Roasted Red Kuri Squash
From Emma &Ben
1 Red Kuri Hubbard Squash
1 T. fresh sage, chopped, OR 2 t. dry sage
1 T. maple syrup
Olive Oil
Salt
Freshly ground pepper
Butter, to finish
Additional maple syrup, to finish
Preheat oven to 400 degrees. Using a large, sharp knife, carefully cut squash in half and scoop out the seeds. Rub with olive oil, sprinkle with salt, pepper and chopped sage. Place skin side down on baking sheet and roast until tender, about 45 minutes to 1 hour. Once tender when pierced with a fork, remove from oven and cool slightly. Scoop out flesh and transfer to a serving bowl. Mix with about 2 tablespoons butter and additional maple syrup, if desired. Serve warm. This dish is great with braised greens.
Navajo Stew
Modified from Moosewood Restaurant’s “Simple Suppers”
We served this recipe last night at our final harvest potluck. Add sweet corn if you wish.
1 delicata, acorn, or small red kuri squash
3 green or poblano peppers
1 large onion
4 cloves garlic, minced
2 T. vegetable oil
1 T. ground cumin
1 t. salt
Freshly ground black pepper
3 C. fresh tomatoes, chopped, OR 1- 15 oz can tomatoes
1 T. canned chipotles in adobo sauce (one of our favorite grocery ingredients)
2 T. fresh green coriander seeds, OR ½ C. fresh cilantro
2 cups cooked pinto or black beans, OR 1- 15 oz can of beans, drained
Plain yogurt or sour cream, for serving
Preheat oven to 450 degrees. Lightly oil a baking sheet.
Peel the squash and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cit it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, cumin, oil, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 15 minutes. Stir and continue to roast for another 10 to 15 minutes, until the squash is tender but not mushy.
While the vegetables roast, puree the tomatoes, chipotle, and green coriander seeds in a blender or food processor until smooth, set aside. When the vegetables are tender, put them in a 2 to 3 quart baking dish, stir in the tomato-coriander sauce and the beans, and return to the oven until hot, about 10 minutes.
Top with yogurt or sour cream if desired and serve hot.
Pachamama Farm 