When your CSA gives you collards and acorn squash, here is a nice way to combine them and call it dinner in very early fall (resistant to summer ending!)
Truth be told I was not pleased to see acorn squash in my CSA bag because I am not a fan. The traditional way it has arrived on my plate has been cut in half and roasted with perhaps a knob of butter and some brown sugar. Boring and regrettable texture. Turns out slicing and roasting makes them palatable. Are they crave-worthy? Hardly! But if you want a nutritious orange vegetable, it’s a fine contender, especially when there is honey (maybe try maple syrup?) and salt. And other ingredients.
Optional: sage and/or njuda or sausage (to add to collards),
Preheat oven to 375 degrees.
Get the collards going — fill sink/bowl, shred and swish and let sit to drain any soil
If you want to use vegetable stock to braise the collards, get it out now if frozen to defrost the container in a bowl of water, and then dump frozen stock into pan to thaw/heat.
1. Collard greens, one bunch — soaked/rinsed and torn or cut into ribbons (rolling leaves after cutting in half and slicing)
2. Farro — 1 c rinsed with 3 c water, bay leaf and pinch of salt. Bring to boil covered, then simmer covered for 30 mins. Drain. This can sit and wait for the other components.
3. Acorn squash — ends cut, then cut in half lengthwise, then into slices and de-seeded
onion, 1/2— cut into half moons
Garlic, 2 cloves, sliced thin
Heat large-ish sauté pan that has a lid, add olive oil, and when hot add onion and salt and crushed red pepper flakes. Cook several minutes until softened, and then add garlic and cook for a minute or so.
Add collards, S&P and some stock. Cover and cook for several minutes. Then stir around and perhaps add more stock. Cook for around 20 minutes until softened. A splash of apple cider vinegar or perhaps lemon juice is a good idea to brighten.
Mix in bowl: Honey, olive oil, S&P — mix about 1 T honey with 2 T olive oil. Stir with whisk to combine. Put in sliced squash and spread mixture onto slices.
Take out baking pan and smear on some olive oil thinly. Drop on squash slices.
Bake about 20 mins, flipping mid-way approx, until tender.
Assemble in bowl:
Pepitas would be nice