I’m sitting here, heating my curried squash and kale dumplings in the last minutes before I head over to the CSP, and I remembered that I hadn’t shared the dish’s story yet. So this will be quick and too the point.
My apartment has a CSA share, and I still can’t help myself from stopping by the Farmer’s market most weeks. Right now this means we have a LOT of squash. Our fruit bowl, already re-purposed once from being the largest mixing bowl, is now the squash bowl, and they’re starting to take over the table as well. So naturally that’s where I turned. My first thought was the butternut squash ravioli I made for the first food swap I went to, but I thought I’d rather try something new. So I thought of currying the squash instead…and maybe wrapping it in kale (picked up from the Farmer’s Market this morning). By this point, it sounded more like something to be in dumplings than ravioli. And honestly, I’m waiting to make that much ravioli again til I get my pasta machine. So the curried squash and kale dumplings (with apple-ginger sauce) were born. And now I’m on my way to share them.