Last, Saturday, my aunt & uncle were in town visiting my cousins and offered to take me out to dinner, but I had to refuse because, well, I had too many vegetables from my farm share to use up before I left for Thanksgiving. I ended up using up a pound of carrots & about 2 lbs (over half) of my butternut squash.
(If I were you I'd skip right to the carrots)
Butternut squash and onion tart - unfortunately I do not remember how I made this. I think i used 1/2 a stick of butter, a cup of whole wheat flour and 3/4 cup gluten-free bread flour to make the crust. I definitely pre-baked the squash which I realized later wasn't part of the recipe. I think I used a cup of vegetable broth but I'm not sure. I only used one onion. It was just a tart - kind of following a recipe in how to cook everything vegetarian. it was delicious in a bland way.
Carrots:
Heat 1/4 c of olive oil in the bottom of a saucepan, saute 1/4 of red onion. Add 1 lb peeled, diced carrots, 1/4 c of golden raisins, 1/2 of chopped dates, and a pinch of saffron and some water, cook 10 minutes. Delicious.
We also had a delicious salad, I forget sometimes that lettuce other than spinach makes a good salad.
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