So, it was totally 90 degrees here the day I posted a recipe for roasted Acorn Squash. It’s kind of what I love about September, you can get hot days with cool nights and I can have watermelon in the morning and acorn squash for dinner. (My version of having my cake and eating it too)
This recipe was a fun one for me to make. I have been craving apples, as soon as I see the apple picking farms open for the season I start getting a crazy hankering. And I had some squash, which is also kind of sweet, so I wanted something that would compliment the sweet but also balance it out. So I decided on curry. But what really made the dish exciting and different was the lime. And I was seriously excited, the way I get when I discover fun new things. Like this. It’s an exciting week!
Health highlight of turmeric: Turmeric is bright yellow spice that is common in curries. Because it is associated with curry, people often think it is spicy, but it is not at all spicy. It has a kind of floral taste. The health benefits are incredible, so I like to add a little to anything I can sneak it into!! Studies have shown it can reduce risk of Alzheimer’s and cancer. In India, where turmeric is used frequently, the rate of Alzheimer’s is the lowest in the world. Turmeric has strong antioxidant power and is a powerfully anti-inflammatory food. It has been shown useful for those with arthritis and even depression.
- 1 cup Quinoa
- 2 cups Vegetable Broth
- 1 teaspoon EV Olive Oil
- 1 Onion (diced)
- 1 Apple (diced)
- 1 bunch Swiss Chard (remove stems and discard, chop leaves)
- 2 teaspoons Curry Powder
- 1 small Acorn Squash (roasted and diced)
- 1 teaspoon Soy Sauce
- Juice ½ Lime
- Salt and Pepper (to taste)
- In a small pot bring the quinoa and veg broth to a boil
- Turn the heat to low and put a lid on the pot, cook about 20 minutes or until all the water is absorbed
- In a saute pan add the oil, onions and apple
- Saute until softened and the onion and apple start to brown
- Add the swiss chard and curry and saute until the swiss chard begins to wilt, about 1-2 minutes
- Stir the quinoa together with the sauteed swiss chard combo
- Stir in the acorn squash, soy sauce, lime juice, salt and pepper
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