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 …
2 tbsp. brown sugar 1 tbsp. melted butter 2 acorn squash (halved and seeded) 2 tbsp. olive oil 2 cloves chopped garlic 2 stalks chopped celery 2 carrots (chopped) 1 cup garbanzo beans (drained) 1/2 cup raisins 1 tbsp. ground cumin salt pepper 14 oz.. chicken broth 1 cup couscous (uncooked) Preheat oven to 350 …
3 medium acorn or sweet dumpling squash (about 1 1/2 pounds each), halved lengthwise and seeds removed 3 tablespoons unsalted butter, melted 1 tablespoon packed dark brown sugar 1/2 medium yellow onion, finely chopped 2 medium shallots, finely chopped 4 celery stalks, finely chopped 1 tablespoon minced fresh thyme leaves 2 cups cooked wild rice …
3 acorn squash, halved crosswise and seeded 3 tablespoons honey 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon ginger 1/4 teaspoon nutmeg 2 tablespoons butter Place each piece of squash cut side down in a separate sheet of heavy duty foil. Wrap tightly and seal. Place on coals or on top of grill, med heat. …
Many thanks to –CSA- Member Tina Jurgaitis who has sent in this recipe to us. Notice that the recipe works with applesauce and the yellow or green squash that is your shares. This recipe will be useful through the fall season. Adapted from: Kitchen Aid 12-16 servings Ingredients: 1 ½ cups all-purpose flour 1 cup …
From your share: 9 ounces of roasted kabocha squash, cut into chunks (you can use regular pumpkin) From your kitchen: 1 tablespoon of olive oil 2 large russet potatoes, boiled 2 egg yolks 1 cup of flour pinch of salt and a pinch of nutmeg and cinnamon salt 1/2 stick of butter From your garden: …
From your share: 2 lb Spaghetti Squash From your kitchen: 2 T Olive Oil 2 Cups button mushrooms, chopped bite size 2 cloves of garlic finely chopped 1/4 c parmesan cheese grated From your garden: Handful of flat leaf parsley finely chopped 1 Tablespoon fresh thyme Preheat the oven to 380, In a large pan …
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 …
From your share: 1 Medium Acorn Squash 3/4 cup Apple Cider From your kitchen: 6 ounces Cream Cheese 1/2 cup Heavy Cream 8 ounces Sharp Cheddar 1/2 teaspoon Freshly Grated Nutmeg 1 tablespoon Unsalted Butter 1/2 teaspoon Thyme to taste Sea Salt Preheat oven to 350 degrees. Cut the top off the acorn squash and …
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 …
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 …
1/4 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 …
