Author: Codi Hale
Before we start with some recipes, I wanted to let everyone know that soon our Fairview Gardens farm stand will be carrying organic fair trade coffee! Besides the fact that coffee is mighty delicious, this is exciting because the majority of other coffee that we consume is not organic. As we know, organically grown goods are healthier for our bodies because we don’t ingest the harmful chemicals used in pesticides applied to the crop. Even more so, labor exploitation of workers involved in the production of imported coffee is a huge issue. So buy local, organic, fair trade coffee – it helps more than you think!
Now, enough of my personal opinions about world issues… I wanted to dedicate this blog to cooking with all types of winter squash. It is fall and these lovely vegetables not only look good with a face carved in them or on your table as a centerpiece, but they taste delicious!
There are a variety of ways to prepare and enjoy the many types of winter squash, so join me as I share some recipes.
BUTTERNUT SQUASH: This type is smooth on the outside and has a creamy, yellow color.
Butternut Squash Soup [from allrecipes.com]
- In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Butternut Squash Raviolis [from allrecipes.com]
- 1 cup mashed, cooked butternut squash
- 1 egg yolk
- Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
- Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
- Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
- Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.
- 2 Delicata Squash (@ 1lb each), sliced in 1/2″ slices
- 1 T finely chopped fresh Rosemary
- 1 T Olive Oil
- 1 t Sea Salt
- 1/2 t fresh cracked Black Pepper
Preheat oven to 400°F Roast
- Toss all ingredients on a sheet pan. Level the squash to be in a single layer. Roast in the oven for 30-35 minutes or until soft and slightly golden. Serve warm.
- 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup quinoa
- 2 tablespoons golden raisins
- 1 tablespoon sherry vinegar
- 1 teaspoon honey
- 1 Granny Smith apple, finely diced
- 1 large shallot, minced
- 1 garlic clove, minced
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 2 ounces arugula (2 cups)
- Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
- Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
- In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
- Set the squash halves on plates. Fill with the salad and serve.