Monday, October 3, 2011

Chard and Squash

Well we went straight from summer to fall in about a day. It is raining with gusts of 50 mph here and I got Swiss chard in my bin delivery. I wanted to try something new and in my latest issue of Everyday Food was a stuffed squash recipe. I used Delicata squash because when you cook it the skin softens and you can eat that too - less to clean up! This is great even for beginning finger food eaters. The squash cooks up really soft and the chard cooks down and softens so they can get it in their mouth and chew it and swallow it with a minimum of teeth!

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