Wild Rice & Roasted Pepper Stuffed Acorn Squash

Wild Rice & Roasted Pepper Stuffed Acorn Squash @runwaychef #thanksgiving You know what’s fun? Whipping up a festive, yummy recipe in the kitchen, like this stuffed acorn squash right here. You know what’s not fun? Causing yourself detrimental bodily harm in the process. No, I did not touch a hot pan sans potholder. And no, I did not accidentally slice a finger off (although that would have made for a far better story). Nope, I did something a whole lot dumber. I gave my skin a good ol’ case of the pepper burns. You see, I was distracted when I decided to roast my poblano pepper (because distraction + open flames + hot peppers make a great combination), and I kind of pretty much basically forgot I was cooking with a hot pepper and thought it was a regular pepper. So I sliced it, diced it and rubbed all of that skin off with my two bare hands. I proceeded to make the rest of the recipe and everything seemed totally fine. Until I went to photograph it…. and an excruciating, crippling pain completely took over my hands. Oh, you don’t know what I’m talking about, because you’re smart enough to remember to wear gloves when you cut hot peppers? Well, let me paint you a little picture. It feels like 1,000′s of tiny little flames are being attached to tiny little daggers that are being thrown at your skin at a constant high-speed stream. Basically, it’s like a mini-mordor attacking your skin. And that kids, is why, you should never cook when you’re thinking about those shoes you should have bought and all of the outfits that you could have worn with them. One half hour milk bath, a few scrubs of baking soda, a large amount of dish soap, and a few splashes of whiskey later you now have a really delicious recipe that is healthy (it is gluten-free and I’ve included vegan and dairy-free options) and works perfectly as a side dish served with fish or meat or as a main dish served with salad (think main dish options at Thanksgiving for those who don’t eat meat). My pain is clearly your gain…. 

Wild Rice & Roasted Pepper Stuffed Acorn Squash @runwaychef #thanksgiving Wild Rice & Roasted Pepper Stuffed Acorn Squash @runwaychef #thanksgiving Wild Rice & Roasted Pepper Stuffed Acorn Squash @runwaychef #thanksgiving Wild Rice & Roasted Pepper Stuffed Acorn Squash @runwaychef #thanksgiving

Wild Rice & Roasted Pepper Stuffed Acorn Squash
Yields 1
A delicious take on acorn squash with a nutty, spicy flavor; perfect as a main dish or side dish for a fall night or Thanksgiving dinner
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Ingredients
  1. 1 cup wild rice blend (see notes)
  2. 1 chicken bouillon cube
  3. 4 cups of water
  4. 1 1/2 cups sliced mushrooms (I used baby bellas)
  5. 1/2 an onion, chopped
  6. 2 large cloves of garlic, minced
  7. 1 tablespoon of butter
  8. 1 cup spinach (I used frozen spinach)
  9. 1 poblano pepper, roasted and chopped (see notes)
  10. 1 acorn squash
  11. 1/2 cup grated cheese (you can use cheddar, Monterey, swiss, etc, however, cheese is optional)
Instructions
  1. Preheat oven to 400 degrees. Cut the acorn squash in half, lengthwise. Place the two halves, cut-side down, in a glass baking dish and add about 1/4-1/2 an inch of water. Place the pan in the oven and bake for 45 minutes to an hour, or until a knife can easily be inserted. Remove from the oven and allow to cool enough to where you can easily handle the squash.
  2. Once the squash has cooled, use a spoon or serrated knife (I like to use a grapefruit spoon) to scoop out the seeds. Set the squash halves aside.
  3. Meanwhile, in large saucepan, bring the water and bouillon cube to a boil over high heat. Add in the rice, reduce the heat to medium-high, and continue cooking until the rice has absorbed all the liquid (you may need to add a little more water if the rice is still not fully cooked).
  4. While the rice is cooking, melt the butter in a large skillet set over medium heat. Add in the garlic, cook for 30 seconds, then add in the onion. Cook for 5 minutes before adding in the mushrooms. Continue sautéing until the vegetables have become golden brown and caramelized. Toss in the spinach and pepper and continue cooking until it has heated through.
  5. Once the rice has finished cooking, combine it with the vegetables. Place the 2 squash halves, cut-side up, back into the glass baking dish. Generously fill the squash with the rice mixture. Top with grated cheese, if desired. Place back in the oven (at 400 degrees) and cook until the cheese is golden brown, about 10-15 minutes. Serve immediately.
Notes
  1. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  2. This recipe is gluten-free, but be sure to read the labels for the rice you use as some brands add in gluten flavoring or fillers. For my recipe I used Lundberg Wild Blend Rice.
  3. To make this recipe dairy-free, vegetarian & vegan, use a vegetable bouillon in place of the chicken bouillon, olive oil in place of the butter, and omit the cheese.
  4. The squash and rice can each be prepared the day before then assembled and heated right before serving. Simply store everything in an airtight container in the refrigerator.
  5. For the peppers- If you have a gas stove, the easiest way to roast the poblano pepper is to turn a burner onto medium heat and place the pepper directly onto the flame. Use tongs to rotate it until the skin has charred and bubbled on every side. Remove the pepper and place it directly in a bowl of room temperature water. Using gloved hands gently rub/peel off the charred skin. Remove the top and insides of the pepper then proceed to use it as you wish. To roast the peppers in an oven, simply spray the peppers with cooking spray, then place them on an aluminum foil lined baking sheet. Place them in an oven set to broil and cook until charred and bubbled. Proceed as you would with a pepper roasted on the stovetop. However you choose to roast your peppers, PLEASE REMEMBER TO WEAR GLOVES WHEN HANDLING THEM.
Runway Chef http://www.runwaychef.com/
Recipe Links
Lundberg Wild Rice Blend
How to roast a poblano pepper in the oven (see the recipe notes for how to roast it with a gas burner)

