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Happy Thanksgiving.

1 squash (acorn/kabocha/butternut etc.)
Olive oil
Fresh ground pepper

3 Tbsp. white miso
3 Tbsp. rice vinegar
1 Tbsp. maple syrup/agave/brown rice syrup etc., more or less to taste
1 Tbsp. dry yellow mustard

Heat oven to 375F. Halve the squash and scrape the seed cavity clean. Pour a small amount of oil into each cavity and use it to baste the entire cut surface. Dust with pepper and place cut-side-down on a baking sheet. Bake in the oven for 25 minutes or so, about the amount of time it takes you to repot a couple of plants or listen to 1/2 of an LP, until the squash is relatively tender.

Whisk the remaining ingredients together until smooth. Remove squash from oven, flip, and baste the cut surface with the sauce. Return to oven for another 10 minutes or until squash is soft and the surface is toasty brown and caramelized.

Eat the squash with a spoon straight from the baking dish like an uncivilized human, or slice and serve on plates in front of company.

1/2 Butternut squash
1/2 onion
Some cloves of garlic
Salt & pepper
Olive oil
1/2 – 1 head Kale, curly or dino
1 can/2 cups coconut milk
Some cups of stock

Have the squash halved, peeled, and gutted.  Then cut into chunks.  (Don’t worry how they look.  They’ll go into a food processor later.)  Chop the onion and smash the garlic cloves.  Coat everything in olive oil and salt and pepper, put into a baking dish, cover with foil, and pop into a 350-degree oven.

Cut the center vein out of the kale and chop leaves into smallish bits, nothing bigger than a stick of gum.  Rinse them in a colander and put them into a pot with the coconut milk.  Then pour in stock until the leaves are covered.  Bring to a boil and then let simmer until the leaves are very tender.  If they do not melt in your mouth, or if you have to chew them, they are not tender enough.  Tender is the key!

When the squash is soft — about 40 minutes to an hour — remove from oven and let cool a bit.  Then put everything into the food processor and cream it up.  Pour the squash mixture into a bowl, and when the kale is tender, add that too.  It’s better here to incorporate the kale first before adding the broth; strain or spoon it out.  Stir in enough broth to make a consistency you like.  Then put it on your pasta.  Parmesan cheese and hot pepper top things off nicely.

This is one way to incorporate dark leafy greens into your diet if you are not so keen on them.  You could probably puree the kale as well.

About 6 cups, depending

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