Winter Squash, Quinoa, Goat Cheese and Pecan Stuffed Swiss Chard or Kale Rolls

WinterSquash

This is a vegetarian dish perfect for the holidays or anytime. Use any kind of winter squash and you can substitute chard leaves with any green (kale, cabbage, mustard, etc.). Recipe by Chef Jenn, showcased at her ‘Hands on Cooking Class at City Farmers’ Nursery’ cooking with our Suzie’s CSA box.

 

 

Ingredients

Sauce:

  • 3 tbsp Olive extra virgin oil
  • ½ medium Onion, sliced
  • 1 tsp Smoked paprika
  • 1 (28-oz) cans Canned diced tomatoes and their juice
  • ¼ cup Apple cider vinegar
  • 1/3 cup Brown sugar, packed
  • ½ cup Golden raisins
  • Kosher Salt and Black pepper, to taste

Chard or Kale Rolls:

  • 2 bunches Rainbow Swiss chard (at least 12 leaves) - 2 bunches Kale can be substituted for chard
  • 2 tbsp Olive extra virgin oil
  • 1 cup Chard stems, chopped
  • 2 cloves Garlic, minced
  • ¼ cup Water
  • ½ tbsp Fresh Thyme leaves
  • 1 tsp Minced fresh rosemary leaves
  • ½ cup Pecans, toasted and roughly chopped
  • ½ tbsp Liquid Amino acid or Soy Sauce
  • 1 cup Cooked cubed winter squash
  • 1 ½ cup Cooked Tri Color Quinoa (Trader Joes)**
  • Kosher Salt and Black pepper, to taste
  • 2 oz Goat cheese, sliced thin

 

Directions

For the Sauce:

  1. In a sauce pan, over medium heat, heat the olive oil. Add onions and liberally season with salt and pepper.
  2. Cook till onions are a light golden brown.
  3. Add smoked paprika and cook till fragrant (about 30 seconds).
  4. Add tomato, vinegar, brown sugar, and raisins. Cover and cook for 30 minutes; stirring every so often to ensure the sauce is not scorching.
  5. Place the onion tomato mixture into a blender and puree till smooth.

For the Chard or Kale rolls:

  1. Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; do not discard the stems (set aside for later). Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain. Note - if using kale leaves dip the leaf half into the pot of boiling salted water for 20 seconds
  2. Preheat the oven to 350°F.
  3. In a sauté pan heat olive oil over medium high heat. Add garlic, chard stems and water. Cook; stirring constantly till water is completely evaporated. Season with salt and pepper.
  4. In a bowl gently stir together cooked chard stems (if using kale leaves do not use the stems), thyme, rosemary, pecans, liquid amino acids, cooked squash, and quinoa. Season liberally with pepper.
  5. Place one leaf onto a cutting board and cross with half of another leaf on the bottom of the leaf; add roughly 1/3 cup of filling near the end the leaf, top with a slice of goat cheese, fold the sides in and roll up the to enclose the filling. Repeat with remaining leaves.
  6. Place the rolls seam-side down, in the casserole pan. Pour about 2 tablespoons sauce over each roll, cover with plastic wrap and foil. Place the casserole dish in the oven and bake for 30 minutes. Remove from oven and let cool for 5 minutes before serving. Serves 4 to 6

For the Quinoa:

  1. In sauce pan heat water and quinoa (2 cups water to 1 cup quinoa) over medium heat . Bring the water to the boil. Turn down when it reaches boiling point and simmer. Cover, and cook 15 minutes. Remove from heat and rest for 10 minutes before serving (covered). Season to taste with salt and pepper.
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