Sage Butter Pasta with Summer Squash
This light, summery pasta is deeply flavorful with a sage-butter sauce and crisp squash.
Ingredients:
1 pound pasta of your choice
2-3 assorted summer squash, washed and peeled
4 tablespoons butter
8 sage leaves
½ lemon, juiced
¼ cup Parmigiano-Reggiano or other Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Place a large pot of generously salted water on the stove over medium-high heat, bring to a boil. Drop in pasta and cook until al dente, about 7-8 minutes. Drain, reserving about ½ cup of the cooking liquid.
2. Meanwhile, slice the summer squash very thinly using a sharp knife or mandoline and season with salt and pepper.
3. Melt butter in a 12 to 14-inch sauté pan and continue cooking until golden brown in color. Add sage leaves and sauté until leaves are crisp. Add lemon juice, then gently pour drained pasta into saute pan and heat. Add the cheese and squash, toss to coat and serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Summer Squash Butter
This simple spread is amazing slathered on freshly-toasted whole grain bread—or this week’s muffins!
Ingredients:
2 pounds summer squash
¼ cup olive oil or butter
2 minced shallots, garlic cloves or a combination of both
Sea salt and fresh ground pepper
Method:
1. Coarsely grate the squash. Let it drain in a colander for 3 to 4 minutes.
2. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the squash and toss. Cook and stir over medium to medium-high heat until the squash reaches a spreadable consistency, about 15 minutes. Allow to cool to room temperature before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Mixed spring radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well.
2. Temper the butter by placing it over moderate heat.* Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Buttered Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well. Temper the butter by placing it over moderate heat.*
2. Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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).
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.