Winter squash. Not only my favorite part of this season, but also the focal point of the Vegan MoFo Iron Chef Challenge for January. One of the reasons why winter squash are so wonderful, is that you can get them so many varieties in so many places in the U.S. I can take a jaunt down to the farmers market and pick up a butternut squash from Virginia or Maryland. Yet the U.S. has the highest level of squash imports in the world.
It is interesting to consider the acorn squash, a hardy vegetable set up to keep well in storage, coming in from Mexico (where 95% our squash imports originate) during the long winter. And yet our whole food economy is so interconnected that it is often difficult to distinguish from where everything comes, how it is grown, and even sometimes what is in it (for processed foods, at least).
Well, enough blathering about the shortcomings of global food markets, especially on a supposedly non-soapbox day. It is just my cynicism over knowing your food before you eat it! Let's instead celebrate the use of this beautiful "bon-bon" squash I obtained from Twin Springs Fruit Farm out in Pennsylvania!
Squashed Polenta2/3 cup dry polenta
1 cup water
1/2 medium kabocha or buttercup squash, roasted
1/2 onion, roasted with squash
salt to taste
1. Bring water and polenta to a boil, and cook until no longer grainy.
2. Puree squash and onion until smooth. Add to polenta, salting to taste.
3. Spread in a small greased glass dish. Allow to cool and serve over wilted garlicky greens.
Also check out more healthy recipes at Wellness Weekends!
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