CSA 2016 Week 21

This week there will be Winter Squash(lots, including Butternut & Black Futsu), Kale, Radish, Yellow Potatoes, Red Onions, Garlic, Peppers, Baby Tatsoi or Baby Arugula.

Black Futsu Squash: Is a rare Japanese heirloom squash. The flesh can be used cooked or thinly sliced it can be eaten raw. It is said to have the slight taste of hazelnuts. I recommend trying it roasted.

Roasted Butternut Squash with Garlic & Herbs

2-3lbs of butternut squash, seeded, peeled and cut into 1 ­inch cubes

3 tablespoons olive oil

4 cloves garlic, minced

1/4 cup of fresh herbs chopped, such as parsley, thyme and rosemary

Salt & Pepper to Taste

Heat oven to 375°F. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add squash to the basket, cover and steam until the squash is not quite tender, 8 to 10 minutes. Meanwhile, mix oil, garlic & herbs in a large mixing bowl. Add the cooked squash to the garlic herb mixture. Add salt and pepper and gently stir to combine. Spread on a baking sheet and cook in the oven for 5-8 minutes.

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