Hello my hungry friends,

We are now in the month of November and what better way to celebrate than with a delicious and healthy meal!! My last Tasty Tuesday I gave you an amazing recipe for Butternut Squash Broccoli Mac & Cheese and today I am going to take that Butternut Squash and mix it with some sautéed kale and wild rice to form the most nobel vegetarian side dish known to man! With Thanksgiving growing nearer each day, I know that you’re pinning the perfect holiday feast, and who could blame you? But look no further, because this side dish is appealing to all cravings. The subtle sweetness of the squash and nutmeg, mesh well with the savory flavors of the wild rice and salty kale.

This recipe really started as a “twice baked butternut squash” however, I decided a mash would be much more desirable for a buffet style serving, which is what your traditional Thanksgiving meal is. I absolutely love butternut squash and enjoy preparing it for others who have never had it or even heard of it. This bell shaped beauty is defiantly worth experimenting with. This baby is high in B & E vitamins, folate and come with a boost of antioxidants…. although so are all of the other winter squashes! I do hope that you venture out and try a few before the season ends. I like to have about 3-4 different squashes each week during this time of the year. Which is interesting because the more and more I learn about Ayurveda, which is a traditional Hindu form of medicine {Translated from Sanskrit: āyus ‘life’ and veda ‘science’}, the more I see why changing your diet seasonally is so important to our bodies, mind and souls. We need the warmth of this comfort food just as much as we need the warmth of others, emotionally. Try to bring much happiness towards others during this cold time of the year. Just remember the love you give out will multiply ten fold and return back to you, oh the power of positive energy!!

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Stuffed Butternut Squash Mash


ingredients

For the stuffer:

  • 1 c wild rice
  • 1 3/4 c vegetable broth
  • 1/2 tbsp garlic powder
  • 1/2 tbsp salt
  • 1/4 tbsp onion powder
  • 1/4 tbsp ground rosemary
  • 1/4 tbsp dried basil
  • 3 tbsp ghee
  • 2 garlic cloves {minced}
  • 1 bunch kale {chopped and stems removed}
  • 1/4 tbsp salt {rock salt is best}

For the squash:

  • 1 medium-large butternut squash
  • 1 c almond milk {2 if large squash}
  • 1 c vegetable broth {1.5 if large sqash}
  • 1/4 tbsp salt
  • 1/4 tbsp nutmeg

Method

  1. Bring your vegetable broth and rice to a boil, add your spices, stir, then cover. Continue to cook until rice is tender.
  2. Meanwhile, cut butternut squash in half and remove seeds, {save the seeds for roasting at a later time..yum}. Peel and cube.
    butternutsquashmash
    Place milk, broth and squash in a large pot and boil for about 15-20 minutes. Pierce squash with fork to check for tenderness.
  3. Now for my favorite part, the kale. While the squash is boiling, we will want to sauté the garlic in a large saucepan for about 30 seconds on medium heat. Place your kale and salt in with the ghee and garlic and continue to sauté until kale is crispy.
  4. Mash or whip your squash with the spices until smooth {or chunky if you prefer it that way, like I do!}. Add in rice and kale and mix well.
If your mashed squash is still too liquid, place back into pan and heat on medium high stirring continuously until at desired thickness.

 

Voila c’est fini!
Super simple right? This recipe is really great for vegetarians/vegans during Thanksgiving or even for a healthy lunch…which Shane will be having today. What do you think about this combination? What type of winter squash is your favorite and what’s your favorite dish with it??

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Question of the Day:

What are your plans for Thanksgiving?

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Thank you for reading, please share your opinions, thoughts, experiences or questions in the comments down below. I would LOVE to hear them!! Be sure to check back on Tuesdays for more recipes or you can always subscribe to my newsletter!! Also if you decide you’re up for the challenge of replicating this recipe, please post a picture on my Facebook / google+ page or instagram it! {don’t forget to use #omlivin & @omlivin} Lets spread the plant based love!! ❤ ॐ❤!

Ashleigh is a stay at home mom who enjoys blogging about balancing the mind through meditation and conscious parenting, the body through plant based eating and yoga, and the soul through up cycling and sustainability. Keep your life balanced & subscribe to her weekly emails, like OmLivin’ on FB or check her out on Google+ for more.

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