Ripe Recipes are back!

Yes, that's right! After a month's hiatus, we are back to bringing you tasty recipes with ingredients you can use from your garden or fresh local food from a farmer's market in town. This recipe is from Sally, our Director of Administration. Enjoy!

Roasted Spiced Butternut Squash


  • 1 butternut squash 2 ¼ lb, halved, seeded, peeled, cut into ¾ inch cubes
  • 3 T butter
  • ¼ cup sugar (I used less and added a squirt of maple syrup.)
  • 1 t ground cinnamon
  • ½ t salt
  • ¼ tsp ground black pepper
  • 1/8 t ground cloves
  • fresh finely chopped ginger
  • walnuts


Preheat oven to 375 F.  Place squash in a baking dish.  Drizzle with butter, toss to coat.  Blend sugar, spices and mix into squash.  Bake until squash is tender and syrup bubbles thickly in dish, stirring every 15 minutes, about 50 minutes total.