Can you smell it? Fall is coming. Ok, maybe it's still close to 200 degrees here in Georgia, but it's beginning to feel a lot like fall in my CSA box. In addition to the apples and zucchini we've been getting for a couple of weeks, we got our first round of butternut squash this week. I love butternut squash and immediately started thinking of some of my favorite ways to use them: Saffron and Butternut Squash Risotto and Baked Pasta with Butternut Squash. I also whipped up a batch of Zucchini Muffins (or cupcakes as he calls them) for my son. I have even stashed away a couple of chuck roasts from my favorite grass-fed beef farmer. Some people may have vision of sugar plums dance in their heads, but I am seeing sweet potatoes! Oh yes, we are so ready for some fall cooking around here.
But let's face it, it's not fall yet. So what to do with all those fall veggies when you're not quite ready for heavier fall foods? I have a couple of suggestions. First of all, there's Butternut Squash Fries (thank you Miriam!). These are super easy, really tasty, and don't scream fall food. The first batch I made was gobbled up in no time. The second is Curried Zucchini Soup. Because this can be served hot or cold, it is a great soup for the warm days we're still having around here. It's also thickened with potato instead of cream, so it's healthy. I'll post both of these recipes for you.
So as I sit here, feeling the welcomed morning cool, drinking coffee and eating my zucchini "cupcake", I'm already dreaming of fall and all the yumminess that comes with it. I pick up another box today and I'm already wondering what wonders await me. Stay tuned.
Butternut Squash Fries
Peel, halve, and remove seeds.
Cut squash into fry shapes.
Toss fries in olive oil and kosher salt. (I do this in a ziploc bag)
Spread fries out on a baking sheet (Spray sheet with a little cooking spray for extra anti-stick insurance, if desired)
Bake at 425 for 20 minutes.
Flip fries and bake another 15-20 minutes until fries are golden and crispy.
Curried Zucchini Soup
1 tbsp olive oil
1 medium onion, chopped
kosher salt
2 garlic cloves, minced
2 tsp curry powder (hot or mild)
1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
1 baking potato, cut into 1 inch cubes
1/3 cup sliced almonds for garnish (optional)
Heat the oil over medium heat. Add onion and 1 tsp salt. Cook, stirring occasionally for 5 minutes. Add the garlic and curry powder and cook, stirring constantly, for 1 minute.
Add the zucchini, potato and 4 cups of water. Bring to a boil. Reduce the heat and simmer until the veggies are tender, about 10-15 minutes.
Puree, in batches, in a blender until smooth. Divide soup among 4 bowls and garnish with almonds.
Soup and also be chilled and served cold.
Happy eating!
Shar
