Organic Recipe Friday: Butternut Squash & Soba
Winter Squash: Take Three
Apparently, acclaimed cookbook author Martha Rose Shulman and I are on the same wavelength. In November, she too acquired several winter squash and has been cooking them in a variety of ways. You know what they say about great minds.
When it came time for me to devour my two little butternut squash this week, I knew I wanted to avoid the obvious but delicious soup option. I wanted to combine them with some tatsoi I got in a bonus CSA delivery and some ginger I had just gotten at the farmers’ market, but I wasn’t sure where this was headed. I looked at the New York Times’ invaluable online Recipes for Health for inspiration, and immediately seized on Shulman’s recent recipe and made just a few tweaks, including the addition of tatsoi and omission of sesame …





