2025 CSA Week 24 Recipes

butternut squash soup

Cut butternut squash in half. Scoop out seeds. Coat the inner surface of each squash half with a thin layer of olive oil. Sprinkle salt and pepper on each half. Turn the squash facedown and roast in a 425F preheated oven until it is tender and completely cooked through, about 40-50 minutes. Set the squash aside until it's cool enough to handle, about 10 minutes.

Meanwhile, heat 1 Tbsp olive oil in a large stock pot over medium heat. Add 1/2 cup finely chopped shallot or red onion, about 1 large, 3-4 cloves garlic, minced, and 1/2 cup finely chopped celery. Cook, stirring often, until the onion begins to turn golden.

Scoop out squash from flesh and transfer to a blender with the caramelized shallot/onion/herb mixture and 3 cups chicken broth, 1 tsp maple syrup, 1/8 tsp ground nutmeg, and 1/2 tsp ground black pepper. This can be done in batches if everything doesn't fit in the blender because everything will return to the stock pot to cook further.

Once blended, return soup to stockpot and add 1-2 more cups of vegetable broth to thin your soup if desired, and add 1-2 Tbsp butter or olive oil. Bring to a boil, then reduce, and add salt and pepper to taste.

Sheet Pan Sausage, Butternut Squash, and Potatoes

Skin and chop 1/2 of the butternut into bite sized pieces. Chop all of the potatoes into bite sized pieces. Toss the potatoes, in 2 Tbsp of olive oil. Toss the squash in 1 Tbsp olive oil, and 1 tsp honey. Cut 1 package of breakfast sausage links in half.

Spread everything except the sausage onto a baking sheet, roast in the oven at 450 for 30 minutes. Add the sausage and roast for another 20 minutes.

Pork Fajitas with Sauteed Peppers and Green Onions

To make homemade fajita seasoning combine 1/2 Tbsp chili powder, 1/2 Tbsp ground cumin, 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper.

In a crockpot generously coat one pork butt roast with fajita seasoning. Fill the bottom with 1/2 inch of chicken stock, cook on low for 6 to 7 hours.

Cut 1/2 white onion into thin strips, and thinly slice 1 bell pepper. Heat 2 Tbsp cooking oil over medium high heat. Add the bell pepper and onion and saute for 3-5 minutes, until vegetables are cooked through.

Separate the pork from the liquid. Shred the pork, then add some of the liquid back. Assemble fajitas with your favorite ingredients

Tomato Sandwich

Spread mayonnaise on one side of a hoagie bun or sourdough bread. Add sliced tomatoes and a pinch of salt and black pepper. Onions and lettuce can be added if desired.

Tomato Pepper Soup

Roughly chop 2 pints of tomatoes. Dice 1 medium onion, and 1 pint sweet peppers.

Melt 2 Tbsp butter over medium heat in a Dutch oven or large saucepan.

Add diced onion and peppers, and 1/2 teaspoon of salt. Saute for several minutes until fragrant. Add diced tomatoes and 1 quart chicken or vegetable stock. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).