Summer Share Twenty October 6th/8th 2020

Important information:

• This is a weekly share only.
• Winter share membership continues on-line @ https://promisedlandcsa.com/csa/sign-up/ or by mail; membership from attached.

Farm News from Jane
What a beautiful day; filled with so many beautiful people and kindnesses. And also, the fragrances of the damp leaves and the last of the summer grasses; so aromatic reminding us all to savor this season with all its beauty. And now what so many members have been waiting for, carrots!!! They are still a bit small but sweet, crisp and the flavor matches the nutrition. Did you know that the flavor of vegetables indicates their nutrition as well? So, when you have some beautiful broccoli but it lacks flavor you might wonder how nutritious it really is. Research has found that since the 1950’s there is about 30% less nutrients in our produce. It relates to the poor soil health; the lack of variety of minerals and microbes for the plants to utilize. By absorbing nutrients from the ground and converting sunlight into energy, plants generate the vitamins and nutrients necessary for all life. Soil microbes work in cooperation with plant roots feeding soil organisms that in return provide nutrients to the plants. Microbes are able break down existing organic matter, making nutrients more available to the plants. This is why for over twenty years we have made it our priority to improve the organic content of our sandy loam soil. It had been very depleted from years of conventional farming methods. What a wonderful micro ecosystem we have; that it can heal itself when given the proper “ingredients”! We are so thankful that we understood back then to stop, observe and change our direction and focus. We hope that although you enjoy the flavor and freshness of our produce that you are also aware of how much more nutritious it is than what you would find in most stores. So, enjoy all the delicious flavors knowing that you’re being extra well nourished as well! Thanks for partnering with us for this great adventure and don’t forget to sign up for winter shares. Summer registration will begin after November 1^st. Enjoy those long-awaited fall carrots! Jane

Produce:   Carrots   Rutabaga   Potatoes   Green Kale   Beets   Broccoli   Garlic
Spicy greens   Cone cabbage   Green tomatoes   Carnival squash

Fruit:      Honey Crisp apples      Bosc pears

Produce tips:
– Rutabaga is a brassica in that same cabbage family and is great raw after peeling and slicing; especially for those “kids” who like to dip everything. Did I hear a Ranch dressing call? It is also wonderful roasted or boiled and mashed like potatoes. We enjoy it with pork roast and gravy. I had a grandmother that would mix potatoes and rutabagas for mashing for a “lighter” rutabaga flavor. Store in the fridge until use.
– Green tomatoes can be fried (recipe below) or can be used for Salsa Verde (green salsa). Tangy and somewhat sweet you can even make a quick chop for a burger or hotdog/sausage. Be creative. I am still hoping to make fried green tomatoes, Yum! Substitute green tomatoes for tomatillos in recipes.
– Kale don’t forget, it isn’t just for supper. It’s great with onions and garlic with your eggs for breakfast. Start the day out right. (of course, bacon makes it even better)!

Recipes
KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice,  Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman

GARLIC, SAUSAGE, & KALE NAAN PIZZAS
3T extra virgin olive oil divided, 3 cloves garlic, thinly sliced, ¼ t crushed red pepper or to taste, 12 oz. ground turkey, 1 t fennel seeds, 1 t paprika, ¼ t kosher salt, divided, 8 C lightly packed pre chopped kale , 1 T red wine vinegar, 2 8 “ whole grain naan breads or whole wheat pitas, ¾ C mini mozzarella balls, such as mozzarella “pearls”.
Position rack in upper third of oven; preheat broiler to high. Heat 2 T oil, garlic, and red pepper in a large skillet over medium high heat. As soon as the garlic starts to sizzle, add turkey, fennel seeds, paprika, and 1/8 t salt. Cook, breaking up the turkey with a wooden spoon, until it is almost cooked, 2-3 minutes. Add kale, vinegar, and the remaining 1/8 t salt; cook, stirring until the kale is wilted and the turkey is no longer pink, 2-3 minutes more. Remove from heat. Place the Naan (or pitas) on a large baking sheet and brush it the remaining 1 T oil. Top with equal portions of the turkey mixture and mozzarella. Broil until the cheese is melted and the edges are starting to brown, 2-4 minutes. Cut in half.
Serves 4; recipe from Eating Well magazine

KALE CHIPS
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.

