A Little Of This And A Little Of That

Our menu changed many times today. The first 30 guests got barbecued chicken, rice and vegetables and a roasted tomato along with soup and dessert.

Once again we had to change the menu numerous times at the Wednesday Community Meal. We served gleaned and donated food that consisted of a little of this and a little of that and made a lot of hungry people happy.

In the end we served 197 meals that included barbecued chicken, beef stir fry, shrimp gumbo, fried catfish and shepherd's pie. Every guest also got a bowl of hot soup and homemade peach crisp for dessert.

One of the highlights of the meal today was a house made roasted squash side dish. It was so good that I'm going to make it again for my family this week.

The squash we used in the dish was Red Kuri Winter Squash donated by volunteer Kate who has an extraordinary garden.

The roasted squash side dish that was the hit of the day.

Here's the recipe:

Roasted Winter Squash
(serves 6)

6 cups winter squash, seeded and peeled and cut into 1-inch pieces (we used Red Kuri)
2 large onions, roughly chopped
3 tablespoons olive oil
1 teaspoon ground sage
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 teaspoons Kosher salt

Preheat the oven to 425 degrees. In a large baking dish toss together the squash, onions, olive oil and seasonings. Bake for 25 to 35 minutes, stirring every 5 to 7 minutes until the squash is caramelized and soft.