It's sure a nice time of year. The colder weather is more frequent, all the leaves are almost down and going for walks in the park are crisp and rewarding.
At Wanigan, we are right in the midst of picking, packing and delivering many of the colder season crops with lot's still to come as we move through November and into December.
It's likely that a lot of us have an extra squash in the cold room and we're looking for ways to use up some of the kale that's in the fridge. With that in mind, we created this kale and squash mash recipe to be quick and easy to make with ingredients most of us already have in the house. Go ahead and improvise if you like, this recipe is forgiving and very tasty.Ingredients:
In a medium sized soup pot, heat the olive oil and add the cubed squash. Lightly saute on low heat, stirring frequently to prevent sticking.
Once lightly browned, add water, Italian herbs, salt and stir again, covering on medium heat until tender and soft enough to mash with a potato masher. Or just keep cooking until soft.
Stir in kale and peas.
Finish with the cayenne.