After enjoying several months of spring-like weather, winter has finally arrived here in New Jersey. The chill in the air is more appropriate for February, and Saturday night even brought in a few inches of snow.

The vegetable offerings are really the only thing I enjoy about winter. As much as I’d love to trade in boots for flip-flops, the produce aisle at my local grocery store makes it a little more bearable. People tend to get into produce “ruts” when the temperatures drop, relying heavily on root veggies, but just because the landscape looks barren doesn’t mean that the kitchen has to. Beets, broccoli, winter squashes, brussels sprouts, persimmons and yams are just a handful of the delicious offerings available during the winter months.

When the temperature starts to dip, I like to make recipes that remind me of sunnier times. Curry powder and lime juice combine with winter staples to create a dish reminiscent of the Caribbean. This pot of warmth, comfort and color is the perfect way to shoo away the winter blahs…for an afternoon, anyway.

And with butternut squash and kale a mere 79 cents per pound, it’ll be comforting for your wallet, too.

Caribbean Squash, Rice and Kale

Serves 4

1 two-pound squash, peeled, cut into 2″ chunks

1 onion, chopped

5 cloves garlic, minced

1 jalapeño pepper, minced

Juice of one lime 

1. Coat the bottom of a stock pot with non-stick spray. Add the onion and cook until soft, about 5 minutes. Add the squash, garlic, ginger and jalapeño. Cook for 1 minute.

2. Add the chopped kale in handfuls, stirring as the greens wilt down. Stir in the uncooked rice, salt, pepper, curry powder, nutmeg and 1 1/2 cups water. Bring to a vigorous boil, reduce the heat and simmer for 35-40 minutes until the water has been absorbed and the rice grains are plump.

3. Remove from heat and add the lime juice. Allow to sit, covered, for five minutes. Fluff with a fork and serve!

Nutrition per Serving: 268 calories, 2g fat, 62g carbohydrates, 7g protein.