Monday, September 27, 2010

Week 21, CSA

In Your Share . . .
Items in your share may vary depending on share size and harvest day. Each share may not have every item listed below.

Acorn Squash
This hard-shelled winter squash is one of the most recognizable along with being very easy to prepare. Most recipes call for halving, deseeding, and baking the squash until done. Then, you can mash, puree, incorporate into soups, eat the squash directly from the shell – and you can go either sweet or savory with your flavorings.

Bok Choy – organic
We are glad to have more seasonal temperatures the last couple of weeks so that some of the fast growing greens are ready to harvest for you before your summer season ends. Store bok choy refrigerated until ready to prepare. Know that the white stems are as tasty as the leaves and you should eat both parts when preparing. Find a new recipe below.


This week you have most of the ingredients to prepare ratatouille and there are hundreds of different recipes. Find a couple of winners on this site for Roasted Ratatouille Salad and Squash and Sausage Ratatouille.

Greens Mixture: Curly Kale, Lacinato Black Dinosaur Kale, Turnip Greens – organic
We suggest preparing all three of these fresh cooking greens together – either steam and top with vinegar, sauté or stir fry in olive oil, or steam lightly to use in a frittata or lasagna. Remove any large stalks by folding the leaf in half, and cutting or stripping out the thick portion of the stalk. If you are preparing Southern style greens with a longer cooking time, your stalks will cook until tender and you can leave intact. Store refrigerated.

Okra - organic

Yellow Onion – organic

Bell Pepper, Green

Yellow Squash

Green Zucchini

Raspberries - organic

Recipes to Enjoy . . .

Grilled Vegetables with Chipotle Dressing recipe adapted from original in Bon Appetite Magazine

¼ C orange juice
1 T finely chopped canned chipotle chilies, (or more if desiring spicy dish)
1 tsp ground cumin
1/3 C olive oil
3 plum tomatoes, quartered lengthwise
1 medium zucchini, trimmed, cut length-wise into ¼ inch-thick slices
1 medium-size yellow squash, trimmed, cut lengthwise into ¼ inch-thick slices
1 small eggplant, trimmed, cut lengthwise into ¼ inch-thick slices
1 red or yellow onion, cut into 1/3 inch-thick slices
½ acorn, delicata, or butternut squash, peeled and cut into 1/3 inch cubes

Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.

Warm grill to medium-high heat. Place all vegetables on 2 large baking sheets. Brush vegetables with ¼ C dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for winter squash.

Arrange all grilled vegetables on platter, separating grilled onion slices into rings. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.

Sesame Red Curry Chicken with Bok Choy & Sweet Coconut Rice
Our thanks to a CSA member for this yummy recipe she shared using bok choy. She bakes in the oven for 2 hours at 325°F rather than using crock pot. Also, you can substitute firm tofu for chicken if desired.

4 C chopped bok choy (one med-large head, I never measure)
1 red bell pepper, seeded and diced
1 lb. skinless, boneless chicken breast halves
salt and pepper
1/2 C chicken broth (reduced sodium is fine)
1/2 C sake (rice wine)
2 tsp sesame oil
1 T minced fresh ginger
1 T red curry paste
¼ - ½ C sweetened flaked coconut
2 C jasmine rice
2 (14 oz) cans coconut milk (lite is fine, too)
¼ C fresh cilantro leaves, for garnish

1. Arrange bok choy and red pepper in bottom of slow cooker.
2. Season chicken breasts all over with salt and pepper and place on top of bok choy and peppers.
3. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste.
4. Pour mixture over chicken.
5. Cook Low for 6-8 hours or high for 3-4 hours.
6. Cook rice in coconut milk.
7. In a small skillet toast coconut flakes, 5-8 minutes.
8. Stir toasted coconut into cooked rice, set aside.

Spoon rice onto a serving platter, or individual bowls, and top with chicken, vegetables and sauce from crock pot. Garnish with cilantro.

Amaranth Stuffed Acorn Squash
Our thanks to a CSA member for sharing this squash recipe she created the last time shares contained acorn squash. It’s a great way to include more amaranth in our diets!

