Thanksgiving is by far one of my favorite holidays because it is focused on all the things that are dear to me—food and eating food with family and friends. I love to feed my friends.  These vegetarian cheesy bites are a nice alternative to Mac n Cheese on the Thanksgiving table.

Vegetarian Cheesy Quinoa Bites

Makes about 24 mini bites

• 2 cups Bob’s Red Mill cooked Quinoa
• 1 Shallot, finely diced
• ½ cup grated Carrot
• 1 cup Gruyere, shredded
• 1 cup Sharp Cheddar, shredded
• ½ cup Parmesan, shredded
• 2 Eggs
• 1 tsp Black Pepper
• Salt (optional, depending on how salty your cheeses are)

1. Preheat oven to 350°F.
2. Mix together quinoa, shallot, carrot, cheese, eggs, salt and pepper.
3. Distribute mixture into a mini muffin baking pan, filling each cup to the top.
4. Bake for 15-20 minutes.
5. Serve with sour cream or any chutney of your choice.

Tips:

• Use a mini muffin baking pan to bake these quinoa  bites.
• Taste the mix prior to adding eggs to see if it needed salt.
• Use a hand grater or your machine to grate the carrots and the cheeses.
• Add some cayenne pepper to the quinoa mixture if you want additional kick.

Rashmi Nigam is a wife, mother, foodie, and blogger who chronicles her journey towards raising healthy eaters at YumKid. She draws from her real food upbringing, as well as her travels, to prepare simple, unprocessed meals for her family. You can also follow her on Twitter or Facebook.

The meaning behind Thanksgiving and the holiday season can sometimes be forgotten because the focus and attention is all on the food. Family traditions are cherished and classic dishes grace the holiday table. Unfortunately for many, caution is thrown away and everyone over-indulges with a marathon of flavors, eating non-stop, all day long. I know because I have been guilty of this very high-caloric crime myself. Now that I have a family of my own, I have taken the extra effort to make the holiday meal delicious AND healthy, without skimping on tradition or flavor.

Spiced-Tea Cranberry Sauce

There are simple ways you can do this. The first is by using only fresh ingredients. Cranberries, for example, don’t come from the can but from the produce section. When mixed in with other wonderful flavors like orange, ginger, pomegranate or flavored liqueur, homemade cranberry sauce has infinitely more flavor than that boring, sugary jelly that slips out of the can.

The second step to a healthy holiday is to cut the sugar back. Save the sweets for dessert, not your dinner. Squash and sweet potatoes are naturally sweet, so why drown it with marshmallows? Add a little salt instead and you have a wonderful sweet-salty combination that everyone will love.

The third step is to introduce whole grains to the table. If your family is picky, hide the good stuff. Mix in high fiber, whole-grain bread to your stuffing recipe. Or, add whole wheat flour and some wheat bran into your baking. Most recipes are pretty forgiving if you substitute half of the white all-purpose flour with whole wheat flour. It is easier to alter your taste buds by making these smaller changes and slowly increasing the percentage of whole grain ingredients as time goes by.

Quinoa Pilaf with Butternut Squash & Pomegranate

Need a gluten-free alternative to stuffing? Try brown rice or quinoa. Quinoa is an ancient grain that is been rediscovered in the foodie world. It is high in fiber, high in protein and is completely gluten-free. Mix it with your green beans, add it to some salad or prepare it like a rice pilaf.

So you survived dinner, but you have a weakness for dessert – what do you do when the parade of pies makes their dramatic entrance? Try this Whole Wheat Apple and Cranberry Galette. A galette is a rustic pie. It requires less fuss than a traditional pie, which I can never make pretty and perfect no matter how hard I try!

Tart granny smith apples and fresh cranberries are lower in sugar than most other fruits. And this crust is made with whole wheat flour, wheat bran and rolled oats. It is flaky and crunchy like a traditional pie crust, but full of fiber and whole grain goodness. Make one or a dozen, change the filling to include pears, figs or any of your favorite seasonal fruits. You can also add pecans, almonds or pistachios for added protein and crunch.

Change the seasonings of the crust to make a savory galette, using sweet potatoes, string beans, tomatoes or sweet peppers.

