Pedro’s approach to winter squash:

Preheat oven to 450. Cut squash in half with a sharp knife, scoop out the seeds. Put squash flesh side down on a baking dish with 1/4″ of water. Baker for about 45 minutes. If cooking a butternut, pierce the flesh on the thick area.

Scoop out squash into a pot, add some butter, milk and mash, it should have a mashed potato consistency, maybe a bit moister. Season with maple syrup, nutmeg, allspice and cinnamon. YUM. (Use brown sugar if you don’t have maple syrup, whatever you do, do not use fake maple syrup such as log cabin)

EASY WINTER SQUASH SOUP

from Jean Llewellyn–yum, and thanks!
Preheat the oven to 400.  Half one butternut (or other, two if they’re smaller) SQUASH lengthwise.  Scoop out the seeds and place the squash, open-side-down, on a baking sheet.  Put a few tbs of water on the pan.  Bake until quite tender, about an hour.  Let cool, then scoop out the flesh.  Put in a food processor or blender with: 3 1/2 cups chicken or veggie broth, 1 1/2 tsp kosher SALT, some freshly ground PEPPER.  When you want to serve it, warm on the stove and add salt and pepper to taste.  Ladle into bowls, and add some GOAT CHEESE to each (you’ll need about 3 oz total for 4 bowls).  Garnish with minced CHIVES and enjoy.

GINGER SQUASH CAKE WITH WHITE CHOCOLATE FROSTING

from Andrea Neumann.  Yum!!!  8 servings

Preheat oven to 350. Spray 9X9X2 inch metal baking pan with NONSTICK VEG SPRAY.  Whisk 1 tsp CUP ALL-PURPOSE FLOUR and 1 TSP BAKING POWDER, 1 TSP CINNAMON, 1/2 TSP GROUND GINGER, 1/2 tsp SALT, and 1/4 TSP ALLSPICEin medium bowl. Peel and finely shred 1 CUP BUTTERNUT SQUASH.  Using electric mixer, beat squash, 3/4 CUP BROWN SUGAR, 1/3 CUP MELTED UNSALTED BUTTER, 1 LARGE EGG, 2 TBS FINELY GRATED FRESH GINGER and 1 tsp. VANILLA in a large bowl to blend.  Fold in four mixture and 1/2 cup HAZELNUTS.  Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes.  Cool.

Frosting: Bring 4 TBS WHIPPING CREAM just to a boil in small saucepan over medium heat. Remove from heat and add 4 oz WHITE CHOCALATE (broken in pieces) and 1/2 tsp. VANILLA – whisk until smooth.  Let stand at room temperature until thick enough to spread, about 20 minutes.  Spread over cake (layer will be thin) and sprinkle with remaining 1/4 cup nuts.  Can be made 1 day ahead. Let stand at room temperature.  Cut and enjoy!

WINTER SQUASH WITH CRANBERRIES

from Good Earth Farm in Wisconsin.
Peel ! SMALL WINTER SQUASH, chop flesh into 1/2″-1″ cubes, and steam over boiling water until soft, but not mushy.  Heat 1-3 Tbs BUTTER OR OIL in a heavy skillet over medium heat.  Toss in 1 cup CRANBERRIES (fresh or frozen) and stir frequently until they soften.  Mash in skillet with fork or potato masher.  Stir in 2-3 tbs RASPBERRY JAM or PUREE.  When squash is done, toss it with the cranberry melange.  Makes 4-8 servings.

Acorn Squash and Chicken Chili (Submitted by CSA member Lynne Robinson, thank you!)

Ingredients:

1 tbs. extra-virgin olive oil
1 red onion, finely chopped
1 red or orange bell pepper, finely chopped
1 jalapeno, seeded and finely chopped
2 garlic cloves, finely chopped or pressed
1 tbs. Chinese five-spice powder
2 tsp. chili powder
1 acorn squash (or butternut), about 2 lbs—halved lengthwise, seeded, peeled and cut into 1-inch pieces
one 28 oz. can diced tomatoes with their juices
1 whole skinless, boneless chicken breast (about 1 1/2 lbs), cut into 1-inch pieces
1 cup light beer, such as pilsner
1 tbs. unsweetened cocoa powder
1 tsp. brown sugar
one 15.5 oz. can pinto beans, drained
juice of 2 limes (about 3 tblsp), plus 1 lime cut into wedges for serving
Cilantro, if desired for serving
sour cream or plain yogurt for serving

Instructions:

1. Heat the olive oil in a large Dutch over or pot over medium-high heat. Add the onion and cook, stirring, until softened, about five minutes. Add the bell pepper, jalapeno, garlic, five-spice powder and chili powder and cook for 3 minutes. Stir in the squash pieces, chicken pieces, tomatoes, beeer, cocoa powder and brown sugar. Bring the mixture to a boil, stirring, then reduce the heat and simmer for 20 minutes.

2. Stir in the pinto beans and lime juice and cook for 5 minutes. Let the stew cool slightly, then ladle into bowls and top each serving (if desired) with cilantro, a dollop of sour cream or yogurt and a lime wedge.

Eggplant Recipes!

Heather’s Eggplant Parmigiana, Hence No Frying

Ingredients

1 large or 2 small eggplant(s)
1 medium onion
5 garlic cloves
32 oz. can of crushed tomatoes
16 oz. of petite diced tomatoes (drained)
One ball of fresh mozzarella
Pecorino Romano or Parm Reggiano cheese
Fresh parsley
Olive oil

Prepping Eggplant – cut lengthwise to desire thickness of 1/4 to 1/2″; place in colander and sprinkle with sea salt; let sit/sweat and rinse, then pat dry. Brush with olive oil and either: grill (’tis the season) or bake at 450 until golden (if the latter, reduce heat to 350 when done).

Sauce – Sautee chopped garlic and onion in extra virgin olive oil (2 tbsp or so) over very low heat until fragrant and lightly golden. Add tomatoes and salt and pepper to taste. Let it simmer for about 20 minutes. Remove from heat and add fresh parsley.

Brush baking dish with olive oil. Begin layering: sauce > eggplant > whole basil leaves > slices of fresh mozzarella and some freshly grated parmesan cheese > sauce. Repeat. Finish with a layer of sauce and grated cheese.

Cover loosely with aluminum foil and let bake at 350 until cheese is
melted. Cool slightly before serving.

Baba Ghanouj

Baba ghanouj, also called baba ghanoush, is a savory purée of eggplant flavored with tahini, lemon juice and fresh herbs. Eat it with wedges of whole wheat pita bread for dipping or spoon it over roasted meats and vegetables.

1 large eggplant (about 1 pound), halved lengthwise
3 tablespoons sesame tahini
1 to 2 cloves garlic, finely chopped
2 tablespoons nonfat plain yogurt
1/2 cup parsley leaves, chopped, plus more for garnish
1/4 cup lemon juice
Salt to taste
1 tablespoon extra virgin olive oil, plus more for garnish

Preheat oven to 350°F. Place eggplant cut-side down on a foil-lined baking sheet. Prick all over with a fork and bake until soft and collapsed, about 20 minutes.

When cool enough to handle, scoop eggplant pulp into a bowl; discard skin. Add tahini, garlic, yogurt, parsley, lemon juice, salt, and olive oil. Mash for a chunky texture, or purée in a blender (before adding parsley) for a smooth texture.

Garnish with parsley and drizzle with olive oil. Serve with warm pita bread or crackers.