Hi Crew! Last week we asked you to send us your favorite Autumn recipes and one lucky winner would receive a $50 Whole Foods gift card. You all sent in some great stuff! Below are the entries…scroll to the bottom to find out who the winner is!
#1 Elizabeth Tobey (works out with Tyler in the evenings at GG Park), sent us a recipe for Baked Spaghetti Squash and Cheese. She recommends a really sharp cheddar for the cheese portion of this recipe.
#2 Sandra Short (works out with Annah in the mornings at Dolores park) sent us her own recipe:
Butternut Squash White Bean Soup
2 tsp olive oil
3 cloves garlic
3 cups cubed butternut squash
3 cups swiss chard
2 can cannellini beans
8 cups organic chicken broth
3 sprigs thyme
salt, pepper, red pepper flakes and oregano to taste
Heat olive oil and sautee garlic and onions for 3 min. Add butternut squash and zucchini (chopped) and sautee for 10 minutes, stirring occasionally. Add swiss chard, cannellini beans (all can contents), chicken broth, salt, pepper, red pepper flakes, and oregano and let simmer for about 30-40 minutes until vegetables are soft. Serve with parm!
#3 Maya Hanaike (has worked out with us at Gap Inc. corporate classes) shared a recipe for Vegetarian Pumpkin Chili. She also mentions that she subbed in butternut squash for pumpkin and it was great.
#4 Laura Vernon (works out with us at Gap Inc. classes) shared her own recipe for a Vegetarian Chili:
·butternut squash (1)
·yellow or white onion (1)
·ground cayenne pepper
·smoked paprika (optional)
·black beans (2-3 cans)
·low sodium vegetable stock
·diced tomatoes in juice (1 can)
·swiss or rainbow chard leaves
·extra virgin olive oil
·salt & pepper
·hot sauce (optional)
·Heat 2-3 T olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat. Add 1 onion and 3 cloves garlic (both finely chopped) and saute until onions are softened, about 10 min.
·Add 1 butternut squash (peeled and cut into half-inch cubes) and toss to coat with the onion and garlic mixture. Add 2 T chili powder, 2 t cumin, 1/4 t cayenne pepper, and 1/4 t smoked paprika (optional). Distribute the spices into the vegetables and continue cooking for 1-2 more min.
·Add 2 or 3 cans of black beans (drained and rinsed), 2 and 1/2 c low sodium vegetable stock, and 1 14-oz can of diced tomatoes in juice. Bring the mixture to a boil and simmer, uncovered, until the squash is tender (about 20 min).
·Coarsely chop the leaves from 1 small bunch of rainbow chard and add to the chili, simmering for another 3-5 until wilted but still brightly colored. Season to taste with salt and pepper, and serve. Top with greek yogurt, freshly chopped cilantro, and your favorite hot sauce.
#5 Veronica Miller (works out with Brooks in the evenings on the Embarcadero) sent us recipe for Roasted Butternut Squash with Kale and Almond Pecan Parmesan.
#6 Linda Anderson (works out with Tracy in mornings at GG Park) sent us a recipe for Moroccan Pumpkin and Lentils. She recommends using kabocha squash which does not need to be peeled. She also adds kale or chard sometimes. And it is a one pot meal!
#7 Bella Wong (works out with Tracy in the mornings at GG Park) sent us two of her own recipes:
*soak 1 cup of bulk farro for 6-8 hours*
1/2 medium onion (chopped)
1 clove of garlic (chopped)
1 cup uncooked farro
1 cup kale, or any veggie (chopped)
2 1/2 veggie broth or chicken broth
1 cup tomato sauce
– Preheat oven to 400 degrees
– Over med heat- saute onion and garlic for about 2-3 mins- be careful not to burn as the garlic will taste bitter
– don’t forget to add salt/pepper onion/garlic
– add drained farro and kale/veggies and saute for 4-5 mins- be sure to keep stirring to evenly brown the farro
– add 2 1/2 cups of broth and stir occasionally
– once it starts boiling- stir 1 cup of tomato sauce
– once it boils again- pour into a 9×9 baking dish
– optional: parm cheese can be mixed in during this step
– cover with foil (add a few slits on the foil to vent)
– cook for 20-25 mins- then add bread crumb mix (recipe below)*
– cook with bread crumb mix for an additional 20-25 mins until golden brown
– this should bake for about 40-45 mins
* you can also add parm cheese on top, but for the last 10 mins of baking.
Bread Crumb mixture:
1/2 cup melted butter
1- 1 1/2 cup bread
– Mix until it’s no longer liquidy
– You can add cheese as an option
– Top the farro during the last 20 mins of baking.
Roasted Garbanzo beans w/ Cauliflower and Olives
– 1 head of cauliflower- cut into florets
– 8 cloves of chopped garlic
– 24 green olives- halved
– 1 can of Garbanzo beans- drained
– 1/2 tsp Chilli flakes- optional
Preheat oven to 450
– In a large bowl mix and coat all ingredients with olive oil
– Salt and pepper to taste (the olives are pretty salty- so not much salt is needed)
– spread on foil lined cookie sheet
– Bake for 15-20 mins or until crisp/golden brown – be sure to stir after 10 mins of baking
Okay, we’re hungry just reading through all these and are even more excited about the Autumn season of eats! Comfort food can be healthy, as y’all have proved here! And the winner of the contest is….LINDA ANDERSON! With her Moroccan Pumpkin and Lentils recipe!