Acorn Squash Bowl with Greens and Grains

A hearty but healthy break in the holiday meal cycle.  Your belly will thank you.

Acorn Squash Bowl with Greens and Grains

Acorn Squash

• 3 medium small acorn squash, scrubbed, halved and seeds
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• Several sprigs fresh oregano
• Sea salt
• Ground black pepper

Heat oven to 400.  Arrange squash on a baking sheet, cut side up.  Divide about 2 tablespoons olive oil between squash halves.  Strew with sliced garlic and oregano.  Season well with salt and pepper.  Roast until squash is spoon tender and garlic is golden and caramelized, about 45 minutes.  Remove from oven and serve hot - filled with Greens and Grains (recipe below).

Greens and Grains

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced to paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamon
• Several gratings fresh nutmeg
• Pinch ground cinnamon
• 1 1 inch piece fresh ginger, peeled and grated
• 1 cup whole freekeh
• Pinch saffron
• Sea salt
• Ground black pepper
• 1/4 cup dried mulberries or golden raisins
• 1/2 cup roasted chestnuts, roughly chopped
• 1 small bunch Russian kale or other dark green, tough stems removed, rinsed and just shaken dry 

Heat 2 tablespoons olive oil in a medium saucepan over a medium flame.  Add onion and cook, stirring often until soft, translucent and golden, about 10 minutes.  Add garlic and stir in coriander, cardamon, nutmeg, cinnamon and grated ginger.  Cook a minute or two more.  Add ginger and stir so to coat grains in spice and oil.  Season well with salt and pepper.  Cook another minute or so.  Add 2 cups cold water and saffron.  Increase heat and bring liquid to a boil.  Reduce heat, cover and let simmer until liquid is absorbed, about 30 minutes depending on grain.  Remove from heat and add mulberries.  Let stand, covered, about 5 minutes.  Stir in chestnuts and adjust seasoning with salt and pepper.  
Meanwhile, heat remaining tablespoon olive oil in a large skillet.  Add kale, season with salt and pepper, and sautée until just tender, adding a splash of water if necessary to prevent scorching.  Fill baked squash above with grains and top with sautéed greens. 

Sweet Paul Interviews KR In Holiday Issue

We are having a serious love affair with Sweet Paul Magazine.  Shout out to all the talented people there who live and breath their jobs.  A little insite into our creative process and a few posts highlighted over the past year.  You can find the newest issue of Sweet Paul Holiday Issue here!

KR in the Fall issue of Sweet Paul Magazine

Just a sample of our little story that you can find in the Fall Issue of Sweet Paul Magazine.  We love this story we produced for them and think you will too.  Some of my favorite recipes are to be found here.