Happy Holidays! A bit late but things have been a little insane around here. In non-food news, we had our first donor IVF cycle a week ago and will be finding out the results later this week/early next. It’s amazing how in some ways time has flown since then but yet in other ways time has stopped – or in the very least is dragging on. I’ve spent a lot of time relaxing, and working on new recipes, but very little time in the kitchen. It hasn’t helped that my oven broke, but figuring out ways around it. Primarily that means lots of stove top cooking and very few baked treats but that’s okay! If anything it gives me a jump start on my New Years Resolution to cut back on sweets, but we’ll see how long that lasts. Today’s recipe is actually one I made right before my transfer, and one that I started working with at the start of fall. Since my house is mostly a nut free zone, I have to find other ways of recreating nutty flavors, usually in the form of sesame seeds. However I’ve become slightly addicted to acorn squash – nutty and sweet and meaty all in one awesomely healthy gourd. I’ve started adding it to everything to see what it does, and does not go with, and so far everything has worked! This dish was one of those cabinet/fridge clearing exercises where a bunch of stuff had to go before it was too late – so into the pan it went!
1 tbsp vegetable oil
1 tbsp yellow curry powder
2 cloves garlic, diced
1 mayan onion, diced
1 acorn squash, cubed and peeled
1/2 cup tri-color quinoa
1/2 cup red lentils
2 cups vegetable stock, low sodium
- Heat the olive oil in a sauce pan over medium heat, add the spices and cook for one minute stirring frequently to prevent burning. Add the garlic and onion and toss well in the spices, then cook for 8 minutes, until the onion is soft.
- Add the squash and cook for 5 minutes, or until the squash starts to brown. Add the quinoa, toss in the oils and spices then pour in the vegetable stock.
- Bring to a boil, then cover, and turn heat to a simmer. Cook for 20 minutes, then stir and fluff the quinoa and remove from heat. Allow to sit for 5 minutes then Serve and Enjoy!
This dish was a creamy curry success – the acorn squash goes fantastically with the spices and the heat without becoming a mushy mess. I served these with some sesame greens, as some habits are hard to break.