the bounty of fall...in my kitchen

So back in the day, before our little man arrived, we were members of a local CSA. For those of you who don't know, a CSA (community supported agriculture) is a farm that members buy into and in exchange receive an allotment of (usually) organic and local produce. We enjoyed our membership, but we wanted more of a variety of the vegetables we really liked. For me, that meant tomatoes, corn, peppers, onions and sqush. For Bix it was kale, spinach and lettuce. So we decided for the next year we would support local produce stands. We found two great stands nearby and rarely had to buy produce at the store throughout the summer. Now that fall is here, I have been buying butternut squash like nobody's business! It is definitely a favorite in our house.

For the little man, we roast the squash with nutmeg until tender. Then we either puree with water until smooth or cube it and mix with tiny whole wheat pasta stars and organic tomato sauce.

For Bix and I, I like to add a bit of a kick to the squash. I roast it with nutmeg for about 35 minutes. I then add diced jalapenos and roast for another 10 minutes. I love pureed squash, so I put it in the blender with a little bit of water until it's creamy. Last night I made a vegetarian lasagna with thinly sliced carrots layered between spinach sauteed with garlic and onions, organic tomato sauce, mozzarella cheese and, of course, my butternut squash and jalapenos. Yum.

I have another squash sitting on the counter for dinner this weekend....any other good squash recipes out there?