Get creative in the kitchen and create new food traditions to your holiday table this year. Remember it CAN be both mouthwatering and healthy at the same time!

Whole Wheat Apple and Cranberry Galette

Crust Ingredients:

• 1 cup Bob’s Red Mill Stone Ground Whole Wheat Flour
• 1 Tbsp Brown Sugar
• 1/2 tsp Cinnamon
• 1/2 cup Butter, frozen
• 4 Tbsp Water, cold
• 1 Tbsp Bob’s Red Mill Wheat Bran

Filling Ingredients:

• 8 oz granny smith apples
• 4 oz fresh cranberries
• 3 Tbsp Bob’s Red Mill Stone Ground Whole Wheat Flour
• 3 Tbsp Brown Sugar
• 3 Tbsp Bob’s Red Mill Regular Rolled Oats
• 2 Tbsp Orange Juice
• 1 tsp Orange Zest
• 1/2 tsp Cinnamon

In a food processor with a metal blade combine flour, sugar and cinnamon to make the galette crust. Cut frozen butter into small pieces and half to the food processor and pulse 3 times. Add remaining butter and pulse 3 more times or until butter is the size of coarse pebbles. Add cold water, 1 tablespoon at a time, pulsing after each addition. Dough should now resemble coarse sand. When pressed together, the dough should stick. If not, add more water, a few drops at a time. Turn dough onto a lightly floured work surface, pressing together to form a ball. Roll dough ball into the wheat bran, and flatten to form a disc. The wheat bran does not need to be worked into the dough. Wrap in plastic wrap or parchment paper and refrigerate dough for 2 hours or up to overnight.

Preheat oven to 350ºF and line baking sheet with parchment paper or silicone baking mat.

Peel and core apples and cut into thin slices. Add to a mixing bowl and combine with the rest of the filling ingredients.

Remove dough from the plastic wrap and using a rolling pin, roll until a 9-10 inch circle is formed. Place dough onto the prepared baking sheet. Arrange filling into desired manner, leaving a 1-1/2 inch border of dough around the filling. You can add the apples first to make a pretty pattern then the remaining ingredients, or you can pile it all in at the same time. Fold dough edges around the filling, making pleats as needed.

Bake until edges start to brown, 45-50 minutes. Allow galette to cool at least 1 hour prior to serving.

Laura Bashar, a.k.a. Family Spice, writes about food and her life as a wife & mom of three living in San Diego, CA. She started blogging as a mission to get families back at the dinner table. Laura shares recipes using fresh ingredients from all over the world, but especially likes to feature her Persian heritage, both in recipes and traditions.

This delicious wild rice dish comes from Melanie Angelis of The Grecian Garden. Melanie Angelis loves nutritional consulting, healthy dessert catering, and teaching health and wellness classes. She also has a new love—writing a book to share her knowledge and passion for food as medicine.  Melanie holds a masters of science degree in complementary alternative medicine from the American College of Health Care Sciences. She founded The Grecian Garden in 2009, and performs health and nutrition consults locally at Jacobs Chiropractic & Wellness Center. www.thegreciangarden.com 

Chestnut and Herb Wild Rice

Ingredients:

• 1 cup Bob’s Red Mill Wild and Brown Rice
• Water for soaking
• 1 tsp Lemon Juice or Vinegar
• 2-3 Tbsp Coconut Oil
• 2/3 cup Celery, finely chopped
• 1 cup Onion, finely chopped
• 4 ounces chopped Beet Greens or other quick cooking green such as Spinach or Arugula (2 cups loosely packed)
• 4 large Garlic Cloves, chopped (about 2 tablespoons when finely chopped)
• 2 Tbsp fresh Dill or 1 teaspoon dry
• 1 tsp dry Oregano
• 1-1/4 tsp Salt
• ½ tsp ground Black Pepper
• 2-¼ cups Warm Water or Chicken Stock
• ½ cup diced Chestnuts (I used Musette Traditional French Chestnuts)
• ½ Lemon, used just before serving

Directions:

