2015 week 19

And just like that the 90 degree temps of last week are but a fading memory and it feels like FALL! The CSA share is representing fall with squash!

New this week:

Red October Pumpkin- A winter squash with thick skin and delicious flesh good for purees and pies. Have you ever cooked a pumpkin before, it really is not that difficult and the results are so delicious!

4 Easy steps to cooking a pumpkin:

1. 1. Preheat oven to 400 degrees F .
   2. Cut pumpkin into small manageable pieces and scoop out seeds.
   3. Place cut pumpkin skin side up or down (I have done it both ways) in a large roasting pan. Cook until very tender 40-50 minutes depending on size.
   4. When cooled, peel away skin and mash with a fork or puree in food processor. You can use it right away or put it in freezer bags for the future.  
2. 
   

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, Oh So Good! 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.