Only one more week of CSA after this week - but luckily the Portsmouth and Exeter farmers' markets have several more weeks left. Then the winter markets will start - so many great opportunities for continuing to eat local this year in New Hampshire!!
This week's CSA brings us red and green tomatoes, garlic, leeks, carrots, beets, lettuce, Swiss chard, peppers, salad turnips, and a nice big butternut squash. In honor of the butternut and leeks, thought I'd share a recipe from the book Recipes from America's Small Farms - we made this several times last year, and enjoyed it each time. We used butternut - haven't tried it with acorn squash yet. Maybe this year...
Autumn Squash Pasta
3 to 4 lbs acorn or butternut squash
1 lb ziti or penne
1/2 cup olive oil
2 tbsp unsalted butter
2 large leeks, cleaned and coarsely chopped
1/2 small onion, chopped
1 garlic clove, coarsely chopped
1/2 to 1 tsp coarse sea salt, or more to taste
freshly milled black pepper
1/2 cup dry white wine or water
1/3 cup grated parmesan cheese
1 tbsp chopped fresh parsley
Preheat the oven to 350. Cut the squash in half; scoop out and discard the seeds. Place the squash, cut side down, in 1 inch of water in a 13 x 9 inch glass baking dish. Bake 45-50 minutes, until tender. Set aside, just until cool enough to handle, then scoop the squash from the shells.
Meanwhile, cook the pasta according to package in boiling salted water for 2 to 3 minutes less than the cooking time on the package. Drain, and set aside.
Heat the oil and butter in a large pot over low heat. Add the leeks, onion, garlic, sea salt, and pepper. Saute until the onion is translucent and the leeks have become pliable, making sure the garlic does not burn. Add the squash and wine (or water) and stir until a thick sauce forms. Fold in the cooked pasta; taste and adjust the seasonings. Spoon into the same glass baking dish; sprinkle with the cheese.
Bake for 20-30 minutes until the cheese brown; sprinkle with the parsley and serve hot.