Baked Red Kuri Squash

November 23rd, 2010

Baking squash is an easy and tasty way to prepare squash. For a crunchy snack, toasted squash seeds.

Serves 4

2 pound Red Kuri or other winter squash
Butter, ghee or palm or coconut oil
Sea Salt
Preheat oven to 375 degrees F.

Cut squash in half* and scoop out seeds. Rub interior and exterior with fat and a sprinkle of salt. Place, cut side down, in a shallow baking dish or cookie sheet. Bake for about 45-50 minutes (30 minutes for Delicata) or until the shell starts to wrinkle or sag and the squash is soft to the touch. Serve in wedges.

Puree left over squash, season and serve as a side dish, add to a soup or use as a pie filling.

*If a squash is too awkward to cut, bake it whole at 350 degrees until it feels soft to the touch, from 30 minutes to 1 hour depending upon its size and variety.

May you be well nourished,

Rebecca Wood

www.rwood.com

Swiss Chard Quiche

September 7th, 2010
Ingredients
Swiss Chard/Kale/Spinach
4 eggs
1/4 cup milk
2 tbsp sour cream
1 clove of garlic, diced
3 strips of thick-cut bacon (optional)
1 oz of Gruyere cheese, shredded
Frozen Pie Crust or homemade pre-baked Crust
Cayenne Pepper
Nutmeg
Sea Salt
Ground Pepper
Method
Pre-heat the oven to 350. Wash the chard. Dry and slice the leaves into relatively bite-size pieces.

Cut the bacon into 1/2 pieces and saute in a large pan until crispy. Remove from the pan and set aside. Add the chard to pan and saute in the bacon fat until wilted. Add diced garlic and a pinch of cayenne to the chard. Sprinkle some sea salt over the greens and cook another few minutes. Remove from the heat and strain the liquid out in a colander.

In a mixing bowl, beat together the 4 eggs with the milk and sour cream. Add a pinch of nutmeg and some salt and pepper.

In the pie crust, spread the gruyere cheese around the bottom. Arrange the greens over the cheese and then the cooked bacon. Pour the egg mixture into the crust to cover the cheese, greens and bacon.

Put the quiche in the oven for about 40 minutes. Let cool for 15 – 20 minutes if eating that night. Otherwise, cool it and refrigerate it for another night.

www.localinseason.com/early-summer/129-csa-diary-green-party.html