“It was October again … a glorious October, all red and gold, with mellow mornings when the valleys were filled with delicate mists as if the spirit of autumn had poured them in for the sun to drain — amethyst, pearl, silver, rose, and smoke-blue. The dews were so heavy that the fields glistened like cloth of silver and there were such heaps of rustling leaves in the hollows of many-stemmed woods to run crisply through.” L.M. Montgomery
It’s the middle of October and we’ve just started to get rainy, crisp, Autumn days. The cozy comfort food that I crave at this time of year is one of the many reasons why the Fall is my favorite season. There’s nothing I love better than filling up our tiny house with the delicious smells of food cooking, while outside it rains and the days get darker. This is my element.
Our farm box this week contained purple kale, beets, and delicata squash, among other things, and I was super excited to make something comforting that would highlight these rustic flavors. This farm box has been an awesome motivator for creative cooking. Let me tell you, if I wasn’t getting this farm box delivery every week, I would probably not be using these ingredients. I was a broccoli and carrots kind of girl; they were easy and I knew how to cook them well. Beets have always seemed daunting, and I didn’t even know what a delicata squash was prior to Google searching “long yellow squash green lines”!
What I have discovered is that the delicata squash has a slightly sweet taste, with an edible skin that happens to be the most nutritious part. I decided that a yummy buddha bowl with a homemade tahini dressing would be a great way to use the ingredients so they could be eaten in all their glory.
The recipe is fairly simple and doesn’t take a great amount of prep work. Most of the time is spent roasting in the oven. It is perfectly sweet, rustic, earthy and satisfying.
Buddha Bowl with Roasted Delicata Squash, Beets, Purple Kale and Tahini Dressing
1 Whole delicata squash
3 leaves purple kale
2 Cups cooked brown rice
Preheat the oven to 425° F. Cook brown rice on the stove (Martha Stewart has a great recipe). Cut the squash in half and clean out the seeds with a spoon. Then chop into bite size pieces and place into a baking dish. Peel the beets, chop into bite sized chunks and place in another baking dish. Drizzle olive oil over the squash and the beets, and then sprinkle with salt. Place both pans in the oven and cook for about 30 min. or until tender. Wash and cut off the kale leaves from the center vein. Chop the leaves into smaller pieces. Now you can either keep them raw or heat them up for a few minutes in a pan over medium heat with some olive oil to reduce their volume a little bit, set aside While the squash and beets bake, you can whip up the dressing
2 Tbsp tahini
2 Tbsp olive oil
1 clove garlic
1/2 lemon’s worth of juice
1 tsp fig spread
2-4 Tbsp water
Place all ingredients into a blender and blend until smooth. Adding 4 Tbsp of water will make the dressing fairly thin, which I like because it covers all of the bowl contents so well! After the beets and squash are done cooking, take them out of the oven. Grab a decent sized bowl (I used a plate because our bowls are tiny!). Put a cup of the cooked rice in first, then top with the beets, kale, and squash. Finally drizzle on a healthy dose of the tahini dressing and enjoy!
What are some of your favorite things to eat in Autumn? Feel free to leave a comment below!