Recipe by Julia Moskin NY Times sent by CSA member Alix W. Serves 3 to 4


2 1/2 lb peeled Winter Squash

Vegetable Oil

1 medium sized knob of fresh Ginger (about 2”)

5 Green Cardamom Pods

2 Star Anise

1 Cinnamon Stick, 3 to 4” long

1 1/2 tsp Coriander Seeds


3 to 4 cups mixed Winter Vegetables: Daikon, Romanesco/Broccoli, Cabbage, Spinach or Bok Choy

1 lb thin fresh Noodles, like lo mein or tagliarini

Sriracha or Chili Oil for serving

Cut 2 lbs of squash into large chunks.  Cut remaining into 1/2 inch dice.  Heat oven to 375 F. On a lightly oiled baking sheet, place ginger and diced squash.  Bake until soft, about 20 minutes, turning ginger and squash pieces halfway through the cooking.  Transfer ginger to a stockpot and reserve roasted squash.  Add squash chunks to pot.  Add cold water to cover by two inches, turn heat to medium and heat to a bare simmer.  The surface of the liquid should steam but never boil.  In a hot skillet, toast all spices until lightly browned and fragrant.  Add to pot along with 1 TB salt.  Cook slowly until squash is very soft, about 2 hours.  Meanwhile, prepare the winter vegetables, cut to bite-size, cook until just tender, blanching greens and radishes; roasting romanesco or broccoli.  When broth is done, pour it through a strainer and lightly press on squash chunks to release all the liquid.  Discard contents of strainer.  Season broth to taste with salt. Boil noodles in plenty of salted water, then drain.  Divide among 6 to 8 bowls.  Divide roasted squash pieces and cooked vegetables on top of noodles.  Ladle in broth just to cover noodles and serve immediately.