The winter CSA comes in, and lo it is again the time of year for Jay to work magic on roots and gourds typically scorned in the household. The following took about 45 minutes to make and feeds four, though it did take more than a single pot. Where You Been and Eagle Rare were the accompaniments.  As usual, measurements are guestimated after the fact.

• 1 small butternut squash
• 4 small or 2 medium turnips or other root vegetables
• orzo
• 1 can cannelloni or white kidney beans
• 1 pomegranate
• 4 tbs mustard powder (or mustard, I suppose)
• 1/4 to 1/3 cup crushed sage leaves
• 3 tbs butter
• dash of vinegar (balsamic or apple cider)
• olive oil, salt, pepper

First, chop the turnips into 1/4″ cubes.  Drizzle with olive oil in a baking dish, then stir in mustard powder, lots of cracked black pepper,a dash of vinegar, and a few good dashes of salt.  Roast on 400 degrees, stirring occasionally.  Now, cut the skin off the squash and cut it length-wise to scoop the seeds.  As a change of pace, I grated it on the side of the grater that makes thin, wide potato-chip shaped cuts.  This worked well, not least because it makes the squash cook much quicker and lets you sauté it rather than taking the time to roast.  Get the orzo going and cut the seeds from the pomegranate (this is the most efficient way I’ve discovered), then heat the butter and a splash of olive oil over very low heat.  When the butter starts to sputter, stir in the sage, and leave it there, stirring occasionally for three or four minutes to infuse the butter.  Next, stir in the grated squash and a dash of salt, and cook over medium-low heat.  The turnips should be done after about 40 minutes.  Combine them, the squash, and the drained beans in the drained orzo, stir, and top with five heaping spoonfuls of the pomegranate seeds.