Fall Farmer's Market

The farmer’s market season ends today in my city. Most of the small ones have already ended.  The biggest one, the one I have gone to since I was a child, remained open until today.  But this does not mean that there is a lack of fresh vegetables and other goods. The vegetables are just different. Gone are the fresh corn and beans.  They are now being replaced by the squash and cabbage families.

Now on to what many call the fall vegetables. First there is the lovely head of creamy white cauliflower.  Also you can find dark green cabbages.  Then there are the piles of exotic looking squash, a still life all on their own.  It’s the squash that I want to talk about today.

I am not a squash lover. It’s not that I have not been exposed to different kinds of squash and that is the cause for my distaste.  What it comes down to is texture.  For me it is too mushy and watery.  Now some would say it just wasn’t fresh enough, but that isn’t the case either. My Dad used to grow Summer, Zucchini and Acorn squash in his garden. It was a garden to cooking pot experience with no middle man. It wasn’t until I discovered Butternut squash that I truly enjoyed squash. Maybe it was its similarity to sweet potatoes, which I love, that sold me on it. I can’t remember how I started to eat this squash but every year I can’t wait for it to show up at the market.

I have had it as filling for ravioli, just roasted with olive oil, and my favorite as Butternut Squash Soup. Here is my newest version of the soup. Use your judgment as to the proportions for each of the ingredients.

·         Butternut Squash - Peel, seed and cut up in about 1” cubes

·         Large onion - Peeled and cut into the same size as the squash

·         Apples – Peeled, cored and cut into cubes

Toss all the ingredients together in a bowl and lightly coat with canola oil. Spread coated ingredients on a low sided baking sheet and put it in a preheated 350° oven for 30 minutes. Check to see if the vegetables and apples have caramelized to your liking. If you want more caramelization keep roasting.  Check in 15 minute intervals until it is the color you prefer. I personally like them on the dark side. Let everything cool. Then put small batches in a blender to puree, slowly adding water or chicken stock to create the consistency you want. Reheat to serve.

Some garnishes for the soup could be:

·         A drizzle of flavored olive oil

·         Sour Crème or Plain Yogurt

·         Croutons

I hope you enjoy this recipe. It’s good on a cold night, maybe pair with a nice pressed sandwich.