1 acorn squash
2 T butter
2 T brown sugar
½ C amaranth
1 ½ C water
1 onion
2 ribs celery
2 T agave nectar
¼ C pine nuts
¼ C golden raisins

Preheat the oven to 350° F. Cut the acorn squash in half and remove seeds. Put 1 T butter and brown sugar in each half of the squash and bake until squash is easily pierced with a fork.

While squash is cooking, dice the onion and celery and bring the water to a boil. Add amaranth, onion and celery to boiling water, reduce heat and simmer 20 minutes or until amaranth has absorbed most of the water. Remove from heat.

While amaranth is cooking, toast pine nuts in a skillet over high heat or in the oven. Fold the agave nectar, toasted pine nuts and raisins in the amaranth and stuff into cooked squash. Enjoy.

Chocolate Zucchini Cupcake Recipe
from Rebar: Modern Food Cookbook by Audrey Alsterburg & Wanda Urbanowicz. Yields 9 large cupcakes or 20 standard cupcakes.

1 ½ C brown sugar
1/4 C melted butter
3/4 C vegetable oil
3 eggs
1 tsp vanilla
½ C buttermilk
2 C grated zucchini
1 C chocolate chips
2 C unbleached flour
1 C cocoa, sifted
½ tsp salt
2 tsp baking soda
1 tsp allspice
1 ½ tsp cinnamon

Pre-heat oven to 350° F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.

In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes.

Cool on a wire rack. Don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat. Use favorite icing to top if desired.

Monday, September 20, 2010

CSA, Week 20

In Your Share . . .
Items in shares may vary depending on your share size and harvest day. Each share may not contain every item listed below.

Stringless Green Beans – organic
Store refrigerated until ready to prepare, we have one more planting of fresh string beans ready this week. The protein in beans builds body mass, as does the protein in meat, but does not add cholesterol or saturated fat. Beans also strengthen your kidneys and adrenal glands resulting in overall better health.


Fresh Herb, Sage – organic

Yellow Onion – organic

Bell Pepper, Green

Bell Pepper, Italian Sweet – organic
These sweet red or dark brown or green peppers seem to be producing better than their first cousins, the larger red and yellow bell peppers. Use as you would any red bell: sliced fresh, or roasting and removing the skin for the sweet flavor of “roasted red bells.” Can be frozen.

Raspberries – organic

Spaghetti Squash

Yellow Squash or Patty Pan Squash or Green Zucchini

Swiss Chard - organic

Tomato, Heirloom – organic

Okra – organic
Okra can be easily frozen for use later on in soups, gumbo, or even frying. Wash and let dry. Remove only the stem end and either freeze whole pieces, or go ahead and slice into bite sized pieces. Lie out on a baking sheet and let freeze individually, then scoop up frozen pieces and store in a sealed container in your freezer. Only take out the amount you need when ready to prepare.

Recipes to Enjoy . . .

Sage Roasted Squash
From Asparagus to Zucchini recipe.

4 medium sized yellow squash and/or zucchini
2 T olive oil
2 T chopped fresh sage
1 T minced garlic
salt and pepper

Heat oven to 350°F. Cut squash and zucchini into 1-inch dice, toss with other ingredients, and roast until tender, 15-20 minutes. Season with salt and pepper to taste. Makes 4 servings.

Oven Zucchini Chips
Recipe from Entertaining with Bluegrass Winners, can use yellow squash and/or green zucchini

¼ C fine bread crumbs or panko flakes
½ C fresh Parmesan cheese
3 T milk
¼ tsp seasoned salt
¼ tsp garlic salt
1/8 tsp freshly ground black pepper
2 ½ small zucchini or squash, sliced ¼-inch thick

Preheat oven to 425°F. Combine first 5 ingredients in medium bowl, stirring with a whisk. Place milk in shallow bowl, dip zucchini slices in milk; then dredge in breadcrumb mixture. Place slices on ovenproof wire rack coated with cooking spray. Place rack on a baking sheet. Bake for 25 minutes or until browned and crisp. Do not turn. Serve immediately, serves 6.

