Roasted Kuri Squash with honey butter
Honey Baked Lentils
We picked up the Kuri squash at the farmer's market yesterday, having never tried one and feeling the need to buy some of the amazingly cool looking squash on offer. The broccoli and red romaine lettuce for the salad were also purchased the day we ate them, which is cool and made them extra delicious!
Roasted Kuri Squash
1 Kuri squash, halved and seeded (seeds reserved) (can't remember the distance, but local!)
Honey (Davisburg, MI - 41 mi)
Preheat oven to 375. Pour some water into a 9x13" pan. Place squash, cut side down, in the pan. Roast until easily pierced with fork, about 1 hour.
Using a spoon, scrape all the squash flesh out of the shells. Use a potato masher to combine, adding butter, honey, and s&p to taste. Serve!
see my last entry for the recipe!
Ok, I'm not going to go into it here - you all probably know how to steam broccoli! We had ours served with local sunflower seeds sprinkled on top and salt and pepper. Yum!
Our salad consisted of local red romaine lettuce and CSA arugula, which made a great mix. We had it with store bought dressing after I realized that even if I made a homemade dressing it would still be out of all non-local ingredients. ;)
All in all it was a great meal. We had enough leftover roasted squash that we made pumpkin-style squash pancakes for breakfast this morning!!!
(adapted from this recipe on allrecipes.com)
- 2 cups local whole wheat pastry flour (Kingston, MI - 83 mi)
- 3 tablespoons raw honey (Davisburg, MI - 41 mi)
- 2 teaspoons baking powder (non-local)
- 1 teaspoon baking soda (non-local)
- 1 teaspoon ground allspice (non-local)
- 1 teaspoon ground cinnamon (non-local)
- 1/2 teaspoon ground ginger (non-local)
- 1/2 teaspoon salt (non-local)
- 1 1/2 cups milk (Calder Dairy, local!)
- 1 cup kuri squash puree (local!)
- 1 egg (local!)
- 2 tablespoons vegetable oil (non-local)
- 2 tablespoons vinegar (non-local)
- In a separate bowl, mix together the honey, milk, squash, egg, oil and vinegar. Combine the flour, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Oh, and here is a bonus mostly local meal from earlier in the week:
Spinach-Rice Casserole from the Moosewood Cookbook utilized local spinach, onion, garlic, eggs, milk and sunflower seeds (non-local butter, cheese, Braggs, salt, nutmeg, cayenne, and parika. Oh and brown rice!)
And Roasted Acorn Squash with honey butter (notice a theme here?). Good stuff!