My fork pierces through a perfectly tender slice of delicata squash, and I strategically maneuver it through the quinoa mounds and apple & onion valleys, ensuring that I collect a perfect balance of ingredients before lifting it to my mouth. As the flavors meet my tastebuds, I sigh in delight. This I like.
I turn to my sister, “Mmmmm, taste this” I say, scooping up another bite and carefully passing her a loaded forkful. “Mmmm! So good!” she exclaims. Her mouth still full of food. I giggle. She giggles. We grab our forks and eat until our bellies are full.
“Mmmm, taste this” pretty much sums up what my life has been about thus far and what I want it to be about going forward. Step 1: Love something. Step 2: Share it.
With the celebration of Thanksgiving coming to the US on Thursday, I feel particularly filled with gratitude. And sharing is very much on my mind. It is a time we can come together and share a meal with our loved ones and provide for those who don’t have the means to feed their families on this traditionally abundant holiday. It’s a time that we can remember and share memories of those who still fill our hearts and thoughts, but that we can no longer hold and embrace. It is a time to share joy, laughter, great food, ideas, and love.
This impetus to share is what gets me out of bed in the morning with a broad smile and a happy heart. “Today I get to share something.” I know that might sound hokey. Perhaps REALLY hokey. And you might have just cringed a little bit. But really, what could be better than the experience of sharing? To first have something that you consider to be great and then to have the means, ability, and opportunity to give that to someone else; what is better than that? Don’t we all live for this? Whether what’s shared is an idea, or an image, or a delicious meal, or anything at all, both parties are made better. After School Specials aside, sharing is the best! Haters be gone.
I love to cook (obviously) and experiment with flavors. I also love inspiring people to discover a way of eating that feels right and good for them. What do you love? Whatever that is, I bet you love sharing it with others. In that vein, I am sharing this vegetarian and vegan Thanksgiving dish with you today. It is perfectly seasonal and conjures up some classic Thanksgiving flavor, while also putting a new spin on things. It’s an excellent option if you or any of your guests are vegan, vegetarian, and/or gluten free. It is filling enough to be a main course and will also shine as a side. The apples and onions are “pickled” with apple cider vinegar and the flavors are not to be missed. I may or may not be obsessed with pomegranate. OK; I definitely am. I threw it into the salad for a sweet and delicious crunch. If you don’t want to wrestle a pomegranate amidst the rest of your turkey day to-dos, no worries; this dish is delicious sans pom.
Happy Thanksgiving! I hope you find new and deeper ways of sharing what it is that brings you to life, makes you happy, and inspires you. The world needs more of you. So go out there and share it.
- 1 Medium sized sweet onion
- 1 Medium sized honey crisp apple
- 1 Delicata squash
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon olive oil
- ½ Teaspoon maple syrup
- About 2 cups cooked red quinoa
- Pomegranate arils
- Salt to taste
- ¼ Cup smooth almond butter
- ½ Teaspoon apple cider vinegar
- ¼ Teaspoon maple syrup
- ¼ Teaspoon cinnamon
- Salt to taste
- ¼ Cup hot water
- Preheat oven to 375F bake.
- Rinse quinoa and toast it in a skillet until it is dry and aromatic (about 5 minutes). Cook your quinoa according to package instructions.
- Using a mandolin, slice your onion into thin coils.
- Slice your apple into thin strips.
- Combine apple, onion, apple cider vinegar, oil, maple syrup, and salt in a large bowl. Mix well and set aside.
- Slice your delicata squash in half lengthwise. Scoop out the seeds. Then cut into ¼" slices.
- Drizzle some oil over the chopped squash and toss with a pinch of salt. Lay out on a baking sheet and sprinkle with cinnamon.
- Lay the apple and onion mixture on the other half of the baking tray.
- Cook for about thirty minutes, turning and mixing the apples and onions halfway through the cook time. The squash should yield easily to an inserted fork when it's done.
- Combine all sauce ingredients. Add the hot water gradually, mixing until a thick but pourable sauce is achieved. Taste and adjust seasoning as necessary. I like it salty.
- Layer bowls as follows: quinoa, apples/onions, delicate squash, almond butter sauce, and pomegranate arils.
I would never think of putting some of the ingredients together. I don’t know how I feel about pickled apples (I never had them), but despite the “oddness” of it this dish looks delicious.
Hi Kristina!
They are not pickled-pickled they are just mixed with some apple cider vinegar to give them a “pickled” taste. So delicious! The ingredients are a bit unconventional, but trust me they work together REALLY well.
I will be making this on Thanksgiving! It looks to be a great substitute for sweet potato casserole/pie. Thanks.
<3
Um hi these photos are gorgeous – loving that almond butter sauce as well!
Thanks, Shikha! So kind of you to say. Have a wonderful Holiday <3
What a beautiful post Kathryn! Happy Thanksgiving to you and your family!
Thanks, Liz <3 Same to you and yours!
This looks so delicious and the story in the beginning really made me smile, foods just for survival until you share it with someone, then its magic.
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Thanks, Petra! I like your addition of the word magic. That is how I feel!
Hey Kathryn! I love that you share your recipes and enthusiasm for good food! Thank you for sharing!! Your ‘pickled’ apples sound delicious and that almond butter sauce, ah, just incredibly flavorful on this beautiful Fall dish. I find that just about anything during Winter is good with a sprinkling of Pom seeds, so the more, the better! I’ll take it! No doubt our world needs more positive actions, love and sharing. Thank you for your encouragement and this my dear. xx
I can and do say the same of you Traci. Pom seeds are irresistible! I’m glad we agree on this. xoxo
It’s funny that you talk about sharing because I feel the same way! The other day my husband asked me why is it that every time I find some new food or hobby that I like, I always try to get him interested in it too! I was thinking “Duh, who doesn’t like sharing something new and great with other people”! lol. So thank you sharing with us, especially this delicious sounding almond butter sauce and pickled apple recipe!! 🙂
How great! When I share something, I end up loving that thing even more. Thank you for your sweet comment <3
What a beautiful post! You can tell you have a big generous spirit Kathryn. I agree that being able to cook and share food with people around you is one of lifes greatest pleasures. I hope you had a glorious thanksgiving!
Thanks, Ruby. So sweet of you. My Thanksgiving was wonderful! Hope yours was too <3
This post made me smile so much! I love your philosophy: step 1 love something, step 2 share it. I find so much joy in listening to what others are interested and passionate about- you can see their eyes light up. And many of my happiest memories are “shared”- I’m not sure how to describe it, but there is a lot of shared laughter, shared food, shared hugs… just pure happiness. These squash bowls sound delicious and I can totally relate to the “mmm, taste this!” 😀 xo
Yay! Your comment made me smile so much, haha! xoxo
Being able to share my food with others is one of the best things! Since I’ve increased the amount of baking I’ve been doing recently, let along cooking, I’ve had MORE than enough for just myself and mom, so I try to find some others to send goodies too, and I love the feedback and the appreciation or sharing my joy!
Amen! I think sharing baked goods is one of the greatest joys. Thanks for stopping by!