Even though it’s cold outside, there’s something so wonderful about the holiday season that it makes me feel warm on the inside. I don’t celebrate Christmas (or Hanukkah) in the traditional or religious sense, and am firmly against the increasingly capitalist and consumerist nature of the holiday season. I do, however, love giving gifts and writing cards for people—so my solution for this dilemma is to bake lots of cookies and cakes.
I see the holiday season, or the month of December, as a time to spend with loved ones, reflect on the highs and lows of the year, and eat, drink, and be merry. I’m still waiting for snow where I am—one of my favourite things to do is to curl up on the couch with a cup of hot chocolate, watch a movie and, at the same time, watch the snow fall outside.
Since I’m officially on holiday now, I’ll be spending more time in the kitchen and, over the next few weeks, will be blogging mostly holiday themed posts. I’ve been going to a few potlucks and dinner parties, and the vegetarian options are usually few and far between, and usually not very healthy. I always try to bring something green and wholesome—just so there is something for me to eat in case the other vegetarian options are potatoes, potatoes, and potatoes.
One of my favourite kitchen creations this season so far has been this roasted and stuffed harlequin squash. It is an incredibly warming dish, and I love the contrast between the sweetness and starchiness of the squash and the savoury filling.
Stuffed Harlequin Squash: Kale, Brussel Sprouts, and Quinoa
Yields 2 servings
- 1 small harlequin squash
- 2 cups cooked quinoa
- 1 cup brussel sprouts, chopped
- 1 1/2 cups chopped kale
- 4 cloves garlic
- coconut oil
- sea salt and pepper, to taste
- Preheat the oven to 200ºC/390ºF.
- Slice the squash in half and scoop the seeds out. Line the baking tray with parchment paper, and rub the squash with coconut oil. Season with salt and pepper.
- Roast the squash for 30-45 minutes, until soft.
- Place the brussel sprouts on another lined baking tray, and roast until golden, around 30 minutes.
- Heat up 2-3 tablespoons of coconut oil in a small pot. Cook the garlic until fragrant, and add the kale. Once the kale begins to wilt, add the cooked quinoa.
- Remove the squash and sprouts from the oven. Stir the sprouts into the kale and quinoa mixture and remove from the heat.
- Fill the squash halves with the filling.
Serve and enjoy.
I’d love to know: what’s your favourite dish to bring to a holiday potluck? Let me know in the comments below!
Wishing you much love and happy kitchen adventures,