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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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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Mushroom Risotto with Roasted Squash
Mixed with our own duxelles and sautéed mushrooms, then topped with roasted squash, this creamy and delicious risotto is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
1 cup duxelles
¼ cup grated Grana cheese
2 cups cubed and roasted Black Futsu squash
1 cup Hedgehog mushrooms, sautéed in butter
2 tablespoons chopped parsley
Sea salt and ground pepper to taste
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, the duxelles and grated Grana until melted. Season with salt and pepper to taste. Add generous helpings of the roasted squash and sautéed mushrooms to each portion of risotto, and sprinkle with fresh parsley and a grating of Grana-style cheese before serving.
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Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.
Ingredients:
1 fall squash of your choice, such as Delicata, seeded and quartered
2 tablespoons olive oil, plus additional for drizzling
Sea salt and fresh ground pepper
For Honey-Herb Topping:
2 tablespoons honey
2 tablespoons fresh thyme
¼ cup toasted walnuts, chopped
For Blue Cheese Topping:
¼ cup crumbled blue cheese
¼ cup toasted hazelnuts, chopped
Method:
1. Preheat oven to 400°. Place squash quarters skin side down on a heavy baking sheet and brush flesh generously with olive oil using a brush. Sprinkle each piece with salt and pepper, and bake for 30-40 minutes until squash is tender. Remove from oven and allow to cool just slightly.
2. For honey-herb topping: Transfer squash to a serving dish and brush lightly with additional olive oil before sprinkling the pieces with fresh thyme and walnuts, finishing with a healthy drizzling of honey. For blue cheese topping: Transfer squash to a serving dish and brush lightly with olive oil before sprinkling blue cheese and hazelnuts over each piece of squash.
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Bucatini with Delicata Squash, Spinach & Duxelles
This lovely combination of earthy mushrooms and fresh produce is both hearty and healthful!
Ingredients:
For squash:
1 Delicata squash
2 tablespoons butter, melted
2 teaspoons honey
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Grana-style cheese
½ bunch spinach greens, washed, patted dry and roughly torn into bite-sized pieces
1 pound bucatini pasta
Farm & Larder duxelles
4 tablespoons mixed fresh herbs, such as Italian parsley and thyme
Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; 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. Remove the squash from the oven and turn them with tongs. Brush each piece with the remaining honey-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 spinach to blanch. Drain.
4. Combine the pasta and spinach in a large serving bowl with half & half and Grana, adding pasta cooking liquid as needed to create a loose sauce. Add the squash slices and duxelles, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Grana cheese.
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Roasted Acorn Squash with Pasta & Duxelles
The classic pairing of squash and sage is utterly delicious combined with our housemade duxelles and pasta.
Ingredients:
For squash:
2 Acorn 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
1 pound Lagana Foods’ campanelle pasta
Farm & Larder duxelles
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 lightly with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes.
3. 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.
4. 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. Drain pasta.
5. Combine pasta in a large serving bowl with half & half and Pecorino, adding pasta cooking liquid as needed to create a loose sauce. Add squash and duxelles, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Pecorino cheese.
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Italian Sausage Pasta with Roasted Squash & Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.
Ingredients:
1 winter squash of your choice, peeled, seeded, and cut into bite-sized chunks
1 Walla Walla sweet onion, cut into 1-inch chunks
1 bunch Lacinato kale, leaves pulled from tough stems and torn into small pieces
8-10 fresh sage leaves, torn
5 large garlic cloves, coarse chopped
â…“ cup olive oil
¼ teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
1 pound imported pasta, such as this week’s orecchiette
1 pound Italian sausage
½ cup heavy cream
¾ cup Grana-style cheese, grated
Sea salt and fresh ground black pepper
Method:
1. Slip a large shallow sheet pan into the oven and preheat it to 450°. Bring salted water to a boil in a large pot. In a big bowl, toss together the first eight ingredients, seasoning the vegetable mix generously with salt and pepper.
2. Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the vegetables onto the hot sheet pan and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, you want crusty brown edges on the squash and wilted, almost crisp greens.
3. While the squash is cooking, cook the sausage in a skillet until no longer pink on the inside, crumbling into bite-size pieces as it cooks. Set aside. At the same time, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.
4. Scrape the roasted vegetables and sausage into a serving bowl. Add the hot pasta, and the heavy cream. Toss together, and add salt and pepper to taste. Add grated Grana-style cheese and an additional and serve hot.
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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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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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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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Have our fresh Farm & Larder goods hand-delivered to your home each week.