Tag: Squash, Winter

squash, kale, and white bean stew

kale onion squash sage hubbard

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

1 pound white beans, soaked overnight and drained
1/4 cup olive oil, divided
1 whole head garlic
1 bay leaf
1 large onion, diced
4 cloves garlic, thinly sliced
1 Tbs minced fresh sage
1 tsp cumin
pinch dried red pepper flake
2-3 lbs hubbard squash, peeled, seeded, cut into 2-inch cubes
3 cups vegetable or chicken stock or water
1 pound kale, thick stems removed, chopped or coarsely torn
salt
freshly ground black pepper

Place beans in a large soup pot. Add enough water to cover beans by 2 inches.  Add 2 Tbs of olive oil, the head of garlic, and the bay leaf. Bring to a boil, partially cover and reduce to simmer. Simmer until the beans are very tender, 1-3 hours. Drain, rinse and drain again. Remove garlic head. Heat the remaining 2 Tbs of oil in a deep baking dish or Dutch oven. Add the onion; sauté until translucent, about 5 minutes.  Stir in the sliced garlic, sage, cumin, and red pepper; sauté for 1 minute more. Add squash; stir to combine.  Add the stock or water, bring to a simmer. Add the kale; cook until the squash and kale are tender, about 20 minutes. Season with salt and pepper to taste. Stir in the beans; simmer until the beans.


sweet and spicy toasted squash/pumpkin seeds

squash pumpkin seeds

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

seeds from 1 squash, pulp removed (but don’t rinse them)
2 teaspoons canola oil
1 tablespoon sugar
1/4 - 1/2 teaspoon red pepper flakes

Preheat oven to 350 degrees. Mix seeds in a medium-sized bowl with canola oil. Stir in sugar, mix well, then add red pepper flakes and mix very well. Spread seeds evenly on a greased cookie sheet and bake, stirring every 10 minutes, for 45 minutes to 1 hour, until crip and nicely browned.