|*Ansley, James and Jordan* *Chicken and Rice Soup*|
|*Ben and Adam* *Corn Flake Chicken and Smashed Potatoes*|
|*Ben and Adam* *Fresh Garden Salsa*|
|*Flip and Bob* *Gingered Ground Cherry Hot Sauce*|
|*Flip and Bob* *Oven Fries*|
|*Jenelle and Doug* *Pumpkin Puree for Freezer*|
|*Leah and Patrick* *Canning Stash*|
|*Jan and Lenka* *Hanza eating Kale Soup*|
|*Lettie* *Edamame and Tomato Salad*|
|*Lettie* *Maple Braised Green Beans*|
|*Lew* *Mixed Veggie Fritata*|
|*Relani* *Roasted Squash Medallions with Garlic Herb Sauce*|
What an awesome display of what's possible.
Excellent job folks!
Here's a favorite recipe from Lenka.
Wash the exterior of the winter squash or pumpkin.
Cut in half using a serrated knife.
Scoop out the seeds.
Put cut winter squash facing down in a pan filled with 2" of water. Bake at 375 F till soft.
Once the squash is somewhat cooled, scoop out flesh from the skin using a large spoon.
Put the baked winter squash into a pot with milk and cook till tender. 5 minutes before the end add grated cheddar cheese.
Puree the mixture to get it to a nice, smooth consistency with a hand blender. Prepare in thicker consistency if you make it as a side dish, or add more milk and use it as a sauce to spaghetti (our favorite one).
Salt and pepper to taste.
Very easy and tasty.