Winter Squash Casserole With Red Wine

(As prepared and suggested by Dune Bird staff member Katherine Palms, who is also the Director of the Leelanau Wellness Collective.)

Ingredients 
2 Tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
1 tsp cumin seeds
1 Tbsp paprika
2 medium sweet potatoes, cubed
1 red pepper, chopped
Winter squash, such as (1 medium) butternut or (2-3 small) acorn, peeled and chopped (equivalent to 1 pound 4 ounces)
1 (14.5 ounce) can diced tomato
¾ Cup (6 ounces) Dune Bird dry red wine (recommended AV8)
1¼ Cup vegetable stock
1/3 Cup quinoa or whole wheat couscous

To Serve
Greek or Vegan Yogurt
Grated cheddar cheese or nutritional yeast

Directions
Heat olive oil in large sauté or saucepan with a lid. Cook onion for 5 minutes or until softened. Add garlic, cumin seeds and paprika, and cook, stirring, for 2 minutes more. Stir in the chopped sweet potato, red pepper and squash and toss with the onion and spices.

Pour in the tomatoes, Dune Bird dry red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the quinoa, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the quinoa is cooked (you’ll know when the quinoa is done because it will look like it has popped open, revealing the germ of the kernel) and the liquid has been absorbed.

Serve in bowls topped with a spoonful of choice yogurt and some grated cheddar or nutritional yeast. Serve with the rest of the bottle of Dune Bird wine and enjoy!

Recipe adapted from BBC goodfood. 

Photo by Kim Daniels