CSA Diary: The Long Winter Months

So, I stockpiled some squash and other keep-long veggies for the winter. Acorn and butternut, mostly, but some delicata and spaghetti squash, too. Onions, turnips and potatoes included.

I'm not big on playing up the sweet flavors of squash, so I am always looking for more savory alternatives.



I have now found a combination that works perfectly for my salt-seeking needs:

• Squash, sauteed or cooked with broth or baked
  
• Onion, sauteed with olive oil
  
• Fake sausage, such as Soyrizo, Field Roast brand or Tofurky brand, sauteed
• Cheese, if desired

Hint to anyone who would like to learn from my mistakes: Do not ever try to peel an acorn squash. It is a bad bad idea. I wasted a good hour of my life to this effort. Slice in half and bake in the oven. Really. Unless it's the apocalypse and there is literally no fuel to spare. Butternut squash is a perfectly acceptable squash to peel, however.