RECIPE: Easiest Roasted Vegetables

Preheat oven to 350.  Cut vegetables into your desired size and coat in oil, salt and pepper.  Spread on a cookie sheet and bake, checking after 20 minutes, stir if necessary, and cook for 20-30 minutes more.

RECIPE: Easy Vegetable Soup

This soup is perfect when you have veggies in your fridge but CSA pickup day is tomorrow!  Throw it all in a pot and make a delicious and nutritious soup.

Ingredients:

- At least one onion, chopped (more are better)

- All your other CSA veggies chopped into bite-size pieces, including summer/winter squash, carrots, hearty greens, kohlrabi, cauliflower, celery, …

In a large pot, heat 4T olive oil on medium-high heat.  Add chopped onions (and carrots and celery, if using) and some salt and allow them to cook till light brown.  Add other vegetables that you think taste better browned, like squash, kohlrabi, cauliflower, and allow them to brown in the pot.  After they are brown, add at least 8 cups water, or more if the pot and amount of veggies will accommodate it. Add the rest of the veggies (like the hearty greens: kale, collard greens, etc).  Bring to boil and reduce to simmer. Cook for 30-60 minutes depending on size of veggies. Veggies will be tender when soup is done. Add salt and pepper to taste.

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RECIPE: Swe​et and Sour Delicata Squash

Difficulty Level: EASY

1. 1 pound delicata squash

2. 1/3 cup olive oil

3. 2-3 garlic cloves, peeled and lightly crushed

4. 1 tablespoon light brown or demerara sugar

5. 3 tablespoons white wine, red wine, or sherry vinegar

6. 1/4 teaspoon fine grain sea salt, plus more to taste

7. Freshly ground black pepper

8. Fresh mint, chopped

1.Trim the delicata squash on both ends. Halve lengthwise, and slice in 1/4-inch thick half moon slices.

2.In a heavy-bottomed skillet, heat the olive oil with the garlic over medium-low heat, cooking it until it is fragrant but not at all browned. Press down on the garlic cloves with a spatula or wooden spoon to release their flavor. Remove the garlic.

3.Arrange a layer of the squash slices in the heated oil. Cook, turning once or twice, until they are beginning to be golden, with some chestnut spots, on each side, but not mushy. Remove the slices with a slotted spoon or spatula and continue to work in batches until you’ve cooked all the squash slices this way.  

4.In a small bowl, mix the vinegar and sugar. Return the squash slices to the skillet and add the vinegar-sugar mix. Season with some salt an pepper, and carefully toss the squash in the mixture until it reduces and coats the slices. This won’t take long. Taste for salt and season more if necessary.  Don’t agitate them too much, or else they’ll start to fall apart.

5.You can serve the squash right away, but it is best to transfer it to a platter, covering it, allowing it to sit for 30 minutes to allow the flavors to mingle, and serving at room temperature.

Scatter the chopped mint over the squash before serving

RECIPE: Winter Squash Butter

Difficulty level: Intermediate

 

Makes 4 small jars 

·                       2 cups roasted squash

·                       1/2 cup brown or demerara sugar

·                       2 teaspoons spice blend of choice (see recipes for spice blends below)

·                       1/2 teaspoon lemon juice

·                       4 tablespoons apple cider (can substitute water)

1. (If you haven't yet roasted your squash, preheat the oven to 450 degrees Fahrenheit, cut your winter squash of choice in half, remove the seeds and stringy bits, drizzle with a bit of neutral tasting oil, and roast until the flesh of the squash is very tender, 40 minutes to 1 hour.)
2. Scooping the roasted squash flesh from the skin, measure out two full cups of winter squash, packing it into the measuring cup.
3. In a food processor, combine all other ingredients and process until smooth.
4. Using a spatula, scrape the mixture from the food processor into a medium saucepan. Bring the squash mixture to a simmer, and continue to simmer, scraping the bottom to prevent sticking and burning, for 10 to 15 minutes, until it thickens and becomes velvety.
5. Allow the squash butter to cool, and then funnel into small jars. The butter will keep, refrigerated, for up to two weeks. (Please note that you can not safely can the squash butter.)

Cardamom-clove-star anise spice blend

·                       1 teaspoon whole cloves

·                       1 teaspoon cardamom seeds

·                       1 small piece of a star anise pod

·                       1 tablespoon ground cinnamon

1. In a mortar and pestle or in a spice grinder, pulverize the cloves, cardamom seeds, and star anise pod. Mix with ground cinnamon.

RECIPE: Squash Tips

Winter squash comes in many varieties, including Butternut, Acorn, Spaghetti, Pumpkin, Ambercup, Carnival, Delicata, Kabocha, Hubbard and Turban, and has a lot of Vitamin A for healthy skin and eyes.

