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Posts Tagged squash

Roasted Delicata Squash

From your share:

1 Acorn, Delicata, or Spaghetti Squash, any size

From your kitchen:

1/2 cup quinoa

1 cup vegetable broth

1 cup spinach, chopped

2 tbsp. vegan butter

1 tbsp. olive oil

2 tbsp. pecan, chopped

2 tbsp. dried cranberries

Salt and pepper to taste

Pre-heat oven to 400F degrees. Cut the squash is half (long way) and scoop up the seeds. Pour the olive oil over the squash and add salt and pepper to taste. Wrap the squash in foil and place on cookie sheet. Bake for 45 minutes.  

Meanwhile, cook the quinoa in vegetable broth instead of water for more flavor.   Once the squash is done, carefully remove the foil and begin to “carve out” the squash with a fork (picture 3). Don’t go to deep otherwise you will break through the skin. Add the squash insides to a glass bowl.   Roughly chop up the spinach and add to the squash bowl. Also add the quinoa and butter and begin to mix it together using two forks (picture 4). Finally add the pecan and cranberries and fold.  Scoop up the squash and quinoa mix into the squash skin. Add more pecans and cranberries on top, garnish with fresh cilantro or parsley, season with salt and pepper and serve. 






Fall Squash Yeast Bread

From the share:
1 1/2 cups squash or pumpkin puree

From your kitchen:
1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
2 tablespoons vegetable oil
6 1/2 cups All-Purpose Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

In the bowl of a stand mixer, add yeast to water and let it sit for a few minutes, until slightly foamy. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, cinnamon, and pumpkin pie spice. Using the paddle attachment, mix at medium speed for 2 minutes, until well mixed.

Switch to the dough hook, and gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Knead dough at medium speed for 5 – 7 minutes, until you have a smooth, elastic dough. This can also be done by hand on a well-floured counter.

Form dough into a ball, and put it into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with plastic wrap sprayed with nonstick spray and let rise until doubled, about 1 hour.

Grease 2 10 x 5-inch pans.

Turn dough out onto a lightly oiled work surface or a silicone mat. Divide dough in half. Shape dough into loaves and place in the prepared pans. Cover with plastic wrap sprayed with nonstick spray and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake for about 30 minutes, or until golden brown and the temperature in the middle of the bread registers 190°F.

Remove bread pans and cool on a wire rack. Yield 2 loaves



Sweet Dumpling Squash Stuffed with Lemon-Herb Rice

3 Sweet Dumpling or other small winter squash
1 onion, chopped
3 cloves garlic, minced
3 cups cooked brown rice
1/4 cup water
juice of 1/2 large lemon (such as Meyer)
1/2 teaspoon lemon zest
1 tablespoon soy sauce
1/8 cup minced fresh parsley
1/8 cup minced fresh sage
1 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced)
2 tablespoons pine nuts, lightly toasted
salt and pepper

Instructions Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.

While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.

From: fatfreevegan


Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.





Delicata Squash with Quinoa Salad

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.


From: Food and Wine




Tarragon Lemon Summer Squash Soup

Many thanks to Beth Brooks for this recipe that will use the summer squash and the herbs that we planted earlier in the season!

1 large yellow summer squash, sliced and quartered, or chopped if preferred
2 green onions (scallions), light green and white parts, chopped
1/2 medium onion, chopped
1 tablespoon butter
1/2 tablespoon olive oil
1 tablespoon fresh tarragon leaves, chopped
1 garlic clove, finely minced
Ground black pepper, to taste
3 cups chicken broth, preferably homemade
Juice of 1/2 large lemon
1/2 cup milk or cream
Tarragon, snipped chives, shredded Parmesan cheese, and croutons, for garnish (optional)

In a soup pot, sauté the squash and onion in the butter and olive oil until onion is tender, about 7 to 10 minutes. Add the garlic in the last minute or so.  Season with black pepper to taste, add the tarragon, then pour in the chicken broth and lemon juice and stir.   Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender all the way through.

Remove from heat and add the milk or cream. (Optional)
Purée about half the soup with whatever device you have, then return to pot.

Serve immediately, and garnish with additional tarragon, chives, shredded Parmesan cheese, and croutons, if you like. Or, you may chill and serve it cold.


Winter Squash and Spinach Ravioli

1/2 cup ricotta cheese
1 10-ounce package frozen chopped spinach, defrosted and squeezed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
8 1/2-inch slices of roasted squash, peeled and mashed
1/4 cup sour cream
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter
8 sage leaves
1 1/2 cups vegetable broth
16 wonton wrappers

Heat oven to 400º F.  In a small bowl, combine the ricotta, half the spinach (reserve the rest for another use), salt, and pepper and mix well. In another bowl, stir the squash, sour cream, and nutmeg together. In a skillet, over medium heat, heat the butter. Add the sage and cook until fragrant, about 1 minute. Add the broth, simmer 5 minutes, and set aside. Lay out 16 wonton wrappers. Divide the spinach mixture among 8 wrappers, placing a dollop in the center of each. Fold them in half diagonally, pinching one corner to close. Repeat with the squash mixture and the remaining 8 wrappers. Place the 16 packets in a roasting pan and spoon the broth over them. Cover with foil and heat in the oven until warmed through, 10 to 15 minutes.

from: my

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