winter squash

Vegan Squash & Herb Mac & 'Cheese'

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Ingredients:

  • 2 Cups Elbow Pasta (or preferred pasta)

  • 1 Cup Winter Squash, Chopped

  • 1/2 Cup White Beans

  • 2 Cups Vegetable Stock

  • 2 Tbsp. Nutritional Yeast

  • 1 Tbsp. White Wine Vinegar

  • 1 Sprig Winter Savory

  • 1 Sprig Thyme

  • Salt & Pepper

Process:

  1. In a medium sauce pan, bring 4 cups of water to a boil

  2. Add pasta to the boiling water and cook until al dente; strain pasta

  3. In a second sauce pan, heat Vegetable Stock over medium heat

  4. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

  5. Drain excess stock from the pot, and remove herb stems

  6. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

  7. Pour Mixture over cooked pasta

  8. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!

Winter Squash and Mushroom Risotto

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Ingredients:

  • 3 Cups Red Kuri Squash Peeled & Chopped, or other Winter Squash (1/2 in. Pieces)

  • 5 Cups Vegetable Broth

  • 2 Cups Mushrooms, thinly sliced

  • 2 Tbsp. Olive Oil

  • 1 Medium Shallot, thinly sliced

  • 1 Cup Arborio Rice

  • 1/2 Cup Grated Parmesan

  • 1 Tbsp. Fresh Rosemary

  • Salt & Pepper

Process:

  1. Place broth in a medium sauce pan, cook at a simmer over medium heat

  2. Peel Red Kuri Squash, halve, scoop out the seeds, and cut into 1/2 in. pieces

  3. Slice mushrooms and shallots

  4. In a second pot, heat Olive Oil over medium-high heat, add shallots and cook until fragrant (about one minute)

  5. Stir in squash and mushrooms, cook for five minutes

  6. Add Rosemary, Salt and Pepper; cook for one minute

  7. Add rice, and cook for one minute

  8. Stir in 1/2 cup of the hot broth, bring to a simmer, and stir constantly until the broth has been absorbed

  9. Continue adding broth, 1/2 cup at a time, until the rice is soft and creamy; 30-40 minutes (you may have some broth left over)

  10. Remove pot from heat, stir in the parmesan

Stuffed Honey Nut Squash with Caramelized Onion, Apple, and Quinoa

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Ingredients:

  • 1 Honey Nut Squash

  • 3/4 Cup Red Quinoa (or whichever kind is preferred)

  • 1/4 Cup Yellow Onion, Sliced

  • 1/4 Apple, Chopped

  • 2 Tbsp. Apple Cider Vinegar

  • Salt & Pepper

  • Olive Oil

Process:

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  1. Pre Heat Oven to 400 F

  2. Cut Honey Nut Squash in Half; Remove Seeds

  3. Brush Squash with Olive Oil, season with salt and pepper

  4. Place Squash face down on a baking pan, put in oven for 35-40 minutes, or until it can be easily punctured by a fork (Flipping them half way)

  5. Meanwhile, in a small sauce pan, saute onions with butter or olive oil until they’re translucent and soft. Cooking them slowly over low heat will start to caramelize the onions. Add more oil if they start to stick to the pan. Stir occasionally while you prepare the other elements of the meal.

  6. Add 1 1/2 cups of water to a medium sauce pan; add quinoa, cover and bring to a boil

  7. Once water has boiled, turn down the heat and let simmer until water has been absorbed

  8. Combine cooked quinoa, diced apple, cooked onions & apple cider vinegar in a bowl

  9. Mix thoroughly, add salt and pepper to season as desired

  10. Once squash has softened, remove from the oven; allow to cool

  11. Place quinoa & apple mix in the pit of the squash, and enjoy while warm.

Spinach Salad with Roasted Delicata, Red Onion & Goat Cheese

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Ingredients:

  • Baby Spinach (amount depends on servings)

