Fall Harvest Plate

The inspiration for this dish came from a butternut squash.  I wanted to use it but in a different capacity than what we are used to.  So many times you see butternut squash either roasted, in a soup, or as a ravioli filling.

I wanted to go beyond that and use it another way.

I thought of making mashed butternut squash and realized how divine that would be with a touch of butter and maple syrup.  What else could I do with that?

Well greens are abundant in the fall and I love them, so how about using those?

Done!

I created this dish that Scott referred to as “outstanding” so I’m taking that as a sign this idea worked.

Andrea’s Fall Harvest Plate

For the Butternut Squash Mash:

  • 1 Large Butternut Squash, peeled, seeded, and chopped
  • 1/4C Unsweetened Coconut milk (not the canned kind)
  • 1/2TBSP Unsalted Butter
  • 1tsp Maple Syrup
  • Salt and Pepper to taste
  • Pinch of allspice

Bring a large pot of water to a boil and add in the butternut squash.  Cook for several minutes until it is fork tender.  Drain and put back into pot.  Mash with a masher while adding in the remaining ingredients.  Stir till creamy and smooth.  Cover with a lid and keep warm with a very low heat.

For the greens:

  • 1 Large Bunch of Kale, stemmed and chopped (may need two bunches)
  • 2 Medium to Large Golden Beets, peeled and cubed
  • 1 Large Sweet Apple
  • 1 Small Tart Apple
  • 1/2 A Large Onion, chopped
  • 1TBSP Grainy Mustard
  • 1TBSP Dijon Mustard
  • 1TBSP Maple Syrup
  • Salt and Pepper to taste
  • Pinch Red Pepper Flakes
  • 1tsp Garlic Powder
  • Pinch of nutmeg and allspice
  • 1TBSP Olive Oil for sauteeing
  • Shredded Cheddar, optional

In a medium sized high-sided skillet, heat the olive oil over medium heat, and then add in the beets, onions, and apples.  Stir and sautee for about two minutes.  Add in all the seasonings and continue to cook for about another two minutes.  Add in the kale, a handful at a time, stirring each time.  When the kale wilts down add in the mustards and maple syrup.  Continue to cook until the kale is wilted and cooked down.  Remove from heat.  Place a large serving of the mashed butternut squash on a plate and then top with the kale mixture.  Sprinkle with some cheese and serve immediately.

Both of us fell in love with this dish.  It was warm, creamy, and so filling.  I think we were each licking the plates clean afterwards!

Neither of us had mashed butternut squash before so this was a lovely change-up.  Roasted is nice but after a while it does get a tad old.  Again you can see that I’m playing with apples and using them in different ways.

The kale, minus the apples, is how I typically serve it.  It’s an easy side dish to make and a great way to introduce someone to greens.

For those looking for something a little different after all the Thanksgiving leftovers or possibly just looking for a new way to serve up veggies, I think this fits the bill.  Again, cheddar is optional and so is the coconut milk.  You can use whatever you like!

This dish is super easy to veganize, just take out the cheddar and butter.  Done!

Have fun guys, and remember, always play with your food!  Enjoy!

7 thoughts on “Fall Harvest Plate

  1. oh man! This sounds awesome. I just bought a ton of pre-chopped butternut squash from Costco and have been meaning to use it up. I’ll try it mashed. YUM!

  2. Andrea, this sounds awesome! Did you make your own coconut milk for it? I’d probably leave out the beets too. One of the few foods I just can’t get a taste for. :)

    • Lori, I didn’t get quite that ambitious! I used SO Delicious Unsweetened coconut milk. :) The beets I used were golden beets which to me aren’t quite as intense as the red kind. I’d probably just sub in some carrots instead.

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