Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
- Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Save them for sauteing. (You can use them just like swiss chard or spinach) Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool a bit.
- When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. I find it easier to use my hands, because the skins just slide right off. Then you don't waste any of the beet.
- Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper. Any pungent, strong cheese goes best with beets, since they have a lot of flavor and can hold up to a strong cheese.
Bloomsdale Spinach-a curly leaf lettuce that is fantastic for sautee'ing or using in soups. This type of spinach doesn't melt away to nothing when cooked