This week's share was bursting with beautiful sweet potatoes and robust kale! A perfect setup for this incredible layered dish! I hope you enjoy as much as we did.
Sauté the prepared kale and onion over medium heat for 4 minutes in 2 tbsp of the butter. Set aside until you're ready to layer.
Next: Grate the sweet potatoes and mix with the flour, salt, pepper and nutmeg. Mix in the herbs and toss well, using a fork. Set aside until you're ready to layer.
Cut the butternut squash into rounds (as pictured). Set aside to begin layering.
Spread the remaining butter all over the interior or a medium to large baking dish (at least 3 inches deep). Start with half the sweet potato mixture. Spread evenly in dish. Add 1 cup cheese. Next add 1⁄2 cup of the half and half. Now spread half the kale evenly over the cheese layer. Now add half the squash as shown, layering evenly.
Repeat this process. The order in which you layer does not matter all that much. As long as you start with the sweet potatoes and keep track of what's going on when, you should be in good shape! Reserve about 1⁄4 cup of cheese to top final layer.
Bake at 375 degrees for 1 hour covered with foil. Remove foil and bake 10 more minutes! Let set for at least 10 minutes before you serve. I like to cut into lasagna style serving.
2-3 lbs roasted winter squash (I used kabocha squash here)
1 onion, diced
4 cloves garlic
1-2 stocks celery (optional)
2 apples peeled/cored and chopped
2 tsp salt
2 tsp pepper
2 tsp butter
4 cups water
1 tsp rosemary
1 tsp thyme
1 cup grated/aged cheddar cheese
2 cups whole milk
Nutmeg for garnish
Heat oven to 450 degrees. Cut the winter squash in half, scoop out the seeds and flip face down on a baking sheet. Roast for about 1 hour, or until you can easily poke through with a fork.
While the squash roasts, chop the onions, celery and apples. Ready the garlic. Once you have these items prepared, heat butter over medium heat in a large soup pot. Add onion, celery, apples and garlic. Sauté over medium heat for 10 minutes. Add the salt and pepper. Stir well. Reduce heat to low and cover. Let cook for 10 more minutes.
Remove the lid and add 2 cups of water and the herbs. Bring to a boil. Cover again and let the mixture gently boil for 8-10 minutes. Reduce to low and let simmer until the squash is ready. (You can also prepare the squash ahead of time so this timing works out better).
Once the squash is ready, scoop the squash out of it's skin into the pot. Add the additional 2 cups water and stir well. Allow this to cook over medium heat for 10-15 more minutes. Stirring occasionally.
Reduce heat to low and uncover. Use an immersion blender (or food processor) to liquify the soup. I like to keep it semi-thick. If you're using a food processor, be sure to not over mix, and then transfer soup back to pot after blending.
Add the milk slowly while stirring until you reach the desired consistency. Now add the cheese. While heat is set to low, allow the cheese to melt completely into the soup! Taste and add salt or pepper as needed. Garnish with a dash of nutmeg. Enjoy!
We have a special variety of butternut squash in our CSA boxes this week called Honey Nut. They're an adorable serving-sized mini butternut with dark tan skin and great sweet flavor. You can simply cut them in half and bake. Add some herbs and butter, and you have a dreamy side dish! If you've got time to get a little more elaborate, definitely make these pirogies, they make an irresistibly delicious meal and kids love them too!
Ingredients (for the filling):
2 baby butternut squash peeled, seeded, and cubed. (You could also substitute sweet potatoes, or another type of winter squash here).
3 Cloves chopped garlic
2 Tbsp butter
1 Tsp salt
2 Tsp black pepper
1 Tsp nutmeg
4 cups water or veggie stock
3 Tsp herbs of choice, chopped (I used rosemary and sage)
Prepare squash by peeling, seeding and cutting into small cubes. In a large skillet, heat the
butter over medium heat. Add the chopped garlic and saute for 1 minute. Add the cubed
squash. Stir well and add the nutmeg, pepper and salt. Let this mixture cook over medium heat
for 3 minutes.
Add 1 cup water (or broth) and turn heat to high, bring to a boil. Stir occasionally, to ensure the
squash does not stick to the bottom of the pan. As liquid evaporates add more, about a cup at a
time. Cook over high heat, for 30 minutes adding water as needed. The squash will begin to
soften and caramelize. Cook until you can smash the mixture with a masher. Begin to bring the
mixture to a thick paste, mashing with the back side of the spoon as you continue to stir. Once the mixture has reached the consistency of thick mashed potatoes, removed from pan and place in a bowl. Add the chopped herbs and mix well. Set aside.
Ingredients (pirogi dough and garnish):
2 Cups all purpose flour
¾ cups sour cream
1 large egg
1/2 cup melted unsalted butter (divided)
1 Tsp salt
1 large clove crushed garlic
Chopped herbs/parmesan cheese to garnish
Mix the flour, sour cream, egg, ¼ cup melted butter and salt in a large bowl until it reaches a
dough like texture. Form into a thick round, wrap in plastic wrap and place in the fridge for 20-30 minutes.