  • 1/2 Red Onion, in strips

  • 1 Delicata Squash, Cored and Sliced

  • Goat Cheese

  • Raspberry Vinaigrette

  • 1 Tbsp. Olive Oil

  • Salt

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Process:

  1. Pre Heat over to 400F

  2. Cut Onion into thin slices, Cut Delicata Squash length wise, de-seed, and cut into slices

  3. Add Squash and Red Onion to a pan, drizzle with Olive Oil and season with salt; let cook until squash is soft (about 35 minutes)

  4. Prepare bed of Spinach

  5. Top Spinach with roasted Squash and Red Onion, Goat Cheese and Raspberry Vinaigrette

*Bake the Squash Seeds with Olive Oil and Salt & use as Topping to the salad

*Add Maple Mustard Marinated Chicken for extra protein

Butternut Squash Lasagna with Mushrooms & Greens

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Recipe Level: Creative | Recipe Speed: Leisurely | Season: Spring | Type:  Main Dish | Diet: Vegetarian/Omnivore

Ingredients

From your basket:

·      1 medium Butternut squash, cubed

·      2 Yellow onions, diced

·      1 package Oyster mushrooms, diced

·      2 cups braising greens, sliced thin

·      1 cup yogurt

 

From the pantry:

·      Lasagna noodles

·      Salt and pepper

·      Mozzarella cheese

·      Parmesan cheese

·      Olive oil

 

Directions

1.     Preheat oven to 400˚F.

2.     Place butternut and half of your diced onions on a baking sheet. Coat with olive oil, salt, and pepper. Roast until very soft, about 20-25 minutes.

3.     While veggies are roasting, heat oil in a medium sauce pan.

4.     Add onions, sautéing until almost translucent, about 2-3 minutes.

5.     Add mushrooms, sauté 3-4 minutes.

6.     Add braising greens and continue to sauté. Season with salt and pepper.

7.     Remove from heat and place in a separate bowl.

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8.     Put roasted squash and onions in a bowl and mash with a potato masher or fork. You can also use a blender here if you want a smoother filling. Mix in half a cup of yogurt, and mozzarella and parmesan cheese to your liking. More salt and pepper here too!

9.     Put greens and mushroom mixture in a bowl add half a cup of yogurt, and mozzarella and parmesan cheese to your liking. You guessed it – more salt and pepper!

10.  Prepare lasagna sheets according to package instructions. You will need enough noodles for three even layers across your dish.

11.  Put a small amount of butternut mixture on the bottom of your baking dish to prevent sticking, and then an even layer of noodles.

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12.  Spread half of the butternut mixture evenly across the noodles. Sprinkle more mozzarella and parmesan.

13.  Cover with another even layer of noodles. Then spread your greens and mushroom layer evenly across the noodles. Sprinkle with more cheese if you would like!

14.  Again, another layer of noodles, followed by the rest of your squash mixture. Top with a little more cheese.

15.  Bake in your 400˚F oven for 20-25 minutes. If the top starts to brown too much, loosely cover with a sheet of tinfoil.

16.  Let cool 5-10 minutes before serving!

One Pan Maple Roasted Veggies

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Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type:  Side - Veggie | Diet: Vegan - Vegetarian - GF - DF

Ingredients

From your basket:

·      Butternut Squash, cubed

·      Yellow Onions, sliced

·      Carrots, cut to roughly the same size as squash cubes

·      2 tbsp Maple Syrup (more or less to taste)

 

From the pantry:

·      Salt and Pepper

·      Olive oil

Directions

This recipe is really simple and easy to scale up or down to create proper portions. You can make a bunch of veggies to feed the family/yourself for the week, or just cook up as much as you need for that day.

1.     Preheat oven to 400˚F.

2.     Prepare your vegetables.

3.     Coat a baking sheet with olive oil. This will help your veggies not to stick, but also keep your maple from burning on the pan.

