|Prep time: 45 minutes||Cooking time: 30 minutes||Total time: 1 1/4 hours|
Another localvore recipe, this one combines the savory-salty flavor of bean soup with the sweet flavor of maple-drizzled squash.
Combine beans and spices in a large sauce pan, add water to cover amply, and simmer for 30-40 minutes, until beans are tender and most of the water has cooked off (if the water does not cook off, simply scoop it out toward the end until a thick soup consistency remains). Slice mushrooms and add toward the end along with plenty of salt and freshly groud black pepper.
While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin-side-down. Cook at 400 for about 40 minutes, until fully tender when pierced with a fork.
Remove from oven and set right-side up in four serving bowls. Spoon maple syrup into each squash half and serve filled with a generous scoop of bean soup.