Film: Vidya Seasonal Kitchen | Fall
Each season, I share a peek inside my kitchen and what I’m cooking to create balanced health in the Vidya Seasonal Kitchen video series. Sometimes health means slowing down and enjoying the journey. For me, there’s nothing like a road trip and time spent in nature to reconnect with myself and with loved ones. This fall, my friends and I took to the open road and headed east towards Tahlequah, Oklahoma. We spent a perfect day along the Illinois River at an original 1907 log cabin. We built a roaring campfire and cooked in the dutch oven, dined by the riverside at sunset and broke (gluten-free banana!) bread by the fire while telling stories into the crisp night. This video is about celebrating the seasons and taking time to enjoy good food and friends. Celebrate with us autumn’s harvest with this very fall recipe for a roasted red kuri squash with slow-cooked quinoa, apple and savory herb stuffing…
RED KURI SQUASH WITH SAVORY APPLE QUINOA STUFFING
Squash
2 medium squash (red kuri, acorn, or pumpkin), deseeded & quartered
4 tbsp olive oil
salt & pepper
Preheat the oven to 425 degrees. Clean and cut the squash into 4 large slices each. Coat well in olive oil and sprinkle of salt and pepper. Place in a baking pan with ½-inch of water, cover with foil to create a steaming effect on the squash. Roast for 20 minutes, then remove foil and allow to cook for another 15 minutes or until done.
Quinoa Stuffing
5 cups water
5 tbsp olive oil
2 cups red quinoa
12 shiitake mushrooms, chopped
1 onion, diced
2 cloves garlic, minced
4 tbsp fresh sage, minced
2 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
3 tbsp tamari
1 tsp sel fumé (smoked salt)
2 apples, cored & diced
1 cup walnuts, chopped
1 bunch collard greens, finely chopped
2 lemons, juiced
In a large pot or dutch oven, bring 5 cups of water to a boil on your stovetop. Add the quinoa, mushrooms, onions, garlics, herbs, tamari and salt. Cook on medium heat for 10-15 minutes, or until quinoa is slightly soft. Add the apples, walnuts, collard greens and lemon juice, stir until well combined. Cook for another 5-10 minutes. If the quinoa is still firm, add another cup of water and allow to cook until done. Remove from heat and serve hot.
To serve, scoop a cup of the stuffing onto a quarter of roasted squash. Sprinkle with chopped greens, pomegranate seeds, and crumbled feta (if desired).
Serves 6-8
Recipe: Whole Roasted Acorn Squash 
Recipe: Persimmon Upside Down Cake 
Recipe: Carrot Coriander Soup 
Everything is perfect. Location, food, props – they are damned wonderful.
It was really a perfect day. Confession though, it was about 89 degrees when we filmed this. Beautiful lighting and changing leaves, but lots of sweat under those fall sweaters 😉
So beautiful! I am really inspired this morning.
Wishing you a wonderful workshop today! xoashley
Thank you sweet sister, my workshop went fabulous. I love that we both had mindful eating workshops on the same weekend. Can’t wait to hear how yours went. xo
absolutely beautiful video, Claire! You are lucky to have such talented and attractive friends 🙂 Autumn is such a rich time to count our blessings <3
I couldn’t be more grateful for my tribe, sending love right back at you Anna!
This is so magical — I especially love that photo of you kissing your man at sunset. So much love Claire!! xo sherrie
Thank you, Sherrie! I especially love that man 🙂 he looks particularly handsome in golden light, too, if I do say so myself. I hope you’re having a fabulous fall so far!
Everything about this is so wonderful and inspiring! Such gorgeous photos, and the video is absolutely stunning. 🙂 I can’t wait to try the squash and stuffing – I think I might even have most of the ingredients in the house already!!
Ohh you have to try it and let me know what you think, it’s great cool weather dish. Sending fall blessings & kitchen creativity your way!
IT’S SO BEAUTIFUL!!!!!!! You create magic with your camera and your aura of sweetness.
Aura of sweetness, I like it 😉 BIG THANK YOU for your sweetness!
Gorgeous! I always look forward to your photo’s and recipes. What were you reading in the car? 🙂
Thank you Maura! I was reading a collection of poems from my boyfriends favorite poet, W.H. Auden.
Hi Claire. I love the song that was used in this video. Could you tell me what it’s called and who it’s by?
The song is called ” The Trees Scattered Garments Wide” by Aural Method
[…] Get the summer recipe and my backyard bohemian romance here. […]
Absolutely perfect and magical. This post is inspiring, warm, inspirational, simple, picturesque and embodies the feeling of Fall. What it is to gather and have a community. Absolutely going to try this recipe!
Wonderful ! Thank you, for sharing and the recipes.
Very Grateful!
Katherine