Happy Autumn everyone!!
I love this time of year for so many reasons. I love the crisp fall air and the surprise flashback to summer warm days. The leaves change their colors to magnificent reds, yellows, oranges and even purples. Even though I grew up in New England and have seen many fall seasons, the changes that come with fall never cease to amaze me.
Apples, pumpkins and winter squash, oh my!! The food, oh the food of fall is not to be underestimated. The bounty that comes with this season is so different than summer and yet just as abundant!
My boys and I went to a dear friends house last night to celebrate the arrival of fall. Cornhusk dolls were part of the festivities and they were so much fun to make. A friends daughter came over to sit by me and helped teach me how to put angel wings on my doll and then she made a crown for my doll. So sweet!! Her doll still came out way better than mine, of course.
After the crafts and outside celebrations, we all went inside to share a meal together. I brought one of favorite recipes that really celebrates the fall harvest from Ani Phyo’s Ani’s Raw Food Kithcen recipe book. She titles it Walnut Cranberry Squash “Rice”. It is really yummy, but I was blown away by how well received this dish was by everyone including some who have dabbled in raw foods before and some like the “bat fairie” from My Everyday Magic that are a little more wary of raw foods. A couple people made sure I knew, several times, they want the recipe, like pronto! So, here’s to you!!!
Fall Harvest Squash Rice
- 1 small butternut squash, about 1 lb peeled, seeded and cut into 2 inch cubes
- 1/2 small yellow onion
- 1 TBS cumin seeds
- 1TBS corriander powder
- 1/2 cup cilantro leaves, chopped
- 1 cup dried cranberries
- 1 cup walnuts, crushed
- 2 tsp salt
- Put small batches of cubed butternut squash in a food processor and process into small pieces
- Put procesed squash in a large bowl and add remaining ingredients
- mix well
- will keep in fridge for a couple days
Seriously, this recipe is so easy to make. I didn’t have cumin seeds on hand, so I just used poedered cumin. I also add a bit more cilantro as I just love it! This is definately a recipe to double! Also, it is the type of recipe that is very forgiving with measurements and lends well to adding in your own personal touch. Keep this one for your next harvest party or to liven up your Thanksgiving table. Enjoy!!