Autumn is here!
Well, maybe not completely, but almost. In preparation for the bountiful season of delicious food to come, I decided to come up with a new recipe for one of my favorite foods. Squash. There are so many varieties and so many uses for squash, sometimes it's hard to decide where to begin. Squash make a wonderful accompaniment to most dishes both savory and sweet. Squash pairs amazingly well with sage. Squash is to sage as tomato is to basil. Roasting squash in the oven with sage is perhaps the easiest and most delicious way to prepare it. After doing a quick assessment of my pantry, here's the recipe I developed:
Squash, Rice, and Amaranth Medley
For the grains:
1/2 C brown rice
1/2 C amaranth (use quinoa, or brown rice if unavailable)
2.5 C water
1 tsp brown miso paste (any miso paste will do, I prefer the dark brown)
1 tsp dried tarragon (certainly use fresh if available)
1 TBS olive oil (can make without if you prefer less fat)
salt and pepper to taste (this dish is nice with lots of freshly ground black pepper)
Place all ingredients into a pot and bring to a boil. Cover and turn heat down to low-med and simmer for approximately 40 minutes, or until all the liquid is absorbed. I usually like to stir it every 15 minutes or so to avoid sticking to the bottom. When finished, set aside.
For the squash:
1 small spaghetti squash
1 small pumpkin
1 small butternut squash
(use any combination of available squash, or use all one kind, whatever you can find)
a handful of dried or fresh sage
Preheat oven to 350 degrees. Slice the squash in half lengthwise and scoop out the seeds. Set onto a parchment-lined pan and distribute the sage amongst the halves. Cover each squash half with foil and place into oven for approximately 50 minutes, or until very soft. When finished, a fork should easily pierce the flesh. Allow to cool.
To prepare:
Scoop out the squash into a large bowl. Add the grain mixture and stir lightly to combine. Some squash chunks are desirable. Finish off with some freshly ground black pepper and maybe a fresh sage leaf if you have it (don't worry, I didn't either).
This can be served hot or cold. The picture doesn't do it justice, but I promise it has all the tastes of fall.
Also, something to consider...
November 22, 2008
Celebrations FOR the Turkeys at our CA and NY Shelters
Help spread a compassionate holiday message this Thanksgiving by joining your Farm Sanctuary family in honoring our fabulous feathered friends at the Celebration FOR the Turkeys. California and New York festivities include shelter time with the animals, our famous "Feeding of the Turkeys Ceremonies," special guest presentations, and delicious vegan feasts.
I'm going to visit the event in Watkins Glen, NY this year. Hope to see you there!
Squash, Rice, and Amaranth Medley
For the grains:
1/2 C brown rice
1/2 C amaranth (use quinoa, or brown rice if unavailable)
2.5 C water
1 tsp brown miso paste (any miso paste will do, I prefer the dark brown)
1 tsp dried tarragon (certainly use fresh if available)
1 TBS olive oil (can make without if you prefer less fat)
salt and pepper to taste (this dish is nice with lots of freshly ground black pepper)
Place all ingredients into a pot and bring to a boil. Cover and turn heat down to low-med and simmer for approximately 40 minutes, or until all the liquid is absorbed. I usually like to stir it every 15 minutes or so to avoid sticking to the bottom. When finished, set aside.
For the squash:
1 small spaghetti squash
1 small pumpkin
1 small butternut squash
(use any combination of available squash, or use all one kind, whatever you can find)
a handful of dried or fresh sage
Preheat oven to 350 degrees. Slice the squash in half lengthwise and scoop out the seeds. Set onto a parchment-lined pan and distribute the sage amongst the halves. Cover each squash half with foil and place into oven for approximately 50 minutes, or until very soft. When finished, a fork should easily pierce the flesh. Allow to cool.
To prepare:
Scoop out the squash into a large bowl. Add the grain mixture and stir lightly to combine. Some squash chunks are desirable. Finish off with some freshly ground black pepper and maybe a fresh sage leaf if you have it (don't worry, I didn't either).
This can be served hot or cold. The picture doesn't do it justice, but I promise it has all the tastes of fall.
Also, something to consider...
November 22, 2008
Celebrations FOR the Turkeys at our CA and NY Shelters
Help spread a compassionate holiday message this Thanksgiving by joining your Farm Sanctuary family in honoring our fabulous feathered friends at the Celebration FOR the Turkeys. California and New York festivities include shelter time with the animals, our famous "Feeding of the Turkeys Ceremonies," special guest presentations, and delicious vegan feasts.
I'm going to visit the event in Watkins Glen, NY this year. Hope to see you there!
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