NATURALLY GROWN.
LOCALLY PRODUCED.
CERTIFIED ORGANIC.
Winter Squashes

Squash Soup

For a fun way to use both the potatoes and squash, here is Stacy's famous squash or
pumpkin soup 'recipe'. Its more of a narrative, so read it through first for your ingredients
and make your best guesses to amounts. Its worth trying!

1. Cut potatoes into bite size pieces, sprinkle in oil and cover and cook at 350 for about 40
minutes (I do the potatoes separate in the oven).

2. Prepare base. Add 1 packet of Knorr Spring Veg. Soup Mix, to which I add 2 cups of
water and 1 cup of coconut milk. Set this aside in the soup pan on low.

3. Saute onions/shallots (which I am not taking the time to peel completely by the way...too
much hassle and the last,  thin skin doesn't seem to interfere with eating) in olive oil. Add
some celery (not too much it is quite powerful) and saute a couple minutes more.

4. Sprinkle onion celery mix with curry, stir and cook one more minute...add this to my
soup base

5. Scrape out a cooked squash and mash it with a potato masher then add that to the soup
pot.

6. Add oily potatoes from oven, stir well and let simmer.

7. Add more curry (a teaspoon at least), cayenne pepper (as you like it) and salt to taste.

- Stacy




Creamy Butternut Squash Dip

** They brought this to the end of the year potluck in 2007. Awesome.

INGREDIENTS

* 1 medium butternut squash, halved and seeded
* 3 tablespoons olive oil
* 1 whole head garlic
* 1 (11 ounce) log goat cheese
* 1 lemon, juiced
* 1/4 cup finely chopped scallions or walnuts

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash
halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the
top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum
foil, and place on the baking sheet with the squash.

2. Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop
the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of
their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese
and lemon juice until well blended. Sprinkle walnuts or scallions over the top. Serve warm
or at room temperature.

- Heather LaPorte, Drake Neighborhood CSA, 1-4-08