Baked Acorn Squash with Kasha and Chives

2 acorn squashes. Cut these in half and scoop out the pulp and seeds.
Salt, pepper, and nutmeg to taste
2 tablespoons of coconut oil.
Boiling water

Put water on to boil.

Cut a small slice off the unpeeled, uncut bottom of each squash half so it will stand level in your pan with the cut side-up.

Place four halves in a baking dish, cut half facing up. Sprinkle the cut side with salt, pepper, and nutmeg to taste. Dot each half with about 1/2 a Tablespoon of margarine or coconut oil.

Pour boiling water into your pan, about 1 inch deep. Bake squash in 375 degree oven for 30-40 minutes or until squash is tender all the way through. Baste edges with melted margarine during cooking. Add more boiling water to the pan if needed. Remove carefully, so as not to spill the juices, placing the squash halves on a platter.

While your squash is baking, make the kasha:

Kasha with chives

1 cup kasha (buckwheat groats- you can find these with the rice and pilaf mixes in the ethnic section of a grocery store, or look for them at your natural foods store)
1 teaspoon salt
2 tablespoons coconut oil
2 cups boiling water
2 tablespoons minced fresh chives

Place kasha in 1 1/2 quart saucepan with a heavy bottom and toast gently over low flame, stirring constantly until grains are brown in color and smell somewhat nutty.

Pour in boiling water and add salt and margarine or coconut oil. Bring to a boil, cover, and turn down the heat to simmer.

Cook 20 minutes, or until kasha is soft but not mushy. Remove the cover during the last 3 or 4 minutes of cooking if the kasha seems to be wet. Add chives and toss lightly with a fork. Spoon gently into the squash halves, and serve immediately.

This is delicious with a green side-salad, or you can serve this beautiful, dark green steamed kale dish:

2 tablespoons of dried currants OR any other tiny bits of dried fruit- craisins, raisins cut in halves or chopped even smaller, teensy slivers of dried mango, whatever. The point is sweet, but in tiny amounts hidden throughout the kale. The craisins make it look especially festive this time of year.

1/2 cup hot water (more if the kale seems too chewy, but not so much that there will be extra liquid when you serve it)

2-3 tablespoons diced walnuts (or other nuts)

3 bunches of kale (anywhere from 10-15 cups of torn up kale, see below on how to slice it pretty)

3 tablespoons of olive oil or melted coconut oil

3 minced garlic cloves

salt and pepper to taste

Soak your dried fruit in 1/4 cup of hot water. Leave it to soak while you carry on with other steps.

Rinse your kale, cut off the stem ends, which are tough, and dry the kale. Lay several leaves in a stack on top of each other, roll tightly into a cigar shape, and then slide into ribbons with a sharp knife or your kitchen shears.

Heat your oil in a large pan. Cook the garlic briefly, and then add the kale, tossing lightly. The greens will wilt quickly (you want to toss it constantly so they wilt evenly).

Add the salt and pepper to taste. Add 1/4 cup of hot water and cover. Leave covered over medium heat for about ten minutes, longer if you want the kale leaves more tender and less chewy.

Remove the lid, add your dried fruit and the water they've been soaking in, and cook the entire thing, tossing again to evenly distribute the liquid. Add more seasoning if desired. Remove from pan, quickly divide onto individual plates and sprinkle with nuts. Serve immediately.