Winter Squash with Chanterelle Mushrooms and Alpine Gold Cheese By Andrea Carlson, Chef / Owner of Burdock & Co and Harvest Community Foods Ingredients: 1 2lb winter squash 4 Tbsp unsalted butter 1 Medium onion -diced 3 Clove garlic - sliced 1½ Cup chanterelles -cleaned 1 Tbsp fresh thyme leaves ¾ Cup vegetable stock 1 Cup day old bread- torn into 1inch pieces 1½ Cup alpine cheese- grated Salt and pepper to taste Method:

• Heat oven to 375 Fahrenheit • Cut top off squash, remove seeds, replace lid and bake until just tender, but not fully cooked, 30-

40 minutes • Sweat onion and garlic in butter until translucent, then add thyme and chanterelles. Cook for 5

minutes. • Add stock and bring to simmer, add bread and toss to combine all, season with salt and pepper • Add 1 cup of the grated cheese • Pack into squash, top with the rest of cheese and bake 20-30 min more

You can find most of the ingredients for this recipe in the Harvest Community Foods bi-weekly CSA boxes. The squash is carnival squash form Klippers Organics, and the chanterelles are locally foraged. The garlic is sourced from Hazelmere farm, and the alpine gold cheese is from Farmhouse in Agassiz. The cheese is not included in the CSA bags, however can be found on the shelves at Harvest.