Preserving squash for the winter

I figure that until I get a good set of posts up, I can probably post three times a week. The third post each week will concern preserving the bounty of your garden or farmers market. This past summer I bought a CSA subscription (Community Supported Agriculture) so every week I would return home with a literal box of produce, and every week I had squash. Patty pan, zucchini, and crookneck flooded my kitchen earlier in the summer. Acorn and butternut are currently filling my shelves.

Baked Mac and Cheese with Butternut Squash, Sage, Carmelized Onions, and Red Sweet Paprika Peppers

Innaugaral … Inaugarul … Innaugural …

Inaugural Post!  Wow… that is certainly a rough start.  I’m going to attempt to post twice a week.  One post will be a recipe and the other post will be about something food-ish.  We’ll explore the parameters of food-ish as we go, but I certainly hope that it’s enjoyable.  Suggestions of Foodish Topics are always welcome, as are new banner images (That’s me cooking with the oversight of my cats, in Knoxville.  Yay MS Paint!).

So, enough dallying, let’s get going with some great Mac and Cheese! I made this yesterday, before I planned to restart this blog. Future pictures shouldn’t look like they’re from my cellphone.