Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Ingredients:
12-16 squash blossoms
1 cup ricotta
1 large egg yolk
¾ cup Grana-style cheese, divided
½ cup plus 1 tablespoon all-purpose flour
¾ cup chilled seltzer water or club soda
¼ cup finely-chopped mint
2 tablespoons each finely-chopped parsley and basil
3 cups vegetable oil, for frying
Sea salt and fresh ground pepper
Method:
1. Stir together ricotta, egg yolk, herbs, half of the cheese and a pinch each of salt and pepper in a small bowl.
2. Carefully open each blossom and fill with about 2-3 rounded teaspoons of the ricotta filling, gently twisting the end of the blossom to enclose. Tip: Use a pastry bag for this! (You may have filling left over.)
3. Whisk together flour, remaining cheese, about ¼ teaspoon salt, and seltzer in a small bowl.
4. Heat ½ inch oil to 375° in a 10-inch heavy skillet. Meanwhile, dip blossoms in the flour batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375° between batches.) Season with salt and serve immediately.
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Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.
Ingredients:
2 winter squash, such as Delicata, halved lengthwise and seeded
1 yellow onion, chopped
2 garlic cloves, minced
4 cups chicken stock
¾ cup heavy cream
2 tablespoons butter
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 325°. Place the squash, cut sides down, in a baking dish. Add a few tablespoons of water to the baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. In a large stock pot, melt butter. Add the onion and garlic cook over low heat, stirring occasionally until onion is translucent and garlic is fragrant, about 3-5 minutes.
3. Scrape out the squash flesh from each half and add to the pot with the onions. Add the stock and cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. Purée the soup in a blender or food processor, or in the pot using an immersion blender. Season with salt and pepper to taste and serve.
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Bucatini with Red Kuri Squash, Kale & Mushroom Confit
The classic pairing of squash and sage is utterly delicious combined with our housemade confit and pasta.
Ingredients:
For squash:
1 Red Kuri squash
2 tablespoons butter, melted
2 teaspoons honey
1 tablespoon fresh sage leaves, coarsely torn
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Pecorino cheese
½ bunch Lacinato kale, ribs removed and greens roughly torn into bite-sized pieces
1 pound bucatini pasta
Farm & Larder mushroom confit
Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; cut each half lengthwise again, then slice crosswise into ¾-inch thick slices.
2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes. Meanwhile, add the fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs. Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. During the last minute of cooking, add the kale to blanch. Drain.
4. Combine the pasta and kale in a large serving bowl with half & half and Pecorino, adding pasta cooking liquid as needed to create a loose sauce. Add the squash slices and confit, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Pecorino cheese.
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Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and savory.
Ingredients:
1 pound Delicata squash, trimmed, peeled, seeded and cut into half moon slices
½ cup olive oil
2-3 garlic cloves, peeled and crushed
1 tablespoon brown sugar
3 tablespoons white wine vinegar
Sea salt and fresh ground pepper
1 tablespoon fresh mint, minced (optional)
Method:
1. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is softened and fragrant, but not browned, 3 to 4 minutes. Press down on cloves to release their flavor, then remove from skillet and set aside.
2. Arrange a layer of squash slices in the skillet and fry, turning once or twice, until lightly browned on both sides and just tender. Transfer to a platter and continue to fry squash in batches.
3. In a small bowl, dissolve the sugar in the vinegar. Carefully return all of the squash slices to the skillet. Sprinkle sugar-vinegar mixture over the squash and season with salt and pepper. Cook, gently moving pieces of squash around, for about 2 to 3 minutes, or until sauce is reduced to a thick syrup. Sprinkle mint over top if using.
4. Return squash to platter, cover loosely and let sit for about 30 minutes to allow flavors to mingle. Serve at room temperature.
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Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.
Ingredients:
1 Acorn, Delicata, Kabocha or other squash of your choice
4 garlic cloves, peeled and minced
½ cup chopped yellow onion
2-3 tablespoons fresh sage
2-3 tablespoons fresh thyme
Olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Cut squash in half and scoop out the seeds.
2. Fill cavity of both halves with garlic, onion, fresh sage and thyme, then drizzle with olive oil and sprinkle with salt and pepper.
