2017 CSA Week 18: Let There Be More Winter Squash

This week brings us quite the delicious bounty.
Delicata squash
Honeynut squash
Onions (2 red)
Garlic (1)
Carrots
Chard
Romenesco
Peppers (3 sweet)
Parsley

The squash will get roasted and eaten for lunch on Saturday and Sunday.  We're making a stew tonight that will include the onions, some of the garlic, some of the carrots, and the peppers. We'll use the chard in a frittata.

The romanesco is beautiful, but it tastes kind of like cauliflower, so it's not the best raw. I might give it a shot and roast it. It's getting cooler now, so taking 20 minutes to roast something doesn't seem quite as dire as it did two months ago.

And that's that. We'll chip away at the parsley, but I think we actually have a good plan for this week's basket.

Last week's butternut squash risotto was AMAZING, you guys. I highly recommend butternut squash for maximum winter squash delight.