We have some terrific recipes this week to accompany some of the goods you received in your box! But, please note: if you didn’t receive what is most obviously a sugar pumpkin, then your fall squash this week is spaghetti squash…a variety we haven’t yet included in the shares and that may take you by surprise. I love this recipe for Roasted Spaghetti Squash with Parmesan and Herbs, but if you’re a total newcomer to spaghetti squash, you may prefer to approach it this way instead: plain and simple.
Since we’re nearing the umpteenth week of sweet potatoes, and we’ve tried roasting them, mashing them, and baking them into a luscious pie, it seemed that biscuits were in order. Sweet potato biscuits are not only easy to prepare, but they’re so versatile: they go as well with breakfast goods as they do with dinner — pork loin, pot roast — and they also pair nicely with a farmstead cheese plate and fruit chutney.
Finally – everyone received yellow squash and sweet peppers once more, some of the few remaining crops we’re carrying over from summer. Squash Pickles with Sweet Peppers seems a fitting outlet for the two, which to my tastebuds sound good as a compliment to homemade chicken liver mousse with warm pita bread. I’m getting hungry just thinking about it!