1.  The night before you are serving, add the rice to a medium sized bowl and cover with filtered water, stir in the lemon juice or vinegar.   Cover and set aside overnight.
2. The next day, strain the rice and rinse, set aside.  In a large dutch oven pre-heated to medium heat, begin to sauté the celery and onion in 2 T coconut oil.  Once translucent and tender, add in the greens,  garlic, dill, oregano, salt, and pepper  and sauté until greens are tender.  Add in a few teaspoons additional coconut oil to prevent sticking.
3. Stir in the soaked rice, then add the hot water or broth and bring to a simmer.  Reduce the heat to low; cover and cook for 45 minutes or until all the liquid is absorbed.  Remove from heat and allow to rest for 10 minutes covered and unstirred.
4. Fluff rice with a fork and stir in chestnuts.  The hot rice will warm them.  Taste and adjust salt and pepper if needed.  Sprinkle with lemon juice just before serving.

Recipe courtesy of Erica Kerwien at www.comfybelly.com

Erica Kerwien at www.comfybelly.com

Fresh cranberries are a reminder that the holidays are coming. I look forward to seeing boxes and bags of cranberries piled high in the stores this time of year, and I always freeze some in a sealed bag for later use in breads, sauces, and jam.

Here’s a gluten-free, grain-free, sugar-free recipe for cranberry bread using both almond and coconut flour, and it can be served any time of the day, or year for that matter. Fresh or frozen cranberries work with this recipe. And the sweetness of the banana combined with the tartness of the cranberries makes for an extra flavorful bread. Enjoy!

Cranberry Walnut Banana Bread

I give the cranberries a few pulses in a food processor to chop them, and I do the same for the walnuts.

Ingredients

• 3/4 tsp of Baking Soda
• 1/2 tsp of Sea Salt
• 3/4 cup of Bob’s Red Mill Almond Flour
• 1/4 cup of Bob’s Red Mill Coconut Flour
• 2 Tbsp of Olive Oil (or Coconut Oil, Ghee, or other oil or butter)
• 3 Eggs
•  2 very ripe Bananas (about 1 cup of mashed banana)
• 1/4 cup of Maple Syrup (or Honey or other liquid sweeteners)
• 1/2 cup of finely chopped Walnut pieces, (raw or toasted)
• 1-1/2 cups of finely chopped Cranberries (fresh or frozen)
• 1 Tbsp of Lemon Zest (or Orange Zest will work also)

Method
1. Preheat your oven to 350° F/175° C.

2. Using a whisk or fork, blend all the dry ingredients together.

3. Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.

4. Add the batter to a well-greased baking dish.

5. Bake for 45 minutes, or until the loaf browns on top and a toothpick inserted in the middle of the bread comes out clean.

6. Cool and slice to serve. Store sealed in the refrigerator for up to 2 weeks, or seal tightly and freeze for up to 2 months.

Serves 8-10

This recipe comes from Laura of Got Chocolate. Of herself, Laura says she “is a high-strung, hyena-laughing Chocoholic, wife and mother of one.”  Laura blogs at GotChocolate.com where she’s your chocoholic guide, sharing sinfully decadent to healthy chocolate-themed recipes, humor and even her occasional baking mishaps!  If it has anything to do with chocolate, you’ll find it at GotChocolate.com. We love that this recipe uses a full can of pumpkin, whole wheat flour and our Gluten Free Brownie Mix (although don’t be fooled, this recipe is not gluten free).

Chocolate-Covered Pumpkin Brownies
YIELD:  104, 1″ X 2″ squares

INGREDIENTS:

• 1 package Bob’s Red Mill Gluten Free Brownie Mix
• 2 cups sifted regular flour (if not sifting, remove 2 LEVEL tbsp. for EACH cup)
• 2 cups sifted Bob’s Red Mill Whole Wheat Flour (if not sifting, remove 2 LEVEL tbsp. for EACH cup)
• 2 tsp Baking Soda
• 2 tsp Cinnamon
• 3/4 cup Oil
• 1-3/4 cup Brown Sugar
• 1 Egg
• 1-29 oz. Canned Pumpkin
• 1-12 oz. bag Dark Chocolate Chips

DIRECTIONS:

