Serves 6 with leftovers; recipe by Courtney McDonald

Ingredients:
-3 1/2 pounds butternut, kabocha or acorn squash, peeled, seeded, and cut
into 1-inch pieces
-2 tablespoons olive oil
-salt and pepper, to taste
-1 pound whole-milk ricotta cheese
-1 pkg no-boil lasagna noodles (you may not need all of them)
-1/2 cup heavy cream
-2 large egg yolks
-2 cups fresh mozzarella cheese, grated
-2 tablespoons unsalted butter
-2 Tbsp curry powder
-1/4 cup fresh thyme leaves
-1 1/4 cups chicken or vegetable broth
-1 cup finely grated Parmesan cheese
-1/2 cup crumbled goat cheese

Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, and mozzarella in a medium bowl. Season with salt.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, remove from heat and add curry powder and thyme. Set aside.
Place squash in a medium bowl and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in curry-butter mixture and broth. Season with salt and pepper.
Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture, and top with the crumbled goat cheese.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Serves 4
Recipe by Courtney McDonald

Ingredients:

• 1 bunch asparagus, tough ends removed
• 1 stalk green garlic, ends trimmed and thinly sliced
• 1 bunch radishes, thinly sliced
• 2 eggs
• 1 Minneola tangelo, zest removed, peeled and segmented
• 1/3 cup extra-virgin olive oil
• salt and pepper, to taste

Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.

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About Us: Our mission at FireSoul Farms is to connect to the land and develop a relationship with our food and livestock. We endeavor to nurture a healthy environment on our farm, first by understanding every aspect of the growing process and then creating a focused plan designed to optimize each component. Our small-scale boutique approach provides unique, high quality products to our customers.