FEATURED RECIPES: Organic Butternut Squash Stuffed with Chard and White Beans and Organic Cashew Cream and Spinach Stuffed Portobellos
MORE RECIPES: Vegetarian Fall Meals
DISCLAIMER: the following content does not necessarily represent the beliefs, values and opinions of Everyone’s
Harvest as a whole. These blog posts are written by individuals associated with this organization and are their
personal views of food and our food systems. The sole purpose and mission of Everyone’s Harvest remains the same:
“to create vibrant, healthy communities and equitable food webs.”
Blog by Chiara Cabiglio, Everyone’s Harvest Intern
Fall. The leaves are turning, the air is chilling, and the colors are vibrant orange, burgundy, and gold. Oh, how glorious
autumn is! Pumpkins and squash galore, I love fall because of this season’s produce. Because you can make virtually
anything out of a pumpkin: pumpkin soup, pumpkin pie, pumpkin scones, pumpkin bread, pumpkin muffins, and there
equally are so many things you can do with other squash as well: pasta made out of spaghetti squash, soups, and so on and
so forth. The first featured recipe I found is entirely unique in that it uses the squash in the same way you would use a bread
bowl filled with soup and/or goodies inside. The second featured recipe does the same thing, except with portobello
Perhaps the most important and spectacular thing about these recipes is that they are in fact a part of the solution to climate
change, environmental degradation, health care, obesity, diabetes, cancer and other diseases, overfishing, energy, global
outbreaks such as swine flu, global depletion, world hunger, species extinction, animal cruelty, and much more. These
recipes, including the Fresh Veggie Rolls with Mango Salsa and Savory Almond Dipping Sauce recipe, enable us to live and
eat consciously, sustainably and simply so that others may simply live. So that the human race and future generations may
simply live, as well as the polar bears and thousands of other species that currently are on the brink of extinction. The clock
is ticking. Imagine if more people ate this way. Imagine if more people ate less meat, fish and dairy, and/or replaced these
with better alternatives. Individually and collectively, we would create positive change and see Mother Earth begin to heal.
So let me introduce you to an utterly delicious solution to many of the world’s problems: it’s called Organic Butternut
Squash Stuffed with Chard and White Beans.
*2 medium organic butternut or acorn squash from your local farmers’ market, halved and seeded
*1 teaspoon(s) organic extra-virgin olive oil
*2 tablespoon(s) organic extra-virgin olive oil
*1/2 teaspoon(s) salt, divided
*1/2 teaspoon(s) freshly ground pepper, divided
*1/2 cup(s) chopped organic onion from your local farmers’ market
*2 clove(s) organic garlic from your local farmers’ market, minced
*2 tablespoon(s) water
*1 tablespoon(s) organic tomato paste or organic tomato sauce
*8 cup(s) (about 1 large bunch of organic chard) chopped organic chard leaves from your local farmers’ market
*1 can(s) (15-ounce) organic white beans, rinsed (better yet, purchase uncooked organic white beans and cook them yourself
in a crockpot!)
*1/4 cup(s) chopped organic kalamata olives
*1/3 cup(s) coarse dry whole-grain organic breadcrumbs (I made my own breadcrumbs from my favorite bread from Whole
Foods, French Meadow Bakery’s Organic Healthseed SPELT Bread, by grinding the bread up in a food processor. You can
also crumble the bread with your hands.)
*1/3 cup(s) grated Parmesan cheese (try to buy organic or without hormones)
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4
teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover and microwave on High
until the squash is fork-tender, about 12 minutes. Once the squash is finished cooking, scoop out enough flesh next to the
hole from the seeds to make enough room for the stuffing. Reserve the flesh and eat with the meal when it is ready.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to
3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and
pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1
to 2 minutes more. Remove from the heat.
Position rack in center of oven; preheat broiler.
Combine breadcrumbs, Parmesan, and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the
chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the
oven until the breadcrumbs are browned, 1 to 2 minutes.
Now that I’ve introduced you to my good old friend Stuffed Squash, let me also introduce you to an equally mouth-watering
solution that also creates positive change: it’s called Organic Cashew Cream and Spinach Stuffed Portobellos. The
original recipe calls for ricotta cheese, but trust me on this one, the cashew cream tastes just as rich and creamy and is better
for you and the planet!
*4 large organic Portobello mushroom caps from your local farmers’ market
*1/4 teaspoon(s) salt
*1/4 teaspoon(s) freshly ground pepper, divided
*1 cup organic cashews, soaked in water for at least an hour
*6 tablespoons organic almond milk
*1 tablespoon organic lemon juice
*1 cup(s) finely chopped raw organic spinach
*1/2 cup(s) finely shredded Parmesan cheese, divided (try to buy organic or without hormones)
*2 tablespoon(s) finely chopped organic kalamata olives
*1/2 teaspoon(s) organic Italian seasoning (I used organic chopped basil – fresh and/or dry)
*4 large tablespoons prepared organic marinara sauce
Directions for the Cashew Cream:
Drain the 1 cup soaked organic cashews and then puree them in a food processor with about 1 tablespoon organic lemon
juice and 6 tablespoons organic almond milk until completely smooth. It might take up to 5 minutes to get it really smooth.
You may need to add more almond milk if it’s too thick. ***Secret for the organic almond milk: instead of spending $3-4 on
boxed almond milk, save money and make your own like I did using only a tiny amount of organic almonds that you can
purchase at your local farmers’ market! You can buy the almond, soy, and rice milk maker here.
Directions for the Organic Cashew Cream and Spinach Stuffed Portobellos:
Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20
to 25 minutes.
Meanwhile, mash cashew cream, spinach, 1/4 cup Parmesan, olives, Italian seasoning, and the remaining 1/8 teaspoon
pepper in a medium bowl. Place marinara sauce in a small bowl, cover, and microwave on High until hot, about 30 seconds.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side
up. Spread 1 large tablespoon marinara into each cap. Mound a generous 1/3 cup cashew cream filling into each cap and
sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes.
This conscious way of eating is what will create positive change and heal the world.
After making these recipes, please let us know what you thought of them by commenting below! We’d love to know if you
creatively revised these recipes in any way too! Comment below and start a food conversation! Want to try other
scrumptious fall vegetarian recipes? Check these out!