Curry Butter Acorn Squash, Celery and Pear Bisque and Other CSA Adventures

After the brutal hot summer, I could not be happier for the temperature to drop (at least its dropping at night finally?).  I got a surprise CSA share this week and have done some experimenting.  Last night after a long day at the Renaissance Festival (surprisingly precious a place, gorgeous tree covered village) we decided to try and make a new recipe from the Bon Apetit November magazine, Celery and Pear Bisque.

The Celery and Pear bisque can be made as follows - 6 cups of celery (2 cups of ours came from the deep green, slim stalk CSA celery and 4 cups from the mellow, light green whole foods celery), 4 csa Bartlett pears, 1.5 cups dark green bits of CSA leeks, 1.5 tbs thyme (we used dried) and 2 bay leaves all sauteed for about 10 minutes in 4.5 tbs of butter.  Added 1.5 tbs of flour and 3 cups of chicken broth and simmered for 20 more minutes, then immersion blended the whole thing.  

Tonight, I'm hoping to make this curry butter fruit baked acorn that I found on the epicurious website:

http://www.epicurious.com/recipes/food/views/Apple-Filled-Acorn-Squash-Rings-with-Curry-Butter-105808

Its basically a mixture of apples, apple juice, raisins and onion baked into rings of acorn squash with curry infused butter.  I hope that it goes well!  What to serve on the side?