Foodie Friday: Roasted Squash Stew with Turkey & Baby Kale

Between the cold weather and feeling a bit under the weather this past week, I’ve been jonesing for some soups and stews to warm me up. As always, I head over to Pinterest and browse my most recent 3000 recipes that I’ve pinned (out of control!) and this baby caught my eye.

Squash stew? Done! I was missing a few of the ingredients from the original recipe so I took a stab at my own version and was rather pleased with the end result.

Roasted Squash Stew with Turkey & Baby Kale

Serves 4
Adapted from Cookin’ Canuck

Ingredients
2 tbsp EVOO, divided
2 small delicata squashes, diced [About 3 cups]
1 medium sweet onion, diced
1/4 lb ground turkey or chicken [I used Jennie-O Extra Lean Ground Turkey Breast]
3 cloves garlic, minced
1 14oz can diced tomatoes, not drained [I used Muir Glen Organic Red and Yellow Diced Tomatoes]
1 1/2 cups chicken stock
1 1/2 tsp dried oregano
1 tsp chili powder
1 tsp smoked paprika
Salt and pepper to taste
4 cups baby kale or spinach

Directions
Preheat oven to 375°F. Toss your diced squash on a baking sheet with 1 tbsp EVOO and a sprinkling of salt and pepper. Put the sheet in the oven and roast for about 30 minutes, tossing a few times.

While your squash is roasting, heat a large pot over medium heat with the remaining 1 tbsp EVOO. Once heated, add your diced onion and saute until translucent. Add the ground turkey to the pot and season with salt, pepper, oregano, chili powder, and smoked paprika. Once the turkey is completely cooked through, add the minced garlic. When the garlic becomes fragrant, add the can of tomatoes and chicken stock.

By this time, your squash should be just about finished roasting. Remove from the oven and add 3/4 of the roasted squash to the pot. Smash the remaining 1/4 squash until smooth and add to the pot. This is used as a thickener in the soup. Make sure everything is well incorporated and finally stir in the baby kale until wilted. Adjust any seasonings to taste and feel free to add more stock or water if you want the soup to be thinner.

This soup is great with a scoop of quinoa mixed in or with some crunchy roasted chick peas on top!

Nutritional Information
Per serving

198 Calories  /  8g Fat  /  26g Carbs  /  15g Fiber  /  7g Sugar  /  11g Protein

Just My Imagination Giveaway Winner!

Congratulations to Joanna Murnan for winning a pair of custom hammered metal earrings from Just My Imagination!

Joanna Murnan said :
The triples are adorable in the mixed metals – very cute!

Please email me at Brittany@BarrAndTable.com within the next 48 hours with your mailing address as well as which pair of hoops you want and in what metal; silver, gold, or mixed! And don’t forget, it may be too late for holiday shopping, but it’s never too late to treat yourself to some new one-of-a-kind jewels 😉

Roasted Squash & Chick Pea Baby Kale Salad

Have you entered my Just My Imagination giveaway yet? Only 2 more days!

I am an absolute squash fiend; winter squash in particular. Butternut squash is currently my favorite, but I’ve recently found out about so many more kinds to try! Over the weekend I finally got my hands on delicata. I’d say in terms of flavor, it compares to acorn squash, but it’s so much easier to prepare which instantly wins me over. Not to mention you can eat the skin which also makes it great for salads.

I don’t know about you, but during this time of year, along with some fun new desserts, I’m always looking for an equally fun and tasty salad to bring to holiday gatherings. And nine times out of ten, mine include squash!

Roasted Squash & Chick Pea Baby Kale Salad with Lemon Dijon Vinaigrette

Serves 4-6

Ingredients
6 cups baby kale greens
1/3 cup raisins, craisins, or dried cherries
1 medium delicata squash; sliced
1 can chick peas; drained, rinsed, & thoroughly dried
3 tsp coconut oil; divided
3/4 tsp salt; divided
3/4 tsp ground black pepper; divided
1 tsp McCormick Fiesta Citrus Seasoning

For the Vinaigrette
1/4 cup dijon mustard
1 lemon, juiced
1/2 tsp salt
1/4 tsp ground black pepper

Directions
Preheat oven to 375°F. Place sliced squash on one baking sheet and coat with 2 tsp coconut oil, 1/2 tsp salt, and 1/2 tsp black pepper. Place chick peas on another baking sheet with the remaining 1 tsp coconut oil, 1/4 tsp salt, 1/4 black pepper, and 1 tsp fiesta citrus seasoning. Bake squash and chick peas for about an hour, flipping the squash 1 or 2 times and tossing the chick peas around. When finished, the squash should be golden around the edges and the chick peas should be nice and crunchy! Let cool completely.

While the squash and chick peas are cooling, place all of the vinaigrette ingredients in a bowl and whisk to combine. After everything has cooled, throw kale, squash, chick peas, and raisins (or other dried fruit) in a large bowl and toss with about 3/4 of the vinaigrette. Make sure everything is equally coated. Drizzle the last bit of dressing over top of the salad and top with a little freshly cracked black pepper. Serve immediately.

To make it into a more substantial meal, throw 4oz of your favorite protein on top!

Nutritional Information
Per serving, for 4 servings

218 Calories  /  6g Fat  /  35g Carbs  /  8g Fiber  /  12g Sugar  /  8g Protein

Food for Thought

What is your favorite holiday salad to share?