Fall - Mediterranean Braised Escarole, Fennel & Butternut Squash

As we move into fall and winter, the qualities of nature change. Fall is predominantly Vata season: colder, drier, lighter, windier and more variable. Winter brings more Kapha qualities: cold, heavy, damp and slow. 

This is where the bitter escarole, fennel, aromatic herbs and ginger become important. They bring some lightness and digestive warmth to a dish that otherwise could become quite heavy.

Mediterranean braised escarole, fennel & butternut squash

Ingredients

• 1/2 chopped Escarole

• 1/2 Butternut squash peeled chopped into small pieces 

• 1 Fennel bulb cut into slices 

• Leeks

• 2 small Carrots, peeled and chopped into half moons 

• 1 can of White beans such as cannalini (optional)

• 1/2-1 cup Vegetable stock

• Rosemary or thyme off the stem tough chopped 

• 1/2 a Lemon zested and juiced 

• 1-3 tbsp ghee

• 1 tsp powdered ginger (or fresh chopped fine) 

• 1-2 tsp coriander ground 

• 1/2 tsp cinnamon 

Recipe

1. Roast butternut squash with ghee,  (or neutral oil) ginger, cinnamon and  coriander.

2. Sauté leeks, fennel and carrots.

3. Add vegetable stock, herbs and white beans.

4. Add chopped escarole and braise until tender.

5. Fold in roasted squash.

6. Finish with lemon zest and juice, drizzle with olive oil.

7. Serve with crusty bread.