If I could mix fall flavors and summer squash, this would be it. You see, for some strange reason, I have a plethora of ground nutmeg. Why? Seriously, I don’t know; can’t explain it. But, it’s here. And so, little by little, I have been whittling away at my overly exuberant stash of ground nutmeg – so much so that I used a half of a teaspoon *here. Almost too much. Almost too nutmeg-y. But, it’s the fall, right? I can get away with it.
Top it with some Sriracha sauce and call it a day. Yum!
Fall-Spiced Squash, Carrots and Kale Sauté with Almonds
16 ounces carrots, cut into wedges
16 ounces summer squash, cut into wedges
1 Tablespoon oil
3/4 teaspoon curry powder
1/2 teaspoon ground nutmeg
1 teaspoon paprika
2 teaspoons molasses
1/4 teaspoon chili powder
2 handfuls kale, finely chopped
1 Tablespoon distilled white vinegar
salt and pepper, to taste
Directions: Place a large saucepan over medium heat. Add carrots and oil. Stir to coat. Cook until slightly tender. Add squash and spices (curry, nutmeg, paprika, molasses, and chili powder) to pan. Stir to coat and cook until squash (and carrot!) is tender. Remove from heat, add: kale, vinegar, salt and pepper. Stir (!), then cover. Leave to “steam” until kale is slightly wilted. Stir again and serve (with some hearty bread and a green salad).
Top with some Sriracha for a kick.
Makes: 2 large servings