September 30 at the 

Tuesday Market in Lauraville

A great night at the market with Spilly's hula hoops

and a visit by the great

Barage Band!

Tips for Preparing and Cooking Butternut Squash

From:  http://www.slowfoodbaltimore.com/whats-in-season-recipes/

TIPS FOR PREPARING AND COOKING BUTTERNUT SQUASH

CUTTING: Butternut squash is thick skinned and a bit difficult to prepare for cooking. Anchor the wider end in the drain of your kitchen sink. With a cleaver or sharp knife, carefully cut down the length of the squash. You will probably have to use your hand or a wooden mallet to knock the blade down the length of the squash until it is cut in half lengthways. With a metal spoon, scoop out the seeds and fibrous strings. 

COOKING: There are two methods for cooking butternut squash, baking or boiling. To bake, preheat oven to 350°F. Prepare as mentioned above. Place halves (skin side up) in a rimmed baking dish. Cover the bottom of the dish with water (about 1-inch or more), and bake for about 1 hour or until fork-tender. To boil, fill a large pot with water and bring the water to a boil. While you’re waiting for the water to boil, peel the squash and remove the seeds. Cut the squash into cubes and transfer to the boiling water and cook until fork-tender. 

BUTTERNUT SQUASH SOUP

Serve as a first course or as a luncheon or light supper entrée with slices of good quality bread and a hearty tossed salad using autumns harvest greens. This soup is best prepared in advance to allow the flavors to mellow. It is a good keeper, but will thicken over time, add more chicken broth or water to thin it to the desired consistency.

4 tablespoons butter

3 leeks, white part only, thinly sliced

2 large onions, diced

2 teaspoons curry powder

5 cans (14.25 ounces each) chicken broth

4 large Idaho baking potatoes, peeled and cubed

2 medium butternut squash, peeled, seeded and diced

Salt and pepper to taste

Green onions, thinly sliced (garnish)

• In a very large pot, melt butter over medium heat and sauté leeks and onion until glossy. Add curry and sauté until fragrant, a minute or so. Add the chicken broth, potatoes and butternut squash. Bring mixture to a boil, reduce heat and simmer for 1 hour or until vegetables are fork-tender. 
• Allow the soup to cool slightly before transferring to a food processor or blender. Puree mixture in batches until smooth. When all the mixture has been pureed, transfer back to the original pot and simmer until heated through. Serve immediately. Garnish bowls with thinly sliced green onion. 

What do you know about Slow Food Baltimore?

Slow Food Baltimore supports a locally sourced, environmentally and socially responsible food system that is accessible to all.  We encourage and promote gatherings centered on the enjoyment of food, the sharing of ideas and traditions and a more harmonious way of life.

Learn more here:

http://www.slowfoodbaltimore.com/