Spaghetti Squash with Shrimp and Scallions
A tasty recipe found online and shared by a friend of the farm.

1 Spaghetti Squash, halved and seeded
1 cup water
1 Tablespoons butter
4 scallions, chopped or 1 small onion, chopped
2 Tablespoons flour
2 cups milk (not skim)
about 20 frozen cooked shrimp, thawed

Heat oven to 400° F. Pour water into a roasting pan. Place the squash halves, cut side down, into the pan (slightly raised if possible). Cover tightly with aluminum foil. Bake approximately 45 minutes, until tender. After the squash cools slightly, take a fork and gently scoop out the flesh. It will come out in medium-length strands, resembling spaghetti.

Melt butter in a saucepan over medium-high heat. Add the onions, stirring until fragrant and the butter is lightly browned. Stir the flour into the butter and onions; allow to cook ~30 seconds. Stir milk into the pan. Lower heat to medium. Allow the sauce to boil gently until thickened. The sauce should be thicker than milk, thinner than a cream sauce. Add the thawed shrimp, allow to warm through. Stir the sauce into ~4 cups Spaghetti Squash.

Spaghetti Squash with Butter and Herbs,
another easy recipe found online and shared by a friend of the farm.

1 Spaghetti Squash, halved and seeded
1 cup water
1/4 cup (4 Tablespoons) butter
1/2 cup chopped herbs – sage is a nice mix with spaghetti squash, but any favorite soft herb will work
salt and pepper, to taste
Parmesan cheese, to taste

Heat oven to 400° F. Pour water into a roasting pan. Place the squash halves, cut side down, into the pan (slightly raised if possible). Cover tightly with aluminum foil. Bake approximately 45 minutes, until tender. After the squash cools slightly, take a fork and gently scoop out the flesh. It will come out in medium-length strands, resembling spaghetti.

Heat butter in saucepan over medium heat, until lightly browned and nutty. Remove from heat. Add herbs. Stir into Spaghetti Squash. Finish with a sprinkling of Parmesan cheese.

Sicilian-Style Roasted Vegetables with Balsamic Syrup
Vegetarian Times, January 2010, serves 8

1 lb green beans, trimmed
1 large bell pepper, sliced lengthwise into 1/2-inch-thick strips
2 T olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/3 C balsamic vinegar
1/4 C fresh orange juice
1 tsp fresh lemon juice
1 tsp grated orange zest

1. Preheat oven to 375°F. Toss green beans and bell pepper strips with oil, salt, and pepper in large bowl. Spread in single layer on baking sheet, and roast 20 to 25 minutes, or until vegetables are crisp-tender and beginning to brown, stirring occasionally.

2. Bring vinegar to a boil in small saucepan over medium-high heat. Simmer 5 to 7 minutes, or until vinegar is thick and syrupy, stirring occasionally.

3. Toss green bean mixture with orange juice, lemon juice, and orange zest in large bowl. Season with salt and pepper, if desired. Transfer to serving dish, and drizzle with balsamic vinegar syrup.

Okra Goulash
Our thanks to a CSA member for sharing one of his favorite okra recipes, originally from Mary Robinson of Montevallo, Alabama.

4 slices bacon
1 medium onion, chopped
2 cups sliced fresh okra
1 ½ cups corn cut from cob (about 3 ears)
4 medium tomatoes, peeled and chopped
½ teaspoon salt
½ teaspoon pepper

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Cook onion in drippings over medium heat, stirring constantly, until tender. Add okra, and cook 5 minutes, stirring constantly. Add corn and remaining ingredients. Cover and simmer 15 minutes, stirring occasionally. Sprinkle with crumbled bacon.

Yield: 6 to 8 servings.

Monday, September 13, 2010

CSA News, Week 19

In Your Share . . .
Items in shares may vary depending on share size and harvest day. Each share may not have every item listed below.

