Squash

Well, Ria's working her way through the beets and turnip in the freezer for lunches - neither Kenneth nor I are all that fussed about them, so we feed them to her!

For dinner, a recipe I invented a few years ago after going to an Afghani restaurant - I have no idea if this is anything like what I ate, but it tastes good.

Recipe for faux Afghani squash

1 hubbard squash

1-2 T oil

1 cup water

1 tomato, diced (or 1/2 can tomatoes)

2 T brown sugar

1 tsp cinnamon

1/4 tsp ground cloves

1/2 tsp fresh ginger, grated

1/2 tsp cumin

1/2 tsp ground coriander

1/4 c plain yoghurt

Peel squash then slice the long part into disks about 2 cm thick. Scoop out the seeds from the bell part, then slice it into crescent moons or chunks of roughly the same thickness. Fry these in a bit of oil over medium heat until browned on both sides. Mix together the other ingredients and pour over the squash. Cover; simmer until the squash is softened. Serve over rice with a dollop of plain yoghurt or sour cream.

Box day tomorrow, and we still have a cabbage, half a turnip, 2 celeriac roots, and some random parsnips and potatoes. The celeriac is sitting on the counter so I'm hoping Kenneth has plans for soup!