This guest blog post comes from Terry Walters, best-selling cookbook author. I have been a long-time fan of Terry’s, and I am incredibly honored to share the first of two guests posts written by her for It’s Occurred to Me in honor of Thanksgiving. I hope these recipes grace your table, as they will mine! Terry’s latest book, Eat Clean Live Well, is available now. Learn more on her website: http://terrywalters.net/.
Acorn Squash Cups with Ginger Apple Stuffing
Caramelized roasted squash with sweet and savory fruit stuffing make this a satisfying and warming side dish that you may just want to eat for breakfast (or even dessert).
- 2 small acorn squash
- 1 tablespoon virgin coconut oil
- 1⁄2 cup chopped red onion
- 1⁄2 cup chopped celery
- 1 heaping tablespoon grated fresh ginger
- 2 tart red apples, chopped
- 1⁄2 cup raisins
- 1⁄4 heaping teaspoon ground cinnamon
- 3 tablespoons maple syrup
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Cut squash in half crosswise. Scoop out and discard seeds and trim off stems and pointed ends so they sit flat. Place skin-side up on prepared baking sheet and roast 30 minutes or until soft (time will depend on size of squash). Remove from oven and set aside.
Melt coconut oil in cast iron skillet over medium-low heat. Add onion, celery, ginger and apples and sauté until just soft (about 3 minutes).
Add raisins, cinnamon and maple syrup and sauté until just soft and caramelized (about 3 minutes longer). Remove from heat, fill each squash half with an equal amount of stuffing and serve.
Roasted Roots with Apple Cider Reduction
When plants die back in the fall, their nutritional value goes down into the roots, resulting in produce that is super-healing and strengthening to our immune systems. Use this recipe as a template for experimenting with the many roots and tubers available.
- 1 medium rutabaga, peeled 6 to 8 hakurei turnips
- 1 large purple-top turnip
- 3 parsnips
- 3 burdock roots
- 2 small yams or sweet potatoes
- 6 shallots, peeled and halved
- 8 cloves garlic, peeled and halved
- 4–5 sprigs fresh thyme
- 1⁄2 teaspoon coarse sea salt
- 2 tablespoons extra virgin olive oil
- 1½ cups cooked chickpeas
- 3 cups apple cider
- 11⁄4 cup apple cider vinegar
- 1⁄4 cup maple syrup
- 5 whole cloves
Preheat oven to 450°F.
Chop rutabaga and place in large bowl. Scrub or peel turnips, parsnips, burdock and yams and cut into similar-size pieces. Add to bowl with rutabaga. Add shallots, garlic, thyme, salt and olive oil. Toss to combine and evenly coat all ingredients with oil. Pour into two 9 x 12-inch glass baking dishes and spread in single layer. Roast 20 minutes. Remove from oven, fold in chickpeas and roast 25 minutes longer (roots will be soft and lightly caramelized; chickpeas will be slightly crispy).
While roots are roasting, place all reduction ingredients in pot over high heat and bring to boil. Stir continuously until liquid reduces by half (about 30 minutes). Remove from heat and discard cloves.
Remove roots from oven and slide a spatula under vegetables to release anything sticking. Drizzle with reduction, toss and serve.
As a child, I insisted on store-bought cranberry sauce – no chunks, just that smooth roll, complete with indentations from the can. When I finally tasted my mother’s homemade chutney, I was converted.
I now make it in huge batches, give it as gifts around the holidays and even freeze it to have throughout the year. It goes great on a turkey sandwich with avocado and honey mustard or with vegetable pot pie. Once you taste it, you’ll understand why I’m addicted.
- 2 cups fresh cranberries 1 cup raisins
- 1⁄2 cup sucanat
- 1⁄2 cup maple syrup
- 1 tablespoon ground cinnamon
- 2 teaspoons
- grated fresh ginger
- 1⁄4 teaspoon ground cloves 1 cup water
- 1 small onion, chopped
- 3 medium apples, cored and chopped
- 4 stalks celery, chopped
- 1 teaspoon grated lemon peel
Combine cranberries, raisins, sucanat, maple syrup, cinnamon, ginger, cloves and water in Dutch oven. Place over medium heat and cook 15 minutes. Stir in onion, apples and celery and cook 15 minutes more. Remove from heat, fold in lemon peel, and serve.
Chutney can be made in advance and stored in an airtight container in the freezer.
MAKES 4 cups