Sometimes in my CSA(Community Supported Agriculture) Organic Buying Club, I get vegetables that I might not think to buy in the store. Sometimes (if it is something i know I don’t like) I give them away to friends, other times I get the chance to experiment with new or forgotten things. In this case, I got two acorn squash and one spaghetti squash, I knew I wanted to try something different with them. I have cooked with squash many times in the past but, would have never thought to buy them at this time of year. I am guilty of being a hungry shopper at times, I buy what I know I want to eat. I like to experiment and try new things but sometimes I am just on autopilot at the grocery store. That is one of the reasons I love this buying club- it breaks me out of my broccoli boredom.
If you are in South Florida and are interested in joining a Buying Club, take a look at Ms. V’s Organics. It is so convenient, you get a box or half box of produce and there are different pick up days or, you can opt for delivery. The produce is always fresh and delicious. I honestly don’t have any complaints on quality or quantity. You can even order grass-fed beef and other products from her. One stop, healthy, ethical shopping!
If you aren’t in South Florida- take a look and see if you can find one in your area. It is definitely worth it!
2 Acorn Squash
1 Spaghetti Squash
3 Cups (No Sugar Added) So Delicious Coconut Milk (You can substitute this for regular milk if you prefer)
1 Teaspoon Cinnamon
2+ Tablespoon Olive Oil
**If you don’t have or can’t find a spaghetti squash, you can substitute for 2 additional Acorn Squash- for a total of 4.
**This recipe yields a good bit of soup. Somewhere around 6 bowls (depending on size).
Preheat oven to 350.
Half the squash and clean out seeds. Using your hands rub a thin layer of olive oil over the surface of the squash. Sprinkle with kosher salt. You want to be sure they cook evenly. Roast for 30-40 minutes- it will be done when the texture is soft and there is no resistance from a fork or testing utensil. Cooking times will vary.
Remove from the oven- and let cool slightly. You need to make sure the temperature is comfortable to handle. Consider keeping a pot holder handy in case it’s too hot.
Scoop the meat out of the squash and place in a food processor or Vitamix.