It’s been a whirlwind month. I got home from South Africa (more on that to come), we had Christmas with our families (also more on that to come) and moved to Mississippi (definitely more on that to come). It’s been raining nonstop for a week, which means we haven’t been too motivated to get much done in the way of unpacking and organizing. Instead, we’ve been playing plenty of board games and I’ve been spending more time in the kitchen.
We had this for dinner the other night and, although it wasn’t the first time I’ve made it, I was struck by how fast it all came together. 30 minutes from gathering the ingredients to sitting down to eat? I’ll take it! As per request, here’s the recipe, adapted from Terry Walter’s Clean Food. You could probably use just about any small squash; the original recipe suggests buttercup. The stuffing is excellent as is, but I’m sure you could swap out ingredients as needed. For example, mirin is sometimes hard to find- it’s a sweet, white cooking wine common in Japanese recipes.
Acorn Squash with Quinoa, Apricot and Sage Stuffing
2 small acorn squashes
2 T extra virgin olive oil, plus more for rubbing the squash
1 cup quinoa
1 1/2 cups water or vegetable stock
6 shallots, chopped
2 stalks of celery, chopped
6-8 dried apricots, chopped
2 T chopped fresh sage
2 T chopped fresh parsley, plus whole sprigs for serving (I’ve used cilantro before, too)
1 T mirin
zest of 1 lemon and 2 tablespoons of lemon juice
salt and pepper
1/2 cup toasted sliced almonds (I definitely used more, but we really like almonds)
Preheat oven to 375
Wash the squash and cut it in half. Scoop out the seeds and rub the skins with olive oil. Place open side down on a parchment lined baking pan. Roast for 25 minutes or until soft throughout. Turn off heat, but leave squash in the oven to stay warm until it’s ready to be served.
In the meantime, combine quinoa in a pot with water or vegetable stock and a pinch of salt. Place over high heat and bring to a boil. Reduce heat to medium-low, cover and simmer until the liquid is absorbed (this should take 10-15 minutes). Remove from heat and set aside.
In a dutch oven (a.k.a. large pot) over medium heat, saute shallots and celery in 1 tablespoon olive oil until soft. Then add the apricots, sage, parsley and mirin and saute for another 3 minutes. Fluff the quinoa and add to this mixture. Add lemon juice, zest and the remaining tablespoon of olive oil and saute until heated through. Fill individual squash bowls with stuffing, garnish with toasted almonds and parsley sprigs and serve. Delicious!
1. The Choose to Wait Curriculum. It’s so, so good. More importantly, I’m thankful for God’s perfect design for marriage, sexuality and family. We’re using the CTW curriculum as a framework for teaching God’s plan for the family at school assemblies each week. Then in December, we’ll present the whole program to the upper grade kids.
2. Waking up to singing birds.
3. God is still sovereign, regardless of who wins the election. My hope is built on nothing less than Jesus’ blood and righteousness.
4. Hot soup for dreary days.
I discovered this recipe last week. I may or may not have already made it twice…
Carrot Ginger Coconut Soup
– 2 roasted sweet potatoes (peel and roast with a splash of olive oil, 1 tsp. garlic powder, 1 tsp. cinnamon, 1/2 tsp. ground cloves and a dash of nutmeg. I don’t think I’ve actually measured yet, but it’s been great both times.
– 2 roasted carrots
– 3 cloves roasted garlic
– 1 1 inch piece of ginger
– 1 can coconut milk
– 1 small apple, peeled and sliced
– 1/2 tsp. salt
– 1/8 tsp. ground cloves or allspice
Blend until smooth, then heat until gently simmering. It’s excellent with cracked pepper. I’m sure it’d also be amazing with crusty, hot bread.
Today I’m thankful for:
1. Warm, sunny days to dry laundry outside.
2. AmaZioni singing before each meal.
3. An afternoon spent studying God’s Word. I’m thankful for the opportunity to gain a solid Bible education through Moody.
4. God’s provision as we search for our next home in Mississippi.
5. Banana-coconut smoothies with cinnamon and nutmeg. Seriously amazing.
|An average week’s bounty.|
|It may have been 4 PM and long, long past when I’d hoped to be enjoying breakfast,
but the coffee and cinnamon roll were still good!