If you’ve been searching for delicious recipes for squash – look no further! You’ll fall in love with my Roasted Calabaza with Toasted Pine Nuts, Walnuts and Dried Cherries.
I had one of those weekends that you look back on and sigh in happiness and contentment. Why the happiness?
My daughter and I visited the St Augustine farmers market and I scored some new, fun earrings. And I was super productive. I got my new profile pics out of the way. Look ma! I’m blonde now!
I also got some new pics of my little one done for her 3rd birthday. The weather was so perfect.
Here we are walking out to the dock where we take the birthday photos every year.
How would you describe your perfect weekend? When was the last time you did that?
Enough about me. Let’s talk food!
I visited my farm last Thursday and, though my CSA hasn’t started back up yet, they already had some veggies! I got a gorgeous calabaza (which is a sort of pumpkin) and the weather has been so cool and fall-ish that I decided to do another recipe with rosemary.
I’ll get right in close so you can see all this yumminess.
The best part was that I didn’t step foot in a grocery store.
What I didn’t have on hand I got at either my farm or the St Augustine Farmers Market.This is a great way to use leftover grains or beans and you can cut some time by using frozen, cubed butternut squash and frozen greens as well if you don’t have them handy. Any dried fruit can be subbed for the cherries so get creative!
Each bite is a new taste and texture; creamy and sweet squash, sweet/tart cherries, crunchy walnuts and pine nuts, tangy mustard. This came out so well I might just have to make this for Thanksgiving.It’s super filling from all the veggies, barley and lentils so I put my serving in a coffee cup. Perfect.
Roasted Calabaza and Garlic with Lentils, Barley, Kale,Toasted Pine Nuts, Walnuts and Dried Cherries
Vegan, Wheat Free (for a gluten free option sub quinoa for the barley)
About 8 Cups
1 calabaza squash, about 3 lbs, seeded, peeled and chopped (sub frozen chopped butternut as a time saver)
1 onion, sliced
1 head garlic, top cut off and wrapped in foil
1 bunch kale, destemmed and chopped
1 cup cooked barley (or sub any leftover, pre-cooked grain)
1 cup cooked lentils (or sub any pre-cooked beans or canned beans on hand)
1 sprig fresh rosemary (or 1 tsp dried)
2 Tbsp each pine nuts and walnuts, toasted
2 Tbsp dried cherries, chopped (or sub any dried fruit here)
Olive oil spray
Sea salt and fresh ground pepper, to taste
1/4 tsp each dried thyme, ground mustard, sea salt and celery seed
Leaves from 1 sprig fresh rosemary, chopped
1/2 Tbsp each olive oil and agave
1 Tbsp coarse ground mustard
1. Preheat oven to 350F. Prepare 2 pans with olive oil spray. Add squash and leaves from one sprig rosemary to one tray and onion and wrapped garic to another. Roast 15 minutes, turn and roast an additional 7.
2. Meanwhile, whisk the dressing ingredients in a small bowl and the kale, barley and lentils into an oval casserole dish. Pour dressing over and toss to coat. Place in oven during the last 7 minutes of squash roasting after the squash is flipped. (This will wilt the kale a bit to make room for the squash, onion and garlic.)
3. Remove trays and casserole dish from oven and let garlic cool enough to handle. Squeeze into small bowl the dressing was in previously; chop onion and add to bowl with roasted garlic; mix well. Spoon roasted squash and garlic/onion mixture into casserole dish with kale and toss to mix. Place back in oven to blend flavors an additional 5 minutes.
4. Remove from oven, top with dried cherries, toasted walnuts and pine nuts. Season with salt and pepper, to taste and mix to combine ingredients.
Estimated Nutrition Facts
About 8 Cups
Amount Per Cup
Fat 4.1 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 134.8 mg
Potassium 261.5 mg
Total Carbohydrate 20.9 g
Dietary Fiber 3.3 g
Sugars 2.8 g
Protein 5.9 g
Vitamin A 178.5 %
Vitamin B-12 0.0 %
Vitamin B-6 9.2 %
Vitamin C 47.4 %
Vitamin D 0.0 %
Vitamin E 4.1 %
Calcium 6.1 %
Copper 10.9 %
Folate 8.1 %
Iron 7.9 %
Magnesium 7.4 %
Manganese 33.7 %
Niacin 4.9 %
Pantothenic Acid 1.6 %
Phosphorus 7.1 %
Riboflavin 4.5 %
Selenium 4.3 %
Thiamin 6.0 %
Zinc 4.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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