Week 18: Butternut squash recipe
Can you believe that we only have three more CSA pickup days of our season? Many of our farmers’ fields have started to slow down, and our farmers have begun thinking about cover crops and winter storage. Fortunately, we still have plenty of produce planned for our last several weeks. This week you can expect to have garlic, potatoes, winter squash, bok choi, kale, and more greens mix. We had hoped to also have cabbage for this week, but it is running a little behind schedule; we should have it for next week.
As you start preparing for the winter months ahead, keep in mind that the High Country CSA offers a bi-weekly orders pickup from November through April. Some of our farmers have greenhouses, and they can provide local produce throughout the winter months for you. We also offer local meats, cheeses, pastas, and baked goods.
Butternut squash recipe
Are you running out of ideas of what to do with your butternut squash? Here is a simple recipe from Martha Stewart that is so good.
2 tablespoons butter
1 butternut squash
1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)
1. Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
2. Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
3. Toss with sage.
Send us your favorite butternut squash recipe!
As always, we look forward to seeing you on Tuesday at pickup.