Fall has certainly arrived in Central NY.
The leaves are turning, the nights are cooler, and the days are getting shorter.
My fall decorations are up and yearly I look forward to pulling out my favorite piece: my scarecrow!
Yesterday I used him as a centerpiece for a lunch with my girlfriend:
He was made years and years ago by a friend:
I think he is just adorable!
I used my spider bowls from the Christmas Tree Shop...
…and placed him on courtly checked dishes:
I served squash soup and crescent rolls...
…and covered my chairs with my new favorite stripes:
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with salt, and pepper. Serve.