1 kabocha squash
a handful of watermelon radishes with their greens
1) Carefully cut open the kabocha squash and remove the seeds, setting them aside for later. Cut into wedges and pop in a steamer basket placed in about an inch of water in a medium pot. Cover and allow them to steam over a low/moderate heat until they are fork tender.
2) While the squash is steaming, preheat the oven to 350F, trim the greens off the radishes, top and tail the radishes, and then cut into quarters. Place in a small baking dish, drizzle and toss with olive oil, salt and pepper, and pop in the oven to roast.
3) Taking the radish greens, roughly chop them and then put in a large bowl and run under the tap. Swish and agitate the greens to release sand and grit and then by grabbing handfuls out of the water transfer them to a colander. Drain the sandy water, rinse the large bowl and repeat this process until all the grit is gone (2-3 times normally does the trick)
4) Place the greens in a small pot of boiling water and allow to cook for about 15 minutes until they are softened. (During this time also give the radishes a shake in the oven and test the squash)
5) Go through and remove all the squash seeds from the pulp. Toss the seeds with sumac (or any of spices of your liking) and pop in the oven with the radishes until they are toasted and crunchy.
6) Once the greens are cooked, add them to a food processor with a clove of garlic, a handful of grate Parmesan, a handful of walnuts, a generous glug of olive oil, lemon juice (1/2 a lemon should be fine to start, you can taste and adjust)and some salt and pepper. Blitz until the consistency and taste is to your liking.
7) Pile everything onto a large platter, do you best Jackson Pollack impression with the pesto, and sprinkle some seeds. Serve and enjoy.
Delicious, farm-fresh harvests are closer than you think.