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Recipes

Giada’s Wild Rice Stuffing in Delicata Squash Boats

VEGAN and GLUTEN FREE

Ingredients

For the squash:

- 6 delicata squash (halved lengthwise, insides scooped out and reserved)
- 1/3 cup olive oil (divided)
- 1 3/4 teaspoons kosher salt (divided)
- 1/8 teaspoon smoked paprika

For the filling:

4 cups low-sodium vegetable broth (homemade or store-bought)
5 sprigs thyme (plus 1 tablespoon chopped)
1 cup wild rice
1 cup organic brown rice
1/4 cup olive oil (plus 2 tablespoons)
4 Portobello mushroom caps (dark gills scraped away and discarded, mushrooms coarsely chopped)
1 teaspoon kosher salt (divided)
1 14-ounce bag frozen pearl onions, thawed and dried well
1 pound Brussels sprouts (sliced thin)
1/2 teaspoon smoked paprika
2 tablespoons lemon juice (from half a lemon)

Instructions

Preheat the oven to 400 degrees F.
Drizzle a rimmed a baking sheet with 3 tablespoons olive oil. Place the squash on the tray and roll it around in the oil. Season with squash with 1 1/2 teaspoons of salt and roast, cut side down for 30 minutes or until just tender and beginning to brown. Meanwhile, separate the seeds from the flesh of the squash until you have 1/2 cup of seeds. Rinse and drain well. Place on a small baking sheet and toss with the remaining tablespoon of olive oil, 1/4 teaspoon salt and 1/8 teaspoon paprika. Roast for the last 10 minutes with the squash or until toasted. Drain the seeds on a paper towel lined plate.
In a medium saucepan, combine the broth and the thyme and bring to a boil over medium-high heat. Add the wild rice and return to a boil. Reduce the heat to medium low, cover and simmer for 20 minutes. Add the brown rice and 1/4 cup olive oil and bring to boil. Return the heat to medium low, cover and simmer until all the rice is tender (but still slightly chewy), about 30 minutes longer.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and the mushrooms. Season with 1/2 teaspoon salt and cook stirring often for about 10 minutes or until the water has evaporated the mushrooms are brown. Add the pearl onions and sauté until golden,
another 7 to 8 minutes. Stir the Brussels sprouts into the skillet with the mushrooms and sauté until tender but still bright green, about 5 minutes. Season with the remaining salt and paprika. Pour the vegetable mixture into a large bowl. Add the rice mixture with any remaining liquid and the chopped thyme and toss gently to blend.
Spoon the rice stuffing into the roasted squash halves, dividing evenly. Return to the oven and bake for 10 minutes, just to heat through. Squeeze the lemon juice over the hot stuffing and sprinkle with the toasted seeds. Serve hot.

Recipes

Apple and Kale Salad

Balsamic Vinaigrette

1/3 cup olive oil ($0.55)
3 Tbsp balsamic vinegar ($0.41)
2 Tbsp mayonnaise ($0.17)
1/2 Tbsp Dijon mustard ($0.09)
1 clove garlic, minced ($0.08)
1/2 tsp dried basil ($0.05)
1/4 tsp salt ($0.01)
freshly cracked pepper ($0.02)

Candied Walnuts

1/2 cup walnuts, chopped ($0.60)
1/2 Tbsp butter ($0.07)
2 Tbsp brown sugar ($0.08)
1 pinch salt ($0.01)

Salad

8 oz. torn kale leaves (about 12 cups) ($2.13)
1 apple ($0.52)
2 Tbsp crumbled blue cheese ($0.30)

Instructions

Make the balsamic vinaigrette first, so the flavors have time to blend. Add the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, dried basil, salt, and some freshly cracked pepper to a jar, bowl, or blender. Close the jar and shake, whisk in the bowl, or blend until the dressing is smooth. Set the dressing aside.
Next make the candied walnuts. Add the butter, brown sugar, and a pinch of salt to a small non-stick skillet. Heat over medium while stirring, just until the brown sugar begins to melt and sizzle around the edges (one minute).
Add the chopped walnuts to the skillet and stir to combine with the partially melted brown sugar. Continue to cook over medium heat, stirring every 10-15 seconds, until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the walnuts.
Remove the skillet from the heat immediately and pour the hot candied walnuts out onto a piece of parchment. Spread the walnut pieces out in a single layer and let cool (about 10 minutes).
Add the torn kale leaves to a large bowl. Add about 2 Tbsp of the balsamic vinaigrette and massage the dressing into the torn kale leaves for about 2 minutes. The kale will wilt to about half the volume.
Cut the apple into four quarters, then cut the core off of each piece. Slice each quarter of the apple into thin pieces.
Divide the massaged kale between four plates. Add apple slices, a tablespoon or two of candied walnuts, and about 1/2 Tbsp blue cheese to each salad. Drizzle a little more balsamic vinaigrette over each, then serve!

Recipes

Butternut Squash Cupcakes with Cream Cheese Frosting

Ingredients
2 1/4 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 large eggs
1 cup butternut squash (cooked and mashed)
2 teaspoons vanilla extract
3/4 cup milk
Optional: 1/2 cup pecans (chopped)

Line 24 muffin cups with cupcake papers.
In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.
In a mixing bowl with an electric mixer, cream butter and sugar until well blended.
Beat eggs into the butter mixture until well blended.
Add the mashed butternut squash and vanilla and mix well.
Add the dry ingredients, alternating with the milk and blending thoroughly after each addition.
Stir in the chopped pecans, if using.
Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in the
center comes out clean.
Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before
frosting.
Frost with a basic cream cheese frosting or this tasty caramel cream cheese frosting.

Cream Cheese Frosting Ingredients
1 stick unsalted butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
3 to 4 cups confectioners’ sugar, sifted
Kosher salt to taste
1 1/2 teaspoons vanilla extract

In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and
fluffy.
With the electric mixer on low speed, add 3 cups of the confectioners’ sugar a little at a time; continue beating until well
blended. Beat on high speed until very smooth and creamy. Add more confectioners’ sugar, as needed for thickness.
Add a pinch of salt and the vanilla extract and blend thoroughly until light and fluffy. The recipe makes enough cream
cheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes

Latest News

Giada’s Wild Rice Stuffing in Delicata Squash Boats

Ingredients

For the squash:

For the filling:

Instructions

Apple and Kale Salad

Balsamic Vinaigrette

Candied Walnuts

Salad

Instructions

Butternut Squash Cupcakes with Cream Cheese Frosting

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