Squash does not require refrigeration and can be kept in a cool, dark well-ventilated place for 1-2 months. After squash is cooked, it can be frozen for up to one year.

 

Winter squash can be peeled, de-seeded, and cut into chunks or slices to steam, sauté or bake.  It is easier, however, to bake winter squashes with their skin on.  Either cut in pieces and remove seeds, or cut whole squash in half and bake at 400 degrees for 45 minutes, depending on size. 

 

Once cooked, the flesh of winter squashes can be scooped from the skin and used to make purees, soups and pie fillings. 

 

Here is one idea:

 

Ingredients

 

1 winter squash

Salt and pepper

Butter (optional)

Brown sugar or maple syrup (optional)

Cinnamon (optional)

 

Preparing

1. Cut the squash in half and remove the seeds.

2. Cook the squash using any of the following methods:

Oven or toaster oven – Preheat oven to 400 degrees. Sprinkle the cut side of the squash with salt. Place cut side down in a baking dish and bake for 40 to 50 minutes or until the squash is easily pierced with a fork.

Microwave – Place squash cut side down in a microwave safe dish. Cover and cook on high power until the squash is tender when pierced with a fork. (Start with 8 minutes and then cook more if needed).

Slow cooker – Squash can be put into a crockpot whole or cut in half. Add 1 tablespoon of water, cover and cook on low until squash is easily pierced with a fork. Cooking time will vary with different squashes, but it will usually take 3-6 hours.

Stove (steaming) – Cut squash into small, one inch cubes. Fill a pot with two inches of water and bring to a boil. Add squash to a steamer, cover and cook for 7-10 minutes until squash is soft.

3. Let cool a bit and then scoop out the squash. If desired, add salt and pepper, butter and brown sugar, maple syrup or cinnamon.

RECIPE: Delicata Squash with Rosemary, Sage, and Cider Glaze

Makes 6 servings.

2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

RECIPE: Spiced Cinnamon Rolls with Maple Glaze (and Delicata squash!)

HANDS-ON:23 Minutes
TOTAL:2 Hours, 25 Minutes
COURSE: Breads

Ingredients
Rolls:
1 cup warm water (100° to 110°)
1 tablespoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
11 9/10 ounces bread flour (about 2 1/2 cups)
6 47/100 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
1 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
Dash of ground cloves
1 cup mashed cooked delicata squash (about 1 [1-pound] squash)
1 tablespoon canola oil
Cooking spray
1/2 cup packed brown sugar
2 tablespoons butter, melted
2 teaspoons water
3 tablespoons finely chopped walnuts, toasted

Glaze:
1/3 cup water
1/2 cup maple sugar or light brown sugar
1 tablespoon butter
1 tablespoon half-and-half
1/2 teaspoon vanilla extract

Preparation
1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.

2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts. Roll the dough, jelly-roll fashion, starting with long side. Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.

4. Preheat oven to 375°.

5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.

6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.

RECIPE: Roasted squash with sundance sausage

1 lb sundance hot or sweet sausage cut into bite sized pieces
1 onion chopped
1 winter squash peeled and diced
3 cloves garlic minced
1 tbsp dried thyme
1 tbsp olive oil
2 potatoes diced

Preheat oven to 375. Place all ingredients in a large bowl and stir to combine.

Pour mixture into a large glass baking dish and roast uncovered for 45 min turning mixture with a spoon every 15 minutes until veggies are tender and meat is cooked through.

RECIPE: Leek and Delicata Squash Soup

2½ lb. Delicata squash, halved lengthwise, seeds removed
2½ Tbsp. unsalted butter
2 large leeks, white and tender green parts, chopped
½ tsp. dried thyme
2½ cups vegetable or chicken broth
¾ tsp. salt
½ tsp. freshly ground pepper
Sour cream, for garnish

Preheat oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut the flesh away from the skin. Set aside.

Melt the butter in a saucepan over low heat. Add the leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes.

Using a blender (note, an immersion hand blender probably cannot handle the leeks), purée the soup directly in the pot until smooth. (Alternately, purée the soup in batches in a standard blender or food processor.)

Season with the salt and pepper. Ladle hot soup into individual bowls, then top with sour cream.

RECIPE: Roasted Winter Squash with Gorgonzola Cheese

Ingredients
1 medium winter squash (about 1-1/2 pounds), rinsed
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
Freshly ground black pepper
1 to 2 oz Gorgonzola cheese, crumbled

Directions
1. Preheat oven to 400 degrees F.

