Rainbow chard. It's pretty and grows & grows & grows...
I decided to focus on the pumpkin and searched through a few cookbooks for inspiration, finally alighting on Moskowitz & Romero's Veganomicon. Their recipe for Pumpkin Saag was easily adapted to assist me with my I-have-so-much-chard-I-could-scream situation.
3 pounds sugar pumpkin
3 Tbls oil [the recipe calls for peanut oil, but due to daughter's allergy I used olive]
1 large onion, diced finely
4 cloves garlic, minced
1 1/2 teaspoon garam masala
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon cayenne
1 cup water
1-inch cube fresh ginger, peeled
2 bunches fresh
spinachchard greens, washed well and chopped coarsely
juice of 1/2 lime [I used the cheater plastic-lime kind]
First they have you cut the pumpkin in half (clean out the stringy insides and the seeds) and bake the two halves cut-side-down on a cookie sheet at 350 F for about 45 mins. Then you let the pumpkin cool completely and, once cool, you peel off the tough skin and chop the pumpkin up into 1 inch cubes.
Next you saute the onions in oil for a few minutes, then add the garlic and saute for a few more minutes.
Once the onions and garlic are lightly browned, you add the pumpkin and cook until heated (about 3 mins). Add the spices and salt and ginger. Add the water and cook for 5 minutes, mixing often. Finally, add the greens in batches, mixing well after each addition.
Cook for another 10 minutes or so, stirring often. Add the lime. Adjust the salt. Allow to sit for a bit before serving.
The cookbook suggests pairing this with basmati rice, chutney and flat bread, which would have been good, but we kept it simple and served it atop brown rice.
It was delish, and made for tasty, beautifully aromatic leftovers to take to work.