3. Place herb-filled halves face down on a lightly oiled baking dish and bake until done (the squash should be fork-tender).
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Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Ingredients:
8 cups fall salad mix, or a mix of your favorite greens
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
â…“ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)
Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.
2. In a large bowl, toss the greens with half of the vinaigrette. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the greens. Drizzle with the remaining vinaigrette and serve.
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Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.
Ingredients:
2 Acorn squash, peeled and cut into ¼-inch pieces
2 tablespoons olive oil
½ cup Panko breadcrumbs
1 cup grated Grana-style cheese
½ teaspoon ground nutmeg
2 garlic cloves, minced
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Line a large baking sheet with parchment paper.
2. Toss the squash with olive oil and kosher salt to taste. Place the squash in a single layer on the prepared baking sheet.
3. Combine the breadcrumbs, cheese, nutmeg, pepper, salt, garlic and thyme in a bowl. Stir to mix well. Sprinkle mixture all over the squash and roast until tender, about 40 minutes. Garnish with chopped parsley and serve warm or at room temperature.
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Winter Squash Butter
Velvety-smooth and creamy, this spread is excellent on pumpernickel bread.
Ingredients:
2 cups roasted winter squash*
½ cup brown sugar
2 teaspoons spice blend (see below)
½ teaspoon lemon juice
4 tablespoons apple cider
Spice blend:
1 teaspoon whole cloves
1 teaspoon cardamom seeds
1 tablespoon ground cinnamon
Method:
*To roast squash: Preheat oven to 450°. Cut your winter squash of choice in half and remove the seeds and stringy flesh. Drizzle with a bit of neutral tasting oil, and roast until the flesh of the squash is very tender, 40 minutes to 1 hour.
1. Using a mortar and pestle or a spice grinder, pulverize the cloves and cardamom seeds. Mix with ground cinnamon. Set aside.
2. Scooping the roasted squash flesh from the skin, measure out two full cups of winter squash, packing it into the measuring cup. In a food processor, combine squash, plus all other ingredients and process until smooth.
3. Using a spatula, scrape the mixture from the food processor into a medium saucepan. Bring the squash mixture to a simmer, and continue to simmer, scraping the bottom to prevent sticking and burning, for 10 to 15 minutes, until it thickens and becomes velvety.
4. Allow the squash butter to cool, and then funnel into small jars. The butter will keep, refrigerated, for up to two weeks.
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Roasted Squash & Spinach Quiche
Dotted with balsamic vinegar caramelized onions, roasted squash and fresh spinach, this quiche is incredibly delicious, yet healthful.
Ingredients:
1 yellow onion, or 3 Cipollini onions, peeled
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1½ cups Turk’s Turban squash (or other winter squash of your choice), cut into 1-inch cubes
1 cup whole milk
5 large eggs
1 tablespoon fresh rosemary, minced
½ teaspoon fresh thyme
1 cup grated cheddar cheese
1 cup packed spinach leaves
Sea salt and fresh ground pepper
1 pre-prepared pie crust
Method:
1. Preheat the oven to 375°. Roll the prepared crust into a 12-inch circle (to fit a 9-inch pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
2. To make the filling: Quarter the onion, and slice thinly. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. (This will take about 20 minutes). Right before the onion finishes cooking, add balsamic vinegar to the pan and cook for a few more minutes. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, cheese, salt, and pepper to the eggs. Place the caramelized onions, roasted squash, and baby spinach in the pie pan. Pour the egg mixture over the vegetables.
3. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well.
4. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, salt, and pepper. Add the caramelized onions, roasted squash, grated cheese, and baby spinach. Pour the mixture into the pie crust.
5. Bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature.
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Ginger-Honey Kabocha Squash
Fresh ginger and sweet honey add a delightful twist to this essential steamed squash recipe.
Ingredients:
1 Kabocha squash
2 tablespoons olive oil
¼ cup honey
1 tablespoon fresh ginger, grated
Sea salt
Method:
1. Bring 8-quart pot of water to boil. Add squash and boil, uncovered, 2 ½ minutes. Using tongs, flip squash over, then boil 2½ minutes more. Drain and let cool.
2. When squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks.
3. In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water and steam until tender, about 15 minutes. Spoon onto large plate and serve.
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