Those were the main veggies in my Pinckney’s box this week. Since I was out of town all last week, I didn’t cook last Sunday, so I had a LOT of squash! Zucchini, yellow summer squash, and eight-ball (which is like a round zucchini). Here’s what I did with them.
Turnips and Radishes
I decided to be very simple with the turnips and radishes. I cut them into chunks, tossed them together with some almond oil, salt, pepper, and turmeric, and roasted them at 400 degrees for 40 minutes. I stirred them a couple of times during the roasting process.
I needed to be more creative with the squash. So I cut them up in appx. 1/2 inch cubes, and cut up a small onion. I sauteed the onion in a little almond oil for a few minutes, till it started to get transparent. Then I added the squash, and let it cook, stirring occasionally, until just soft but not too mushy. Then I added a tub of gorgonzola crumbles, and stirred until it melted and coated the squash. I added some salt and pepper – yum!