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5-Ingredient Butternut Squash Soup

5-Ingredient Butternut Squash Soup || Runway Chef It’s a tough competition but this butternut squash soup might possibly be my favorite soup ever, and that’s saying a lot, because boy, do I love soup. Like a lot of my recipes, I stumbled upon this one quite by mistake. If I remember correctly, I think it went a little something like “What am I going to make for dinner when the only things in the fridge are ketchup, chocolate chips, and…. a butternut squash??!”. I decided to concoct a butternut squash soup (because obviously going to the grocery store to get ingredients for anything else wouldn’t have been more logical). Luckily, when God closes the door to an empty refrigerator, somewhere He opens a cabinet full of garlic and bouillon cubes. In other words, this saved our dinner from being some kind of weird chocolate-ketchup-squash mishmash (thank you, no!) and helped us discover possibly the easiest soup recipe known to man. It’s decadent, creamy and delicious, but totally healthy at the same time. We now make this soup at least once a week, and you better believe that my fridge is always stocked with butternut squash.

5-Ingredient Butternut Squash Soup || Runway Chef 5-Ingredient Butternut Squash Soup || Runway Chef 5-Ingredient Butternut Squash Soup || Runway Chef

5-Ingredient Butternut Squash Soup
Serves 4
A delicious and comforting soup that requires just 5 ingredients and a few minutes to make and is perfect for a chilly fall day
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 large butternut squash, cooked and peeled (see notes for directions)
  2. 1 bouillon cube (I use chicken but feel free to use vegetable or beef)
  3. 3 cloves of garlic (I've also done 1/3 c. leeks or shallots)
  4. 2 tablespoons olive oil
  5. 1 1/2 cups milk (I use 2%, but any type should work)
  6. Salt & pepper, to taste
  7. Toppings (optional): Toasted pumpkin seeds, crumbled bleu cheese or goat cheese, apple or pear cubes, dried cranberries, crispy shallots, crunchy bacon pieces, sage, Greek yogurt
Instructions
  1. In a large soup pot, add the oil. Heat for a few minutes over medium heat then add the garlic. Cook for a few minutes, or until it is light brown and crispy.
  2. Add in the remaining ingredients, along with 1/2 a cup of water. Use an immersion blender to puree the mixture into soup. Alternatively, you can also puree the mixture in a blender. If you would like the soup to be thinner add in more milk (or water) until you reach your desired consistency.
  3. Once pureed, heat the soup for a few minutes before serving.
Notes
  1. Serve with a big salad and some crunchy bread.
  2. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  3. This soup is vegetarian and gluten-free. To make it vegan, substitute the milk for coconut milk (for a more tropical flavor) or almond milk, and use a vegetable bullion cube. You could also eliminate the milk completely and instead use an additional bouillon cube and more water.
  4. To cook the butternut squash, simply cut it in half, place the halves flesh side down in a large baking dish, add in about 1/2 an inch of water, and cook at 375 degrees for about 45 minutes, or until a knife can easily be inserted into the squash. Remove from the heat, scoop out the seeds, and then proceed to either scoop out the squash or peel off the skin.
Runway Chef http://www.runwaychef.com/
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Goat Cheese Pumpkin Tacos

Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes In case you didn’t believe me about my pumpkin excitement on Friday, these goat cheese pumpkin tacos should clarify. I know. I know. Two pumpkin recipes in a row. It’s a little extreme. But I’m an extreme girl, especially when it comes to pumpkin (ummm, hello, I created a Pumpkin Recipes Pinterest board). Also since yesterday was officially the First Day of Fall, I figured, ’tis the season, right??? It might be hard to believe but these are even easier to make than Friday’s recipe (you’re looking at 10 minutes max, if your pumpkin is already cooked, of course). Also, these tacos are a little bit on the lighter side than the enchiladas were. But don’t let the word ‘lighter’ fool you. These are 110% pure pumpkin deliciousness!

P.S. I’ll be sharing a video soon on how to roast a pumpkin. Stay tuned on my Youtube channel.

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Goat Cheese Pumpkin Tacos
A Fall-inspired taco topped with fresh, colorful ingredients and creamy goat cheese
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Pumpkin cubes (roasted pumpkin that has been skinned & cubed)
  2. Black beans
  3. Corn (I mixed mine with chili powder, about 1 tsp. for every 1 1/2 c. corn)
  4. Red onion, chopped
  5. Cilantro, chopped
  6. Goat cheese
  7. Green chili salsa
  8. Taco shells (I love the corn & wheat mix soft shell ones from Trader Joe's)
Instructions
  1. These tacos are super easy to assemble. Simply lay out your taco shell on a plate then add on the ingredients of your choosing, doing as little or as much as you'd like of each ingredient. For my tacos I did pumpkin, then beans, then corn, and finished it off with a sprinkling of cilantro, red onion and goat cheese as well as a drizzle of green chili salsa.
  2. These should be served immediately. Any leftovers should be stored separately in airtight containers in the refrigerator.
Notes
  1. Serve with a spicy margarita or a pumpkin beer and a big salad or a side of guacamole and corn chips.
  2. Butternut squash (or any other squash) can be substituted for the pumpkin cubes.
  3. For a gluten-free option use corn tortillas.
  4. For a dairy-free/vegan option omit the goat cheese.
Runway Chef http://www.runwaychef.com/
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Pumpkin Enchiladas with Green Chili Cheese Sauce

Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef And so it begins. The pumpkin madness. It started the moment I said goodbye to summer and let fall in. It was like the floodgates opened and out came all kinds of pumpkin recipes. Pumpkin cookies, pumpkin spiced lattes, pumpkin pie, pumpkin shakes, pumpkin chicken, pumpkin pasta, pumpkin teriyaki???, pumpkin muffins, pumpkin snack mix, pumpkin mayonnaise?? Basically, I was envisioning every recipe known to mankind in pumpkin form. It was starting to get out of control. So I took a break to go to Trader Joe’s. Go figure they had gotten all their pumpkin products in. I took that as a sign that I actually should be making pumpkin everything so I excitedly began brainstorming recipes again. I also proceeded to text my husband a list of every pumpkin item TJ’s had. He was less than enthused, which is just too darn bad because it is about get all pumpkin/psl/apple/fall leaf/flannel errrything up in here. Starting right now, right here with these pumpkin enchiladas. Mr. RC devoured several as these, which I took as a sign that he rethought his earlier misjudgment of the pumpkin situation. Also, they have pumpkin so how can you not devour them??! Let me explain a little better. You see, basically a pumpkin walked into a bowl of white chicken chili then wrapped itself up in a tortilla and then dove headfirst into a pan of the most delicious green chili cheese sauce there ever was. In under 30 minutes. Hello easy weekend dinner….because, you know, you obviously didn’t have enough fall jammed into your flannel covered weekend already…..

Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef Pumpkin Enchiladas with Green Chili Cheese Sauce || Runway Chef

Pumpkin Enchiladas with Green Chili Cheese Sauce
Yields 8
Creamy, cheesy pumpkin, white bean and chicken enchiladas smothered in green chili cheese sauce
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the enchiladas
  1. 1 cup shredded chicken (or you can use canned chicken)
  2. 1 cup white kidney beans
  3. 1 1/2 cups pumpkin cubes (I roasted a pumpkin, then cut it up)
  4. 4 ounces of green chills
  5. 1/2 cup green salsa
  6. 1 teaspoon cumin
  7. 1 package cream cheese
  8. Salt, to taste
  9. 8 tortillas
For the sauce
  1. 1 1/2 cup Monterey Jack cheese, shredded
  2. 1 cup green salsa
  3. 4 tablespoons of milk
For topping
  1. Green onion
  2. Cilantro
  3. Green salsa
  4. Sour cream
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9"x13" casserole dish and set aside.
  2. In a large pan, on a burner set at medium heat, begin melting the cream cheese. As it begins to soften add in the remaining filling ingredients. Stir to combine. (This step can also be done in the microwave).
  3. Fill the tortilla shells with about 3/4 cup of filling each. Roll and place in the pan. Set aside.
  4. In a small saucepan set over low heat, combine the cheese, milk, and salsa. Stir constantly until the cheese is melted and the ingredients have combined.
  5. Pour the cheese sauce over the enchiladas, then bake for 20 minutes. If you want the top to get crispy, turn the temperature up to 450 degrees and bake for another 5 minutes.
  6. Allow to cool for a few minutes, before serving topped off with some sour cream, extra salsa, green onions and lots of cilantro.
Notes
  1. For a vegetarian option omit the chicken.
  2. For a gluten free option use corn tortillas.
  3. Butternut squash can be substituted for the pumpkin.
  4. I chose to use Monterey Jack cheese but you could also use cheddar, Colby Jack, or even a smoked gouda.
Runway Chef http://www.runwaychef.com/

 

Cobb Salad

Kale & Arugula Cobb Salad via @runwaychef For a long time various people have referred to me as a rabbit. Not because I’m covered in fur and have long floppy ears (obviously….because that wouldn’t be weird at all), but because I have always loved munching on fruits, veggies and salads. I’ve probably mentioned it before, but growing up, I could often be found hiding out in my Grandfather’s garden nibbling on a handful of berries, beans or tomatoes. Today, not much has changed. I may not be in my Grandfather’s garden, but more often than not you’ll find me munching on some kind of produce, like this cobb salad, for example. Salads are one of my favorite meals no matter the season. I like that they can be big and filling, kind of like a casserole, but without all the prep work and typically with a lot less calories. I also love that the toppings and combinations of toppings are incredibly versatile and varied based on the season. The traditional cobb salad isn’t known for being the healthiest of salad choices, but this version is loaded with flavor, healthy fats, lean proteins and lots of veggies. It uses kale and arugula in place of regular lettuce, a turkey burger in place of chicken, and ham in place of bacon. It might not be exactly like the cobb salad you’re used to, but in my humble opinion, it might just be better.

Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef Kale & Arugula Cobb Salad via @runwaychef

Cobb Salad
Serves 2
A cobb salad made with kale and arugula in place of lettuce, a turkey burger in place of chicken, and ham in place of bacon
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For the dressing
  1. 2 tablespoons mustard
  2. 1 teaspoon apple cider vinegar
  3. 3 tablespoons golden Carolina BBQ sauce (I used Trader Joe's)
For the salad
  1. Kale (washed and cut into pieces with the thick stems removed)
  2. Arugula (washed)
  3. 4 slices of lean ham, sliced
  4. 1 turkey burger, cooked or grilled & cut into strips
  5. 1 avocado, sliced
  6. 2 hard boiled eggs, chopped
  7. 1 large tomato, chopped
  8. Optional produce: mushrooms, peppers, onion, green beans, grapes
Instructions
  1. First, heat a small skillet over medium heat. Add in the ham pieces and sauté for about 7-10 minutes, or until the ham starts to turn golden brown and get crispy. Set aside.
  2. On a large platter (or in a salad bowl), layer the kale and arugula. I used about 2 cups of each per person for a total of 4 cups.
  3. Next, start adding on the toppings. Order is not important, just keep each topping grouped together.
  4. Lastly, mix all the dressing ingredients together in a small bowl. Use a for or whisk to stir until smooth. Drizzle over the top of the salad and serve immediately.
Notes
  1. Serve with warm, crusty bread for a heartier meal.
  2. We like to use the pre-made turkey burgers from the frozen section of Trader Joe's (the chili lime ones are especially good). Using a pre-made turkey burger is a warm (and quick) alternative to using chicken or deli meat. However, you could also use ground turkey that has been sautéed.
Runway Chef http://www.runwaychef.com/
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