Quinoa-stuffed


Winter Squash Serves 8 | Gluten Free, Vegan


Pine nuts, allspice, and mint give this meat-free entrée Middle Eastern flair, but the overall statement is “American harvest.” The entire dish can be prepared up to three hours ahead and reheated just before serving time.


4 small table queen or other acorn squash


2 tablespoons extra-virgin olive oil, plus extra for brushing


2 cups vegetable broth ¾ teaspoon sea salt, divided


½ teaspoon freshly ground black pepper, divided


1½ teaspoons allspice, divided 1 red onion, cut in ¼-inch dice


cup dried cranberries 2 cups cooked quinoa


4 cloves garlic, minced 1


/3


½ cup toasted pine nuts or slivered almonds


½ cup chopped fresh mint ¼ cup chopped fresh parsley


1. Preheat oven to 375˚. 2. Cut squash in half lengthwise and scoop out seeds. Place halves, cut side down, in a lightly greased, large baking dish. Bake for 35–45 minutes, until just tender. Turn cut side up, brush with olive oil, and divide vegetable broth among the eight cavities. Season tops with ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon allspice. Return squash to oven and bake until nicely browned on edges, another 5–10 minutes. Remove from oven and drain any residual broth into a small bowl. Set baking dish and bowl with broth aside. 3. Place 2 tablespoons olive oil in a large pot over high heat and add onions. Stir until they begin to soften, and then reduce heat to medium. Add garlic, cranberries, and remaining salt, pepper, and allspice. If mixture becomes too dry, add spoonfuls of reserved broth. Cook, stirring often, for another 5–10 minutes, until onions are tender. Add cooked quinoa and mix well. Remove from heat and stir in nuts, mint, parsley, and salt to taste. 4. Divide mixture among squash. Sprinkle with reserved broth if filling looks dry. Return to oven and warm through. Serve.


PER SERVING: 299 cal, 10g fat (5g mono, 4g poly, 1g sat), 0mg chol, 7g protein, 43g carb, 6g fiber, 266mg sodium


Yam and Corn Soufflé


Serves 6 | Staff Favorite, Gluten Free, Vegetarian


Healthy yams—a variety of sweet potato— are often combined with a lot of butter and sugar, especially during the holidays. This decadent soufflé accentuates sweet potatoes’ veggieness instead, enriched with just enough cheese to make it a crowd- pleaser. If you’re not gluten free, regular flour works just fine.


3 large garnet yams (sweet potatoes), cooked, peeled, and scooped (yield 3 cups)


1½ cups frozen white corn, cooked 1 bunch scallions, thinly sliced 3 tablespoons soft unsalted butter, divided 1 cup freshly grated Parmesan cheese


2 tablespoons rice, quinoa, or chestnut flour (or regular flour)


1 cup vegetable broth ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper 4 egg yolks ¾ cup grated Gruyère cheese 6 egg whites


1. Preheat oven to 400˚. 2. Combine mashed yams, corn, and scallions in a large bowl and set aside. 3. Spread 1 tablespoon butter evenly in a 6- to 8-cup oval baking dish. Add Parmesan cheese and shake to coat evenly. Pour excess cheese into a small bowl and set aside. 4. Melt remaining 2 tablespoons butter in a small saucepan, stirring with a whisk. Add flour, and whisk until bubbling. Add broth, salt, and pepper, whisking constantly until mixture thickens. Add egg yolks, whisking briskly until thoroughly combined. Add Gruyère cheese and whisk until melted. Pour over yam mixture and stir well. 5. Place egg whites in a large clean bowl and beat until stiff but not dry. Fold about one- fourth of the egg whites into yam mixture until light and smooth. Fold in remaining whites gently but thoroughly, and turn into prepared baking dish. Smooth the surface and sprinkle with remaining Parmesan cheese, coating as thoroughly as possible. Run a paring knife around inside edge, to a depth of about 1 inch—this will help the soufflé rise evenly. 6. Place dish in oven center, close door, and reduce heat to 375˚. Bake, undisturbed, for 25–30 minutes, or until risen and nicely browned. Serve at once.


PER SERVING: 398 cal, 16g fat (5g mono, 1g poly, 10g sat), 176mg chol, 19g protein, 44g carb, 4g fiber, 564mg sodium


Cauliflower and


Parsnip Dressing Serves 8–10 | Gluten Free, Vegan, Paleo


Just as rich as bread-and-butter stuffing but without the grains and excess fat—and packing a bevy of unexpected flavors—it’s a health oasis on the holiday table.


2 heads cauliflower (about 3 pounds) 3 tablespoons extra-virgin olive oil ¾ teaspoon sea salt, divided ½ teaspoon ground black pepper, divided 3 tablespoons extra-virgin coconut oil 3 cups diced onions 3 cups diced parsnips 2 cups roasted pecans, broken 1½ tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme ¼ cup chopped fresh parsley, divided ½ cup low-sodium vegetable broth


1. Preheat oven to 400˚. 2. Separate florets from cauliflower stems (reserve stems). Cut larger florets in half or quarters lengthwise to make pieces as uniform as possible. Toss with olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread on a baking sheet lined with parchment paper. Roast for about 15 minutes, and then toss with a spatula. Reduce heat to 375˚ and roast for another 35–45 minutes, or until florets are lightly browned. Remove from oven and place in a bowl. (Leave oven on.) 3. While florets are roasting, grate stems onto a plate (pieces should resemble rice). Heat coconut oil in a large pan; add onions and remaining ½ teaspoon salt, stirring well. Cook on high heat, stirring often, until translucent and lightly browned. Add parsnips and grated cauliflower stems, and continue stirring for 5 minutes. If mixture becomes too dry, add a tablespoon of water from time to time. (You may need as much as ¼ cup water.) As soon as parsnips are tender, remove from heat and stir in remaining ¼ teaspoon pepper, pecans, sage, thyme, 2 tablespoons parsley, and broth. Add about half of the roasted cauliflower and toss well. Pack mixture into a 9x13-inch baking dish. 4. Toss remaining roasted cauliflower with remaining parsley, and spread mixture evenly on top. Cover and bake for about 20–25 minutes, or until hot. Remove cover, turn oven to broil, and lightly broil the top, 1–2 minutes. Serve at once.


PER SERVING: 389 cal, 29g fat (15g mono, 7g poly, 7g sat), 0mg chol, 7g protein, 28g carb, 11g fiber, 285mg sodium


➻ november 2013 | deliciousliving.com 33


FOOD STYLIST: POUKE, STYLIST: EMMA STAR JENSEN


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