Butternut Squash
The butternut is one of the most popular and most recognized of all the hard-skinned fall squashes. It will store very well for you (several months) at room temperature and is very versatile in that it can be substituted for most any other winter squash in recipes.

Butternut squash, like other winter squash, boasts 10 times the amount of vitamin A content of its summer squash relations, and is also an excellent source of potassium and fiber. Butternut squash is easy to steam, bake, roast, boil, and mash. Butternut squash is often the real ingredient in canned “pumpkin” pie filling, as it has excellent sweetness and consistency. Add small amounts to breads, muffins, cookies, and pancake batter for seasonal sweetness and color.

A brand new planting of cucumbers is ready to go – thanks to irrigation once again. Refrigerate.


Red Onion and Yellow Onion – organic

Bell Peppers

Jalapeno Hot Peppers – organic
Find a handful of hot jalapeno peppers this week, you may want to use fresh, freeze for later in the year, or slice and add to vinegar for a quick pickle. Capsaicin produces the pungency of hot peppers. This substance is soluble in milk but not water. Most of the intensity of a hot pepper resides in its seeds and inner ribs, so remove these to reduce heat, but retain them in cooking for the full blast. For greatest safety, wear rubber gloves while chopping and handling them. Do not touch eyes, nose, or mouth.

To freeze bell peppers or hot peppers: Wash and dry peppers, cut into bite-size pieces and place in an airtight container or zip-lock freezer bag. Peppers will soften when thawed, so take out only the amount you need and replace the rest in the freezer.

Radishes – organic
This week’s harvest offers some of the fall planted radishes. Several varieties are ready including the Easter Egg (round red, rose, and white) along with the heirloom White Icicle Radish (long tapered white). Refrigerate prior to use; know that you can use the leaves in a stir-fry or mixed with the kale greens; and enjoy the radish root either as a snack, sliced on sandwiches, or in the salad recipe found below.

Raspberries – organic
The fall bearing red raspberries have lowered their production of ripe berries from when we had such hot temperatures. As we shared with you earlier in the year, ripe berries appeared a full month earlier than we normally expect them. So, we may see them ending earlier than usual as well. As you know, they do not store for very long and are one of the most perishable fruits grown – so enjoy quickly. Find a new recipe below.

Yellow Squash or Patty Pan Squash or Green Zucchini

Tomatoes, Heirloom – organic
We are still harvesting a handful of tomatoes several times weekly, but this late in the season most of the plants have succumbed to all the heat and dryness. We find the flavor has intensified, though, and most of the slicing and salad tomatoes still have a wonderful taste. Store at room temperature.

Sweet Basil – organic

Garlic - organic

Kale Greens - organic

Recipes to Enjoy . . .

Angel Hair Pasta with Tomatoes, Garlic, and Basil
adapted from The New York Times

1 lb. angel hair pasta
4-5 tomatoes, cut into bite-sized chunks
½ cup extra-virgin olive oil
6 cloves garlic, pressed or minced
¼ cup fresh basil, chopped
Red pepper flakes to taste
Salt and pepper to taste
½ cup grated Parmesan cheese

Marinate tomatoes in olive oil, garlic, basil, red pepper flakes, salt, and pepper for 4-6 hours. Boil angel hair in salted water until al dente. Drain, then toss with tomato mixture and as much Parmesan as desired.

Sautéed Yellow and Green Zucchini
Adapted from a 101.cookbooks dot com recipe. If you decide to double the recipe, divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.

2 T extra virgin olive oil
5 medium garlic cloves, thinly sliced
1 red onion, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into ¼-inch thick coins
a good handful of dill, chopped
¼ C toasted almond slices

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the onion and a big pinch of salt, and cook until it starts to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary. Serves 2 - 4.

Fire & Ice
Recipe adapted from Hamilton Hill Inn, a small restaurant that was open in downtown Georgetown during the 1980’s. This recipe works well with whatever items happen to be in season. Gets better if marinated overnight and will keep for several days.

