Getting Creative with the Winter CSA: Recipe

I know that you’re not supposed to waste food, but I admit that last year I let several squash go bad. For months, I’d glance over at the literal mountain on the counter and then let my eyes slide away, until, eventually, the hard walls of the butternut, acorn, and buttercup would dissolve in the pile of goo. (I’m not an idiot – I actually did manage to do something with the delicata. Something that often involved a little touch of coconut oil, black pepper, cumin, and a broiler – but I digress).

This year, I was determined not to let that happen. I mean, isn’t there one dietary theory (more than one, actually) that says that you should be eating with the seasons? In my ongoing quest for health – particularly thyroid health – I decided to go for it. And, so far, I’ve been amazed.

My first attempt was just to bake some acorn squash and delicata. Well, I forgot about it and overcooked it – the delicata was literally black! At least on the outside! On the inside, it was like pudding.

Because I’m good friends with a number of health coaches who are always touting the importance of enjoying your food with all of your senses (and, heck, the busiest post on the blog is about Never Eating While Standing), I am embarrassed to say that I ate the entire thing standing at the counter.

Because even though the outside was ruined, the inside was like pudding. It was unbelievably good. Hence my new fascination with squash.

Last week, I started with a simple mash.

1 butternut squash, peeled and cut into 1″ cubes
4 carrots, scrubbed and sliced
1 parsnip, scrubbed and sliced
1 rutabaga, peeled and cubed
1/2 celeriac, peeled and cubed (did you know that celeriac is 122 days in the ground?! Now every time I see one, I think: wow, that’s like, one trimester!)

I tossed all of these in a little olive oil and roasted them until tender.

I then tossed the whole thing in the high speed blender and viola! It was perfect.

Creamy, sweet and super easy.

Notably, I didn’t season it. Why?

  1. It was good plain (or with a little touch of coconut oil).
  2. If I wanted a dessert, all it needed was a little cinnamon and may (only if I was feeling particularly decadent) a drop or two of maple syrup.
  3. If I wanted a side (or a savory, as the Brits would call it), all it needed was a bit of sea salt and dash of cumin.

Total win.

So if you’re sitting on a pile of squash, don’t despair or feel the guilt of tossing it. Just get a little creative and I think you’ll be pleasantly surprised.

Advertisements

1 comment so far

  1. […] I was trying to make the soup more substantial (and I had a ton of stuff from the CSA that was just going to go to waste if I didn’t do something quick), I decided to start adding […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: