Week 18 - The 2011 Season Ends with Acorn Squash

Wow. The last CSA distribution of the season. I'm feeling a little misty eyed. And more than a little exhausted.

2011 was our third year as CSA farmers. It was also our "jump" year. We made the plunge into full time farmer life and, while it certainly wasn't perfect, overall we think it was a success. Hopefully our members agree.

One of my favorite images of the season. I was taking photos of Scott getting
ready for the frost when Seda ran up to me with these baby carrots she had
pulled saying "Seda harvest. Picture! Picture!"

We had our successes (watermelons!) and failures (pole beans!) and, as with every year, we learned more and came up with more new ideas than we can hope to put into practice next year (though we're already itching to implement them). Thank you members for coming along for the ride with us. We really couldn't do this without you.

For our final distribution of the season members will receive Carrots, Sweet Potatoes, Acorn Squash, Parsley, Kale/Chard, Clover Sprouts, and a selection of Herbs.

Honey Bear acorn squash just after harvest, curing in the early fall sun.

There are many ways to cook acorn squash, and there is certainly nothing wrong with simply halving them, scooping out the seeds and baking them with a little butter and cinnamon. But if you want to make them the centerpiece of a meal, try stuffing them as in the recipe below.

Lentil Stuffed Acorn Squash

If you don't have mace on hand try nutmeg or allspice. 

• 2 acorn squash

• 1 cup dry brown lentils
• 3 cups water or stock
• 1/2 teaspoon salt

• 1 teaspoon olive oil
• 2 cloves garlic (or less, to taste), minced
• 1 small sweet potato, chopped into 1/4 inch dice 
• 3 apples, chopped into 1/4 inch dice
• 1/2 a bunch kale or chard, chopped finely
• a pinch of mace
• salt and freshly ground pepper to taste

Remove stems and halve the acorn squash. Bake them, cut side up, in a 350 degree oven until the are tender, approximately 45 minutes. 

While the squash is baking, prepare the stuffing. Combine the lentils, water or stock, and 1/2 teaspoon salt in a medium sauce pan. Bring the lentils to a simmer and continue to simmer, uncovered, until the lentils are tender, approximately 30 minutes. If necessary add more liquid as the lentils cook. If there is remaining liquid when the lentils are tender, drain it.

While the lentils are cooking, heat the olive oil in a small saute pan over medium/low heat. Add the garlic and stir until the garlic is golden. Add the sweet potato and stir to coat with oil. Cook for about five minutes, stirring occasionally. Add the apples and kale or chard to the pan and stir. Season with mace (just a pinch, the flavor can be overpowering in large quantities) and salt and pepper to taste. Cook, stirring occasionally for another five minutes or until the apples and sweet potatoes are tender.

Combine the apples and sweet potatoes with the cooked lentils.

When the squash is tender, scoop out the seeds and spoon the lentil filling into the cavities of the squash. If you have leftover filling, combine it with seasoned brown rice and eat it along with the stuffed squash.