Featuring… local foods! The following are two recipes supplied by Abby D. and Brooke B., guests at last week’s brunch. One features apples (which are still abundant from local farmers) and spinach (which is grown locally in green houses, and I’m sure you could use other greens, too). The other features butternut squash. You could substitute any number of other squashes or even sweet potatoes. As an alternative to peeling, cubing, and boiling the squash, you could also halve it, scoop out the seeds, and roast at 350 F for 30-60 minutes. Then just scoop out the flesh and proceed with the recipe.

Spinach-Apple Salad

Serves 2-4

A handful of walnuts, toasted
One Fuji apple
half of an avocado
one celery rib
two scallion sticks
One bunch fresh spinach leaves
Juice of half a lemon
1 1/2 tablespoons extra virgin olive oil
Garlic salt
pepper

Chop everything and put the celery, avocado, apple, scallions, and toasted nuts into a bowl, squeeze lemon juice and add the olive oil to the mixture (the lemon juice prevents the apples from turning brown), add the garlic salt and pepper. Mix generously then add the spinach leaves and toss until the leaves and other ingredients have been tossed well and serve.

Amazing Butternut Squash

6 servings

Ingredients:
1 butternut squash- peeled, seeded and cubed
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon brown sugar
salt and pepper to taste
1/4 cup crushed saltine crackers
2 Tablespoons grated Parmesan cheese
1 Tablespoon butter, melted

Directions:
1. Preheat oven to 350 degrees F
2. In a large pot, bring the squash to boil. Reduce to a simmer until squash is soft.
3. In a large bowl, mash the softened squash. Mix in the mayonnaise, onion, egg, brown sugar, salt and pepper. Pour the mixture into a 2 quart baking dish.
4. In a medium bowl, mix together crackers, Parmesan and butter. Sprinkle over the squash mixture.
5. Bake uncovered in the preheated oven for 35 to 45 minutes, until the topping is lightly brown.

Enjoy!