1. Preheat oven to 350° F.
2. Spray TWO 9″ X 13″ baking dishes with cooking spray.
3. Prepare Bob’s Red Mill Brownie mix per the package directions – adding egg, butter, warm water and vanilla -  and mix well.
4. Divide the brownie batter by pouring evenly into both baking dishes.  Smooth with a spatula or spoon to cover the bottom of each dish.
5. Next, prepare the pumpkin batter.  In a large bowl, add together flours, baking soda and cinnamon and mix well.  Set aside.
6. In a small bowl, cream oil, brown sugar and egg.
7. Add creamed mixture and canned pumpkin to the dry ingredients.  Mix thoroughly.
8. Pour pumpkin mixture evenly into the each baking dish.  Spread to the edges, completely covering brownie batter.
9. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.  Cool thoroughly.
10. Melt chocolate chips in 30 second increments, stirring in between each heating until the chocolate chips are ALMOST completely melted.  Do not overheat or the chocolate will quickly seize up.  Continue stirring until the remainder of the chocolate chips are melted.  Pour chocolate in a thin layer over the top of each dish of pumpkin brownies and spread evenly.
11. Place baking dishes in the refrigerator for 10 minutes or until chocolate topping is set.
12. Cut into 1″ x 2″ rectangles or your preferred size.

Enjoy these super moist Chocolate-Covered Brownies!  Feel free to make half this recipe for smaller gatherings!

Every family has their way for Thanksgiving: their turkey, Grandma’s pumpkin pie, seating assignments, specific beverages and what time dinner will actually start. My family is no different.

We start at 2pm every year and if I even thought about suggesting a different menu item I’d get the look. Last year I managed to sneak in a few variations of brussels sprouts and green beans, which were surprisingly welcomed…but still. Don’t mess with tradition.

Perhaps this is why I’m the exact opposite. I crave diversity in food, even at Thanksgiving. Variety is the spice of life, so why now mix it up? In fact, I envision a time with my own children where each year we have a new theme for Thanksgiving. One year we’ll have an Italian flare to each dish, the next we’ll go vegetarian (if I can live without the turkey) and then maybe even attempt deep-frying the bird. One idea that really gets me excited is the idea of a tapas and small plates-style Thanksgiving.

This is where I’d serve my recipe for Mini Goat Cheese Ball Skewers with Popped Amaranth, Rosemary and Sun-Dried Tomatoes. Not only are these goat cheese skewers mini and fun, but they pack a power food punch. They include the tiny ancient herb seed, amaranth. It’s high in protein and fiber, and also contains all of the essential amino acids.

Instead of cooking in water or adding it to a bread, I toasted the amaranth until it popped, much like popcorn. This is the best part of making the appetizer. So fun and incredibly fast and easy. Then the popped amaranth encrusts a creamy, tantalizing and tangy goat cheese that is skewered onto a toothpick with fresh arugula and sun-dried tomatoes for richness and balance.

Who knows, maybe these will make an appearance at my family’s Thanksgiving table this year. Don’t be surprised. Give these Mini Goat Cheese Ball Skewers a try, they’re a wonderful twist on a Thanksgiving appetizer.

Mini Goat Cheese Ball Skewers with Popped Amaranth, Rosemary and Sun-Dried Tomatoes

by Becky of Project Domestication

Ingredients:

• 8 oz. Goat Cheese (plain or garlic and herb)
• 1 Tbsp Bob’s Red Mill Organic Amaranth Grain
• 1 Tbsp Fresh Rosemary, minced
• 6.5 oz. jar of Sun-Dried Tomatoes packed in Oil
• 1 cup Baby Arugula
• Toothpicks

Directions:

Using a half-tablespoon measuring spoon scoop goat cheese and fill till spoon is heaping and rounded. Take out of measuring spoon and roll with hands to form a cohesive ball. Place in dish and continue until all goat cheese is used up. Cover dish and let chill in refrigerator for 10 minutes.

Meanwhile open the jar of sun-dried tomatoes and pour into colander or sieve to drain. Heat a tall (this is crucial as the amaranth jumps when toasting) stockpot or saucepan to medium-high heat. While pan is heating mince fresh rosemary.

Add 1/2 TB of amaranth to pan and stir continually until most seeds become white and puffed. About a half to a fourth of seeds will remain un-puffed and will instead toast to a golden color. This process takes about 20-25 seconds so stay close and be read to pour seeds into a separate dish. Repeat with remaining amaranth seeds.

