Using those stored onions, potatoes, and squash


The German Potato Salad recipe was picked up at the grocery store in Minneapolis in a quest to find a good recipe to accompany Johnsonville brats.  It was from Nueske’s, a meat store along a route traveled often after moving from Minneapolis to Green Bay.
2 lbs. potatoes, boiled, peeled, and sliced
1/4-1/2lb. bacon
1 med. onion, diced
1/4 c. sugar
1/2 t. celery seeds
1/2 t. salt
2 T. flour
1/2 c. cider vinegar
1/2 c. water
Do not overcook the potatoes.  Peel and slice while still warm.  Dice the bacon and cook until crisp.  Remove and drain on paper towels.  Reserve 2 T. of drippings to cook onion in slowly until translucent.  Add sugar, celery seeds, salt, and flour and blend thoroughly.  Mix together vinegar and water and add, stirring until thickened.  Add potatoes and bacon bits.  Toss carefully and keep warm without cooking so flavors blend.  Transfer to a heated dish to serve. 

 ~ Ina Garten
3-4 lbs. butternut squash, peeled and seeded
2           yellow onions
2           McIntosh apples, peeled and cored
3    T.    good olive oil
             Kosher salt and freshly ground black pepper
2-4 c.    chicken stock
1/2  t.    curry powder
Condiments for serving:
             Scallions, white and green parts, trimmed and sliced diagonally
             Flaked sweetened coconut, lightly toasted
             Roasted salted cashews, toasted and chopped
             Diced banana
Preheat the oven to 425 degrees F.
Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

3 T.   coconut oil
1       sweet onion, diced
4       garlic cloves, minced
1   t.  freshly grated ginger
2   T. red curry paste
3   c. low-sodium vegetable stock
4   c. uncooked butternut squash (1-inch) cubes
1       14-oz. can coconut milk
1       lime, juiced
1/4 t. salt
1/4 t. pepper
1/2 c. torn fresh cilantro for serving
1/3 c. chopped roasted peanuts for serving

Heat a large pot over medium-low heat and add coconut oil. Once it’s melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.
Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it’s completely warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro and crushed peanuts.


2    large acorn squash
1/2 c.      dry quinoa, rinsed
1    large onion, diced
1    large apple, diced
1/4 c.      dried cranberries
1    T. olive oil
1 tablespoon orage champagne vinegar
1 teaspoon cinnamon
1/2 teaspoon seat salt
balsamic glaze (optional)

Preheat your oven to 375 degrees.
Carefully trim the top of the squash off or cut larger sqaush in half. Scoop the seeds out and scrape the flesh clean. Drizzle a bit of olive oil and salt into each squash Place face-down in a baking dish. Bake for 45 minutes, or until fork tender inside.
While the squash bakes, prepare the filling. Rinse and cook quinoa (combined with 1 cup water) either on the stovetop or in a rice cooker. Set quinoa asid
In a large saute pan, cook one diced onion on medium heat until brown and softening. The more color you can develop (without burning, of course) the better. Slow-cooked onions add so much flavor!
Once the onion has cooked 10-15 minutes, add the diced apple and cook until soft. Add the cranberries and the cooked quinoa, and turn heat down to low.
Whisk olive oil, vinegar, cinnamon, and salt together into a dressing. Pour dressing over quinoa mixture, and continue to stir over low heat.
Once the acorn squash has cooked, flip them right side up and fill the squash with the quinoa mixture. Pack tightly in order to maximize the filling!
Bake 10-15 additional minutes, until the tops of the quinoa is golden and starting to get crispy.