|Gnarly mold attacking 50% of my heirloom Potimarrion squash harvest. (Squash Vine Boers attacked the other half.)|
|My Halloween costume, which is the scariest food I know, factory farmed ground beef, tainted with e.coli.|
|A very sick (possibly diabetic) Henry Miller cat on heavy sedatives.|
|Approximately 50 lbs. of winter squash from Friendship Farms' CSA Program this season.|
Here's a round up of some of the recipes I may be using:
Squash Boats with Quinoa from Sprouted Kitchen. With a filling that has basil, spinach, and pears to complement the nutty, earthy flavor of quinoa, this is at the top of my to-make list.
Adzuki Butternut Squash Soup from 101 Cookbooks. This hearty soup calls for one of my favorite flavor boosters: chipotle peppers in adobe sauce. These little babies pack spice and smokiness.
Pumpkin Soup in a Pumpkin from Savuer. I'm a sucker for lavish presentations, and this one, as soup baked and served in the pumpkin shell is no doubt impressive. The last time I tried this, however, we used a jack-o-lantern pumpkin and NOT a pie pumpkin--and in this case bigger was not better. Big pumpkins are watery and flavorless. So, if I make this it will be redemption.
So as I plot my squash attack plan and nurse my cat back to health, please let me know, what's your favorite way to use winter squash?