It’s the second-to-last week for our CSA and the fall flavors and colors are really showing in the shares.
- Chinese Broccoli
- Delicata Squash
- Sugar Pumpkin
- Sweet Potato
I’m working my way through all the squashes this week. I made the butternut squash & corn soup last night with the remnants of last week’s share.
Great soup made even better by sprinkling bacon and goat cheese.
And tonight, I used the acorn squash from last week to cook a Moroccan-Style Stuffed Acorn Squash. The squash is roasted, scraped out, and the squash is mixed into a Moroccan-spiced mixture of ground beef, onion, bulgur, golden raisins and toasted pine nuts, then stuffed into the squash and roasted.
I’m storing the sweet potato, delicata squash and pumpkin (or using them for decor) until we need them, and using onions, peppers and tomato as needed. Apples, as always, are daytime snacks. I’m planning an Asian noodle dish with the broccoli