{"id":12520,"date":"2010-11-30T10:12:26","date_gmt":"2010-11-30T14:12:26","guid":{"rendered":"http:\/\/foodembrace.com\/?p=12520"},"modified":"2010-11-30T10:12:26","modified_gmt":"2010-11-30T14:12:26","slug":"fall-harvest-plate","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/11\/fall-harvest-plate\/","title":{"rendered":"Fall Harvest Plate"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/11\/Fall_Harvest_Plate.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-12521\" title=\"Fall Harvest Plate \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/11\/Fall_Harvest_Plate-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/11\/Fall_Harvest_Plate-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/11\/Fall_Harvest_Plate.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>The inspiration for this dish came from a butternut squash.\u00a0 I wanted to use it but in a different capacity than what we are used to.\u00a0 So many times you see butternut squash either roasted, in a soup, or as a ravioli filling.<\/p>\n<p>I wanted to go beyond that and use it another way.<\/p>\n<p>I thought of making mashed butternut squash and realized how divine that would be with a touch of butter and maple syrup.\u00a0 What else could I do with that?<\/p>\n<p>Well greens are abundant in the fall and I love them, so how about using those?<\/p>\n<p>Done!<\/p>\n<p>I created this dish that Scott referred to as &#8220;outstanding&#8221; so I&#8217;m taking that as a sign this idea worked.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Fall Harvest Plate<\/strong><\/p>\n<p><strong>For the Butternut Squash Mash:<\/strong><\/p>\n<ul>\n<li>1 Large Butternut Squash, peeled, seeded, and chopped<\/li>\n<li>1\/4C Unsweetened Coconut milk (not the canned kind)<\/li>\n<li>1\/2TBSP Unsalted Butter<\/li>\n<li>1tsp Maple Syrup<\/li>\n<li>Salt and Pepper to taste<\/li>\n<li>Pinch of allspice<\/li>\n<\/ul>\n<p>Bring a large pot of water to a boil and add in the butternut squash.\u00a0 Cook for several minutes until it is fork tender.\u00a0 Drain and put back into pot.\u00a0 Mash with a masher while adding in the remaining ingredients.\u00a0 Stir till creamy and smooth.\u00a0 Cover with a lid and keep warm with a very low heat.<\/p>\n<p><strong>For the greens:<\/strong><\/p>\n<ul>\n<li>1 Large Bunch of Kale, stemmed and chopped (may need two bunches)<\/li>\n<li>2 Medium to Large Golden Beets, peeled and cubed<\/li>\n<li>1 Large Sweet Apple<\/li>\n<li>1 Small Tart Apple<\/li>\n<li>1\/2 A Large Onion, chopped<\/li>\n<li>1TBSP Grainy Mustard<\/li>\n<li>1TBSP Dijon Mustard<\/li>\n<li>1TBSP Maple Syrup<\/li>\n<li>Salt and Pepper to taste<\/li>\n<li>Pinch Red Pepper Flakes<\/li>\n<li>1tsp Garlic Powder<\/li>\n<li>Pinch of nutmeg and allspice<\/li>\n<li>1TBSP Olive Oil for sauteeing<\/li>\n<li>Shredded Cheddar, optional<\/li>\n<\/ul>\n<p>In a medium sized high-sided skillet, heat the olive oil over medium heat, and then add in the beets, onions, and apples.\u00a0 Stir and sautee for about two minutes.\u00a0 Add in all the seasonings and continue to cook for about another two minutes.\u00a0 Add in the kale, a handful at a time, stirring each time.\u00a0 When the kale wilts down add in the mustards and maple syrup.\u00a0 Continue to cook until the kale is wilted and cooked down.\u00a0 Remove from heat.\u00a0 Place a large serving of the mashed butternut squash on a plate and then top with the kale mixture.\u00a0 Sprinkle with some cheese and serve immediately.<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/11\/Fall_Harvest_Plate2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-12522\" title=\"Fall Harvest Plate \" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2010\/11\/Fall_Harvest_Plate2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/11\/Fall_Harvest_Plate2-300x225.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2010\/11\/Fall_Harvest_Plate2.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Both of us fell in love with this dish.\u00a0 It was warm, creamy, and so filling.\u00a0 I think we were each licking the plates clean afterwards!<\/p>\n<p>Neither of us had mashed butternut squash before so this was a lovely change-up.\u00a0 Roasted is nice but after a while it does get a tad old.\u00a0 Again you can see that I&#8217;m playing with apples and using them in different ways.<\/p>\n<p>The kale, minus the apples, is how I typically serve it.\u00a0 It&#8217;s an easy side dish to make and a great way to introduce someone to greens.<\/p>\n<p>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.\u00a0 Again, cheddar is optional and so is the coconut milk.\u00a0 You can use whatever you like!<\/p>\n<p>This dish is super easy to veganize, just take out the cheddar and butter.\u00a0 Done!<\/p>\n<p><em>Have fun guys, and remember, always play with your food!\u00a0 Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The inspiration for this dish came from a butternut squash.\u00a0 I wanted to use it but in a different capacity than what we are used to.\u00a0 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[33],"tags":[16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-3fW","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/12520"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=12520"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/12520\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=12520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=12520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=12520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}