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Recipe: Gina Caputo’s Butternuts Gone Wild

August 29, 2016

butternut recipe

Each week what I’ve been doing is thinking about my favorite fall ingredients and then trying to create a simple meal around that ingredient. This sneaky mofo one-dish-meal made with butternut squash was intensely more delicious than I even expected! It could be a delicioso fall vegetarian meal but I thought it could be a nice twist on a side dish for Thanksgiving too!

week-4-ingredients

Butternuts Gone Wild!

Serves 3-4

Ingredients:

1 cup wild rice or brown rice / wild rice blend
1 cup chicken or vegetable broth
1 cup water
3 Tablespoons extra virgin olive oil
2 Tablespoons Dijon or whole grain mustard
2 Tablespoons maple syrup
1 1/2 teaspoons balsamic vinegar
2 pinches of sea salt
2 1/2 cups butternut squash chunks
1/2 a red onion, sliced in half then pole-to-pole
2 Tablespoons finely chopped fresh rosemary (needles pulled off the stems first)
1 cup of seedless red grapes, sliced in half
1 large handful of arugula, spinach or a blend
1/2 chopped walnuts 2 oz of chevre (goat cheese), crumbled
Olive oil Balsamic vinegar
Salt and pepper to taste

Preparation:

Pre-heat your oven to 425 degrees and find a casserole dish, like a Pyrex or similar.

First prepare the rice according to package instructions. Substitute half or more of the required liquid with chicken or vegetable broth for even better flavor. Combine the next 5 ingredients in a large bowl and whisk to combine. Drop the butternut squash chunks, the red onion and the rosemary into the bowl and toss to coat everything.

Put the mixture into the casserole dish and pop into the oven for about 25-30 minutes until the everything has started to brown and the butternut squash chunks are tender.

week-4-squashPin this!

While you’re waiting, slice your grapes. (Put a handful between two plate bottoms and you can slice them all in one slice, repeat as needed. If this doesn’t make sense, google it. Then chop your walnuts. When the rice and squash are both done, put the rice in a large serving bowl and add the squash.

Toss thoroughly.

Add the handful of greens, the grapes and the walnuts, season with salt and pepper and combine. If the whole dish isn’t moist enough for your liking, drizzle a little more olive oil and a little more balsamic. Re-toss and check again. Finally, add the crumbled chevre over the top and serve in big bowls.

week-4-outfit

Vegans can omit the goat cheese. If you want more protein with this dish, you could add some pulled rotisserie chicken or black beans!

COOK AND ENJOY FOOD WITH GINA CAPUTO ON OUR YOGA RETREAT IN UMBRIA THIS OCTOBER 8–15, 2016. RESERVE YOUR SPOT TODAY!

Gina’s passionate and inspirational style of teaching is a balanced fusion of informed, vinyasa flow yoga with attention to holistic alignment, personal evolution and humor. Always with a nod to Hatha Yoga’s austere roots and intelligence, she feels its essential for our yoga practices to feel less like busy work and more like a powerful, embodied celebration. She came to the mat from the office chair so has a keen ability to really speak to the modern-day householder yogi and encourage the dissolution of the self-construed storylines that do nothing but hinder our continued growth. She’s a rousing, empathetic teacher known for her clear and playful style of encouraging you to fearlessly navigate your edge, open your heart to what’s possible and boldly dive in!

Gina is the Founder and Director of the Colorado School of Yoga in Boulder, CO with affiliate locations throughout the state. She has a deep and sincere passion for yoga education and empowering teachers to make their unique offerings far and wide.

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