And the winner is...

This time of year is filled with lists. Shopping lists. Wish lists. What's hot and not lists. What's in and out lists. Lists of New Year's resolutions.

I typically don't make those kinds of lists.

But I'm proud to say that with a week to go until my next CSA delivery, I'm nearly finished with my first bushel of produce. So while I wait for the next one, I thought I would put together a few lists from the past month: dishes I made, biggest lesson learned, my favorite meal, plus more completely useless information in list format. Enjoy!

What I Made/Ate
Cranberry Vinaigrette
Butternut Squash and Sweet Potato Ginger Bisque
Popcorn
Cranberry Relish
Pasta with Butternut Squash and Sage
2 Pumpkin Pies
Potato and Leek Soup
Roasted Potatoes
Sweet Potatoes
Apples and Honey
Raw Carrots
* Curried Lentils with Sweet Potatoes and Swiss Chard (possibly substituted with mustard greens)

What Didn't Make It
Acorn Squash
Parsley

Biggest Letdown: Potato and Leek Soup

Best Dish I Didn't Have to Shop for: Roasted potatoes

Most Useful Kitchen Item: Cutting board

Biggest Lesson Learned: Follow storage instructions more carefully!

1st Runner Up Favorite Dish: Popcorn

And my favorite dish was.....

Pasta with Butternut Squash and Sage (thanks for the recipe, Home Grown Wisconsin!)

[Added 12/13] At Ali's request, here's the recipe!

Pasta with Butternut Squash and Sage (serves 4)
1 medium onion, chopped
2 Tbls. olive oil
1 lb. butternut squash, peeled and cut into 2 inch pieces
¾ C. water
1 tsp. chopped fresh Sage
1 lb. penne pasta
2 Tbls. chopped fresh parsley
1 C. grated parmesan
2 Tbls. butter (optional)

Cook onion in oil in a large nonstick skillet over moderate heat, stirring occasionally, until golden. Finely chop squash in food processor and add to onion with water and salt. Simmer, covered, stirring occasionally, 15 minutes, or until squash is tender. Add sage and simmer 1 minute. Cook pasta in boiling salt water until al dente. Drain. Return pasta to pot and add squash mixture, parsley, parmesan, butter and black pepper, stirring until butter is melted. Season to taste and serve with a little parmesan on top.

* I plan to make this tomorrow night, which should knock off the rest of the sweet potatoes and a few more onions. Gotta eat the onions!