Let toasted and popped amaranth seeds cool. Then combine popped amaranth with rosemary. Rinse and dry baby arugula. Now it’s time to assemble. Roll a goat cheese ball in popped amaranth and rosemary. Keep ball in amaranth. Grab three leaves of arugula and fold them in half, grab one sun-dried tomato and place on top. Hold the two together with left hand and using the right hand pierce both with a toothpick. Gently place the amaranth-encrusted goat cheese ball at the end of toothpick and place on serving plate. Repeat with each cheese ball and serve.

*Alternately you can divide the tablespoon of rosemary in half, folding half in the plain goat cheese and half mixed with the popped amaranth.
About Becky:

Becky is a Utah native and proud of it. She authors Project Domestication, which chronicles her journey in cooking, travel, baking and all things domestic. She loves using high-quality ingredients, especially if it means learning something new and being able to enjoy a special treat with those she loves. You can connect with her on twitter at @DomesticBecky.

We love this recipe from Sarah of Daisy At Home! What a fun alternative to the rice pilafs and other grain dishes that we see every year! The spelt berries have a lovely chewy texture and the cranberries keep this dish perfectly seasonal. If you don’t have spelt berries handy, wheat berries or even brown rice will work in a pinch. Of her blog, Sarah writes, “Daisy At Home is a blog about life and cooking in Southern California. I love to use fresh, local, and seasonal ingredients while experimenting in my kitchen.”

Thanksgiving Salad
serves 4-6

• 1 cup Bob’s Red Mill Spelt Berries
• 1 cup roughly chopped Lettuce, such as Boston or Butter
• 1/2 cup dried Cranberries
• 1/2 cup chopped Apples, fresh or dried
• 1/2 cup Slivered Almonds
• 4 Tbsp Honey
• 2 Tbsp Apple Cider Vinegar
• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Orange Juice
• 1/2 tsp Salt
• 1/4 tsp freshly ground Black Pepper

1. Cook spelt berries according to package directions, and allow to cool completely.
2. In a large bowl, combine the spelt berries, lettuce, cranberries, apples, and almonds and toss to combine.
3. In a small bowl or mason jar, combine the remaining ingredients and stir or shake vigorously to combine.
4. Pour dressing over salad and toss to combine until well coated.

I first heard of Bean Pie while listening to KCRW’s Good Food podcast.  Bean pies are a staple of traditional Southern cuisine but not as popular nowadays as many other holiday dishes from that region.  There was a surge of interest in beans pies in the 60’s and early 70’s when the Nation of Islam promoted bean pies to their congregations as a healthier alternative to the popular but overly-sweet and nutritionally-lacking holiday desserts we still enjoy today:  pecan pie, pumpkin pie, sweet potato pie.  But since then, this treat has fallen back into obscurity around much of the nation.

What great timing when just a few days after my first introduction to bean pie I was asked to develop a healthy holiday recipe.  I immediately knew what I was going to try:  Bean Pie.  Cooked and pureed white beans seasoned with warm spices is a great alternative pie filling with a velvety smooth texture and great height.  Any variety of white bean can be used, depending what you have on hand and available in your area.  Navy Beans, Great Northern Beans and Small White Beans are all excellent candidates for this creamy pie.

Swapping out sugar-enriched pie fillings with well-seasoned cooked beans makes for a delicious pie high in fiber, protein and nutrients.  Increase the protein and flavor with a pie crust made with Bob’s Red Mill Whole Wheat Pastry Flour.  And, don’t feel guilty for having a slice of bean pie for breakfast the next day.

Harvest Sweet Bean Pie

Yield 16 servings

• 2 cups Navy Beans or Small White Beans
• 8 fl oz Evaporated Milk
• 2 oz (1/2 stick) Butter or Non-hydrogenated Margarine, melted
• 2 Eggs
• 1 tsp ground Cinnamon
• 1 tsp ground Ginger
• ½ tsp ground Allspice
• ¼ tsp ground Nutmeg
• ¾ cup Brown Sugar
• 1 Tbsp Vanilla Extract
• one 9-inch Unbaked Pie Shell*

Rinse and soak beans overnight.

