Sunday, September 11, 2016

2016 week 19

New this week:

Butternut squash- is a winter squash very similar to pumpkins. Butternut squash is wonderful roasted, pureed in soup, or mashed to mix into casseroles, bread, or muffins.  Here is a link to my favorite butternut squash soup. I tailor the recipe to suit me by -- only using butternut (no acorn squash, I like butternut flavor better) and I don't normally make the fancy toast to go with, crackers work in this house.
Kabocha squash - is very sweet and has a fluffy texture that's similar to a sweet potato crossed with a pumpkin. Kabocha squash is versatile — it can be roasted or steamed and used in much the same way like other hard winter squashes like butternut or pumpkins. Try it in your next pumpkin pie or pureed soup.

Apples- are from Schober's Farm in Monroeville.  A great fall treat to chomp into a crisp Ginger Gold or Gala apple.

Roasted Kabocha Squash

Lasagna With Roasted Kabocha Squash and Bechamel

Roasted Butternut Squash and Swiss Chard

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