CREAMY POTATO KALE SOUP

5 tablespoons butter, 1 large yellow onion, roughly chopped, 3 large potatoes, peeled and roughly chopped, 8 cups chicken or vegetable broth, 2-3 cups chopped kale, stems removed, 2 cups milk, salt and pepper to taste

Heat the butter in a large pot over medium high heat. Add the onions and potatoes and sauté until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green. Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.

Notes: This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the more bright green your soup will be! Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sautéed and golden, but not totally mushy.

ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE
1 # spaghetti, 1 # cherry tomatoes, halved (about 2 pints), 2 lemons, zested, ¼ cup plus 3T olive oil, 2 teaspoons salt, 1 bunch kale or spinach, leaves only, washed and chopped,  Salt and pepper, to taste, Parmesan, for serving
Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.) Add the hot water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season and top with cheese.

LENTIL AND VEGETABLE STEW WITH KALE
2 tablespoons olive oil; 1 large onion, chopped; 2 large carrots, peeled, chopped (1 1/4 cups); 1 medium celery root (celeriac), peeled, chopped (3 cups); 1 medium rutabaga, peeled, chopped (2 cups); 1 pound brown lentils, rinsed; 1 tablespoon herbes de Provence; 8 cups (or more) vegetable broth; 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped
Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. Serves 8

GERMAN-STYLE APPLES AND CABBAGE
4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional);1/2 teaspoon salt; coarsely ground black pepper to taste
Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary, to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC

STIR-FRIED CABBAGE
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings

STUFFED CABBAGE WITH BROWN RICE AND VEGETABLE SAUSAGE
1 cup uncooked rice, rinsed and drained; 1 Tbsp olive oil; 8 oz. mushrooms, chopped; 1 small onion, diced; 2 cloves garlic, minced; 8 oz. vegetarian sausage; 1/2 cup chopped toasted walnuts; 1/2 tsp caraway seeds; 1/4 tsp. cayenne pepper or hot paprika; 12 large green or Savoy cabbage leaves
Combine rice and 1 1/2 cups water in 6-qt. pressure cooker. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 15 minutes or until rice is tender. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Drain rice, if necessary. Transfer rice to large bowl; set aside. Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms, onion, and garlic; sauté 5 minutes, or until onion is soft and liquid from mushrooms has evaporated. Add sausage, and cook 5 minutes, stirring to crumble sausage. Stir sausage mixture, walnuts, caraway, and cayenne into rice. Season with salt and pepper, if desired. Bring 8 cups water to a boil in pressure cooker. Add cabbage leaves to boiling water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and· cook 30 seconds, or until cabbage is tender. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Drain cabbage, and rinse under cool water; drain again. Trim away and discard tough white vein at base of each leaf. Pat leaves dry. Spoon I/, cup rice mixture in center of each cabbage leaf. Fold sides over, and roll up. Fill pressure cooker with 1 inch of water, and add steamer basket insert. Place cabbage rolls seam-side down in steamer basket. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 10 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Serve with your favorite tomato sauce. serves 6

FRIED GREEN TOMATOES
First of all, I use a variation of a recipe from a cookbook with authentic Civil War recipes. However, adaptation to pantry stock is always a necessity. I like to start from scratch as much as possible for frugality as well as knowing what I’m eating. However, Jiffy corn bread mix used to be a staple in my cupboard for the ability to stretch a meal for unexpected company (especially when it’s your husband’s Kentucky born and bred grandparents)! Now I use yellow cornmeal most frequently So to fry your green tomatoes in Kentucky you would utilize your bacon drippings and the frying pan from breakfast. If you have time you can soak your 1/2 in. slices of tomato in cold salted water which I have never done. Then dip the slices in a well beaten egg and then the cornmeal mix with a little extra salt, pepper and paprika for color and fry on both sides until brown. If you are starting with cornmeal season well with salt, pepper, paprika and a bit of sugar. It’s quite tangy and tasty.