4.     Place your vegetables in a bowl and add maple syrup. Stir, coating vegetables evenly. Add salt and pepper. Coating the vegetables directly instead of on the pan is another measure to prevent burning.

5.     Place veggies on your oiled baking sheet.

6.     Place pan in oven and bake for 20 minutes, flipping over veggies half way.

7.     When your veggies are just about done, remove the pan from your oven and add a little more maple syrup, salt, and pepper.

8.     Let warm in the oven about 5 minutes.

9.     Enjoy! 

Noodle Bowl with Roasted Squash, Cabbage, and Mushroom

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - GF - DF

This recipe combines your leftovers from the week in a new and tasty way! You may also want to add a soft boiled egg!

Ingredients

From your basket

  • Joe's Kitchen Chicken Broth
  • Roasted Butternut Squash
  • Cabbage, thinly sliced
  • Mushrooms

From the pantry

  • Salt and pepper
  • Rice noodles
  • Soy sauce

 

Directions

1.     Prepare rice noodles according to package instructions.

2.     Heat chicken broth over medium-low heat.

3.     Pour chicken broth over finished and drained noodles in a small bowl.

4.     Add in your veggies! Roasted Squash, sauteed cabbage, and mushrooms. 

5.     You might also fry some extra wontons wrappers and add them to the edge of your noodle bowl.

6.     Enjoy! 

Sweet & Spicy Sweet Potatoes, Squash, and Herb Yogurt Sauce

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Side - Starchy | Diet: Omnivore - GF

Ingredients

From your basket:

  • Chicken Drumsticks
  • Butternut squash, peeled and sliced
  • Sweet potato, peeled and sliced

From the pantry:

  • Salt and pepper
  • ¼ cup honey
  • ½ red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Olive oil

 

Directions

 Sweet & Sour Honey-Chili Sauce

1.     Add honey, red wine vinegar, and chili flakes in a small bowl.

2.     Whisk until combined.

 

Veggies

1.     Preheat oven to 400˚F.

2.     Chop squash and sweet potato into half-moon shapes and place on a baking sheet with olive oil, salt, and pepper.

3.     Bake for 20-25 minutes, flipping halfway.

4.     Remove from oven and brush with some of the chili sauce.

 

Yogurt Sauce

1.     To cool things down, combine Butterworks Farm yogurt with garlic, lemon honey, salt, pepper, and/or fresh or dried herbs (to taste). Parsley or dill would be a create combination with the chili flavors! 

Sweet Potato & Butternut Squash Hash and Eggs

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Recipe Level: Basic | Recipe Speed: Quick | Season: Fall/Winter | Type:  Side - Starchy | Diet: VegetarianOmnivore - GF - DF

Ingredients

From your basket:

            1 cup grated sweet potato

            1 cup grated butternut squash

            Eggs

 

From the pantry:

            Salt, Pepper, and additional spices if preferred.

 

Directions

1.     Place grated sweet potato and squash into a large bowl.

2.     Add salt and pepper. Now is the time to also add your other favorite spices – garlic powder, paprika, and chili flakes would all be great!

3.     Pat your potato and squash mix with a paper towel to remove some of the moisture.

4.     Heat olive oil or nonstick spray in a pan.

5.     Place about ½ cup of your mixture into the pan and let cook. Flip when the first side begins to brown.

6.     Create a small dent in your potato nest and crack an egg into it.

7.     Cover with a lid to fully cook egg. Once your egg is cooked through you are ready to serve! 

Salmon with Risotto and Roasted Vegetables

Salmon with Risotto and Roasted Vegetables

For the Salmon:

Ingredients

  • Salmon fillet
  • Butter - to grease the pan (or use cooking spray) 
  • Pinch of salt and pepper

Directions

  1. Preheat oven to 450 degrees F
  2. Put tin foil down over a baking sheet and grease the tin foil with butter or cooking spray
  3. Place the salmon on the pan skin side down, and season the salmon with salt and pepper.
  4. Fold foil around the salmon, with a small area to vent, to keep moisture in while it bakes.
  5. Bake for 12-15 minutes

For the Risotto and Roasted Vegetables:

Basket ingredients:

  • 1 small yellow onion, diced
  • 1 cup apple cider
  • 2 Tbsp Ploughgate Creamery Butter
  • Roasted Veggies (Butternut squash, sweet potato, turnips)

Additional ingredients:

  • 2 cups Arborio rice (any rice you have around will work, just might take longer to cook and need more liquid!)
  • 4 cups veggie stock

Directions:

First, chop and roast your vegetables. While they're in the oven, get started with your risotto!

  1. Dice butternut squash, sweet potato, and turnip into even sized cubes. Toss with with olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes or until soft at 400°F.
  2. Melt butter in large saucepan.
  3. Sauté onion until translucent.
  4. Add rice, stir for 1 minute. Begin to add veggie stock, 1 cup at a time, entirely incorporating each cup into rice until adding another.
  5. Finally, incorporate 1 cup of apple cider. If rice does not taste thoroughly cooked at this point, you can add more vegetable stock or water until desired consistency is achieved.
  6. Stir your roasted vegetables in with risotto and it is ready to serve!

Roasted Veggie Risotto with Cider and Roasted Vegetables

Roasted Veggie Risotto with Cider and Roasted Vegetables

Basket ingredients:

  • 1 small yellow onion, diced
  • 1 cup apple cider
  • 2 Tbsp Ploughgate Creamery Butter
  • Roasted Veggies (Butternut squash, sweet potato, turnips)

Additional ingredients:

  • 2 cups Arborio rice (any rice you have around will work, just might take longer to cook and need more liquid!)
  • 4 cups veggie stock

Directions:

First, chop and roast your vegetables. While they're in the oven, get started with your risotto!

  1. Dice butternut squash, sweet potato, and turnip into even sized cubes. Toss with with olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes or until soft at 400°F.
  2. Melt butter in large saucepan.
  3. Sauté onion until translucent.
  4. Add rice, stir for 1 minute. Begin to add veggie stock, 1 cup at a time, entirely incorporating each cup into rice until adding another.
  5. Finally, incorporate 1 cup of apple cider. If rice does not taste thoroughly cooked at this point, you can add more vegetable stock or water until desired consistency is achieved.
  6. Stir your roasted vegetables in with risotto and it is ready to serve!

Roasted Sweet Potato and Squash Coconut Curry Soup

Sweet Potato and Butternut Squash Coconut Curry Soup

Make this recipe using any winter squash! Serve with a nice thick slice of Red Hen Baking Co. Bread.

Intervale Food Hub Ingredients:

  • 1 large sweet potato

  • ½ large butternut squash

  • 1 small yellow onion

  • Optional toppings: Joe’s Kitchen Chermoula sauce. Butterworks Plain Yogurt,

Additional Ingredients:

  • 2+ cups of chicken broth or vegetable broth

  • 1 16 oz. can Coconut milk

  • 1 Tbsp Curry Powder

  • Salt and Pepper to taste.

 

Directions:

  1. Preheat oven to 400°F.

  2. Peel and chop sweet potato and squash into cubes. Place on baking sheet with olive oil, salt, and pepper. Roast until pieces are soft.

  3. Saute onions in a pan with olive oil, salt, and pepper.

  4. Once the veggies are cooked thoroughly, move to a blender and add coconut milk, chicken broth, and curry powder. Blend until smooth. If you have to blend in batches, add your coconut milk, broth, and curry powder in batches as well. We recommend starting with less broth - you can always add more to get your desired thickness, but it’s hard to thicken soup after it’s all blended!

  5. You can return the soup to the pot to reheat and help the flavors blend. Once the soup is warm, it is ready to serve. Freeze extra servings to enjoy later!