Four Nights A Week

A cold winter day seems like a perfect time to enjoy baked stuff squash, which is exactly what we did here on a cold New England afternoon. We’ve received several new-to-me squash varieties in our Clark Farm Carlisle Winter CSA share, and this one, called Wintersweet, is a type of kabocha squash. The flesh is flaky, but nice and sweet, and the color is a beautiful yellow-orange.

Using Chefsbliss.com as a resource for recipes that stuff squash varieties, I found 30 – count ’em – 30 different ways to use all varieties of squash. While the squash pre-baked, the filling and tahini sauce are made. After ensuring that the squash are tender, stuff and pop them back in the oven to finish.

For this warming lunch, we also roasted caraflex cabbage and romanescu – two other delights from our CSA share. A healthy hot lunch using locally grown organic bounty is exactly what we needed dto combat the cold temperatures.

Stuffed Winter Squash with Chickpeas & Tahini Sauce

Ingredients

• winter squash
• chickpeas
• olive oil
• cumin
• smoked paprika
• tahini
• lemon juice
• garlic
• cilantro