Drain beans and transfer to a deep pot.  Add enough water to cover the beans by at least 2-inches.  Bring the water to a boil; reduce heat to low and simmer until tender, about 1 hour.

Preheat oven to 350°F and prepare a 9-inch pie shell.

Drain any excess water off of beans and place beans in a blender or food processor.  Add evaporated milk, melted butter, eggs and spices.  Process until smooth and well incorporated.

Transfer bean puree to a large bowl and fold in sugar and vanilla extract.  Pour filling into a prepared 9-inch pie shell.  Bake at 350°F until set in the center, 50 – 60 minutes.

Let cool then slice and serve with sweetened whipped cream.

*Make this gluten free by using your favorite gluten free pie crust recipe or unbaked gluten free pie shell.

Wild Rice, the Caviar of Grains

When we think of Thanksgiving side dishes, we tend to think of potatoes: maybe russets mashed with butter and salt, or yams with brown sugar and marshmallows. But wild rice is about as American as it gets and much better for you. According to the USA Rice Federation, “With 15 grams of protein, wild rice contains almost twice as much protein as white or brown rice — with little difference in the calorie content.” Wild rice also has very little fat, but plenty of dietary fiber, B vitamins, and minerals. And it’s yummy! In fact, its sweet, nutty taste has earned it the nickname “the Caviar of Grains.”

A Rice That’s Not

Wow your guests with this tidbit: Wild rice isn’t really rice at all, botanically speaking. It’s actually the seed of a tall, flowering water grass.

Grown in North American river and lake areas, black wild rice is the only “rice” indigenous to North America. For Native Americans in those regions, it was a main source of nutrition — so important, in fact, that the Chippewa and Ojibwa tribes call it manoomin, a term derived from “manitou,” meaning Great Spirit, and “meenum,” meaning delicacy. It has been a human staple for 10,000 years, and Native Americans still harvest it every year as they have for eons, going out on canoes and knocking the ripe seeds off the stalks with their paddles. The harvest falls into the boat, and the wild rice that escapes into the water becomes the seed for next year’s crop.

An Ecological Treasure

The Great Lakes Indian Fish & Wildlife Commission notes that wild rice makes a huge ecological contribution. Muskrats feed on its soft spring shoots; invertebrates live on its dying straw in the fall, and in between, its wetlands habitat provides a home for species ranging from moths to moose to snails. Wild rice also helps maintain water quality and prevent erosion by binding loose soils, tying up nutrients, and slowing winds across shallow wetlands. The Commission calls it “an ecological treasure.”

So as you dig into delicious Wild Rice Gratin with Red Kuri Squash, Cranberries, and Hazelnuts at Thanksgiving dinner, you’re not only continuing a proud American tradition, but also eating something that’s good for the planet and your body — that’s truly something to be thankful for.

Wild Rice Gratin with Red Kuri Squash, Cranberries, and Hazelnuts

Forget the mashed potatoes this year: this gratin’s complex interplay of flavors and textures makes it really shine — you get crispy, chewy, soft, savory, tangy, and sweet in every bite. Hazelnuts and Gruyère cheese enhance wild rice’s natural nuttiness, which is in turn complemented by the mellow chestnut flavor of Red Kuri squash. Tart, plump cranberries offset the squash’s sweetness, and its soft creaminess is cut by the crunchy panko topping. Cooking the rice in chicken stock and butternut squash soup instead of water adds additional autumn richness — any leftovers won’t last long.

Best of all, you can roast the pumpkin, reconstitute the cranberries, and cook the rice the day before: just bring them all to room temperature before you finish the recipe. Red Kuri (also called Baby Red Hubbard or Orange Hokkaido) is widely available, but if you can’t find it or you’re in a hurry, buy packaged butternut squash cubes, toss ‘em with some olive oil, and roast as you would the pumpkin. And if you’re pot-lucking it, this dish travels well. Just reheat the gratin at about 200 degrees; it’s just as good warm as piping hot.