Once the dough has chilled, roll out into a large round on a floured surface. Cut the dough into
about a dozen 3-4 inch rounds. Place 1 tablespoon of the butternut squash mixture in each
round. Fold each round over into a half moon shape. Press edges firmly closed.
Meanwhile, bring a large pot or skillet of water to a boil. Place all the pierogis into the boiling water. Boil for about 5 minutes. Drain out the water.
Now: in a large skillet heat ¼ cup butter and 1 clove crushed garlic. Place the pierogis in the
pan and cook on each side for 1 minute. Remove from the heat and add the herbs and cheese
to garnish! Goes great with roasted brussel sprouts! Enjoy!
The weather has cooled off a bit and we're enjoying roasting vegetables in our oven again. Late September is an amazing time of year for roasting vegetables because there are so many options available. The first of the winter squash are starting to show up at markets, but the tables are still full with sweet summer peppers, tomatoes, fresh herbs, and leafy greens! This recipe embraces this beautiful time somewhere in between summer and fall- roasted delicata squash, oven roasted tomatoes, caramelized onions and spinach- it's a trio of seasonal delight!
1. Roasted Delicata Squash
Delicata Squash- Wash and remove seeds. Cut lengthwise and slice into half moons. You don't need to peel, the skin is tender and edible! Put the flat side down on the cutting board to make slicing easier.
2 Tbsp olive oil
1 Tsp fresh ground black pepper
1 Tsp salt
1 Tbsp paprika
Method: Toss the prepared squash in a bowl. Coat with all the spices and oil. Once all pieces are evenly coated, transfer to a baking sheet. Bake at 425 degree for 40-45 minutes. After 30 minutes of baking you can flip over with a spatula. If you like them a bit crispier, cook an additional 5-10 minutes!
2. Oven Roasted Tomatoes
5-7 Roma tomatoes, whole and washed
2 Tbsp olive oil
1 Tsp fresh ground black pepper
1 Tsp salt 1 Tbsp paprika
Method: Toss the prepared tomatoes in a bowl. Coat with all the spices and oil. Once all tomatoes are evening coated transfer to a baking dish. (I used a glass pie pan, and it worked great!) Bake at 425 degree for 40-45 minutes. Tomatoes will start to bubble and produce juices, this is good! I baked tomatoes and squash at same time and it worked well. Remove from oven and let sit for 5-10 minutes before serving. NOTE: I had some leftover tomatoes and I made toast this morning. I put cream cheese followed by reheated tomatoes on the bread and it was SO GOOD!
3. Caramelized Onions and Spinach
1/2 lb bag fresh spinach (about 8 cups)
1 onion, red or yellow, cut into medallions
1 Tbsp butter
2 Tbsp brown sugar
Salt and pepper to taste
Method: Heat butter in sauce pan over medium-low heat. Add onions and cook for 3 minutes. Add the brown sugar and cook slowly for 10 more minutes. Stir occasionally and reduce heat if sugar starts to burn. Add the spinach and cover for 3 minutes, until spinach start to reduce. Uncover and cook for 3 more minutes. Serve HOT!
We paired all of this with arancini balls we made from leftover risotto and roasted shishito peppers! Delicious!
It's always exciting to create a meal that's made up entirely of ingredients from this week's CSA share! This simple spaghetti squash recipe even uses the skin as a bowl!
1 spaghetti squash, halved and seeded
1 bunch collards washed, trimmed and chopped finely
2 medium yellow onions, diced
2 garlic cloves, pressed
3 tomatoes cored and chopped Salt and pepper to taste
3 Tbsp olive oil (divided)
Method: Preheat oven to 450 degrees. Prep the squash by cutting and seeding. Place halves on baking sheet and dress with 1 Tbsp olive oil, and a dash of salt and pepper. Coat all surfaces of the squash. Place open side down on baking sheet, as pictured. Place in oven to cook for 1 hour.
While the squash cooks, prepare the filling. In a medium sauce pan saute the onions and garlic in remaining olive oil over medium heat. Once onions are clear and fragrant (about 4 minutes) add the collards. Cover and let simmer for 20 minutes over low heat.
Remove lid and add the chopped tomatoes. Stir well and cook over medium heat for 20 more minutes. Turn off heat, let the mixture sit in the sauce pan.
Once the squash has fully cooked, remove from oven and let it cool for 10 minutes. Gently remove the meat of the squash by loosening up with a fork. The squash will flake away from edges in nice spaghetti size pieces. Add the meat of the squash to the prepared veggie mixture. Stir a few times to distribute veggies evenly through the “meat”. Salt to taste.
Stuff the filling back inside the shell of the squash! Garnish with herbs, cheese or additional toppings! NOTE: Spaghetti Squash skin is not edible (or if it is I do not recommend trying it!)
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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