So in this first box there was a butternut squash the size of my torso. And I don’t even really like butternut squash. Sigh. but i made it work!
A play on moroccan squash soup… I got the base of the recipe from a blog called foodfaithfitness and then I added to it
-1-2lbs of squash (i cut my enormous squash in half and used half for the soup)
-2 tsp ground cumin
-1 tsp cinnamon
-1tsp salt
-¼ tsp smoked paprika
-¼ tsp allspice
-1 large onion
-1 head of garlic
-2 cups of veggie or chicken broth
-½ cup of dates (pitted)
-2tsp of minced ginger
-2tbsp olive oil
-4 spicy pork sausages, remove casings
-head of purple choy
-head of koji
-preheat oven to 400, line a baking sheet with parchment paper
-cut the squash in half and scrape out seeds (place seeds to the side). Place it cut side up on baking sheet
-chop onion in half lengthwise, remove skin, and place cut side up on baking sheet
-drizzle 1 tbsp of olive oil on the squash and rub it in. drizzle 1 tspn of oil on the onion
-combine cumin, cinnamon, salt, smoked paprika, and allspice and rub on the squash
-place garlic in tinfoil, drizzle olive oil on to the garlic and wrap it up then place on baking sheet
-place baking sheet into oven for about 50 min
-clean the seeds from the squash, place on baking sheet, drizzle olive oil, sprinkle lawry’s seasoning salt, [cappy’s[(http://www.cappysdryrub.com/), and nutritional yeast. Place in oven for 10-15 min- keep an eye on these so they don’t burn. Once toasted remove from oven and set to the side
-as the veggies are roasting, place broth and dates into a pot and bring to a boil on high heat, once boiling let it boil for 1 minute then reduce to low/medium heat to simmer for 10min. Then take off the heat and let it sit
-pour the broth, dates, and minced ginger into blender
-once the veggies are done roasting, scrape the flesh of the roasted squash into the blender along with the roasted onion and the garlic cloves. Blend on high until the contents become smooth and creamy
-place the soup back into the pot that was used for the broth and turn on to low heat to keep warm
-in a cast iron skillet place spicy pork and break apart as browning
-chop kale into medium to small pieces
-as the pork is browning, add kale on top and place lid over the pan to steam the kale.
-pour pork and kale into the pot (dont pour all the excess fat into the pot)
-mix together well. Then serve into bowls and sprinkle the toasted seeds and some herbs (parsley or cilantro) if on hand to garnish!
Roasted squash salad
I used the other half of the squash for this
-peel the skin off and cube the squash
-line a baking sheet with parchment paper and preheat the oven to 400
-drizzle olive oil on to the squash and season with pretty much anything. I used salt, pepper, nutritional yeast, ginger, cinnamon, and cappy’s (a hot spice mix)
-place into oven for 40 min (check 20 min in and flip)
Use a mix of leafy greens (I used russian red kale, tatsoi, and baby swiss chard), pickled or roasted (i used roasted this time) onions, toasted squash seeds, and the roasted squash to make a salad. I used a miso ginger dressing from smitten kitchen!