• 1 (2-pound) Red Kuri squash, halved crosswise and seeded
• 1/3 cup Dried Cranberries
• 1 cup Bob’s Red Mill Wild Rice
• 1 cup Creamy Butternut Squash Soup, such as Pacific Natural Foods
• 2 cups Chicken Stock*
• 3-1/2 Tbsp Olive Oil, divided, plus more for oiling the baking dish
• 1 Tbsp chopped Shallot
• 2 cloves Garlic, finely chopped (about 1 tablespoon)
• 1/3 cup roughly chopped dry-roasted Hazelnuts
• 3/4 cup shredded Gruyère Cheese
• 1/4 cup All-Purpose Flour
• 1 tsp dried Thyme
• Generous pinch of dried Sage
• 1/4 tsp freshly grated Nutmeg
• Salt and Pepper
• 1/4 cup Panko (Japanese bread crumbs)

Preheat the oven to 350°F.

Place the two squash halves cut side down in a large baking dish and pour 1/4 inch of water in the dish. Cook the squash until a knife easily slides through the center, about 25 minutes. Remove the pan from the oven, transfer the squash to a plate, and let cool.

Put the cranberries in a small bowl and add hot water to cover. Let the berries plump for at least 20 minutes, then drain the water and set them aside.

Meanwhile, put the rice in a sieve and rinse it briefly with cold water. Drain and add it to a large lidded saucepan along with the butternut squash soup and chicken stock. Over medium-high heat, uncovered, bring the mixture to a boil, then turn the heat down so the liquid is at a strong simmer. Cover loosely and cook for 45 to 55 minutes, until the rice is tender and has plumped, and much of the liquid has been absorbed. (The rice will have doubled in size, and there will be some liquid left.) Remove the pan from the heat. Stir the rice, cover the pan tightly, and let it sit for 5 minutes, then drain the rice in a sieve and set it aside.

When the squash is cool enough to handle, peel it with a sharp knife and discard the skin. Cut the squash into small cubes (about 1/2 inch; you should end up with about 4 cups), put the cubes in a large bowl, and set aside.

Oil a large, shallow gratin or casserole dish.

In a small skillet, heat 1 tablespoon of the olive oil over medium heat. When the oil is hot, add the shallot and sauté for about 30 seconds. Add the garlic and sauté until it softens and starts to brown, about 1 minute, then add the hazelnuts and sauté until the nuts are coated in the oil and the ingredients are combined, about another minute.

Add the hazelnut mixture, cranberries, rice, Gruyère, and flour to the squash cubes and mix well. Add the thyme, sage, nutmeg, and salt and pepper to taste, and stir again. Put the mixture in the prepared gratin dish and spread the panko evenly over the top. Drizzle the remaining 2 1/2 tablespoons of olive oil over the gratin and bake until the panko is golden brown, about 30 minutes. (If, after about 25 minutes, your panko is stubbornly refusing to brown, take the dish out, move the oven rack to the top position, turn the broiler on, and return the dish to the oven for about a minute, watching carefully so the gratin doesn’t burn.) Let the gratin cool for about 5 to 10 minutes before serving.

*Make this vegetarian by substituting vegetable stock.

Diane Sepanski is a freelance writer and editor of such cookbooks as Pike Place Market Recipes; Grow, Cook, Eat; and IACP award-nominated Good Fish: Sustainable Seafood Recipes from the Pacific Coast. Her blog, Pen & Pan, is a place where editors, chefs, writers, and foodies can come together in delicious, dedicated discussion.

This easy and delicious recipe comes from Sarah of Frankly Entertaining. Of her blog, Sarah writes, “Franklyentertaining.com is a way for two sisters who live on opposite sides of the country to stay connected while trying to come up with fun and creative ways to feed our families.” 

Cheesy Barley and Spinach Bake

Ingredients:

• 1/2 cup Barley
• 2 cups Chicken or Vegetable Stock
• 1 Onion, chopped
• 1 cup Spinach
• 1/2 cup Feta Cheese
• 1/8 cup toasted Pine Nuts

Directions

1. Place stock and barley in a pot and bring to a boil. Stir.
2. Cover and reduce heat, cooking for 45 minutes.
3. Add in spinach and cheese, and stir until combined.
4. Place in an oven safe dish and top with pine nuts.
5. Bake at 350º for twenty minutes.

This is a great side dish, but it can also serve as a great vegetarian option if you make it with the vegetable stock.