It may sound a little odd, but this makes for a warming late summer/early fall dish. A little bit of sweet, a little savory, and just warming enough.
Heat a tablespoon of coconut oil and a dash of red wine in a cast iron skillet
add one whole dried vanilla bean
add chopped eggplant
wait until eggplant starts to soften, then add
2 small chopped crook neck squash
chard stalks
wait til veggies and stalks soften, then add
chopped and washed Rainbow Chard, one cup of pureed butternut squash, cinnamon, fresh ginger, a bit of yellow curry powder, and sea salt.
Sautee for another five minutes, extract the vanilla bean and serve. The vanilla comes through in this dish in a surprising and delightful way. Great with a little hot sauce or Sriracha on top. Also, I reinvented the leftovers the day after by using this dish as stuffing for lettuce wraps.