Thanks to CSA member Laura M. for this recipe:

Rutabaga Fries

1 rutabaga
toasted sesame oil
extra virgin olive oil
1/4 tsp Chinese 5 spice powder

Preheat oven to 400f.

Peel and slice rutabaga into french fry strips of the size you prefer. You can use a mandoline if you've got one. Steam for 20 minutes; remove and dry on paper towel.

From Just Food:

Butternut squash and apples are a classic combination, and this soup combines them perfectly.

Butternut Squash Apple Soup

1 yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
(squash and apple should be at a 3 to 1 ratio)
3 cups vegetable or chicken broth
Pinches of nutmeg, cinnamon, salt and pepper

Ginger and Garlic Pak Choi

1 small pak choi
½ inch fresh ginger root
2 cloves garlic
1 tablespoon sesame oil (or olive oil)

Separate the pak choi leaves and cut off the chunky stalks. Slice the stalks finely. Roughly chop the leaves.

Peel and grate the ginger. Peel and crush the garlic.

Heat the oil in a wok until almost smoking. Add the garlic and ginger. Cook for 1 minute, stirring often.

This recipe is vegetarian/vegan and gluten free.

Spaghetti Squash New Mexican

Roasting the squash:

Preheat the oven to 400 degrees F.

1 medium spaghetti squash
Sea salt and ground pepper
A drizzle of fruity extra virgin olive oil, as needed
A sprinkle of cumin and good chili powder, to taste
minced garlic (optional)
A splash of water, as needed

Lemon-Pepper Tat Soi

tat soi
olive oil
salt and pepper
red pepper flakes
lemon juice to taste

Wash, dry, and chop the tat soi. Heat a little olive oil in a pan. When it's hot, add the tat soi leaves and saute them covered, until wilted. Remove the cover and cook until liquid has evaporated. Season with salt, pepper, red pepper flakes, and lemon juice.