Autumn is here in earnest, and the farm that delivers my weekly box of
veggies is now harvesting squash. Here's something for a frosty fall
night:

Butternut Squash Casserole

Ingredients

2 butternut squashes
1 red bell pepper
2 or 3 tomatoes
1 can of corn
fresh cilantro
2 cloves garlic
monterey jack cheese
olive oil

Directions

Bake the squash until it is completely soft - about an hour at 400
degrees. Then cut them in half (lengthwise). Scoop out the seeds
first and throw them out. Then scoop out the squash and put it in a
bowl and mash it. Add some olive oil to make it smoother.

Dice the pepper and tomatoes, mince the garlic, and chop up some of
the cilantro. Add all of this plus the corn to the mashed squash.
Then grate about a cup's worth of the cheese and mix that in. Add
some salt and pepper.

Put this mixture into a baking pan (loaf pan, or whatever you have),
and then grate another cup of cheese, and cover the top of the squash
mixture with the cheese. Bake this at 400 degrees for 40 minutes.

Jill's Roasted Butternut Squash Soup

2 butternut squashes (about 4 lb. total)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder or 1 Tbs. dehy minced onion
1 tsp. dried tarragon leaves
creme fraiche or sour cream (garnish)

Split the squashes down the middle lengthwise and scoop out the seeds and
seedy pulp with a spoon.  Brush a baking sheet with olive oil.  Place the
squashes, cut side down on the baking sheet.  Bake at 350 degrees for 1 hour
or until tender.  Scoop out the flesh with a spoon and place into a large
mixing bowl.  In another mixing bowl, stir together water and stock.  Puree
squash in a blender or food processor (in batches) adding the liquid as
needed until you have a smooth puree.  Pour pureed squash into a deep pot
and bring to a low boil.  Season with salt, pepper, onion powder and
tarragon.  Reduce heat to a simmer and cook over very low heat about 1 hour,
stirring every so often (say every 15 minutes). Garnish each bowl with a
small dollop of creme fraiche or sour cream if desired.  Serves 8-10.  This
soup can be frozen (without the garnish, of course)

Jill

One of the wonderful meals we had whilst in Ecuador - the recipe is from
the web, but tastes pretty much the same. Do serve with the avocado
slices for an authentic Ecuadorian flavour.

Locro de Papas
(Potato Soup)

Serves 6-8

INGREDIENTS:

4 tablespoons (1/4 cup) butter
1 teaspoon ground paprika
1 medium onion, finely chopped
4 pounds potatoes, peeled and sliced
1 cup each milk and single cream
1/2 pound Munster cheese, grated (or white cheese that melts, e.g.
Monterey Jack, provolone)
salt

In a large, heavy saucepan heat the butter and stir in the paprika. Add
the onion and saute over moderate heat until the onion is softened. Pour
in 4 cups water, bring to a boil, and the potatoes, and simmer over low
heat, uncovered, stirring occasionally. When the potatoes are almost
done, add the milk and cream and continue to cook, stirring from time to
time, until the potatoes begin to disintegrate. Stir the cheese into the
potatoes, season to taste with salt, and serve immediately. Avocado
slices are often served with the locro, on separate plates but to be
eaten at the same time.

Deb.