Northern & Central Midwest

October, 2003
Regional Report

Recipes

Butternut Squash or Pumpkin Gratin
Sounds like a lot of work but it really isn't. Try it and you'll be hooked!

Ingredients
3 cups torn day-old bread
2 cups cooked butternut squash
2 tablespoons olive oil
1/2 cup chopped onion
1 large clove garlic, minced
1 large egg, lightly beaten
1 cup ricotta cheese
1/4 cup Parmesan cheese
3 tablespoons chopped parsley
3/4 teaspoon salt
1/4 teaspoon pepper

Preparation
Cover bread with hot water and let stand until softened, 3 to 5 minutes. Drain and set aside.

Saute onion and garlic in oil. Mix rest of ingredients. Spread in oiled 2 quart casserole. Bake at 350 degrees F, uncovered, for 35 minutes until slightly puffed and beginning to brown.

Favorite or New Plant

Fritsch Spirea
The lovely Spiraea fritschiana, which blooms spring through summer, is not used nearly enough in our landscapes. The elliptical leaves are dark, matte green and turn bright shades of orange, yellow, and red in autumn. The large cottony clusters of flowers are creamy white, and after a first flush in June, they continue sporadically throughout the summer. Best of all, it grows beautifully in shade unlike any other spirea, and tolerates just about any condition you give it.

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