Fall Fare - Show #409

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Stuffed Butternut Squash with Apples and Cranberries

Steamed Kale with Walnut “Cream” Sauce

Cauliflower, Sweet Potato and Celery Chowder

Pumpkin Pie with Date-Nut Crust


Stuffed Butternut Squash with Apples and Cranberries

Makes 4 servings 

1 very large (or 2 medium/small) butternut squash, peeled and seeded

2 cups cooked brown rice (short or long grain), or cooked brown basmati rice

1 1/2 cups finely chopped spinach

1 medium/large apple, peeled, cored, and diced

1/4 cup sweetened dried cranberries or dried cherries

1/4 cup finely chopped walnuts or pecans

1 teaspoon your favorite all-purpose seasoning blend

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

Seas salt and black pepper, optional

4 teaspoons extra-virgin olive oil, optional

Preheat the oven to 375 degrees F. Line a rimmed baking pan or casserole dish with unbleached parchment paper.

Cut the squash lengthwise into 4 wedges/pieces. (If using smaller squash, cut each squash in half lengthwise) Slice a small sliver off the bottom of each squash piece making a flat surface so the squash will stand upright while baking. Arrange the squash wedges in the prepared pan. Season liberally with optional salt and pepper. Drizzle 1 teaspoon optional olive oil  over each squash wedge, if desired.

Put the rice, spinach, apple, cranberries, walnuts, seasoning, sea salt, and ground cinnamon in a medium-sized bowl and stir to combine.

Divide the mixture evenly into the hollowed center in each of the four squash pieces. Tent with foil and bake for 1 to 1 1/2 hours or until the squash is very soft. For a crisp topping, remove the foil for the last 15 minutes of baking. Let cool 10 to 15 minutes and serve.

NOTE: Put any leftover stuffing in a covered casserole and bake it for 40 minutes. Perfect as a side dish for another meal.


Steamed Kale with Walnut “Cream” Sauce

Makes 4 to 6 servings


1 large bunch kale, washed, de-stemmed and very thinly sliced


½ cup chopped walnuts

½ cup water, plus more as needed

½ teaspoon Italian seasoning blend

1 to 2 teaspoons tamari

1 clove garlic, halved

Sea salt and black pepper, to taste

Steam the kale until wilted and quite soft but still bright green, for 8 to 12 minutes, depending on the thickness of the leaf. Transfer the kale to a medium-sized bowl.

Put the walnuts, water, Italian seasoning, tamari and garlic into a blender and process until creamy in texture, adding more water if needed, two tablespoons at a time, to achieve desired consistency. Pour the sauce over the steamed kale and toss until the kale leaves are evenly coated. Season with salt and black pepper, to taste. Serve immediately.


Cauliflower, Sweet Potato and Celery Chowder


1 small bunch celery, with some leaves, chopped

½ medium head cauliflower, cut into bite size florets

2 medium/large sweet potatoes, peeled and chopped

6 carrots, sliced or chopped

1 can (about 15 ounces) white beans, drained and rinsed

¾ cup chopped fresh parsley

8 to 10 cups vegetable broth, plus more as needed

Sea salt, to taste

Freshly ground pepper, to taste

Put the celery, cauliflower, sweet potatoes, carrots, beans and parsley in a large soup pot. Add the broth, plus more if needed, to equal the same level as the vegetables. Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low. Cover and simmer, stirring occasionally, for 40 to 50 minutes, until the vegetables are tender.

Transfer 4 cups of the soup to a blender and process until smooth. Pour the blended soup back in to the soup pot and cook for 5 to 10 minutes, until heated through. Season with salt and pepper, to taste. Serve piping hot.


Pumpkin Pie with Date-Nut Crust

Click here for recipe

(Dessert from episode #413)