It is hard to believe, but the Fall Equinox on September 22 is the official mark of the beginning of Autumn. The nights will start to get longer, leaving daylight shorter as cool weather begins to settle in. Birds and butterflies will begin migrating to warmer areas and we will begin setting sweaters and scarves out.
The Fall Equinox marks the start of a new season and the opportunity to make changes in our lives, to declutter and feel lighter. It is the opportunity to “change with the season,” commit to better eating habits and a more active life. For many, summer is a time of traveling and movement, taking care of kids, and making quick meals with as little heat as possible. Autumn is the time to slow down and root into life.
The change in seasons is starting to show at market, moving from watermelons to pumpkins and peaches to kale. Having a few quick meals for each season can save you from eating a bland and boring dinner. Make sure to plan ahead and make an extra serving to save for lunch the next day!
Twice Baked Honey Nut Squash
- 3 honey nut squash (or small butternuts) sliced in half lengthwise, seeded, and hollowed out leaving 1/4 inch on the sides
- 1 cup quinoa
- 2 cups veggie stock
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup kale, stems removed and chopped
- 1/2 cup gorgonzola cheese, crumbled
- Olive oil
- Salt and pepper
- Preheat oven to 400 degrees.
- Drizzle squash with a little olive oil. Place squash on an oiled baking sheet cut side down and roast for about 20 minutes. (If using larger butternut squash this process may take longer).
- Place 1 cup uncooked quinoa and two cups veggie stock in a pan. Bring to a boil and simmer for about 12-15 minutes, or until quinoa is fully cooked.
- Saute garlic and onion in a few tablespoons of olive oil over medium heat. After about 7 minutes add kale. Continue to cook until kale is bright green and wilted (about 8 minutes).
- Mix your quinoa and kale mixture together (you may have extra quinoa, save it for a later use).
- Take squash out of the oven and scoop a healthy portion of quinoa mixture into each half. Top with a handful of gorgonzola cheese and place back in the oven for about 3-5 minutes, or until cheese is melted. Serve warm and enjoy!