Dear Readers-


It’s fall in New England. The supermarket shelves abound with beautiful, seasonal vegetables and Thanksgiving sits just around the corner. The best part of the holiday is time with family but I’m looking forward to the delicious food too. That may be surprising. After all, I’m vegan and, therefore, I don’t eat turkey. You see, it’s the wonderful assortment of side dishes I’m anticipating. Thanksgiving is one of the few holidays where an abundance of nutritious, vibrantly colored and richly flavored vegetables play a co-starring (in my case starring) role at the table. For that reason, it’s hard to decide what to bring to the feast. There are so many great options! However one thing I’m sure I’ll be making is the Butternut Squash Quinoa dish featured in the “Make It With Matt” video below. It is simple to prepare, stunning on the table and absolutely delicious. And if you want to to learn a fabulous/life-changing way for removing seeds from pomegranate, be sure to watch the video through to the end.



For a link to the recipe, click here: Reboot with Joe’s Butternut Squash Quinoa Salad.


Wishing you all my very best xo,




2015 Beantown Kitchen- Reprint only by permission of the author


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