6 or 8 tender, small squash
Salt and pepper to taste
2 tablespoons butter
1 bouillon cube
1 tablespoon grated onion
1 egg, well beaten
1 cup sour cream
1/2 cup breadcrumbs
1/2 cup grated cheese
Dash of paprika

Cut and cook squash until tender. Mash and add salt, pepper, butter, bouillon cube, and onion. Add well beaten egg and sour cream. Pour into 1-quart casserole dish. Combine breadcrumbs, grated cheese and paprika. Sprinkle over top of squash. Bake at 350 degrees F. for 30 minutes.

2 bunches of baby beets
2 oz pumpkin seed
1 oz feta cheese
1 tsp Dijon mustard
1 oz balsamic vinegar
3 oz olive oil

Preheat oven to 450 degrees
1. Clean and chop off green stems from beets
2. Place beets in a baking pan and wrap in tin foil
3. Cook in over for 15 – 20 minutes, test readiness with a small knife
4. Cool beets until warm, then peel and cut in half
5. Toast pumpkin seeds in pan till brown
6. Mix Dijon and vinegar in a bowl
7. Stir in olive oil until the dressing is emulsified
8. Mix the beets with dressing and pumpkin seeds
9. Top with feta and serve

3 butternut squash, peeled, deseeded, and diced
4 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 leek, whites only, diced
3 garlic cloves, smashed
5 qts chicken stock
2 bananas, sliced
1 Tahitian vanilla bean
5 Tbsp brown sugar
3 Tbsp butter
3 Tbsp olive oil
2 cinnamon sticks
3 thyme sprigs
Salt and pepper to taste

Heat oil in 12 qt stockpot. Add squash and carrots and cook for 2 minutes. Add celery, onion, leek, and garlic. Stir often making sure not to brown too much. Add butter and sweat until all vegetables are semi-soft. Place bananas in an oven safe dish with 3 tbsp brown sugar evenly spread on top. Put into oven until sugar starts to caramelize (10 min at 375 degrees). Add bananas and sugar mixture to stockpot. Slowly stir for 2 minutes. Add 4 qts simmering chicken stock. While waiting for soup to come back up to a simmer, place thyme in cheesecloth to make a bouquet garni (coffee filter has same effect) and tie with butcher’s twine. Submerge bouquet garni in broth. Cut vanilla bean lengthwise. Using the back of your knife, scrape out inside. Place both filling and 2 halves of vanilla bean into soup. Also add cinnamon sticks, salt, pepper, and remaining brown sugar. Let simmer for 1 hour. Remove and discard bouquet garni, cinnamon sticks, and vanilla beans. Blend soup using a blender, adding additional chicken stock for consistency. Check for seasoning. Add salt, pepper, and brown sugar to taste.