Two Favorite Fall Recipes: Leek and Kale Stuffed Squash and Celery Sage Bread

Mitch and I love making simple dishes and baked goods with abundance from the garden. Our fall weekends have been spent harvesting, fall gardening and composting, and creating magic in both kitchens with our Vermont bounty! Enjoy these two recipes we've been savoring at the homestead.

Leek and Kale Stuffed Squash

• 2 delicata squash - cut in half, seeds scooped out - lie flat in baking pan
• 2 tbs butter
• 5-6 leeks, 2 large - sliced
• 1/2 cup chopped kale
• 1 tsp Dijon mustard
• 1/4 cup creme fraiche
• 4 ounces grated Gruyere cheese
• salt and pepper
• fresh thyme

Heat butter in saucepan. Add leeks, cover and sweat 10 minutes. Add kale, saute for 2 minutes. Remove from heat and stir in mustard, creme fraiche, and cheese. Season with salt and pepper. Stir in thyme. Fill squash with leek mixture. Bake at 375 for 45-50 minutes. Serve and scoop!

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Celery Sage Bread

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup cornmeal
• 1/4 cup fresh sage leaves, chopped
• 1 tbs baking powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup olive oil
• 1 egg
• 1/2 cup milk
• 1/4 cup dry white wine
• 1/2 cup pureed celery

In large bowl combine flours, cornmeal, sage, baking powder, salt and pepper. In smaller bowl combine olive oil, egg, milk, wine, and celery. Stir wet ingredients into dry and mix until blended. Plop into bread pan and bake at 350 for 45 minutes.

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