Reconnecting With The Land: A Yuletide Recipe from “Earth Magic”

In preparation for the Winter Solstice, here we feature a delicious Yuletide recipe and lore from Earth Magic by Dodie Graham McKay. ​

Photo by Kim Daniels on Unsplash

If you’ve ever been to the Enchantments’ shop in-person, you’re probably well aware that we're big fans of books. With a wide selection ranging from kitchen witchery and ceremonial magic to occult histories and tarot guides, we’re stocked up for the Yule season and always down to offer our favorite recommendations. 

As part of Llewellyn’s Elements of Witchcraft Series, Earth Magic explores the history, lore, deities, rituals, and herbs associated with the earth element and ways to use this sacred wisdom to enhance your Craft. Learn about mythological places, sacred earth sites, divination and magical tools, making tinctures, as you reconnect with the energies of the land this winter season.

Excerpt and recipe from Earth Magic by Dodie Graham McKay. © 2022 by Dodie Graham McKay. Used by permission from Llewellyn Worldwide, Ltd.

Winter Solstice
“This sabbat is also called Yule and is usually celebrated sometimes around December 20. Many Neopagans celebrate by staying up all through the longest night, sitting vigil and awaiting the return of the sun. In some Wiccan traditions the story of the battle between the Oak King and Holly King marks the season. The Holly King is challenged by the Oak King to fight, with the Oak King winning control of the next half of the year as the daylight lengthens. The feasting that happens at this time of year is a welcome break from the long cold nights where I live, and it is such a treat to have the company of loved ones around to celebrate the solstice. As the light grows, this is an effective time to do magic related to manifesting what you want or need in your life and setting goals for yourself. 

From Earth Magic by Dodie Graham McKay. © 2022 by Dodie Graham McKay. Used by permission from Llewellyn Worldwide, Ltd.

​Stuffed Acorn Squash
This dish makes a hearty meal for two; just add some salad or other veggies on the side, or if you cut the baked acorn squash halves into quarters, you have a nice side dish to go along with roast meat. You can change up the flavour by using other types of cheese or herbs and chopped bits of apple, or bits of dried fruit give it a “turkey stuffing” vibe. This is a good one to serve at Yule or Christmas gatherings for guests who don’t eat meat and it can easily be adapted for vegans as well. 

Ingredients:
1 acorn squash
½ cup of uncooked quinoa 
½ of a medium onion, diced small
6 large mushrooms, diced
1 heaping tablespoon each of raw sunflower seed and pumpkin seed
1 teaspoon rubbed sage
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
Salt and pepper to taste
1 cup grated cheddar cheese plus extra for topping
Generous handful chopped fresh parsley

• Preheat oven to 375 degrees Fahrenheit. 
• Cut the acorn squash in half from stem to tip and scoop out all the seeds. Lay the halves bowl side up on a cookie sheet and rub all the cut surfaces with olive oil and season with salt and pepper. 
• Roast in the oven for about 20 minutes, or until just tender when poked with a fork.
• While the squash is roasting, prepare your stuffing. Cook the quinoa according to package directions. Chop up the onions and sauté them in a pan gently until they start turning golden brown, and then add the chopped mushrooms. As the mushrooms release their juices, add the dried herbs and seeds.Season with salt and pepper. Add in parsley, stir until welted, and remove pan from heat. 
• Combine the cooked quinoa, sautéed vegetables, and cheese in a bowl and mix well. Taste it and adjust seasoning as needed. When the squash is tender, remove from oven. Scoop the stuffing into the hollows of the squash halves and pack it down. You will have enough stuffing to create a generous pile on each half, so pat it down so that it covers the squash and looks nice.
• Sprinkle some extra cheese on top and put the squash back in the oven for about 20 minutes, until the cheese is melted and golden.
• Brown rice can be substituted for quinoa, but it doesn’t quite stick to the squash the same way. I have also made this using crumbled sausage meat in the filing, which is very hearty and delicious. 

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