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One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from marthastewart.com is tasty and colorful – we eat with our eyes first, right? Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup. The recipe serves 4. Try it!
This recipe is from food blog tinyurbankitchen.com. The author of the blog describes this squash as being like candy! You will need some strong muscles and a sharp knife, preferably a cleaver to cut the squash.
Yes, this cake is made with beets! Very highly reviewed on food.com. According to the recipe, the batter looks red, but the red bakes out. Try it with almond flavored frosting, or serve it with homemade whipped cream.
This recipe is from the excellent smittenkitchen.com food blog. We provide instructions to either microwave the squash quickly, or roast it in the oven – your choice! This works great as a side or as a main dish with couscous and some sautéed greens. Serves 4.
This recipe comes courtesy of Guy Fieri and foodnetwork.com. It’s simple and delicious.
Here’s another recipe from “Simply Organic.” Although the recipe calls for tatsoi, any of the greens that we get in our shares would work well in this recipe. Serves 4.
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011).
Here’s another yummy recipe from the “Simply Organic” cookbook.
From the Williams-Sonoma website, here is an easy and delicious way to prepare eggplant. Inspired by lasagna, this fresh dish takes advantage of summer’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a summer cookout, but, served with herbed couscous or polenta, it also makes a great vegetarian meal. Serves 4 (1 eggplant per person).
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4