Some customers will know Dan from the Arlington Farmers' Market, where he was in charge for years. He has just passed along the recipe below, which he really recommends. I have yet to make it but will be sure to do so soon. Try it out and let me know what you think.
Ingredients
2 Tbs. Olive or Coconut Oil 1 TSFF Onion, chopped 4 Cloves TSFF Garlic, crushed or pressed 1 medium TSFF Vivaldi Potato, cubed 1 TSFF GoldRush apple, cubed 3 Tbs. Thai Red Curry Paste 2 Cups Chicken or Veggie stock 1 Cup Water 2 Cups cooked TSFF squash, any kind
3 Tbs. Peanut Butter
Salt and freshly ground pepper
Instructions
Saute the onion in the oil over medium heat for 5 minutes.
Add garlic, potato, apple and Curry Paste;
stir continuously for 3 minutes.
Increase the heat to high and add both the stock and the water.
Bring to a boil; then simmer on low for 15 minutes.
Cool slightly and add both the cooked squash and the peanut butter.
Puree (immersion blender is best) and add salt and pepper to taste.