Butternut squash from tailgate markets
We're looking forward to a visit from our son-in-law later this month, and since he always enjoys anything made with mustard, we've been considering different recipes to try while he is here. One thing we will definitely make is a pork chop recipe we found in the July 2003 issue of Food & Wine Magazine. This wonderful combination of pork, mustard, mushrooms, and sugar snap peas will be a perfect complement to some roasted butternut squash. To complete the meal, we plan to serve a salad of pears, pecans, and blue cheese over mixed greens.
The butternut squash we are buying at the tailgate markets right now tend to be quite large. Fortunately, any leftovers of roasted squash provide a wonderful addition to risotto, or can be used as a base for soup. As winter moves into western North Carolina, we will provide some soup recipes including one using butternut squash, and another favorite, white bean and kale. These two, and other soup ideas will appear soon.
