This week I got the conventional basket and the organic 9 grain bread.
Didn’t seem to get as much this week, but I’m excited to see asparagus. Last year, I made a soup with butternut squash and apples, but it didn’t go over great, so I’m on the hunt for something new to make with the butternut squash.
Note: The type and amount of food may vary from another basket because of geographic location and because of variances in how the ends of produce cases are distributed after everything has been distributed evenly.
My Gems of Parenting 
I’ve got a recipe for a squash, apple-cinnamon bake if you want it. I thought it was yummy. Just let me know if you’re interested. 🙂
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Sure! I would love to have it and give it a try.
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Sorry it took me so long!
Squash and Apple Bake
2lbs butternut squash
1Tbsp flour
1/2 Cup packed brown sugar
1/2 tsp salt
1/4 c butter or margarine, melted
1/2 teaspoon ground mace or nutmeg
2 large baking apples, cored and cut into 1/2 inch slices
Cinnamon to taste (optional)
Cut squash in half. Remove seeds and fibers. Pare. Cut into 1/2 in slices. Mix together the flour, brown sugar, salt, butter and mace/nutmeg. Arrange squash in ungreased baking dish. Arrange apple slices over the squash. Drizzle sugar mixture over the apples. Lightly sprinkle with cinnamon. Cover and bake at 350 degrees for 50-60 minutes until squash is tender. Serves 6.
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I love to cut butternut squash into cubes and roast it in a roasting pan with olive oil and seasalt. so yummy!
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Thank you for the suggestion, Holly! I’m still deciding how to prepare the squash. Good thing it has a long shelf life!
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