Squash Soup

1 1/2 tsp oil
1/4 c chopped onion
1-2 tsp curry powder
1/2 tsp ginger
2 12 oz pkgs frozen cooked squash, thawed
1 c chicken broth
1 c apple juice
1/4 tsp salt
1/2 c plain yogurt or sour cream

Heat oil, add onion, curry, giner. Cook 2 min. Add squash, broth, juice, & salt. Heat through. Ladle into bowls. Top w/ sour cream. Makes 4 servings.

Butternut Squash Risotto

Butternut (or Banana) Squash Risotto--this freezes well; if you make a lot, you can freeze in portions big enough to reheat later.
6-8 cups chicken broth (use vegetable broth for vegetarian option)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups
arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)(you can substitute more broth for this)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt

1 Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

3 During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Pico De Gallo

Here's a recipe for Pico de Gallo that Carol Jensen's family really likes:

2 cans black beans, drained and rinsed
1 can white shoepeg corn, drained
6-8 fresh tomatoes, diced
1 medium red onion, chopped
1/2 bunch fresh cilantro, chopped
4-8 oz. Zesty Italian dressing

Combine all ingredients in a medium-sized bowl and serve with tortilla chips.