4-5 small or 2-3 medium tomatoes, diced into bite-sized chunks
2 larger cucumbers, peeled & seeded if desired, cut into bite-sized chunks
1-2 onions, diced or sliced thinly
1 pepper, seeded –sliced into bite-sized pieces

handful of radishes –diced into bite-sized pieces

¾ cup vinegar
¼ cup water
1 ½ tsp celery seed
½ tsp salt
½ tsp pepper
3 T sugar
little dry mustard

Mix dressing together and put in saucepan on stove. Bring to a boil. Prepare veggies and mix together in serving bowl. Pour hot dressing over top, stir, refrigerate, and allow to marinate at least 1 hour.

Berry Bombs
Our thanks to a CSA member for sharing this wonderful recipe for a special treat. She has used both raspberries and blackberries with success. It is dairy and gluten free because of the type of chips and butter. NOTE: She recommends using a "silpat" sheet which is a silicone like baking pad, great substitute for wax paper, can be used for no stick baking as well- very, heat tolerant and easy to clean. Available online many places.

½ pint raspberries
½ C "tropical source" semi sweet chocolate chips (good foods coop)
1 T Earth Balance margarine (good foods coop)
1 T Grand Marnier (not good foods coop)
3 T water

Put the silpat sheet on a baking sheet. Make separate mounds of berries, about 1 T or more for each mound, on the silpat sheet.

Melt margarine and chocolate chips over low heat in a saucepan, whisk, add liqueur and water. Carefully drizzle by tablespoon over each mound of raspberries.

Refrigerate the bombs on the pan for a while, maybe a few hours or more, until stiff enough to lift off with a spatula, or with your fingers if you are in a hurry.

Variation of Berry Bombs, recipe above.

Before covering berries with chocolate sauce mixture, top each mound of raspberries with about 1 T of unsalted creamy peanut butter (good foods coop).

Monday, September 6, 2010

Week 18, CSA

From the Farm . . .

Your summer CSA season runs for 22 weeks. After this box, you have four more weeks with your last distribution the week of October 4th. If you are interested in our Fall/Winter CSA season, we have a few shares available and can send you the signup details by email. During the Fall CSA (October, November, and December) we harvest and distribute every-other-week, 5 times over 10 weeks.

Please just contact the farm for more information as we will not be posting our fall season signup online. If you already signed up for fall along with your summer share, we will be contacting you soon to verify pickup location options.

Another option to continue with fall vegetables is to visit us at the Lexington Farmers Market on Saturday mornings.

We are set up outdoors in Cheapside Park through Thanksgiving, then move inside Victorian Square Shoppes on Saturday mornings during the winter. Though our Fall CSA shares will get the first items harvested, whenever we have plenty of product, we will take the extra to the market along with our eggs, beef, and poultry (both chicken and turkey).

Our Heritage breed and broad-breasted breed Certified Organic turkeys are sizing up nicely. Elmwood is one of just a few farms in the US that grow heritage breed turkeys that are also Certified Organic, making these holiday turkeys a very special item. We keep the breeding stock hens and toms here year-round and hatch out our own heritage breed poults from the eggs the hens lay.

Some of the heritage breeds we raise: Bourbon Red (named for Bourbon County, KY and first recognized in 1909), Slate, Royal Palm, and Narragansett are recognized by the American Livestock Breeds Conservancy (ALBC) as breeds in danger of extinction.
As ALBC describes, “These breeds are threatened because agriculture has changed. Modern food production now favors the use of a few highly specialized breeds selected for maximum output in a controlled environment. Many traditional livestock breeds have lost popularity and are threatened with extinction.” Of the four breeds we have at Elmwood, two have moved from the “critical” list to either “threatened” or “watch” during the past six years.
As most farms cannot afford the costs and upkeep of keeping heritage breed animals without a supporting source of income to offset the expenses, Slow Food USA is helping to spread the word and promote heritage breed products as a food source. By creating demand for heritage foods, then farms can work to produce and maintain heritage breeds. Slow Food USA’s Ark of Taste is described as a “catalogue of over 200 delicious foods in danger of extinction. By promoting and eating Ark products, we help ensure they remain in production and on our plates.”

