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  • Sister Clare Josef-Maier

Hearth & Table - November 18, 2021

We're continuing the theme of fall seasonal produce with a delicious Butternut Squash and Chickpea Stew over Rice, followed by (ah yes, so good to be back into it) dessert. Recipes below!

Please note:

We will be closed for the Thanksgiving Break (11/25) and will reopen for our final week of Fall Term on 12/2. We will then be closed through Winter Break, and we'll see you again the first week of Winter Term!

Butternut Squash & Chickpea Stew over Rice

Serves 6-8


2 tablespoons cooking oil

2 onions, cut in half-julienne

1⁄2 head garlic, cloves peeled & sliced

1 butternut squash, peeled & cut into 3⁄4” cubes

2 cans chickpeas (garbanzo beans), drained & rinsed

1 sm (~15oz) can tomato sauce

1 qt vegetable stock*

1 bag/small tub baby spinach

1 lemon, juice & zest

Salt & pepper to taste

Rice for 6-8, cooked according to package directions


1. In a large pot, heat the oil over medium-high heat. Add the onion and cook for 10 minutes, stirring frequently.

2. Add the garlic and cook 3-4 minutes more.

3. Add the squash and chickpeas and cook for 5 minutes more, stirring.

4. Add the tomato sauce and vegetable stock and scrape the bottom of the pan with a wooden spoon to get the delicious fond into the mix.

5. Cook until the squash is tender, about 20 minutes.

6. Add the spinach and cook until wilted, then season with lemon juice, lemon zest, salt and pepper to taste. Serve over (or next to) the rice.

*Keep a clean produce bag in the freezer – Save and freeze your veggie scraps! When your bag is full, just empty it into a pot of simmering water, maybe add an chopped onion and/or a bay leaf, simmer for a couple hours and strain. BOOM, homemade veggie stock! Basically FREE.

Pear & berry crisp

Serves 6


1 lb frozen berries

1-11⁄2 lbs pears, cored & diced

2 tablespoons sugar

1 stick butter, melted

1⁄2 cups brown sugar

1⁄2 cups flour

2 1⁄2 cups old-fashioned oats

1/2 teaspoons salt


1. In a large bowl, combine the berries & pears with the 2 tablespoons sugar. Allow to macerate (and thaw) at room temperature for 30-60 minutes.

2. Preheat the oven to 375 degrees.

3. Combine the butter, oats, flour, brown sugar and salt into a chunky crisp topping.

4. In a baking dish, pour the fruit and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a while!

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