| Baked Squash and Corn Casserole
1 large sweet winter squash or 2 smaller squash,
such as acorn (I prefer Native American squash
such as Mayo Blusher, Hopi Pale Grey, or Espagnol,
which are sweeter and fruity tasting) 1 cup fresh raw wild greens, such as lamb’s-quarters ¼ cup wild hazelnuts 2 cups sweet corn ¼ cup cranberries (optional) 1 Tbsp. honey or maple sugar for each squash half 1 Tbsp. butter for each squash half Slice the squash in half and remove seeds. (Don't forget to
save those seeds for your garden next year.)
Arrange on cookie sheet and bake ½ hour at 300° F. Meanwhile, chop the wild greens medium fine and chop
the hazelnuts very fine. Add these to the corn. I like to add
¼ cup of fresh cranberries for taste and color.
Spoon this corn mixture into each squash half. Add honey
on top, then butter. This corn was traditionally dried green
(sweet) corn, rehydrate the corn before use, giving a
sweet, slightly nutty flavor to the dish.
Bake until the squash is tender and serve very warm.
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