Winter Squash Brownies. Say what? You heard right.

Happy Solstice, everyone!  This is my favorite day of the year.  Why?  Because beginning tomorrow, the days start to get longer!  We have finally reached the shortest, darkest day of the year.  And on this longest night, it is going to be bitter cold outside so I am sitting by the wood stove while I edit my video.  We got about 8″ of snow in town yesterday and our local ski hill, Great Divide, got 18″ of snow.  We’re supposed to get several more inches in town tomorrow so we are going to take Friday to ski before the bitter, bitter cold moves in.

So…about those brownies.  I didn’t get a chance to let them cool completely before taste testing on camera, so the final verdict lies within this paragraph.  It’s pretty simple, really:  THESE BROWNIES ARE FREAKIN’ AWESOME!  The squash, which I could taste while the brownies were still hot, could not be tasted once the brownies cooled.  The wine taste wasn’t all that strong, which was a little disappointing for the cheesecake in particular.  But these went over really well at dinner Monday night, and some of the patrons are perhaps a little picky about what foods they like and don’t like, and winter squash is not high on the list of ‘likes.’  So since the picky eater(s) ate these with reckless abandon, I take that as a compliment.  If you have a hard time getting kids (also read: hubby or yourself) to eat veggies, this is a sneaky way to get more nutrients in your diet without even knowing it.  And they are much lower in fat than traditional brownies.  Bonus!

Check out the video below & the recipe is here:

Upcoming recipe: winter squash & beluga lentil burgers + chipotle coleslaw

What’s the point of this post?  To get you excited about next week’s CSA share and help you prep your pantry & fridge for items on this coming week’s tremendously exciting menu!

It is winter squash season, so we’ll be getting a different winter squash every week.  This week we got ‘Fairy’ winter squash, which I have yet to use, but I plan to make good use of it this weekend.  Next week we’ll try another variety (maybe ‘Lower Salmon’ or ‘Kabocha’) and I’ll put it to use in this veggie burger recipe with some black beluga lentils.  So what’s on the menu?

Winter squash & beluga lentil veggie burgers with homemade hamburger buns.  Chipotle coleslaw.  Roasted baby carrots & baby beets.

I don’t know about you, but I am EXCITED about this upcoming meal.  And if all goes according to plan, we’ll get most of the ingredients with next week’s share.  Nearly all of the remaining ingredients we’ve gotten in previous shares, which means nearly 100% of this meal will be made with locally sourced ingredients.  Yay!  Wanna make these burgers?  And/or the coleslaw?  Here’s what you’ll need:

For the burgers:

Winter squash (this & next week’s share)

black beluga lentils (next week’s share) -OR- other lentils/pulses/grain of your choice

smoked Monterrey Jack cheese –OR-cheese of your choice

parsley (this week’s share)

thyme

onion (recent shares)

oatmeal

eggs

cornmeal

For the coleslaw:

cabbage (next week’s share)

celeriac, also known as celery root (next week’s share)

carrots (recent shares & next week’s share)

watermelon radish (this week’s share & next week for those who didn’t get theirs)

dried cranberries

chipotle pepper (dried or canned in adobo sauce)

I’m really hopeful we get everything we order so I can make this meal.  If we don’t, oh well, that’s how the baby beets roll this time of year in Montana.  I’m also hoping to acquire some arugula in next week’s share to serve on top of the burgers, along with some sliced tomatoes that we got in this week’s share.  And I’ll make some chipotle mayo to slather on the buns as well.  Of course, I’ll make a video to show you how to throw it all together, too!  It will be fun!  ‘Til next week, dream of warm winter squash-based meals!