The Dark Days Challenge is on! Running until March 31, 2012 over 100 participants will be doing our best to cook and blog about one meal per week featuring SOLE (sustainable, organic, local, ethical) ingredients. Recaps will be hosted by the blog collective Not Dabbling in Normal where you can follow along with all of the other participants.
This week's Dark Days Meal was put together mostly on the fly. We had picked up a Kabocha squash that I had been meaning to roast so I started there and built a meal based on what was on hand - a turnip, carrots, and onions. Cubanelle pepper strips and turkey kielbasa from the freezer. Add some butter, a bit of cider for roasting and a dinner was made!
I roasted the squash pieces in a bit of olive oil, a pinch of salt, and a dash of maple syrup. I chopped the carrots and turnips to an appropriate size and roasted them in a dutch oven with whole cloves of garlic, a splash of cider, salt, and sage. The turkey kielbasa was tossed with sauteed onions and pepper strips and tossed in a bit of Burnin' Love Heartbreak Sauce.
Carrots, Onions, and Turnip from Silverbrook Farm. Kabocha Squash from Red Fire Farm. Turkey Kielbasa from Bob's Turkey Farm. Garlic from Spring Brook Farm. Butter for cooking was Kate's Homemade. Cubanelle Peppers and Sage from my garden.
Everything came out great and cooked up in about 20-25 minutes. I had the squash cooking in the oven along side the turnips an carrots while the kielbasa, onions, and pepper was slowly sauteed. It was a simple no frill recipe that really hit the spot.
We also got to enjoy the 'extra' that comes with roast squash - roasted squash seeds, a simple and delicious treat
1 comment:
I love that you are doing this challenge. That's my favorite way to cook squash. I love how the smell of it wafts through the house.
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