Autumn Vidya Seasonal Kitchen

Each season, Claire Ragozzino shares a peek inside her kitchen and what she’s cooking to create balanced health. Eating seasonally is a way to nourish and connect in with the fluid cycles of the earth and our evolving health needs. The Vidya Seasonal Kitchen series shows that seasonal eating can be simple, nourishing and satisfying to the body, mind and spirit. Sometimes health means slowing down and enjoying the journey. Celebrate Autumn’s harvest with this recipe for a roasted red kuri squash with slow-cooked quinoa, apple and savory herb stuffing. 



2 medium squash (red kuri, acorn, or pumpkin), deseeded & quartered

4 tbsp olive oil

salt & pepper

Preheat the oven to 425 degrees. Clean and cut the squash into 4 large slices each.  Coat well in olive oil and sprinkle of salt and pepper.  Place in a baking pan with ½-inch of water, cover with foil to create a steaming effect on the squash.  Roast for 20 minutes, then remove foil and allow to cook for another 15 minutes or until done. 

Quinoa Stuffing

5 cups water

5 tbsp olive oil

2 cups red quinoa

12 shiitake mushrooms, chopped

1 onion, diced

2 cloves garlic, minced

4 tbsp fresh sage, minced

2 tbsp fresh rosemary, minced

1 tbsp fresh thyme, minced

3 tbsp tamari

1 tsp sel fumé (smoked salt)

2 apples, cored & diced

1 cup walnuts, chopped

1 bunch collard greens, finely chopped

2 lemons, juiced

In a large pot or dutch oven, bring 5 cups of water to a boil on your stovetop.  Add the quinoa, mushrooms, onions, garlics, herbs, tamari and salt.  Cook on medium heat for 10-15 minutes, or until quinoa is slightly soft.  Add the apples, walnuts, collard greens and lemon juice, stir until well combined. Cook for another 5-10 minutes.  If the quinoa is still firm, add another cup of water and allow to cook until done.  Remove from heat and serve hot.

To serve, scoop a cup of the stuffing onto a quarter of roasted squash. Sprinkle with chopped greens, pomegranate seeds, and feta (if desired). 

Serves 6-8 


Manifestation with Lacy Phillips