We do take pre-orders for Elmwood turkeys either in person or though email. They are processed at KY’s small USDA inspected facility outside Bowling Green and will be ready for pickup the weekend prior to Thanksgiving. Just contact the farm (best by email) and we’ll share more details with you on expected available sizes, the differences in taste and appearance dependent on heritage or broad-breasted breeds, and pricing.

In Your Share . . .
Items in shares may vary depending on harvest day and your share size. Each share may not have every item listed below.

Acorn Squash

Stringless Green Beans - organic

Sweet Corn
This planting of sweet corn offers very few ears to harvest – and it is the last planting for the season. High temperatures during pollination and extremely dry growing conditions have resulted in less than desirable ears. But we did make the decision to include some in your shares rather than just let it all go to the birds. You may want to cut from the cob rather than eat roasting ears – it will sweeten when pan fried – or pop into a freezer bag to enjoy this winter.

Okra - organic
Red Onion and Yellow Onion – organic

Sweet Potatoes – organic
This first harvest includes all sizes of potatoes as we dug out one row and distributed them directly into your share boxes. Later on this month, when the vines begin to die back, we’ll dig the entire crop, cure them for several days to harden the skin, and then store for use later on. One of the most nutritious veggies, fresh sweet potatoes are very delicate with tender skins – they develop more sweetness over time, so the longer you keep them, the sweeter they will be. Do not refrigerate, just store at room temperature.

Tomatoes, Heirloom Salad – organic

Swiss Chard – organic

Garlic – organic

Raspberries - organic

Recipes to Enjoy . . .
Okra Fritters
Our thanks to a CSA member for sharing this new recipe. She also brought a sample for us straight from her kitchen, still warm – YUMMY!

2 C vegetable oil
½ C all-purpose flour
coarse salt and ground pepper
2 C okra, coarsely chopped (can use frozen, sliced)
½ C yellow onion, diced (about ½ small onion)
1 large egg
¼ C butter

In a large, heavy skillet, heat oil over medium. In a medium bowl, combine flour, ½ teaspoon salt, and ¼ teaspoon pepper. Add okra and onion and toss to coat. In a small bowl, whisk together egg and buttermilk. Add to okra mixture and stir just until combined. In two batches, drop batter in 2 tablespoonful mounds into oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with salt and serve warm. Makes about 10.

Sweet Potato Quesadillas
from Mary Beth Lind and Cathleen Hockman-Wert’s Simply In Season. You have several ingredients in your share this week and the amounts can adjust depending on how many quesadillas you want to make.

1 ½ C onion, minced
2 cloves garlic, minced
2 tsp dried oregano
1½ tsp each dried basil, marjoram, chili powder
1½ tsp ground cumin (optional)
pinch of ground red pepper to taste
4 C sweet potatoes, cooked and mashed
8 tortillas
1 C sharp cheddar cheese, shredded

Sauté onion and garlic in large fry pan in 1 T oil until translucent. Add herbs and spices and cook another minute. Add sweet potatoes and heat through, frequently stirring to prevent sticking. Add salt and pepper to taste.

Spread about ½ C filling and 2 T cheese on half of each tortilla, leaving a ½ inch border on the sides. Fold tortilla in half and place on oiled baking sheets. Brush tops with oil and bake in preheated oven at 400 degrees until brown, about 15-20 minutes. Serve with sour cream and salsa.

Variation: Use shredded raw sweet potatoes, sautéing with onions and garlic in fry pan until soft.

Thai-Spiced Acorn Squash Soup
Adapted from cookbooks 101 website. Serves 6.

2 acorn squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
water or stock (amount to your preference)
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash into halves and remove any seeds. Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.

When the squash are cool enough to handle, scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt. (Add more curry paste if you like, but keep in mind that different Thai curry pastes have differing strengths. Start with a teaspoon to start and then build from there until the soup has a level of spiciness and flavor that works for your palette.)