[CSA Update] Welcome to week 5

Juggling work and putting a meal on the table this week just got easier. See that winter squash in your share? Bingo. More than a few of us have tricked our kids into eating more vegetables, and one of the favorite lines is "it's a spaghetti plant, it's where spaghetti comes from" when we talk about spaghetti squash. Try it. If an adult is hesitant, throw more cheese and more sauce on it, and they will try it. Take a fork and stab the squash a few times to make sure it won't explode in the microwave. Cook it on medium-high for 8 to 10 minutes until it is fork-tender. While that is in the microwave, grab a jar of Nica's sauce and heat that up on a small pan on the stovetop until it is warm. Have a bowl of parmesan or pecorino romano on hand. Use a sharp chef's knife and open the squash lengthwise. Scoop out the seeds and discard. Now using a large fork, shred the cooked flesh, and it looks like you are making spaghetti or angel hair pasta. Transfer that to a colander for just a quick drain. Get ready to serve it up - a scoop of squash, scoop of sauce, spoonful of cheese. Fast and good. If you didn't put it in your share, come back to this in the coming weeks as it won't be your only chance.
Now the delicata squash is just as much of a treat, and you can make that ready for the family table, and it can be dressed up enough for company (or a date night - remember those?).
3 medium-sized delicata squash, halved and seeded
1 1/4 pound Italian style chicken sausage (casings removed)
3 tbs extra virgin olive oil
1 bunch kale/chard/beet greens/broccoli raab/dandelion greens etc, chopped into bite-sized pieces
1 medium onion, chopped
3-4 cloves garlic, minced
1/2 tsp dried sage
dash of cayenne pepper
dash of nutmeg
2 tbs apple cider vinegar
3 tbs chicken stock (or water)
3/4 cup melty cheese like gruyere or swiss cheese
1/4 cup breadcrumbs
salt and pepper
Preheat oven to 375. Drizzle olive oil and salt and pepper onto halved squash (*use the mallet trick). Place cut side up in the oven for 25 minutes. While squash is roasting, prepare your filling. Heat olive oil in a large skillet. Add sausage and onion. Cook for about 10 minutes, stirring and breaking up the sausage. Add the garlic, sage, nutmeg, and cayenne. Stir. Add greens, apple cider vinegar, and stock. Stir. Cover the pan and simmer for about 3-5 minutes until greens start to wilt, and moisture is evaporating. Remove filling from the stove and let cook for a few minutes. Add cheese and stir. Scoop filling into each squash. Top with breadcrumbs and bake in the oven at 375 for 20 more minutes. Serve warm.
Winter squash is tough to cut. Use that mallet trick to cut it in half, so you don't lose a finger.* Haven't heard of the mallet trick? Find a rubber mallet (if you take it from the tool shed put it back where you found it when you are done). Using your biggest chef knife, saw the blade in just a fraction. Put the squash on a towel on your counter to keep it from rolling. Holding your other hand safely away from the blade, use the rubber mallet to tap down on the chef knife and drive it like a wedge and divide the squash along the longest side. If you are afraid to use a chef knife, use the table scraper or pastry knife that has been hiding the back of the drawer for ages. This is most helpful when you are working with an uncooked squash.