2. Peel the squash if desired. Halve the squash and scoop out and discard the seeds and strings. Cut into 1-inch wedges.

3. Brush a roasting pan lightly with some of the butter.

4. In a medium bowl, toss the squash with the remaining butter and season with the salt. Spread out on the pan and roast for about 30 minutes.

5. Turn the wedges over and continue to roast until tender and browned, about 30 minutes more.

6. Transfer the squash to an ovenproof serving dish, season with pepper to taste and sprinkle with the cheese, while still hot, to melt slightly. Serve.

RECIPE: Easy Roasted Winter Veggies

1 Winter squash, peeled, large dice
2 carrots, cleaned, half moon slices
1/2 onion, diced
1 tbsp olive oil
1 tsp garlic powder
1 tbsp fresh parsley, rinsed, chopped

Preheat oven to 400 degrees. Combine all ingredients except parsley in a bowl and mix to combine. Spread out evenly on a parchment lined baking sheet. Roast veggies turning the veggies every 15 minutes until 45 minutes have elapsed and they are golden brown and tender. Remove from oven and sprinkle with parsley. Serve hot!

RECIPE: Roasted Delicata Squash Salad

From Helen’s Recipes (www.helenrennie.com)

Serves 4

Ingredients:

2 medium delicata squash

1/3 cup olive oil

½ tsp salt

1/8 tsp black pepper

8 cups mixed greens

½ cup dried cranberries

¼ cup pine nuts, toasted

Dressing:

2 tsp lemon juice

1 tsp balsamic vinegar

½ tsp Dijon mustard (opt.)

3 Tbsp. olive oil

Salt and pepper to taste

Procedure:

Make the squash

Place a rack into the bottom third of the oven. Preheat to 375F. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Do not peel. Cut the squash into cubes. Place the cubes in a bowl and toss with olive oil, salt and pepper. Spread on a baking sheet in one layer without crowding. Roast squash for 20 minutes. Stir the squash and roast another 10-15 minutes or until very tender. Remove from oven and cool for about 15 minutes.

Make dressing

Mix lemon juice, vinegar, and Dijon mustard with a fork until well blended. Pour the olive oil in a slow steady stream whisking constantly. Whisk until well combined. Season with salt

and pepper.

Assemble the salad

Put the greens into a big bowl and toss with the dressing. Top with roasted squash, dried cranberries, and pine nuts.

Submitted by Lisa Bretherick

RECIPE: Black-Eye Pea Stew with Kale and Squash

Adapted from Veg Times

Ingredients:

2 cups squash, cut into ½ inch dice
1 cup diced yellow onion
1 cup diced carrot
2 cloves garlic minced
finely chopped kale or collard greens, tough stems removed
4 cups of water
1 table soup veg soup base
black-eyed peas

Procedure:

1. Soak Black-Eye Peas overnight, or bring to boil and let stand for 2-3 hours.

2. Add oil to pot. Add squash, onion, carrot. Cook, stirring occasionally, until onion is translucent. Stir in garlic and cook one minute more. Add greens, four cups of water and veggie soup base. Bring mixture to a simmer and reduce heat. Simmer until greens and squash are tender.

3. Add black-eyed peas, season with salt, pepper and, if desired, fresh thyme, serve hot.

RECIPE: Maple-Roasted Delicata Squash

Ingredients:

2 Delicata squash

2 tbsp unsalted butter, cut into quarters

1 tbsp brown sugar

1 tbsp maple syrup

salt and pepper

pinch cayenne pepper

Procedure:

1. Preheat oven to 400 degrees F.

2. Using a strong knife, cut each squash in half lengthwise. Spoon out seeds and stringy bits in the center of each half, just like you do when you are making a jack o'lantern. Place squash halves in a rimmed baking pan, cut side up. Add butter, brown sugar, s&p, and cayenne. Drizzle squash with maple syrup. Add a little water, about 1/4 inch, to the bottom of the baking pan to help the squash steam and to keep it from drying out.

3. Squash is done after it is nice and tender, which should take about an hour. Remove from oven and serve squash halves with melted butter mixture inside the cavity.

Submitted by Vicki Boyne

RECIPE: Roasted Squash and Spinach Lasagna

Ingredients:

32oz jarred tomato sauce

2 small squash (acorn, butternut and/or delicata), seeded, roasted

3 bunches of spinach, trimmed and washed

1 Tbsp olive oil

1 large garlic clove, minced

1 container (15oz) ricotta cheese

2 cups grated Parmesan, split

1 egg

¼ tsp ground or freshly grated nutmeg

1 lb fresh mozzarella, sliced

9-11 no-boil lasagna noodles (6oz)

Procedure:

1. Preheat oven to 425 degrees. Halve squash and remove seeds. Wrap in foil and place on baking sheet. Roast squash until tender, about 30-40 minutes. Scoop squash out into a bowl and season with salt and pepper; set aside.

