Cook with your squashy harvest

Alas, our farm days are over for this growing season. Our CSA farm closes up shop this week, a bit early due to the wet, wet summer; you should see the poor tomato plants. But the rain didn't ruin everything, as we have big, beautiful butternut squashes, just waiting to be cooked and gobbled up.

Butternut squash is loaded with vitamin A as beta carotene, vitamin C and fiber, along with B vitamins, so you really can't lose by making the most of your winter squash.

One of our favorite dishes is a simple pizza with tomato sauce, roasted butternut squash, shallots and sage leaves, topped with prosciutto and feta cheese. How's that for a fun way to eat your squash?

Since it is also the season for apples, why not try a Squash and Apple Bake, complimented with leeks and warming spices like cinnamon and nutmeg. It is a great accompaniment to a roasted turkey breast and sauteed kale (another veggie that abounds right now).

Is it cool enough for you to crave a warming soup? Butternut Squash Soup is so easy to make; all you need is the squash, an onion and some chicken (or vegetable) stock and you've got yourself the start to a great meal.

Do you have a favorite recipe for winter squash?