Serves 6 – recipe by Courtney McDonald
-2 medium winter squash, such as acorn, kabocha or butternut
-3 Tbsp. local honey
-4 Tbsp. salted or unsalted butter, cut into 8 pieces
-8 sprigs fresh thyme
-salt and pepper, to taste
-8 slices bacon, cooked to your liking
Preheat oven to 425. Carefully cut the squash in half lengthwise and scoop out the seeds. Lay out the squash on a rimmed baking sheet or large glass baking dish, cut side up. Drizzle evenly with the honey and butter pieces and season to taste with salt and pepper. Place a sprig of thyme on each piece of squash.
Add a few tablespoons of water to the bottom of the baking dish, cover with foil and bake until squash is tender, 30-40 minutes. Remove foil and allow to caramelize for another 5 minutes. Add the cooked bacon slices just to warm and serve immediately!
Recipe by Courtney McDonald
Makes 1 quart jar
-5 Meyer lemons
-1/3 cup kosher salt
-2 whole star anise
-1 cinnamon stick
-2/3 cup fresh Meyer lemon juice (from about 5 lemons)
Scrub lemons and mandarin and dry well. Quarter lemons and mandarin lengthwise, leaving 1/2 inch at bottom intact. Toss fruit with salt and spices and transfer to a sterile quart-sized mason jar. Use a wooden spoon to press lemons to fit. Add lemon juice and any remaining salt. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to refrigerator for 3 weeks until rinds are soft. Rinse before using the rind, and pulp can be used in salad dressings and marinades.