Holiday Dinners: Winter Recipes

Posted on December 14th, 2012 by in Kripalu Kitchen

This is the time to feast on the bountiful array of fall-harvested vegetables-squash and potatoes, pumpkins and beets, carrots, parsnips, apples, and pomegranates. In the recipe below, dates add a surprising sweetness to roasted vegetables, a cold-weather favorite. Try experimenting with the squash recipe—it works wonderfully with a variety of squashes, including butternut, buttercup, kabocha, and delicata. These are both great go-to recipes for holiday dinners.

Roasted Vegetables with Dates—Serves 4

1 small carrot, cut into 1/2-inch x 2-inch sticks
1 small beet, cut into 1/2-inch x 2-inch sticks
1 small onion, sliced 1/2 red bell pepper, sliced
1 ½ tablespoons extra-virgin olive oil
Pinch of salt
¼ cup pitted dates, sliced

Preheat oven to 400 degrees. Combine the ingredients in large bowl and toss well. Place in a large baking pan and cover with foil. Bake until vegetables are tender, 30 to 40 minutes. Gently toss the vegetables together and transfer to a serving dish. Serve hot.

Baked Winter Squash with Honey Walnuts—Serves 4–6

¾ cup walnuts
2 tablespoons honey
1 tablespoon Rapadura™ organic whole cane sugar (or other sugar)
2 tablespoons extra-virgin olive oil 6 cups hard winter squash (such as butternut, buttercup, or kabocha), peeled and cut into large cubes
Pinch of sea salt
½ teaspoon of cinnamon

Combine the walnuts with the honey and sugar and ½ tablespoon of the olive oil in a small bowl. Toss well and spread out on a lightly oiled baking sheet. Bake at 350 degrees, stirring occasionally, until the walnuts are toasted and glazed with honey, 8 to 10 minutes. Let cool completely.

Combine the squash, remaining 1½ tablespoons of the olive oil, salt, and cinnamon in a large bowl, and toss well. Place in a baking dish with 2 tablespoons of water and cover with a lid or foil. Bake at 375 degrees until squash is tender, 30 to 40 minutes. (Baking time will vary, depending on the type of squash and the size of the cubes.) Gently toss the squash and transfer to a serving bowl. Garnish with the honey walnuts.

Bon Appétit!

 

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About Deb Morgan

Deb, Kripalu’s Former Executive Chef, draws on more than 25 years’ experience in the world of natural foods, including owning and running an organic restaurant and tea shop. Deb is an enthusiastic chef and is author of the Kripalu Seasonal Recipe Book series. Her approach to food and cooking is grounded in a deep belief that love is the main ingredient in a healthful diet.