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Lets stop denying the fact that summer is over and fall is coming.  Although in Toronto it may not seem this way with the uncharacteristicly high temperatures, Fall weather will be upon us sooner than we want to come to terms with.  As the days get shorter and the temperature begins to drop, it is essential to adjust our cooking and eating habits. This is largely in keeping with the produce that nature gives us at particular times of the year.

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Last week I was at the local farmers market and as I walked around the many farmer’s booths I noticed that the produce has already started to reflect the autumn season.  I saw lots of winter squash, onions, apples and root vegetables.

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Tuning into your body and understanding what it wants and needs at various times throughout the year is what I call whole-body awareness.  You will notice that you do not crave fresh salads, cool drinks in the fall and winter like you do in the spring and summer.  Eating warming foods in the fall and winter is so vital in keeping the body healthy and balanced.  This philosophy of warming and cooling foods is derived from Ayurveda, which is the ancient Indian tradition of whole-body medicine.

Ayurveda suggests that the metabolism works harder in the fall and winter to keep us warm, and therefore the “digestive fire” must be well fuelled with heavier foods. Salads in the cooler months are suggested to zap the body of energy and possibly weaken the immune system.

Butternut squash is one of my favourite and most versatile fall vegetables.  From creamy soups, to hearty pastas, to nutritious tarts butternut squash truly shines in each and every recipe. I have decided to use this hard-shell squash in a delicious stuffed recipe. What I love most about this recipe are the leftovers!  Easy to warm up days after for lunch or for a side to a dinner dish.

Ingredients

  • 2 Medium sized Butternut squash
  • 1/3 cup fresh pomegranates
  • 2 cloves of Garlic
  • 1 bunch Kale
  • 1 1/2 cups Vegetable broth
  • 3/4 cups Quinoa
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Olive oil

Instructions

  1. Preheat oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then place halves on a baking tray, cut sides up. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven for approximately 45 minutes just until the squash is tender. Remove from the oven and allow to cool. Reduce oven temperature to 375 degrees F
  2. While the squash is baking, place the vegetable broth in a small pot and bring to a boil. Add the quinoa, reduce to simmer for 15 minutes covered. Set aside.
  3. In a large pan heat avocado oil over medium heat. Add the garlic until golden. Add the kale and cook until wilted approximately 3 minutes.
  4. Once the squash is cool, scoop out the flesh, leaving a 1/2 inch-thick border around the sides. Reserve the flesh (this can be made into muffins, stuffing or mash!). Stuff the squash halves with the kale quinoa mixture and return to the oven for approximately 10 minutes. Serve warm.

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