Roasted Acorn and Butternut Squash with Corn and Smoked Sausage

A savory late summer or early fall supper of roasted cubes of simply seasoned winter squash, topped with corn and optional bits of smoked sausage.

My friend Heather, of garlic oil on a pizza fame, knows her way around good food.  No, she doesn't cook it much--her spouse does--but she sure has great ideas for what goes well together.  She was raving about her leftovers for lunch and the combination sounded so good I had to try it.  Heather's lunch was loosely patterned after Ina Garten's Caramelized Butternut Squash, but her spouse added canned corn to pump up the veggies.  Heather combined another leftover and cheese on top for her leftover remix.

I'm a gardener who has helped teach elementary school aged kids about gardening, so when I hear "squash and corn" I immediately think of a Three Sisters garden.  Native Americans would companion plant squash, beans, and corn together--known as the Three Sisters.  The Three Sisters helped each other:  the corn would provide the scaffolding for the beans to climb and the squash would spread around the base, shading the soil, holding in the moisture, and preventing weeds.  When it works, it's a thing of beauty.

I had both acorn and butternut squash, as well as some corn I'd put up [boil briefly aka blanch, cut off the cob, spread on a tray to freeze, and store in a bag], so I figured 2 out of 3 I'll call it Two Sisters.  I wanted to add bit more protein, however, so I chopped up a piece of smoked sausage.  Now it's more like Two Sisters--and a Brother?  I've been busy canning lately (you can see the results on my FB page) so an easy filling recipe like this is wonderful for cool nights.  And Heather's right--the leftovers are terrific!
I've revamped my Visual Recipe Index! For more ideas on what to do with your butternut squash, click here.

Shaved Kohlrabi Meat/No Meat Pizza

I'm still working on the 'elevator speech' about what I do here on this blog.  At work the other day I was trying to describe this to Sharon (I'm paraphrasing here).

Me:  I blog about feeding my family from the CSA farm share.  Have you heard of a Community Supported Agriculture farm share?

Sharon:  No.  What is it?

Me:  It's where you pay the farmer a chunk of money in late winter/early spring when they are gearing up for the season, and in return you get a box of vegetables each week during the growing season.

Sharon:  My friend did that . . . she got kohlrabi.  What do you even do with kohlrabi?

Me:  Sushi!  Pizza!  See, that's why I started the blog!  I've been figuring out how to use the fresh veggies from the farm share for so many seasons that I've got several ideas for kohlrabi!  I hate to waste food.

Sharon:  Me, too.

My elevator speech may not be slick or smooth--yet--but the conversation reminded me that I made a couple of kohlrabi pizzas that I'd like to share with you.  I'd already made pizza using the greens from kohlrabi (of course they're edible--not just for composting pigs or worms, just like chard stems) but I was intrigued at the thought of shaving wafer-thin slices of kohlrabi onto a pizza pie.

As usual, dithering ensued, so I'm sharing a pair of pizzas--with or without meat.  I was a mite ambitious this particular Friday Night Pizza Night, and to keep track of what all went on each one I ended up scribbling the toppings on the parchment paper.  Who knew parchment paper was good for more than preventing my children from hearing unsavory language when I attempt to transfer the dough into the oven keeping the dough from sticking to the peel?

Roasted Shrimp and Potato Salad with Grapes and Celery

A savory and sweet, crunchy and filling late summer salad with roasted potatoes and shrimp, chopped celery, and whole grapes in a dilled yogurt-mayonnaise-lemon dressing.

I've been doing a lot of walking to train for a half marathon, and part of my walking has been to pick up milk at the local grocery store.  Normally I have Simon (the photobombing dog below) with me, waiting patiently at the dog tie up & water station, so I don't linger in the aisles.  The other morning, however, my daughter and I walked together, and after walking in the woods (just found out there's elevation changes on the course, so I need to get some hills in) she and Simon headed home and I headed to the store for milk (and to pad my mileage).  I had time to linger over the deli section, and two salads in particular caught my eye--a dilled shrimp, celery, and grape salad and a dilled lemon potato salad.

On the way home (lugging a gallon of milk is not the hassle it used to be--a side benefit of having kids who go through a gallon every 36 hours) I wondered what would happen if I combined the two salads and, for grins and giggles, roasted the potatoes and shrimp instead of boiling or steaming them.

Since the celery I'm regrowing in my garden is doing amazingly well (of course it is, since I'm only meh on celery by itself, though I love it in soup packs and to help stretch a pound of ground meat) I figured I'd try and combine the recipes.  Our farmers have a nifty new tool, a potato digger, and we've been getting lovely harvests of red potatoes lately, so I had most everything I needed.  I played around with my kitchen scale again, like I did in my Chicken Salad by the Ounce recipe, but this time in metric form.  The volumes in this recipe are my estimation of the weights I used.