Sadly, today was our last vegetable delivery for the season (although we do still have one more week of fruit, and an option to order pork for delivery after Thanksgiving). Our shares this week included a variety of winter squash – acorn, delicata, and pumpkin. If you don’t want to eat this right away, it can be stored for a month or two in cool, dry, dark place.  Winter squash has lots of vitamins A, C, and potassium, so eat up before we head into cold season!

I often get home from work exhausted and in no mood to cook, so I love this idea for sweet and spicy acorn squash. Sounds like a perfect lazy vegetarian dinner, although it could also probably work well as a side dish. And this pumpkin bread pudding sounds really yummy too (replace the canned pumpkin with fresh, obviously).

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