Produce Ordered for Jan. 22nd

The following produce was ordered for this week:

Bananas, Grapefruit, Strawberries, Fuji Apples, Oranges, Celery, Green Beans, Carrots, Cabbage, & Butternut Squash

Caramelized Butternut Squash

Caramelized Butternut Squash

1 butternut squash
3 tbsp. butter, melted
2 - 3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper

Preheat the oven to 400 degrees.
Cut off and discard the ends of each butternut squash.  Peel the squash, cut them in half lengthwise, and remove the seeds.  Cut the squash into 1 1/4 to 1 1/2 inch cubes and place them on a baking sheet.  Add the melted butter, brown sugar, salt, and pepper.  With clean hands toss all the ingredients together and spread in a single layer on the baking sheet.  Roast for 35 - 40 minutes, until the squash is tender and the glaze begins to caramelize.  While roasting, turn squash a few times with a spatula, to be sure it browns evenly. 

Produce Ordered for Jan. 8th

The following produce was ordered for this week:

Bananas, Avocados, Mangos, Gala Apples, Oranges, Black Berries, Kiwi, Red Potatoes, Red Leaf Lettuce, Cauliflower, Mushrooms, Mini Carrots, Bell Peppers, & Onions

Chicken Enchilada Soup

Chicken Enchilada Soup

1 can black beans (rinsed & drained)
1 can diced tomatoes
1 can corn
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1 can enchilada sauce
1 can cream of chicken soup
1 1/2 c. milk
2 chicken breasts
pepper jack cheese

In a slow cooker, combine beans, tomatoes, corn, onion, and peppers.  Place 2 chicken breasts on top of mixture.  In a large bowl, whisk together enchilada sauce and soup, gradually whisk in milk until smooth.  Pour sauce mixture over ingredients in cooker.  Cover, cook on low heat for 6 - 8 hours, or on high 3 - 4 hours.  Remove chicken, cut or shred into bit size pieces.  Add chicken back into soup and top with the pepper jack cheese and serve.  Can also be topped with avocado, sour cream, or crushed tortilla chips.