So This Squash Walks into the Office…

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One of my mentors that trained me in my role as a Renal RD surprised me with a beautiful red kuri squash on Monday along with a recipe that sounded perfect for Matt and me. A home therapy RN was coming from his clinic to mine, so he asked her to kindly deliver the squash to my office – hence my dorky title. It was such a sweet surprise! I had already planned to bake lemon rosemary garlic chicken breasts with whole mushrooms but had yet to decide on a side dish. Voila! It presented itself, and our Tuesday dinner was all planned.

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We had never tried a red kuri squash before now, but I’ve yet to meet a squash that I did not like. The color of the skin is beautiful enough, but then once you cut it open, the stark contrast between the skin and flesh makes it that much more eye-catching. Upon doing a little reading, I discovered that unlike other winter squash varieties, red kuri squash skin can be eaten. I’ve been hesitant to do so because the one time I did try acorn squash skin, I realized why it’s typically discarded. 😉

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I went ahead and baked the chicken on Monday evening so that I could be sure to put in an awesome workout at the Y on Tuesday while still being able to put a wonderful homemade meal on the table for us at an appropriate time. It’s the little things that make me feel successful.

I have included the recipe and did follow it closely except to reduce the coconut butter and maple syrup on the squash and swapped out the lemon for a whole navel orange in the greens. I hope you get a chance to try this squash variety soon too!

Ingredients:

–squash–

1 red kuri squash, seeded and cubed

1 T coconut butter/oil, warmed

2 T real maple syrup

1/2 t cinnamon

1/4 t each nutmeg and clove

–sautéed garlic greens–

olive oil

several handfuls of hearty greens, such as kale and collards

1 small yellow onion, peeled and cut into think half moons

4 cloves garlic, minced

1 navel orange, peeled and cut

1/2 pomegranate seeds

salt and pepper to taste

Directions:

Preheat the oven to 400*. Combine the coconut butter, maple syrup, and spices. Toss the squash to evenly coat, spread out on a baking pan, and roast until fork tender.

Meanwhile, warm the oil in a large sauté pan. Caramelize the onions then add in the greens, tossing to cook down some before adding the remainder. When they have nearly wilted, add the garlic until fragrant. Toss in the orange, pomegranate seeds, season to taste, and warm through. Portion and serve with meat or meat alternative of choice!

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Matt and I love making smoothies or yogurt bowls for dessert, and his was too pretty not to share. He combined sliced peaches, mixed berries, and Fage 2% plain Greek yogurt. He then topped it with half a sliced banana, Rice Chex, Enjoy Life Foods Crunchy Flax Cereal, and Wild Friends Pumpkin Spice Peanut Butter.

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I hope you’re able to give this squash a try soon if it’s new to you as well!

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