Posts by tag: squash

  • Maple Spiced Winter Vegetable and Kale Bowl

Maple Spiced Winter Vegetable and Kale Bowl

Posted on November 7, 2016

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?

Maple Spiced Winter Vegetable and Kale Bowl |

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.

Maple Spiced Winter Vegetable and Kale Bowl |

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!

Maple Spiced Winter Vegetable and Kale Bowl |

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

Maple Spiced Winter Vegetable and Kale Bowl

Serves 4

Maple Spiced Winter Vegetable and Kale Bowl


  • 1 medium delicata squash
  • 1 large fennel bulb, trimmed
  • 1 lb new potatoes
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons maple syrup
  • 1 tsp. whole grain mustard
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. red pepper flakes
  • 1 large bunch kale, thick stems removed


  1. Pre-heat your oven to 400 degrees. Arrange one oven rack in the upper third of your oven and a second oven rack in the lower third of your oven.
  2. Trim off and discard any woody ends from the delicata squash. Then cut the squash in half lengthwise and scrape out and discard the seeds. Slice the squash into 1-inch half moon pieces. Slice the fennel bulb into 1/2-inch slices. Chop the potatoes into 1-inch chunks. Toss all of the prepared vegetables into a large baking pan. Your pan will be very full (the vegetables won’t be in a single layer), which is OK. Set aside.
  3. In a small bowl, whisk together 2 tablespoons of the olive oil with the next eight ingredients (through the red pepper flakes) until well combined. Pour the dressing over the prepared vegetables and toss until they are well coated. Transfer the vegetables to the upper third of your pre-heated oven and roast for 35 minutes.
  4. While the vegetables are roasting, tear the kale leaves into large pieces. Using your fingers, massage the remaining tablespoon of olive oil into the kale leaves. Then spread the kale out onto a second large baking pan. Sprinkle with a couple pinches of salt.
  5. After 35 minutes, transfer the roasting vegetables to the lower third of your oven. Place the kale leaves in the upper third of your oven. Roast everything for 10 minutes. The edges of the kale should be slightly crisp. The other vegetables should be softened and starting to brown in a few places.
  6. Remove both the kale and the roasted vegetables from your oven. Transfer the kale to a serving plate or individual bowls. Top with the roasted vegetable mixture. Serve warm.

November Eat Seasonal Recipe

November Eat Seasonal Recipes

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

Autumn Apple and Kale Salad with Parmesan and Roasted Pumpkin Seeds by Simple Bites

Cheesy Pesto Vegetarian Spaghetti Squash Boats by Flavor the Moments

Butternut Squash, Mushroom and Poblano Enchiladas by Completely Delicious

  • Chestnut, Mushroom and Butternut Squash Baked Risotto

Chestnut, Mushroom and Butternut Squash Baked Risotto

Posted on November 3, 2016

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.

Chestnut, Mushroom and Butternut Squash Baked Risotto |

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.
Chestnut, Mushroom and Butternut Squash Baked Risotto |

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!



Chestnut, Mushroom and Butternut Squash Baked Risotto

Serves about 4

Chestnut, Mushroom and Butternut Squash Baked Risotto


  • 2 tablespoons unsalted butter
  • 1 shallot, peeled and sliced
  • 2 garlic cloves, peeled and minced
  • 1 tsp. salt, divided
  • 1 tsp. black pepper, divided
  • 1/2 cup white wine
  • 1 cup Arborio rice
  • 3 cups vegetable broth
  • 2 cups button mushroom, quartered
  • 2 cups peeled and cubed butternut squash
  • 2 tablespoons extra-virgin olive oil
  • 1 tsp. fresh thyme leaves
  • 1 tsp. fresh sage leaves, chopped
  • 1 tsp. fresh rosemary leaves, chopped
  • 1 cup peeled and cooked chestnuts, roughly chopped
  • 2 tablespoons grated Parmesan cheese


  1. Pre-heat your oven to 425 degrees. In a medium oven-proof pot with a tight fitting lid, melt the butter over medium-high heat. Add the sliced shallot and cook, stirring occasionally, about 2-3 minutes. Add the garlic and 1/2 tsp. each of the salt and black pepper. Cook for 1 minute more, or until the garlic is fragrant. Add the wine and cook, scrapping any browned bits off the bottom of the pot, until the wine is almost evaporated, about 2 minutes. Stir in the Arborio rice. Then stir in the vegetable broth. Place the lid on the pot and transfer it to your pre-heated oven to cook for 20-22 minutes.
  2. Meanwhile, toss the mushrooms and butternut squash together with the olive oil, the remaining 1/2 tsp. of salt and black pepper and all the fresh herbs. Spread the vegetables out onto a large rimmed baking sheet and roast in your pre-heated oven for 20 minutes. Remove and set aside.
  3. Remove the pot from the oven and carefully remove the lid. Gently stir in the chestnuts, Parmesan cheese and the roasted vegetables. Any remaining liquid will get absorbed as you stir the risotto. Serve warm.
  4. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.


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

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