After those cold rainy days last week, we’re all enjoying the current warm sunny spell. This weather is perfect for decorating outside, with corn shocks and straw bales, colorful gourds, pumpkins and squash. And this is the time of year for butternut squash, one of my top favorite varieties because of the many ways it can be prepared. One of these ways is the recipe for Savory Squash Pie. As it is one of the Pahl family’s favorite recipes, we are once again offering it for our members. It just wouldn’t be fall without sharing this one with you!
If you don’t have the time to bake a pie right now, we have another way to prepare your butternut squash. I’ve had the recipe for Butternut Squash, Apple and Prosciutto Salad in my file for awhile now, and this seemed like a great time to use it. I really like the combination of textures and flavors, complemented by the dressing. I hope your family enjoys it as much as we did.
Since we’ve been making that transition from sweet corn and green beans to our fall root vegetables, I thought a recipe featuring root vegetables might be appreciated. The Root Vegetable and Maple Gratin will help you use a variety of those vegetables. It’s very hearty and filling, definitely colorful, and a nice one to serve after a full day of fall yard work. (Does anyone else have as much to do as we do?)
Finally, I want to thank one of our Apple Valley CSA members, Annie Sperides, for the delicious recipe she sent for Roasted Beet Hummus. When Annie heard that I wasn’t a huge fan of beets, she came to the rescue with her recipe. It is amazing, and it’s made a convert out of me. Not to mention it’s so pretty! Thank you, Annie, for your contribution.
Next week (Week 16) will be our last one of the 2019 CSA season. I always hate to see the season end, but I’m sure the farmers are looking forward to a little bit slower pace. Until then, enjoy the week ahead.