Even though it’s cold outside, there’s something so wonderful about the holiday season that it makes me feel warm on the inside. I don’t celebrate Christmas (or Hanukkah) in the traditional or religious sense, and am firmly against the increasingly capitalist and consumerist nature of the holiday season. I do, however, love giving gifts and writing cards for people—so my solution for this dilemma is to bake lots of cookies and cakes.
I see the holiday season, or the month of December, as a time to spend with loved ones, reflect on the highs and lows of the year, and eat, drink, and be merry. I’m still waiting for snow where I am—one of my favourite things to do is to curl up on the couch with a cup of hot chocolate, watch a movie and, at the same time, watch the snow fall outside.
Since I’m officially on holiday now, I’ll be spending more time in the kitchen and, over the next few weeks, will be blogging mostly holiday themed posts. I’ve been going to a few potlucks and dinner parties, and, as I expressed in my Thanksgiving post, the vegetarian options are usually few and far between, and usually not very healthy. I always try to bring something green and wholesome—just so there is something for me to eat in case the other vegetarian options are potatoes, potatoes, and potatoes.
One of my favourite kitchen creations this season so far has been this roasted and stuffed harlequin squash. It is an incredibly warming dish, and the contrast between the sweetness
Stuffed Harlequin Squash: Kale, Brussel Sprouts, and Quinoa
1 small harlequin squash
2 cups cooked quinoa
1 cup chopped brussel sprouts
1 1/2 cup chopped kale
4 cloves garlic
sea salt and pepper
Preheat the oven to 200 degrees celsius.
Slice the squash in half and scoop the seeds out. Grease the baking tray, and glaze the squash with rapeseed oil. Season with salt and pepper, and roast for 30 minutes, until soft. (It really depends on the squash- sometimes it takes up to 45 minutes!)
Place the sprouts on another greased baking tray, and roast for until they golden and softened, around 30 minutes.
Heat up some rapeseed oil (around two tablespoons) in a small pot. Cook the garlic until fragrant, and add the kale. Once the kale has softened and begins to shrink, add the cooked quinoa. Continue to stir.
Once the sprouts are done, toss them into the kale and quinoa. Cook for another five minutes, and remove from the heat.
Remove the squash halves from the oven, fill with the kale, quinoa, and brussel sprout mixture.
Serve and enjoy 🙂
Wishing you much love and happy kitchen adventures,