Farmer's Market Spoils

This morning I took a trip to the farmer's market with my mother-in-law, Lynn. The produce is shifting from the summer crops, such as the raspberries, to the autumn crops, such as the butternut squash. I also found the pretty gourd at the market.

Here is a delicious recipe for butternut squahs soup. (I mix leftovers in the cheese sauce for macaroni and cheese - very sneaky way to get veggies in an otherwise nonnutritional lunch!)

INGREDIENTS

2 lbs butternut squash, seeded, peeled, and chopped
2 14 oz cans broth (vegetable or chicken)
2-3 T butter
1/2 C milk (to thin)
salt and pepper to taste

Optional spices: 1/2 t ground red pepper or 1/2 t nutmeg

DIRECTIONS

1. Slice squash is half lenthwise, scoop out seeds. Chop into small pieces, cutting off rind.

2. Place the squash and broth in a large pot, bring to a boil for 20 minutes or until squash is soft. Transfer squash to a blender, reserving liquid for thinning. Puree veggies, adding broth until desired consistency is reached. Stir in butter, milk and salt and pepper to taste.

3. Serve warm with crusty bread.

Pumpkin Swirl Cheesecake

I made this to take to the Potter's over conference weekend. It was a HUGE hit! A great alternative to pumpkin pie (which I don't care for very much.) This cheescake is light, with just the right hint of pumpkin flavor.

Pumpkin Swirl Cheesecake

Ingredients

26 NABISCO Ginger Snaps, finely crushed
1/2 C finely chopped pecans
1/2 C butter, melted
4 (8ounce) pkgs Philadelphia Lite Cream Cheese, softened
1 C sugar, divided
1 t vanilla
4 eggs
1 C canned pumpkin
1 t ground cinnamon
1/4 t gound nutmeg
Dash of ground cloves

Directions

1. Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter. Press firmly into bottom and 1 inch up side of 9-inch springform pan.

2. Beat creamcheese, 3/4 cup of the sugar and the vanilla with elextric mixer until well blended. Add eggs, on at a time, mixing on low speed after each addition just until blended. Remove 1 1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

3. Bake 55 min. or unti center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices.