Distance from blogging. Still not finding space to breathe. Discovering I'm okay in the mess, ignoring the guilt of not posting, and pushing past internal dialogue about failing goals. That's what I've been doing since my last Eggplant Stack post for Bloomsbury Farm in August.
Travel and other events occurring in my life has required food styling take a back seat. And it's okay.
But my friend, Alyssa, and I have been dreaming up a 'Market to Meal' inspired dish for about a year now, so I allowed the changing of this season, the crisp air, and my love for butternut squash enough reason to invite her over. Together, I created this recipe and she captured it beautifully on film. This insanely delicious, over-the-top recipe was a treat for the soul and my stomach!
I candied walnuts with brown sugar and a wild persimmon jam I made earlier in the season from my CSA basket. You could easily buy store bought persimmon jam, coat the walnuts, and sprinkle with brown sugar. Roast at 350 degrees for about 10 minutes or so.
INGREDIENTS: SERVES 4
- 1 butternut squash, pealed and sliced in rounds
- 2 apples
- 1/2 red onion
- 2 cups cooked quinoa, buckwheat, and millet blend from Whole Foods 365 brand
- 1 bunch of kale, coarsely chopped
- fresh thyme (about 5-10 sprigs, more for garnish)
- 1/4 cup Pomegranate seeds
- 1 tbs agave nectar
- 2 tbs wild persimmon jam
- Cinnamon (and whole sticks for garnish)
- Salt & pepper
- Olive oil
1. Toss whole and halved walnuts in persimmon jam, agave nectar and brown sugar. Roast at 350 for about 10 minutes. Set aside. Turn the oven up to 375.
2. Cut butternut squash, apples, and onions. Chop fresh thyme sprigs. Toss all ingredients with olive oil or coconut oil, salt & pepper, and cinnamon. Roast for 25-30 minutes at 375 degrees. While roasting, cook quinoa, buckwheat, and millet blend according to the instructions on the 365 Whole Foods brand package. Set aside.
3. Coarsely chop kale.
4. Toss roasted fruit & veggies with the grain blend and kale. Garnish with more fresh thyme, pomegranate seeds and walnuts. Drizzle with more olive oil to taste.
I hope you enjoyed looking at this recipe as much as I enjoyed making it. I don't know what is in store for Plated Color, but I do know I love plating beautiful food. I'm thankful for friends that appreciate it, capture it, and are along this journey with me. Happy Holidays!