Butternut Squash Soup, Pierogi, Sour Cream, Fried Onions, Salad

Dinner 10/10 by Amy and Juan



• Butternut Squash Soup

• Pierogi

• Sour Cream

• Fried Onions

• Salad

It's been a few days since my last entry. Monday was a "no cook" night because a few Bobolinkers are traveling, so there are nights were we end up fending for ourselves. Some people find it preferable to cooking for the co-op twice in one week. Then, Tuesday night was the Tri-Communities Potluck with Sandhill Farm and Red Earth Farms. Usually, I end up with a small serving of many things, most of which, I don't even know who made, so blogging about it would be a bit challenging. So, if you've noticed, that's why we don't usually post entries on Tuesdays.

So, be it that Bobolink is smaller this week, it seemed like a good opportunity to do something labor-intensive. First, I roasted some butternut squashes and made them into a soup very roughly based on this recipe. But instead of cumin, I went the sage, thyme, cinnamon, allspice and nutmeg route. I used an immersion blender to smooth it out which made cleanup much easier.

The pierogi were loosely based on this recipe, but we didn't have margarine (we rarely do), so I used oil. The dough ended up being rather flaky — perhaps if I had added sweetener, it would have made a good pie crust. Also, instead of kasha filling, I made a big bowl of mashed potatoes with salt, pepper and dill to use. After baking them, they were more like little potato puffs, but no one was complaining. I usually make them by boiling and frying them, so tomorrow for lunch I'll try making them that way.

We didn't have any tofu around, but pierogies aren't the same without tofu sour cream, right? So, I bit the bullet and made tofu from scratch using Sandhill's organic soybeans. We used the resultant block to make a big bowl of tofu sour cream. That plus a big pan of fried onions, made the pierogies a treat and I felt all the hard work was worth it.

Oh, and we had a very nice salad from the Ironweed garden. :)