Baked Delicata Squash

Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side also from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Ingredients:
2 Delicata squash, halved, seeded and cut in half crosswise to yield 4 total pieces
¼ cup heavy cream
¼ cup grated Parmigiano-Reggiano cheese
Pinch grated nutmeg
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Arrange the pieces of squash, cut-side up, on a large rimmed baking sheet. Drizzle cream over squash pieces and use a pastry brush to spread evenly around. Season with salt and pepper, then sprinkle each piece with a little nutmeg and then a sprinkle of the Parmigiano.

3. Bake squash for 30-40 minutes, basting once or twice during cooking. The squash is done when cream is thickened and lightly browned, and flesh is tender. Transfer to platter and serve immediately.

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Colorful Cornucopia Recipes

Bright orange carrots, striped and yellow zucchini, rainbow tomatoes and pretty purple eggplant—this week’s box greets the official start of fall with a riot of color that also includes such highlights as Delicata squash, mixed sweet peppers, microgreens, juicy nectarines and Italian prunes. Also starring farm-fresh eggs from our heritage breed hens, hearty and healthy garbanzo beans, citrus-fennel sea salt and fragrant heirloom garlic, as well as a bold Columbia Valley Cabernet, this lineup sings with the flavors of the new season. Enjoy!

Here are a few recipe ideas for the week:

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

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 sour.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Polenta Cake with Italian Prunes
This luscious cake is kissed with juicy Italian plums and citrus peel.

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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Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with an array of lovingly-crafted accoutrements that range from tart-sweet cranberry sauce and housemade cornichons to freshly-baked multigrain bread, stollen fruit loaf and festive gingerbread figurines. Also included in this holiday lineup: dried Porcini mushrooms, imported pasta, farm-fresh eggs, chocolate-coated cherries and seasonal produce that includes carrots, baby red beets, Huckleberry Gold potatoes, crisp apples, beautiful pears and peppery arugula greens. From our family to yours—happy holidays!

Here are a few recipe ideas for the week:

Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your holiday table.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

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 sour.

Roasted Fingerling Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.

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