2. In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and cook, stirring, 30 seconds. Gradually add spinach and toss until wilted, about 4 minutes. Transfer spinach to a strainer and press to release liquid. When cool, chop spinach and season with salt and pepper. In a large bowl, mix ricotta, 1 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.

3. Lightly oil a 13- by 9- by 2-inch (3 qt). Spread one-quarter the tomato sauce in dish, top with 3 noodles (you can use a couple of extra trimmed noodles to fill in the extra spaces). Top with half the ricotta mixture, half the squash, one-quarter the tomato sauce, and 3 noodles. Top with remaining ricotta mixture, cooked spinach, one-quarter the sauce, and 3 noodles. Top with remaining sauce, 1 pound mozzarella, and 1 cup Parmesan.

4. Bake lasagna on a rimmed baking sheet until golden brown, 40 to 45 minutes. Let lasagna cool 15 minutes before serving.

Submitted by Stephanie Leonard

RECIPE: Delicata Squash Stuffed with Curried Wild Rice

From Vegetarian Times, November 2003

Serves 6.

Ingredients:

3 delicata squash, halved and seeded

2 Tbs. butter or margarine

½ cup minced onion

2 tsp. curry powder

¼ tsp. cayenne pepper

½ tsp. freshly ground black pepper

1 tsp. ground cinnamon

½ cup raisins

½ cup chopped cashews

2 Granny Smith apples, peeled, cored and minced

1 cup cooked wild rice

1/3 cup plain yogurt

1/3 cup mango chutney

Procedure:

1. Preheat oven to 350o F.

2. Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.

3. Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews and apples, and continue cooking until apples are soft. Add rice, yogurt and chutney, and toss well.

4. Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.

NOTE: To serve 4, make the full amount of curried rice; to serve 2,

halve the curried rice ingredients. Any type of rice works – a wild rice

blend such as Lundberg’s is especially good. Any extra rice can be

served on its own as a side dish. Pecans or walnuts can be used in

place of cashews.

Submitted by Lisa Bretherick

RECIPE: Delicata Squash Stuffed with Curried Wild Rice

From Vegetarian Times Nov 2003

Serves 6

Ingredients:

3 delicata squash, halved and seeded

2 Tbs. butter or margarine

½ cup minced onion

2 tsp. curry powder

¼ tsp. cayenne pepper

½ tsp. freshly ground black pepper

1 tsp. ground cinnamon

½ cup raisins

½ cup chopped cashews

2 Granny Smith apples, peeled, cored and minced

1 cup cooked wild rice

1/3 cup plain yogurt

1/3 cup mango chutney

Procedure:

1. Preheat oven to 350^o F.

2. Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.

3. Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews and apples, and continue cooking until apples are soft. Add rice, yogurt and chutney, and toss well.

4. Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.

NOTE: To serve 4, make the full amount of curried rice; to serve 2, halve the curried rice ingredients. Any type of rice works – a wild rice blend such as Lundberg’s is especially good. Any extra rice can be served on its own as a side dish. Pecans or walnuts can be used in place of cashews.

Contributed by Lisa Bretherick

RECIPE: Warm Delicata Squash Salad

From feelgoodeats.com

Serves 4

Ingredients:

2 pounds delicata squash

sea salt

5 tablespoons extra-virgin olive oil

8 ounces mixed greens

1 shallot, minced

3 tablespoons red wine vinegar

4 slices bacon

1 cup crumbled blue cheese

1 cup roasted walnuts

Procedure:

1. Preheat the oven to 425 degrees F

2. Cut the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a cutting board and use a knife/peeler to remove the peel. Slice the squash width-wise into 3/4 inch thick wedges. Arrange on a baking sheet and season with a good pinch of sea salt and a splash of extra-virgin olive oil (2-3 tablespoons), mix so the ingredients are well combined. Place in the oven and roast for 30 minutes, until tender and slightly browned.

3. Place the mixed greens in a medium mixing bowl. In a small bowl whisk together the red wine vinegar, 2 tablespoons of extra-virgin olive oil and a pinch of sea salt and crank of fresh ground pepper.

4. Stack the bacon on top of each other and then slice into thin strips (lardons) about 3/8-inch wide. When the squash is just about done, heat a large saute pan over medium-high heat. Add the bacon lardons and cook until the bacon browns a bit and is just crispy. Turn the heat to medium and add the minced shallots, cook for 1 minute. Remove the pan from the heat and add in the vinaigrette.

5. Use a spoon to pour the vinaigrette over the salad greens, being careful not to over dress the salad. Top with the roasted squash slices and garnish with blue cheese and walnuts. Serve while still warm.