This post was originally published here on November 9, 2013. I’ve updated the photos and text to better showcase the deliciousness of this recipe!
If there is only one recipe that you get in the kitchen and make this month, let it be this simple and comforting Maple Spiced Winter Vegetable and Kale Bowl.
OK. I’m aware of how silly and unrealistic that statement actually is. Because it’s November. And November = Thanksgiving = copious amounts of cooking and baking. So I know you’ll all be making way more than one thing this month. But just be sure to add this dish to your menu. Deal?
This vegetable bowl sums up everything that I love about Fall and Winter. It’s got a dose of warming spices, like cinnamon, nutmeg and cayenne pepper, to keep you feeling cozy from the inside out. And it makes such great use of so many hearty, seasonal vegetables. It’s a dish that I cook up over and over again, sometimes adding parsnips or carrots if I have them. Or maybe a handful of pumpkin seeds and a few crumbles of goat cheese, if the mood strikes me.
I’m particularly smitten with the bed of kale that makes up the base of this dish. It comes out of the oven somewhere between sautéed kale and kale chips. It’s soft and wilted, with a few crispy, crunchy edges. I could easily eat a whole tray of these gorgeous green leaves!
I’m sharing this Maple Spiced Winter Vegetable and Kale Bowl as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. Be sure to check out Becky’s November Produce Guide for tons of inspiration for your Thanksgiving menu. And scroll down below to see what some of my other blogging friends were inspired to create with November’s bounty of fruits and vegetables!
Recipe adapted from Sprouted Kitchen
November Eat Seasonal Recipe
Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese by Food For My Family
Apple Crumble Pie by Joy Food Sunshine
Pesto and Burrata Stuffed Acorn Squash by Vintage Mixer
Apple Cinnamon Quinoa Muffins by Letty’s Kitchen
Cheesy Pesto Vegetarian Spaghetti Squash Boats by Flavor the Moments
Butternut Squash, Mushroom and Poblano Enchiladas by Completely Delicious
Have we just decided as a society to completely skip over Thanksgiving this year? Because if that’s the case, then I seem to have missed the memo.
It’s only 3 days post-Halloween. So let’s all agree to back away from the red and green decorations for at least another 2 weeks. I thank you in advance for your cooperation on this issue.
Sorry. Stepping down off my soapbox now.
Baked risotto is all the rage around my house. Which isn’t really saying that much, because I live by myself. But have a little faith, and trust me when I tell you it’s truly a magical thing. Baked risotto turns out super rich and creamy. And it’s totally freeing because you don’t have to stand in front of the stove for 20 minutes stirring the heck out of it.
I have a fairly basic baked risotto recipe that I’ve been making for a couple of years now. And each season I like to change up the mix-ins to make a version that’s appropriate for the given time of year. Right now, I’m all about this Chestnut, Mushroom and Butternut Squash Baked Risotto. It’s a perfectly cozy one-pot dinner for a chilly Fall evening. And it also works well as a side dish for a small-ish Holiday gathering.
I’ve made butternut squash risotto in the past, where I cooked the butternut squash in with the risotto. It was good, but I missed having those deep, caramelized flavors on the squash that you can only get from a good sweat session in the oven. So this time, I roasted up the butternut squash and mushrooms separately (with a bunch of fresh herbs for extra deliciousness), then stirred them into the fully cooked risotto at the end. This method was definitely an improvement on my previous version.
In lieu of cooking and peeling the chestnuts myself, which takes a significant amount of time and patience, I used pre-cooked and shelled chestnuts for this recipe. You can find them in your grocery store in either jars, cans or sometimes in vacuum-sealed packages. Fresh chestnuts are starting to become available if you really want to go that route, but just be aware that preparing them yourself will increase the time required to make this recipe.
I’m sharing this Chestnut, Mushroom and Butternut Squash Baked Risotto recipe as part of our monthly 30 Minute Thursday series, in which me and some of my blogging friends share links to recipes that can all be made in 30 minutes or less (scroll down below to check them all out!). Although I must admit that this recipe took me about 35 minutes to make. I tried to streamline it as much as possible, but I couldn’t seem to shave off those last few minutes. Sorry about that. Don’t hate me. And hey, maybe you’ll be faster and more efficient in the kitchen than me!
Garlic Parmesan Pasta with Spinach and Mushrooms from Pumpkin ‘N Spice
Creamy Avocado Vegetable Burritos from Kristine’s Kitchen
Creamy White Bean Pasta with Sweet Potato & Kale from She Likes Food
30 Minute Chicken Noodle Soup from Bake.Eat.Repeat.
30 Minute Tuscan Chicken Skillet from Sweet Peas & Saffron
Maple Apple Pork Chops Skillet from Savory Nothings
Healthier Skillet Chicken Parmesan from The Recipe Rebel