3 small – medium buttercup squash 1/3 cup sour cream 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup chopped pecans (optional) 6 tablespoons brown sugar Heat oven to 400°F. Cut squash in half lengthwise, scoop out seeds and fibers. Place squash in an ungreased 13×9-inch baking dish. Cover tightly with foil. Bake for 30 to …
2 1⁄2 lb spaghetti squash, halved and seeded 3 c heavy cream 2 cloves garlic, pressed 3 t sage, finely chopped or 1/2 tsp dried sage 1⁄4 c parmesan cheese, grated salt and pepper 1. Pre-heat oven to 400°F. 2. Halve squash and scoop out seeds and bake face down with a little water 45min. …
1 cup thinly sliced onion 1/2 butternut squash – peeled, seeded, and thinly sliced 1 tsp chopped fresh rosemary salt and black pepper to taste 3 tablespoons olive oil, divided 1 (16 ounce) package refrigerated pizza crust dough, divided or homemade 1 tablespoon cornmeal 2 tablespoons grated Asiago or Parmesan cheese Preheat oven to 400 …
9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt Freshly ground white pepper 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces Pinch nutmeg 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick or wonton 12 fresh sage leaves 1 tablespoon finely chopped fresh …
Yield: 1 cup 1 cup winter squash seeds 1 tablespoon olive oil 1/2 teaspoon salt, or to taste Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper or aluminum foil. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, …
Thanks again to Tina Jurgaitis! adapted from: Paula Deen Note: this recipe works well with any of the yellow (including the patty pan shape) or pale green squash we get in our shares. Some zucchini is OK, but not a lot. Servings: 4 to 6 Ingredients: 2 tablespoons olive oil 2 lbs. yellow squash, sliced …
How to Freeze Zucchini and Summer Squash: Start with fresh squash – as fresh as you can get. If there is a delay between harvesting and freezing, store it in the refrigerator. Rinse the squash in plain cold water using your hands and possibly a soft towel. Just take a sharp knife and cut of …
1 1/2 pounds of mixed Alstede Fresh summer squashes, grated 2 large carrots, grated 1 medium red onion, finely chopped 1/3 cup olive oil (try swopping sesame oil for a different taste) 3 Tbsp. of white wine or rice vinegar 1 Tbsp. soy sauce sesame seeds for garnish Mix raw grated squash, carrots and onion …
2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves salt and pepper 1/2 cup extra virgin olive oil 2 large zucchini 2 large yellow squash Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl. Season with salt and pepper …
Start with fresh squash – as fresh as you can get. If there is a delay between harvesting and freezing, store it in the refrigerator. Rinse the squash in plain cold water using your hands and possibly a soft towel. Just take a sharp knife and cut of both ends. Slice 1/2-inch thick slices. Prepare …
1 T olive oil 1 tablespoons butter 2 medium zucchini sliced crosswise inch thick 2 medium yellow squash sliced crosswise inch thick 2 shallots, minced 2 garlic cloves, minced coarse salt and ground pepper 1/2 cup heavy cream 1/2 cup panko 1/2 cup grated Parmesan cheese Preheat oven to 450. In a large skillet, melt …
From our fields to your table, seasonal eating is more than a philosophy — it’s a lesson in stewardship, sustainability, and the future of agriculture. During FFA Week (Feb 21–28, 2026), we proudly recognize the importance of investing in young leaders who will shape the future of farming. Organizations like the National FFA Organization (Future …
