Recipes

Because butternut squash are delicious, nutritious, and in abundance at this time, Sam Negretti shares:

Butternut Squash Soup-serves 12
4 lb butternut (2 lg) squash, halved, seeded
4C chicken or vegetarian broth
1/4C unsalted butter
1C half ‘n half (1/2 & 1/2)
2C chopped onions
1/4C chopped chives
5t curry
1/4t allspice

Bake squash, cut side down, 50 minutes at 350 oven.
Scoop out pulp; discard skin.
Melt butter. Add onion, curry & allspice. Saute`.
Transfer 1/4 squash, 1/4 onion, & 1C broth to blender; puree. Pour into heavy saucepan.
Puree remaining squash, onion & broth in batches.
Add 1/2 & 1/2 to soup. Bring just to boil, stirring occasionally. Reduce heat & simmer 10 minutes.
Can be made ahead and refrigerated until use.

Sandy Coyman shares:
Nearly No-Knead Bread
3 cups bread flour, more for dusting
¼ t instant yeast
1 ¼ t salt
cornmeal/wheat bran for dusting

– In large bowl mix ingredients until blended
– Add 1 5/8 cups water, stir until blended. Dough = sticky/shaggy/wet
– Cover bowl with plastic wrap
– Let rise 18 hours—surface should be dotted with bubbles
– Place dough on lightly floured work surface
– Sprinkle lightly with flour, knead 10 to 15 times and fold over on itself once or twice
– Put in bowl or on floured dough rolling sheet with folds down.
– Generously coat cotton towel with flour or cornmeal
– Put dough with seam down in bowl or on sheet
– Coat top with flour or cornmeal
– Cover with cotton towel; let rise 2 hours until double
– Heat oven to 450 after 1 ½ hours of bread rising
– Put Dutch oven in oven to heat (spray with cooking spray)
– Put dough in Dutch with seam up. Shake pot to distribute
– Cover with lid and bake 30 mins
– Uncover and bake for 10 +/- mins more until crust is how you like it.

Can add rye or whole wheat flour, sesame seeds, sunflower seeds or whatever you would like to basic dough. I add a couple of tablespoons of sugar with dry ingredients.