Thursday: pureed acorn squash with caramelized onions; garlicky kale
Not much of a recipe today - I cut the squash in half, scooped out the seeds, and roasted it (with a little olive oil) at 400F for 35 minutes (until it was soft). While it was cooking, I cut up and caramelized an onion (slice thin and add to the pan, sprinkle with a little salt and sugar, and cook in some olive oil on medium heat, deglazing occasionally with a splash of water). Scoop out the squash flesh when it's soft, mash it up, add some butter and olive oil and the caramelized onions. Taste, and add salt, pepper, or sugar if needed.
Victor made the kale using this method.