Saturday, October 1, 2011

1 acorn squash
3 sweet potatoes
1 bunch of kale
1 shallot
1 yellow onion
1 box of vegetable stock
3 cloves of garlic
bay leaf
minced ginger
dried mustard
white pepper
olive oil

1/4 the acorn squash and toss it on a cookie sheet. Drizzle with olive oil and salt. Peel the sweet potatoes and cut into 1/2 inch cubes. Toss is a baking dish with olive oil, paprika, and dried mustard. Roast both of these uncovered in the oven at 375 for 35-45 mins. The squash should be soft enough to be poked through with a tooth pick but still solid enough to peel off and cube. Remove and let cool for an hour or so. Remove the squash from the skin and cut into 1/2 inch cubes.

Small dice the onion, shallot, and garlic. Toss in a stock pot with olive oil and salt. Cook over med high until soft and translucent. 10-12 mins. Peel the leaves of the kale off of the stems. I prefer black (locinato) kale for this but you can sub other kale or collard/mustard/turnip greens. Toss is the pot with the onions and stuff and cook until soft and wilted.

Add the veg stock, 1/4 tsp of white pepper, 1 bay leaf, ginger, squash, potatoes, enough water to cover and salt to taste. Bring to a boil and then turn down to simmer for 30 mins covered.

You can add cannellini beans if you like. I use the Dorot frozen ginger cubes b/c they are easy and last forever in the freezer. Roasted garlic crostini would rock as well.