I don’t remember where I first saw this recipe, and I can’t find the original, so I’m going to give you some general proportions to work with. I made this over the weekend for a potluck Halloween party and it was a big hit.
From Cook’s Illustrated magazine.
Or try this recipe from Asha Gomez’ book, “My Two Souths: Blending the Flavors of India into a Southern Kitchen.” She makes it with other winter squash like pumpkin or kuri, but butternut works beautifully. No rice flour? Skip the dumplings. Although it’s becoming more easily available in stores that carry ingredients for gluten-free cooking.
Did you see this recipe pushed out by the New York Times today? Do you, like me, still have some delicata squash waiting to be used? You could do this butternut, but you’d have to peel it first.
This is a recipe from Margaret Roach, a former Martha Stewart staffer and now author of “A Way to Garden.” She recommends this chili as a way to use up bits of beans you may have stocked in the freezer (she grows all kinds of beans in her New York State garden), but you can use canned beans and all the wonderful peppers from today’s box. She suggests you can also add some of your greens to the chili. Great idea!
We’ve got dozens of butternut squash recipes at http://grassfedcow.com/ingredient/butternut-squash/ but I’m throwing out one more in case you are tired of butternut squash soup and roasted butternut squash cubes. This one’s from seriouseats.com. Interesting tip about using the microwave. I’m going to try that this week.
We forget that greens make a great taco filling. Try this recipe from Michelle McKenzie and her book “Dandelion and Quince.” I don’t know what variety of small pepper was in our box this week, but it would be delicious in this recipe.
I hesitate to give you a recipe for broccoli since you’re probably munching on fresh raw broccoli right now. But if not, try this recipe from David Gross of Cook Hall, prepared at a demo at the Peachtree Road Farmers Market. Fresh local ginger is available from many farmers and is absolutely amazing. I love this recipe because I’m crazy about the sweet-hot combination of pepper jelly.
I’m ready for baked apples. This is another one of those exquisitely detailed recipes from America’s Test Kitchen. Follow it to a “t” and you can’t miss.
This yummy recipe is from Martha Rose Shulman of the New York Times. While you’re at it, add in your bok choy, cut into bite size pieces.
