Tag Archives: winter squash

Stuffed squash

I absolutely love autumn. It’s such a great time to cook! I think  this is largely because fall is when winter squashes start coming into season, and I just love trying different things with them. They are so much bang for the buck too, they are often under $2 a lb. One of my favorite things to do, is so simple and filled with so many possibilities; I love to roast them and stuff them with vegetables and meaty goodness! Food, doubling as something fun to eat out of….Yes please!


Here, I used Acorn Squash, and Delicata Squash, but Any small winter squash will do. I roasted the squash whole for about 30-40 minutes at 350 degrees while I prepared the filling. Then I cut them in half, removed the seeds, and then spooned some of the mixture inside. I put them back in the oven and roasted them for another 20 minutes or so, until the squash was soft to a fork, and the filling browned a little.

For the filling I used:

  • 1 lb ground beef
  • 1 cup kale (chopped)
  • 2 cups baby bok Choy (chopped)
  • 2 shallots
  • 2 cloves garlic
  • 1 cup shiitake mushrooms (chopped)
  • 1/2 cup scallions (chopped)
  • generous amount of ginger powder
  • 1/2 cup strained tomatoes
  • 2-3 tablespoon coconut aminos
  • 1/2 cup chicken stock
  • Salt, pepper

I actually….This is embarrassing. I forgot to put the mushrooms in the filling (they were meant to be mixed in). To remedy this, I sautéed them with some tallow or duck fat, and pepper. I then spooned them on top of the squash when I served it. You can do it this way as well, but when I envisioned the filling, I wanted the mushrooms inside.


Regardless, stuffing squash is a delicious and versatile meal.  My recipe is just a guideline. Try different vegetable and meat combinations and try different squashes!


Slow Cooker Autumn Stew

So I forgot to take a picture of this one, but it was good, so I decided to post it anyway. It was a great weekend meal, without being tied down cooking all day.


•Eye of round roast
•1/2 a pumpkin cubed [i used a cheese pumkin, but kabocha would be amazing. Butternut squash would work too.
•1-1/2 cups strained tomato
•1 apple
•1 ladle chicken broth
•1 yellow onion
•1 pattypan squash
•3 cloves garlic
•Salt, pepper, cayenne, ginger, cinnamon, paprika, thyme, nutmeg, a small shake of cumin and coriander, 1 clove seed and 2-3 allspice berries whole, 2 bay leaves

1. Quarter the onion and chop the apple into large chunks.
2. Place the onion on the bottom of the crock pot along with some pumpkin.
3. Then add the roast on top, and throw the rest of the vegetables in.
4. Add the seasonings, then the tomato and broth.
5. Cook on low 8-10 hours. Remove the roast and cut into chunks and add pack to the pot.
6. Enjoy!

Kabocha Squash (3 Ways)

Have I mentioned yet how much I love Autumn. It brings so many beautiful things; Cool air…. colorful leaves….winter squash. Yes, I L-O-V-E winter squashes, there are so many varieties, they are so tasty and nutritious, they store well, you get bonus seeds to roast, and they are relatively easy to make. Not to mention, when they are in season they are cheap too, less than $2 a pound, so load up! This week I bought a couple of Kabocha Squash, which I had previously only had in a Japanese style pumpkin curry, so I decided to roast it, and then use the roasted squash to make some recipes.

I used to have a love/hate relationship with roasting squash. I think, it was because cutting them was so tough and annoying. Then I found out you can roast them whole, and now it’s really the easiest thing ever. Which brings us to the first dish.

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  1. Naked Roasted Kobocha Squash

    It’s almost too easy. The flavor of a good Kabocha is so delicious on its own, that you don’t even need to season. Simply place the squash on a pan, and poke some holes in it with a fork. Then stick it in the oven, preheated to 375 degrees, and roast for 60-90 minutes until it’s easy to stick a fork in it. Cut it open, scoop out the seeds (and save them for roasting later!), and cut up or scoop out of the skin.


After scooping out all the roast squash, I used about half of it (so a whole Kabocha) to make the next dish. It originally was going to be a soup, but I got lazy and didn’t feel like watering it down. I’m glad I didn’t because I really like it came out. Thicker than a soup, but creamier and thinner than mashed potatoes. It’s actually almost like a dessert. The coconut milk brings out the sweetness of the kabocha, but the best part is, there is no added sweetener.

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2. Kabocha Squash Puree


  • 1 Can Trader Joe’s Light Coconut Milk
  • 8 oz Vegetable Broth (I used Pacific Brand)
  • Thyme, Nutmeg, Salt, Pepper

Add all ingredients to a mixing bowl and using a hand blender, mix until smooth and creamy. Heat (unless it’s already warm from roasting) and serve.

Finally, I took a bit more of the roasted squash, and made this final dish. I got inspired to do the spinach/squash/nut mixture when remembering these vegan pumpkin kibbeh things I had a few weeks ago. It clued me in that the flavors went well together, so I came up with this side.

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3. Spinach Kobucha Saute


  • Spinach
  • Garlic
  • Roasted Kobocha
  • Pine Nuts
  • LIGHTLY season with Salt, Pepper, Nutmeg, , cinnamon, paprika, ginger, and half a dash of cardamom.

In a pan with some duck fat (and I also used the juice from the steak I just cooked) saute all ingredients for a few minutes until the spinach and garlic are cooked.  Stir in seasoning.


I served all three dishes as sides for a wonderful steak. I believe it was a top sirloin. For the steak I marinated it in a combination of thyme, salt, pepper, paprika, ginger, apple cider vinegar, allspice, and nutmeg. Then I cooked it in a pan, in a little tallow, 4 minutes per side before letting it rest for 10 minutes. It was a perfect medium rare. All together, not including the squash roasting time, this whole meal took under an hour, which is great!

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