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Posts Tagged butternut squash

Butternut Squash Fries

From your share:

1 butternut squash

From your kitchen:
1 tbsp. olive oil
Sea salt to garnish

Instructions:
Preheat the oven to 200c. Peel and cut the squash in half lengthways. Scoop out the seeds and then cut each half into fries or wedges.
Toss the fries in oil and then place in a single layer onto a baking tray. Bake for 20-35 minutes (depending on the size of your fries) turning once.
Remove from the oven and sprinkle with sea salt.

 

From: myfussyeater.com

 

 

Roasted Apple, Butternut Squash and Caramelized Onion Pizza

Thank you Bev Hanson for sharing this recipe with all of us!

Garlic White Bean Purée
•    1 (15-ounce) can cannellini or other white beans, rinsed and drained
•    ¼ cup olive oil
•    1 tablespoon lemon juice
•    2 cloves garlic
•    ½ teaspoon dried thyme
•    1 teaspoon sea salt
•    ½ teaspoon freshly ground black pepper
•    1 to 2 tablespoons water

Pizza toppings
•    4 tablespoons olive oil
•    1 onion, thinly sliced
•    Sea salt
•    Freshly ground black pepper
•    2 cups butternut squash, peeled and cut into 1/2-inch cubes
•    1 cup spinach
•    1 apple, peeled and thinly sliced

Dough
•    Pizza dough (store-bought is fine, or make your own)

Preparation

Preheat oven to 375 degrees. Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper.

While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.

Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.

Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

 

Fromcooking.newyorktime.com

 

 

 

Butternut Squash and Greens Kuku

Sending a thank you to Gail Fraser for sending this recipe to share this week.  Kuku is a traditional Iranian egg dish made with more greens than a frittata. Serve warm or at room temperature.

1 Tbs. olive oil, divided
8 oz. butternut squash, cut into ½-inch cubes (2 cups)
1 medium leek, thinly sliced
1 5-oz. pkg. baby kale (5 cups)
1 5-oz. pkg. baby spinach (5 cups)
8 large eggs
1 Tbs. grated lemon zest
3 Tbs. crumbled feta cheese
Cilantro leaves, for sprinkling

Preheat oven to 400°F.

Heat oil in large skillet over medium-high heat. Add squash, and season with salt and pepper, if desired. Cook 4 minutes, or until squash starts to soften, stirring occasionally. Reduce heat to medium, add leek, and cook 4 minutes more.

Working in batches, add kale and spinach to skillet; cook 3 to 5 minutes, or until leaves are wilted, stirring frequently.

Meanwhile, whisk eggs with lemon zest, and season with salt and pepper, if desired. Pour over wilted greens in skillet, reduce heat to medium-low, and cook 2 minutes, or until eggs begin to set on bottom, shifting vegetables around with spatula to distribute evenly.

Sprinkle kuku with feta, and transfer to oven. Bake 8 to 10 minutes, or until eggs are just cooked through and fully set, 8 to 10 minutes. Slide kuku onto platter; cool about 10 minutes. Cut into small squares, sprinkle with cilantro, and serve.

 

From: Vegetarian Times

 

 

 

 

Winter Squash Risotto

1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 small acorn or butternut squash, peeled, seeded and diced 1/4 inch
2 cups Arborio rice
1/2 cup white wine
4 cups chicken stock, hot
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and squash cooking until the onions have softened and are translucent but not browned 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

 

From: Mario Batali

 

 

 

 

Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

Thanks to Jennifer Niederhoffer who is sharing this recipe with us this week!

Yield: Serves 6 , Cook Time: 3 1/2 hours-6 hours

1 medium yellow onion, chopped
3 medium carrots, peeled and chopped
1 med butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)
1 large apple, peeled and chopped (I used Granny Smith)
2 (14 oz.) cans low sodium vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup
Salt and freshly ground black pepper, to taste

For the Maple Roasted Chickpeas:

1 (15 oz.) can Libby’s Organic Garbanzo Beans (chickpeas)
1 tablespoon canola oil
1 1/2 tablespoons pure maple syrup
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Add the onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all of the ingredients. Cook on low for 6 hours or on high for 3 1/2 to 4 hours.    Once vegetables are cooked and soft, puree the soup using an immersion blender.

Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper, to taste. If you don’t have an immersion blender, you can transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker and season with spices and maple syrup.   While the soup is cooking in the slow cooker, make the maple roasted chickpeas. Preheat the oven to 375 degrees F.

Rinse and drain the chickpeas and pat dry with a towel. Remove the skins by rolling them on the towel. In a small bowl, combine the canola oil, maple syrup, brown sugar, cinnamon, and salt. Place the chickpeas on a large baking sheet. Pour the maple syrup mixture over the chickpeas and toss until chickpeas are well coated. Place in the oven and bake for 40-45 minutes, stirring every 15 minutes or so. Remove from the oven when chickpeas are crunchy.

Pour soup into bowls and garnish with maple roasted chickpeas. Serve immediately.

 

From:Twopeasandthierpod

 

 

 

 

Paleo Butternut Squash Cakes

1 butternut squash, peeled and roughly chopped
1 Tbsp. Chives
1 Tbsp. onion powder
½ cup red onion, finely chopped
1 tsp fresh sage, chopped
Salt and pepper to taste
Coconut oil

Steam the butternut squash until they turn tender.

Once tender mash into a fine pulp.

Season the mashed pulp with onion powder, salt and pepper.

Add Sage, red onion and chives.

Preheat skillet on medium with coconut oil.

Ladle mixture into pancake shapes and cook until brown and crispy on both sides.

Enjoy!

 

From:paleoaholic.com

 

 

 

 

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