Featured Recipe: Corn Flour Dipped Kousa Squash

In accordance with the permaculture ethic of fair share, our farm model runs by selling first pickings direct to consumers, retailers and local cafes, and bulk harvests donated to local homeless shelters, while the "farmer's harvest" goes to feed ourselves and our families.  Tonight's supper, prepared by Chef Ibra, featured Lebanese Kousa Squash, one of the heirloom summer squash varieties we are growing this season at the farm.  We happily share the recipe of this light summer dish with you this evening:  

Corn Flour Dipped Kousa Squash 
with Cherry Tomatoes, Candy Onions and Quinoa Pasta Shells in a Light White Sauce

For the squash:
1. Slice kousa squash into 3/4" rounds
2. Spread onto baking pan
3. Coat in olive oil, salt and pepper
4. Put into oven at 350F for 10 minutes (will bring out moisture)
5. Pull out of oven and coat both sides in NON-GMO corn flour
6. Place back into oven for 5 more minutes (bake through)
7. Finish in frying pan on HIGH heat to give corn meal a nice crust

For the white sauce:
1. Sweat down chopped onions and whole cherry tomatoes in a frying pan on medium heat with salt, pepper and olive oil
2. Crush cherry tomatoes in and turn heat to low
3. Add in just enough slices of sharp cheddar cheese to coat the veg
4. Finish with a dash of whole goat milk to impart a saucy coating for the pasta

For the pasta shells:
1. Cook pasta shells according to instructions until al dente
2. Add strained shells into pasta sauce
3. Mix into sauce until goat milk is absorbed

Serve and top with squash rounds!  Delicious!!!!
 
For residents local to northern New Castle County, DE, we offer the Lebanese Kousa Squashes in a 3-piece mix with Costata Romanesca Zucchinis for $3.00.  Check us out at: http://www.bottlegourdherbs.com/bgh-at-historic-penn-farm/ and be sure to sign up for our weekly mailing list!