Squash Bowls



So we all know and love Chipotle by their idea of a rice bowl. Rice is basically a staple in my diet and I’m always trying to make a play off of rice bowls using different ingredients. Well, winter is coming and squash is a very heavy item in stock and at a decent price this time of year. Usually when I buy squash I either puree it up into a soup or cut it up and mix into risotto or other vegetable to be used as a side dish.

My favorite way to eat acorn squash hands down, is seasoned with salt and pepper, rubbed all over with a little evoo and baked in the oven until soft. From there I will add in butter and an appropriate amount of spices (i.e cinnamon, clove, etc) and brown sugar until butter is melted. Mix that together a voila! I wanted to use acorn squash in a little more of a savory sense to try something new. So I took the ingredients you would include in a Chipotle style rice bowl and mixed it into a beautifully baked squash for a quick and easy seasonal dinner!



Gluten Free/Vegetarian/Dairy Free/Refined Sugar Free

Mise en Place:

-1 Acorn Squash, cut in half, seeds removed (or other squash of choice)

-1 Cup Brown Rice, cooked

-1 Teaspoon: Cumin/Chili Powder/Cayenne

-2 Tablespoons Honey

-1 Cup Tri-color Bell Peppers, julienne

-1 Small Onion, julienne

-2 Handfuls Kale

-1 Tablespoon Chop Garlic

-1 Tablespoon Hot sauce (optional)

-1 Tablespoon Honey

-Salt and Pepper, TT

-Olive oil

Method of Prep:

-Set oven to 350 Degrees.

-Rub squash with Olive oil and set on a sheet tray with the inside facing up. Season with cumin, chili powder and cayenne. Drizzle honey around the inside. Season with a little salt and pepper.

-Roast in the oven until soft, approximately 45 minutes.

-While squash is roasting, heat up a large skillet with oil and saute garlic, onions and peppers until soft.

-Add in kale, one handful at a time and cook an additional 4 minutes.

-Drizzle in more honey, hot sauce, salt and pepper. Taste and adjust seasoning if needed. Set aside.


-Once Squash is soft, remove from the oven and fill with rice and vegetables. Mix together then eat.







There’s no doubt that with the weather being below freezing, everyone is fixing themselves a nice hot dish of something comforting, perhaps something that doesn’t require a lot of time to make. With breakfast being the most important meal of the day along with the coldest part of the day, I’ve got something hot and simple to wake you up and get you moving for the long day ahead.

This middle eastern dish called Shakshuka (pronounced shock-shoe-ka) is a very common poached egg dish usually in a tomato sauce served for breakfast or brunch. When I was working in Florida, we ran a Mediterranean influenced breakfast buffet with Shakshuka being one of the featured items. I made this the other day during breakfast for my dad and me, kind of as a thank you for him cooking dinner the previous night. He absolutely loved the idea of this dish. This is a great item to make for a family brunch with more than 2 people. However if it’s just 2 people eating it, no worries! Simply make the recipe as is, and only add the amount of eggs that you and the other person will eat. Save the leftovers and make more another day! This will hold in the refrigerator up to 1 week.


Vegetarian/Gluten Free/Dairy Free/ Refined Sugar Free.

Mise en Place:

-1 Yellow onion, small dice

-2 Tablespoons Chopped Garlic

-1 Can Plum Tomatoes

-2 Tablespoons Cumin

-1 Teaspoon Cayenne

-Salt & Pepper, TT

-3 Handfuls Raw Kale

-3 Splashes Franks Red Hot Sauce

-1 Cup Water

-Whole Eggs (Amount depends on how many each person wants)

Method of Prep:

-Heat oven to 350 degrees.

-Over medium heat, saute garlic and onion for 3 minutes in a medium pot. Add in dry spices, mix.

-Add in canned tomatoes, salt/pepper and water. Bring to a simmer and cook for 15 minutes. Taste and adjust seasoning if needed.

-Add in kale, one handful at a time until it shrinks down. Cook for an additional 5 minutes over a simmer.

-Once all the kale is added, add in Franks. Taste and adjust if needed.

-Pour the sauce into a cast iron pan or baking dish of choice (sauce needs to be just under boiling hot).

-Crack eggs, one at a time into the sauce. Space out at least 2″ apart, season them with s&p.

-Cover with foil and place in the oven for 7 minutes or until eggs are cooked to your liking (I prefer a nice runny yolk). Eggs will continue to cook as they sit in the sauce once pulled out of the oven.

-Remove from the oven. Serve Immediately. Pairs great with toast!