SALSA VERDE
1-pound tomatillos, husked; 1-pound poblano chiles; 1 yellow onion; 8 serrano chiles, stemmed; 6 garlic cloves; 1/3 cup chopped cilantro; 1 1/2 tbsp squeezed lime juice; 1 tsp sherry vinegar; 1 tsp molasses
Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until soft and skins are slightly blackened. Grill poblanos until skins are evenly charred. Place in plastic bag and seal. Set aside. Peel onion and slice into thick rounds. Grill until soft and slightly blackened. Peel grilled chiles. Place all ingredients in food processor; pulse until salsa is mostly smooth, but still a bit chunky. Serve with tortilla chips for dipping, or as part of a Mexican meal. Makes 4 cups. Recipe from Jill Watson, Taqueria Gila Monster Restaurant

TOMATILLOS WITH CHEESE
2 tablespoons butter; 1 medium onion, very finely chopped; 1 clove garlic, finely chopped; 1 pound tomatillos; 1 cup green chiles, chopped and peeled; 12 sprigs of fresh coriander, chopped; Salt; Freshly ground pepper; 1/2 pound cream cheese, cubed; 3/4 cup heavy cream
Heat the butter in a skillet, add the onion and garlic, and sauté until the onion is tender. Add the tomatillos, chiles, coriander, and salt and pepper to taste. Simmer very gently for 10 minutes, uncovered. Add the cheese; when it begins to melt, add the cream; and cook just long enough to heat through. if desired to cut the heat. Makes about 3/4 cup Recipe from Farm-Fresh Recipes.

GRILLED TOMATILLO CHICKEN
4 boneless skinless chicken breasts; 4 slices provolone cheese; 1 medium onion, chopped; 1 tbsp olive oil; 6 tomatillos, chopped; ¼ cup lime juice; 6 pickled jalapeno slices, chopped; 1 clove garlic; ¼ cup cilantro; 1 tsp cumin; salt and pepper
Grill or broil chicken, 4-7 minutes per side. Top with cheese and cook 1 minute more. In a large skillet sauté onion in olive oil. Add tomatillos, lime juice, jalapenos and garlic. Cook 3 minutes. Stir in cilantro, cumin, salt and pepper. Serve mixture over chicken with a dollop of sour cream on a bed of rice.

BROCCOLI AND RICOTTA CANNELLONI
2 tsp olive oil; 12 dried cannelloni tubes, 3 inches long; 4 cups broccoli florets; 11/2 cups fresh bread crumbs; 2/3 cup milk; 4 tbsp olive oil, plus extra for brushing; 1 cup ricotta cheese; pinch of grated nutmeg; 6 tbsp grated Parmesan cheese; 2 tbsp pine nuts; salt and freshly ground black pepper; tomato sauce
Preheat the oven to 375°F. Lightly grease four ovenproof dishes with olive oil. Bring a large saucepan of water to a boil, add the olive oil to the water to prevent the pasta from sticking together and simmer the cannelloni, uncovered, for 6-7 minutes, or until it is nearly cooked. Meanwhile, steam or boil the broccoli for 10 minutes, until tender. Drain the pasta, rinse under cold water and set aside. Drain the broccoli and let it cool, then place in a food processor or blender and process until smooth. Set aside. Place the bread crumbs in a bowl, add the milk and oil and stir until softened. Add the ricotta, broccoli puree, nutmeg and 4 tablespoons of the Parmesan or Pecorino cheese. Season with salt and pepper, and then set aside. Pour sauce into the four ovenproof dishes. Spoon the cheese mixture into a pastry bag fitted with a 1/2-inch nozzle. Carefully open the cannelloni tubes. Standing each one upright on a board, pipe the filling into each tube. Divide the tubes equally among the four dishes and lay them in rows in the tomato sauce. Brush the tops of the cannelloni with a little olive oil and sprinkle with the remaining Parmesan or Pecorino cheese and pine nuts. Bake for 25-30 minutes, until golden. Serves 4

BROCCOLI WITH PINE NUTS
1 large head broccoli; 1/4 cup sundried tomato bits; 1/4 cup boiling water; ¼ cup pine nuts; 2 tbsp olive oil; 2 tbsp red wine vinegar or cider vinegar; 1 small clove garlic, minced; Salt and freshly ground black pepper
Cut the broccoli into florets. Peel the stems and cut in half length wise, and then cut crosswise into 1\2-inch-thick slices. Bring a saucepan of water to a boil over high heat. In a medium bowl, combine the dried tomato bits with the 1/4 cup boiling water and set aside. Toast the pine nuts in a large, preferably nonstick skillet over medium heat for 7 to 8 minutes, stirring often. Scrape into a small bowl. Add the broccoli stems to the pan of boiling water and boil for 2 minutes. Add the florets and boil until bright green and crisp· tender, 2 to 3 minutes more. Drain well. Add the olive oil, vinegar, and garlic to the dried tomatoes and water. Whisk until well blended. Add the broccoli and pine nuts, tossing to coat. Season to taste with salt and pepper. Serve warm or at room temperature.

