Hey foodie friends!
Al here, back in the kitchen where the warm, spicy aroma of autumn is lingering in the air. It’s that crisp, cool season when the leaves are showcasing their fiery colours and, more importantly, when our palates crave dishes that echo the richness of the harvest season. It’s the time of year that certain flavors become a staple in the pantry, and I find myself reaching for them more and more.
Today, I’m excited to share with you a new creation that has quickly become a favourite in our household: my Autumn Harvest Bowl. It’s a dish that marries the earthy sweetness of butternut squash with the hearty, nutty texture of quinoa, all wrapped up with a sage-infused, nut-brown butter that will make you want to savor each mouthful.
Let’s not forget that this recipe is as nourishing as it is delicious, ticking all the boxes for a wholesome, comforting meal. And, as always, we’re incorporating a wide variety of flavors and textures, because, in my kitchen, every bite should be an adventure.
I chose butternut squash as the star of this dish because it’s in bountiful supply this time of year and oh-so-versatile. When roasted, it develops this incredible caramelization that turns the humble squash into something truly special. It’s paired with quinoa – that trusty superfood – for a base that’s both protein-packed and gluten-free.
Adding color and an extra burst of flavor, we’re tossing in red onions, garlic, dried cranberries, and pecans. These not only contribute to the dish’s vibrance and texture but each plays its part in crafting a symphony of autumnal flavors.
And finally, the pièce de résistance: brown butter infused with sage brings a decadent nuttiness that complements the natural sweetness of the squash beautifully. The feta adds a tang while the pumpkin seeds give a satisfying crunch that contrasts the softness of the other ingredients. Finished off with a drizzle of balsamic-honey dressing, each mouthful is as comforting as a woolen blanket on a chilly evening.
Whipping up this dish feels like a celebration of all things autumn, and the process is almost as satisfying as the eating. Almost.
So why not bring a little bit of the harvest spirit into your home? Whether you’re hosting a dinner party or simply treating the family to a cozy night in, this Autumn Harvest Bowl is sure to impress.
Remember, the key to enjoying food is not just in the eating, but in the creation too – so have fun with it and let each ingredient tell its own story on your taste buds.
Until next time, keep those stoves warm and those plates adventurous!
Happy cooking!
Al
Ingredients
– 1 medium butternut squash, about 1.5 kg, peeled and cubed
– 1 tablespoon olive oil
– Salt, to taste
– Black pepper, to taste
– 1 cup quinoa, rinsed
– 2 cups vegetable stock
– 1 small red onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup dried cranberries
– 1/2 cup pecans, roughly chopped
– 4 tablespoons unsalted butter
– 8 sage leaves, finely sliced
– 50g feta cheese, crumbled
– 2 tablespoons pumpkin seeds
– 1 tablespoon balsamic vinegar
– 1 tablespoon honey
– 2 tablespoons fresh parsley, chopped
Method
1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in a single layer on the prepared baking sheet.
3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and the edges start to brown, stirring halfway through the cooking time.
4. While the squash is roasting, prepare the quinoa. In a medium saucepan, bring the vegetable stock to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
5. In a pan over medium heat, sauté the diced red onion and minced garlic with a pinch of salt until the onion is translucent, about 5 minutes.
6. Stir the onion and garlic mixture into the cooked quinoa, then gently fold in the dried cranberries, chopped pecans, and roasted butternut squash.
7. In the same pan used for the onions, melt the butter over medium heat. Add the sliced sage leaves and cook until the butter starts to brown and the sage becomes crispy, about 3-4 minutes. Remove from heat as soon as the butter is golden brown to avoid burning.
8. Crumble the feta cheese over the quinoa and squash mixture.
9. In a small bowl, whisk together the balsamic vinegar and honey. Drizzle this over the quinoa and squash.
10. Drizzle the sage brown butter over the top of everything.
11. Sprinkle the pumpkin seeds and chopped parsley over the dish.
12. Serve the Autumn Harvest Bowl warm or at room temperature. Enjoy!
