old: *Screams and beats his hands in protest because he has to wait for the squash to cool* then proceeds to inhale it. He was nice enough to smash the leftover squash into his hair, and even tossed some over his shoulder for good luck.

Me: *Scream and beat my hands in protest because I have to wait for it to cool* then enjoys two big servings.

You know the saying…as far as anyone knows, we’re a nice, normal family. Bahaha.

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MAKE IT AHEAD!

You may have noticed lately that I’ve been on a crusade to create as many time-saving recipes and make-ahead tips as I can. In recent posts, I shared Adriana’s Favourite 10-Minute Pasta, 8-Minute Pantry Dal, and Make-Ahead Thanksgiving Panzanella, to name a few. Last week, I came up with a make-ahead version for one of my favourite side dishes: Roasted Butternut Squash with Pecan Parmesan and Kale! I’m so excited to share how I tweaked the original recipe to minimize day-of prep time. Now that we’re getting into all kinds of holiday celebration meals, my goal is to share as many time-saving tricks with you as I can. It’s making life much less hectic in the Liddon household.

I discovered that this dish can be prepped and stored in the fridge two to three days in advance—and no one will be the wiser! This is a fun trick for holiday meal prep when sanity reaches an all-time low (or is that just me?).

makeaheadroastedbutternutsquashveganparmesan

Here’s what you do:

1) Combine the chopped squash, minced garlic, parsley (not shown in the photo!), oil, and salt in an extra-large casserole dish. Pro tip: if I’m really short on time, I’ll occasionally buy fresh pre-chopped squash to save the hassle of peeling and dicing a large one! Sometimes you just gotta live your best life, ya know?

2) Stem and chop the kale, then place it into a zip bag or container.

3) Make the vegan parmesan, and place that into a separate fridge-friendly container.

PREP WORK DONEZO.

When you’re ready to roast this beauty either later that day or as many as two to three days later, proceed with the recipe as usual…maybe while giving an evil cackle about how you outsmarted the original instructions. I won’t mind.

One thing’s for sure, I’ll be using this trick for all of my future holiday meals, and even busy weeknights! It’s so handy to have everything prepped and ready to go. I hope this tip helps streamline your own holiday meal planning as well. If you’re looking for more crunch-time holiday inspiration, don’t forget to check out my Make-Ahead Thanksgiving Panzanella recipe—it has had some great feedback so far. Oh, and let me know in the comments if you have any make-ahead recipe requests! I’d love to hear them.

makeaheadroastedbutternutsquashveganparmesan

Yield
6 side servings
Prep time
Cook time

Ingredients:

For the roasted squash:
  • 1 medium/large (2 to 2 1/2 pounds) butternut squash
  • 2 large cloves garlic, minced
  • 3 tablespoons finely chopped fresh parsley
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 2 cups (75 g) stemmed and finely chopped kale*
For the Almond-Pepita Parmesan:
  • 1/4 cup (40 g) whole almonds**
  • 1/4 cup (40 g) roasted pepita seeds**
  • 1 tablespoon (15 mL) nutritional yeast
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon (5 mL) extra-virgin olive oil

Directions:

  1. Grease an extra-large casserole dish with oil and set aside.
  2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds with a spoon. Chop the two halves into 1-inch chunks and place into the oiled casserole dish. (Time-saving tip: buy a couple pounds of pre-chopped fresh butternut squash from the produce section of the grocery store. This was a major game-changer in the Liddon household, let me tell ya!.)
  3. Add the minced garlic, parsley, oil, and salt into the casserole dish and toss with squash until combined (hands or a spoon both work well for this step!). Do not add the kale yet.
  4. Cover the casserole dish with tinfoil and pop it into the fridge.
  5. Place the chopped kale into a tightly sealed zip bag (being sure to squeeze any air out beforehand) or a small airtight container and refrigerate.
  6. For the parmesan: Place all of the Almond-Pepita Parmesan ingredients into a mini food processor and pulse together until coarsely ground. Transfer the mixture into a zip bag or small container before placing it in the fridge. All three casserole components can be stored in the fridge for 2 to 3 days.
  7. When ready to cook the casserole, remove all prepped ingredients from the fridge. Poke a few air holes into the tinfoil covering the casserole dish.
  8. Preheat oven to 400°F (200°C).
  9. Place the covered casserole dish in the oven and bake for about 45 to 50 minutes, until the squash is fork tender.
  10. Carefully remove the squash from the oven and reduce heat to 350°F (180°C). Remove the tinfoil (be careful as some steam might escape from the dish as you do). Stir the chopped kale into the squash until combined. Sprinkle all of the parmesan over top of the squash. Bake for another 6 to 10 minutes, uncovered, until the nuts are lightly toasted and the kale has wilted. Watch closely so you don’t burn either the nuts or kale. Serve warm, seasoning with salt and pepper to taste.
  11. Leftovers will keep refrigerated in an airtight container for about 5 days. To reheat, simply scoop the squash into an oiled skillet and heat over medium, stirring frequently, until heated through. Season to taste, and enjoy!

 

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Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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