A nourishing and flavorful bowl featuring roasted delicata squash, tender black-eyed peas, and sautéed mustard greens, perfect for a wholesome meal.
590 minutes
A nourishing and flavorful bowl featuring roasted delicata squash, tender black-eyed peas, and sautéed mustard greens, perfect for a wholesome meal.
tablespoons
White Onion, finely diced
cups
Carrot, finely diced
cups
Celery, finely diced
cups
Garlic, minced
tablespoons
Canned Chipotle Chile, minced
tablespoons
Bay Leaf
each
Dried Black-Eyed Peas, soaked overnight in water with 1 tablespoon kosher salt
cups
teaspoons
tablespoons
to taste
Delicata Squash, halved lengthwise, seeded, cut into ¼-inch-thick slices
0 lb
Light Agave Nectar
tablespoons
Shallots, minced
each
Mustard Greens, ribs removed, leaves torn into bite-size pieces
0 lb
Pikliz Or Pickled Mustard Greens
to taste
1. Prepare the Black-Eyed Peas
Start by warming 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. When the oil is shimmering, add the finely diced onion, carrot, and celery. Sauté these vegetables for about 8-10 minutes until they are softened and fragrant. Once the vegetables are soft, add the minced garlic, chipotle chile, and bay leaf. Cook for an additional 3-4 minutes until the garlic is aromatic. Drain the soaked black-eyed peas and add them to the pot along with 1 teaspoon of kosher salt. Add enough water to cover the peas by about an inch. Bring this mixture to a boil, then reduce the heat and let it simmer for approximately 45 minutes, or until the peas are tender. Stir in the apple cider vinegar and season with freshly ground white pepper. Adjust the salt as needed. Let the beans cook for another 5 minutes to absorb the flavors.
2. Roast the Squash
Preheat your oven to 400°F (200°C). In a large bowl, toss the delicata squash slices with 2 tablespoons of extra-virgin olive oil, 2 tablespoons of light agave nectar, and ¼ teaspoon of kosher salt. Spread the squash slices in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30 minutes, or until the squash is tender and caramelized around the edges.
3. Cook the Mustard Greens
While the squash is roasting, warm 2 tablespoons of extra-virgin olive oil in a Dutch oven over medium heat. Add the minced shallots and sauté them for 2-3 minutes, until they are soft and translucent. Stir in the minced garlic and ¼ teaspoon of kosher salt, cooking for another minute until the garlic is fragrant. Add the torn mustard greens to the pot, stirring to coat them in the oil and shallot mixture. Pour in about ½ cup of the reserved black-eyed pea cooking liquid, cover the pot, and let the greens cook for about 25 minutes, or until they are tender. Finish by stirring in 1 tablespoon of apple cider vinegar.
4. Assemble the Harvest Bowl
To serve, place a generous scoop of the black-eyed peas into each bowl, followed by a layer of the roasted delicata squash slices. Top with a portion of the mustard greens, spooning some of the cooking liquid over the top for extra flavor. Garnish with pikliz or pickled mustard greens for a tangy finish. Serve immediately and enjoy.
. Butternut squash or Acorn squash can replace Delicata squash. They have a similar sweetness and texture when roasted. . Sweet potatoes or Carrots
Butternut squash or Acorn squash can replace Delicata squash. They have a similar sweetness and texture when roasted. Sweet potatoes or Carrots
. Grilled chicken or Roasted turkey
Chickpeas
. Chickpeas
The freshness and quality of your vegetables can make a huge difference. Try to get locally sourced, organic vegetables if possible. Fresh black-eyed peas, if you can find them, will also be superior to canned or dried.
Preheat your oven and ensure it's at the right temperature before the squash goes in. Cut the squash in even pieces for uniform cooking and toss with olive oil, salt, and a pinch of brown sugar or maple syrup to caramelize the edges beautifully. Don't overcrowd the pan.
Use high-quality extra virgin olive oil as a base, fresh lemon juice or vinegar for acidity, and perhaps a touch of honey or Dijon mustard to emulsify and add complexity. Taste and adjust seasoning—your dressing should be a little more acidic and salty than might seem right straight from the mixing bowl.
Add finely chopped herbs like parsley, cilantro, or thyme to your bowl before serving. These bring a fresh, bright flavor that contrasts well with the earthiness of the squash and black-eyed peas.
Add toasted nuts or seeds for crunch, creamy goat cheese or feta, or crispy fried shallots or garlic. These elements will provide a satisfying contrast to the tender roasted squash and creamy peas.
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