ROASTED BROCCOLI
1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC

ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes.
Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings.
Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm

SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 350⁰ for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman

APPLE RUTABAGA SOUP
Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l cp heavy cream; l cp milk; 1/4 cp maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.

PEAR APPLE CRUMB PIE
3 firm pears; 4 tart cooking apples; 3/4 cup sugar; 2 tbsp cornstarch; 1/8 tsp salt; grated rind of 1 lemon; 2 tbsp fresh lemon juice; 1/2 cup raisins; 3/4 cup flour; 1 tsp ground cinnamon; 6 tbsp cold butter, cut in pieces; 1 cup flour; 1/2 tsp salt; 1/2 cup cold shortening, cut in pieces; 2 tbsp ice water
For the crust, combine the flour and salt in a bowl. Add the shortening and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out about 1/8 inch thick. Transfer to a shallow 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate. Place a baking sheet in the oven and preheat to 450°F. Peel and core the pears. Put them into a bowl. Peel, core, and slice the apples. Add to the pears. Stir in 1/3 cup of the sugar, the cornstarch, salt, and lemon rind. Add the lemon juice and raisins and stir to blend. For the crumb topping, comb in the remaining sugar, flour, cinnamon, and butter in a bowl. Blend with fingertips until the mixture resembles coarse crumbs. Set aside. Spoon the fruit filling into the pie shell. Sprinkle the crumbs evenly over the top. Bake for 10 minutes, then reduce the heat to 350°F. Cover the top of the pie loosely with a sheet of foil a continue baking until browned, 35 minutes more. Serves 8

HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot; grated, ¾ C orange juice, salt and pepper
Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.

WINTER SQUASH WITH CRANBERRIES
1 small winter squash, 1-3 teaspoons butter or olive oil, 1 cup cranberries (fresh or frozen), 2-3 tablespoons raspberry jam or puree
Peel winter squash, chop flesh into 1/2- to 1-inch cubes, and steam over boiling water until soft but not mushy. Heat butter or olive oil in heavy skillet over medium flame. Toss in cranberries and stir frequently until they soften. Mash in skillet with fork or potato masher. Stir in jam. When squash is done, toss it with the cranberry mixture, Makes 4-8 servings. Recipe from Linda Taylor, Good Earth Farm

ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.

BAKED CARNIVAL SQUASH
1 carnival squash; 3 tbsp olive oil; 1/2 cup chopped bacon; 1 garlic clove, crushed; ¼ cup thinly sliced sun-dried tomatoes; 1 tbsp chopped sage; ¼ cup mascarpone cheese; 3 tbsp grated Parmesan cheese; salt and pepper
Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2

ROASTED MAPLE WALNUT CARNIVAL SQUASH
2 carnival squashes, 2 tablespoons butter, 4 teaspoons maple syrup, Pinch of sea salt, Pinch of cinnamon (optional), Pinch of nutmeg (optional), 1/3 cup walnuts, roughly chopped
Preheat oven to 400 degrees. Cut squash in half from stem to stem and clean out the seeds and strings.
Place each cleaned half, cut side up, in an oven-safe baking dish. Add about 1/4″ water to the pan.
Coat inside of each squash half with 1/2 tablespoon of butter and lightly sprinkle just a touch of sea salt. Drizzle one teaspoon maple syrup inside each half. Sprinkle with cinnamon and nutmeg if desired.
Loosely cover each half with aluminum foil and bake in the oven for 50-60 minutes until squash is soft all the way through. Remove foil and add one quarter of chopped walnuts to each squash half. Coat the walnuts and cut surfaces of squash with the sweet butter sauce. Bake for an additional 10 minutes uncovered. Cut each half into 2 or 3 slices and serve hot. Recipe from shopmarketbasket.com