Butternut Squash

Inspired by the huge bowl of pumpkin seeds we had left after carving jack o’ lanterns last weekend, Libby and I decided to take on a recipe for Pumpkin Ravioli with Pumpkin Seed Pesto someone had posted on grouprecipes.com. Little did we know what we were getting ourselves in for…

First off, each pumpkin seed had to be individually hulled. Our huge bowl of seeds amounted to a paltry 1/2 cup after we (mostly Libby, who invented a fabulous technique involving systematic tiny pinches between the teeth) spent hours hulling the damn things. We were so exhausted that we decided to postpone the project for another day.

Four days later, we finally had everything assembled – butternut squashes boiled, pureed, and sauteed with onions and Earth Balance (we decided to make the ravioli filling using the squash from Weeks 2 & 3 since the pumpkin meat was currently in the form of rotting jack-o-lantern), pumpkin seeds roasted and blended into pesto, filling prepared – and then finally we made our ravioli. We didn’t make our own pasta (Thank God – it would have been another week!) but used premade wonton wrappers instead (sold in the supermarket in the produce section with the tofu and the fresh Asian noodles) which worked beautifully.

It was, admittedly, incredibly delicious. And, honestly, in no way worth all that work. However, there are many ways this process could have been streamlined, and I loved the ease and the artistry of making tortellini and ravioli shapes with the wonton wrappers, so I’m sure some much-simplified form of this recipe will live on in my kitchen.

Boxwise, this recipe used butternut squash, onions, and garlic. We ate our ravioli with a green salad with lettuce and carrots and green beans and radishes from Week 2 or 3 (I have a serious lettuce backlog) and the entire bunch of arugula sauteed with garlic. (I wouldn’t do this again – I was worried about all the greens I got this week going bad before I could eat them, so I cooked up the giant bunch of arugula, but it was so much tastier raw… oh well, I’ve learned now.)

Just for fun, here are Libby and I posing with the parent pumpkins who donated their seeds and started this whole mess in the first place!Halloween with the vomiting punkin and the hand-eating punkin

Sweet Corn

The last sweet corn of summer. Three ears yielded a lot of kernels – maybe even more on these cobs than the non-bonus cobs I had a couple of weeks ago. Libby husked and de-silked the stalks. She reported finding corn worms, but this time I was spared interacting with them in person.

Tonight for dinner Libby and I had a beautiful meal of Star Anise Tempeh (from Deborah Madison’s Vegetarian Suppers), pillowy white sushi rice, a huge green salad (using some of a previous week’s lettuce and radishes and carrots, plus some leftover Nicoise green beans), the Indian Yogurt I’m obsessed with which is a variation of a 5 Spices, 50 Dishes recipe, and our yummy, yummy corn, cooked up with turmeric, mustard seed, dried serrano chiles, parsley, and hint of sugar in a delicious preparation from 5S, 50D.