My goodness, February already ... what a great winter it has been so far (and by that I mean not having the bone-chilling cold as usual)! My Harvest Monday contributions continue to be about what I'm doing with my harvests as opposed to what I'm harvesting.
I have just used my last Marina di Chioggia squash and the remainder of the Nero di Toscano Kale (pictured above) to make this delicious pasta dish: Roasted Squash and Kale Cannelloni with Miso Cream Sauce. I loved the combination of squash and miso so much from the recipe I shared just a couple of weeks ago that this cannelloni dish was an obvious choice.
And I had more roasted squash than required for the recipe so I also made Dave's Maple Pumpkin Custard. What a treat, it was delicious - my only regret is that I have no more squash to make more!
And speaking of Dave at Our Happy Acres, I will be popping on over there shortly to see what's going on with other gardeners this Harvest Monday.
That cannelloni dish sounds yummy. I love a squash/kale combo, but never tried it for a pasta stuffing. I'm glad you like the custard. I've been meaning to make some myself. I've been using the winter squash a lot lately as a pasta sauce. I have a few squash left but not many since it wasn't a good year for them here.
ReplyDeleteIt's a great combo (squash and kale)and both work so well with pasta - together or on their own! I didn't have much of a year either, nothing but a single spaghetti squash left.
DeleteThe cannelloni looks like a great dish! I love squash stuffed pastas and the cannelloni looks super easy (I am something of a lazy cook). And that custard, don't tempt me, I'm still trying to shed that extra holiday weight...
ReplyDeleteIn terms of stuffed pasta, the tubes are the certainly easy. A friend gifted me a ravioli pan and I still haven't tried it!
DeleteBoth of those look delicious - I actually have some frozen pumpkin puree (sadly not homegrown). I think my family would really love being treated to some dessert this coming weekend.
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