Last farmers market is Oct. 27

Published 7:00 pm Saturday, October 1, 2011

By Heidi Harrabi

The Austin Area Farmer’s Market

Join us from 3:30 to 5:30 p.m. Monday at the Oak Park Mall location as we have special guest, local chef Elizabeth Diser showing us how to utilize Butternut Squash.

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Elizabeth will be demonstrating how to make Butternut Squash soup.  Samples will be provided. As the season winds to a close with our last market on Oct. 27, we are looking ahead at a long winter of planning for next season. If you have any suggestions for events, activities or products you would like to see sold, find us on Facebook and let us know (Search string Austin Area Farmers Market). We would love to hear from you.

The Market is open from 3:30 to 5:30 p.m. Mondays at the Oak Park Mall, from 3:30 to 6 p.m. downtown Thursdays, First Street NE, just east of the justice center, and from 9:30 to 11:30 a.m. Saturdays at the Oak Park Mall. All major credit cards and EBT accepted.

EBT users, take advantage of our Blue Cross/Blue Shield matching bucks program. For the first $5 you spend, we will match it with an additional $5.

Roasted Butternut Squash

Roasted squash embodies the essence of winter meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration.


1 medium butternut squash

4 tablespoons extra-virgin olive oil*, divided

Sea salt and ground pepper

2 medium onions

2 tablespoons chopped sage

4 tablespoons dried cranberries or cherries



Preheat oven to 375°F.

Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.