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.

Fresh Start Recipes

recipes-january-8-archived

Happy New Year! Get 2015 off to a healthy start with this week’s box featuring a rustic, produce-packed soup topped with our own silky Grana cheese, nutty 7-grain bread and fresh, seasonal vegetables including Lacinato kale, parsnips and more. Coupled with a robust Italian wine, golden wildflower honey and farm-fresh eggs from our flock of heritage breed hens, this beautiful winter menu is both richly flavorful and resolution friendly.

Grana Cheese with Honey & Red Pepper Flakes
The success of this incredibly-simple appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Roasted Kohlrabi & Kabocha Squash
This beautiful side dish boasts a sweet, earthy flavor that pairs well with poultry or pork.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter produce staples like carrots and parsnips.

Fruit Crisp
A quick and easy dessert using apples, pears or berries: Simply toss the fruit with cornstarch and sugar, then sprinkle with the savory-sweet topping from this week’s box.

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Mashed Squash & Maple Syrup

Sweet maple syrup balances the inherent nuttiness of Kabocha squash in this simply amazing side dish.

Ingredients:
1 Kabocha squash
2 tablespoons butter
4 tablespoons maple syrup
Sea salt and fresh ground pepper

Method:
1. Cut squash in half; scoop out seeds. Cut into 2-inch pieces; peel, rinse, and drain.

2. Steam the squash, covered, over simmering water until tender, about 25 to 35 minutes. Drain squash and transfer to a large bowl.

3. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste.

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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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