Your CSA This Week
Spiced Butternut Squash Soup
2 medium butternut squash (about 3 pounds each)
1 tablespoon butter
1 tablespoon olive oil
2 large onions, sliced
2 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 cinnamon sticks (3 inches)
1-1/4 teaspoons salt
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
Minced fresh parsley
1. Preheat oven to 400°. Halve squash; discard seeds. Place squash in a 15x10x1-in. pan coated with cooking spray, cut side down. Bake until tender, 40-50 minutes. Cool slightly; scoop out pulp.
2. In a 6-qt. stockpot, heat butter and oil over medium heat; saute onions until tender, about 5 minutes. Add brown sugar, ginger, garlic and cinnamon sticks; cook and stir 2 minutes. Stir in salt, squash, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
3. Discard cinnamon. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. If desired, thin with additional water or broth; heat through. Serve with parsley.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 12 servings (3 quarts).
1 cup: 131 calories, 2g fat (1g saturated fat), 3mg cholesterol, 521mg sodium, 28g carbohydrate (9g sugars, 7g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Marge's Tomato Tart
2 Large Tomatoes
1 Summer Squash
1 Large Potato
1/4 Cup Chopped Red Onion
2 Cups Cheese
2 Eggs, Beaten
1 Teaspoon Italian Seasoning
1 Teaspoon Black Pepper
Preheat oven to 400 degrees. Spray 9" pie plate with Pam. Cut tomatoes into slices. Cut Zucchini, squash, and potato into thin slices. Combine zucchini, squash, potato, and red onion with 1 cup cheese, eggs, and seasoning. Arrange 1/2 of the tomato slices on bottom of pie plate. Spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange the rest of tomatoes on top, then sprinkle with remaining cheese. Bake until veggies are tender and glazed (1 hour).
(Original recipe calls for Swiss cheese but cheddar or any combo of what you have is fine)
113 calories, 7 Protein, 5 Fat, 10 Carbs. Serves 8.