Hi Everybody,

This is it – our last week together! It’s been a great season, and now we get ready to hunker down for the winter.

This week’s recipe utilizes three items from your share: squash, sage and shallots. It’s a yummy dish that would be a great side for Thanksgiving, especially if you have any vegetarians on your guest list.


2 TBS olive oil

3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)

1 butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)

1/2 cup reduced-sodium chicken broth or water

1 TBS packed brown sugar

1/2 tsp finely chopped fresh sage

1/2 tsp salt

1 tsp balsamic vinegar

1/4 tsp black pepper


  1. Heat the oil in a 12-inch heavy skillet over moderate heat until hot but not smoking,
  2. Cook the shallots and the squash, stirring, until the shallots are softened, about 5 minutes.
  3. Add the broth, brown sugar, sage, and salt, stirring until the sugar is dissolved.
  4. Simmer, covered, stirring occasionally, until the squash is tender, 8 to 10 minutes.
  5. Remove from the heat and stir in the vinegar, pepper, and salt to taste.

I hope you enjoy this recipe, and that you have a wonderful, warm, delicious Thanksgiving with friends and family. Enjoy the winter – I’ll miss you! Looking forward to seeing you next June and seeing how your children have grown, how you’ve passed the cold months and what stories you have to tell.

Have a delicious week!



P.S. Come to the potluck dinner on November 29th. You’ll love it! People bring their significant others, their kids and friends and there is a lot of wonderful food, too!


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