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.
Fall Sunday Supper Recipes
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Hearty semolina pasta tossed with our Nonna Pat’s spicy-savory Puttanesca tomato sauce and Italian chicken sausage, plus rustic Italian bread and an apple-pear fruit crisp for dessert. Side dish-worthy produce like fall Acorn squash, Cremini mushrooms and cauliflower round out this robust Italian meal.
Here are a few recipe ideas for the week:
Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to a salad of baby spinach greens.
Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.
Pear-Apple Crisp
A quick and easy dessert using fresh apples and pears: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Our Favorite Things Recipes
Celebrate autumn in all its glory this week: With beautiful produce including colorful rainbow Swiss chard, crisp apples and buttery Acorn squash, plus housemade provisions like duxelles, pickled Chanterelle mushrooms and fig walnut preserves, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside a rich blue cheese, nutty Gruyère bread and a late harvest dessert wine from France.
Here are a few recipe ideas for the week:
Roasted Acorn Squash with Pasta & Duxelles
The classic pairing of squash and sage is utterly delicious combined with our housemade duxelles and pasta.
Sautéed Rainbow Chard
These flavorful greens are wonderful topped with our fig-walnut preserves!
Braised Purple Carrots & Fennel
Seasoned with orange and honey, this beautiful side goes with well alongside roasted chicken or pork tenderloin.
Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic Italian apple cake.
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.
