The kale will shrink and soften then it will begin to turn crisp. Remove from oven and let cool on the tray. Deliciously smoky and musky, pebbly, gray sage is usually too intense to use raw. But cooked, its astringent quality cuts the richness of foods and makes flavors dance. The fried sage leaves in the soup below are delicious as a garnish in a variety of dishes.
Butternut squash have a long neck and buff colored skin.
The neck has no seed cavity, so you get a lot of bang for your buck in chopping and peeling. We ve also included our absolute favorite squash, Sugarloaf , in the boxes this week. This soup sounds complicated, but it isn t as involved as it looks. Halve the squash and clean out the seeds. Brush the surface with oil, stuff the cavities with the garlic, and place cut sides down on a baking sheet.