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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Light & Bright Recipes

Bright-green leeks to earthy sunchokes, and colorful radicchio to punchy citrus, this week’s box shakes off the winter chill with a gorgeous array of light and bright flavors. Also including other colorful favorites like baby red beets, licorice-y fennel, iron-rich spinach and salad greens, plus red onions and creamy Hakurei turnips, the lineup is rounded out by smokey Jack Mountain pork chops, golden wildflower honey, a savory rosemary sea salt bread loaf, fragrant garden-grown herbs, and eggs from our heritage breed hens. Crack open your box, throw on an apron and enjoy all this bright box has to offer!

Here are a few recipe ideas for the week:

Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any winter meal.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.

Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this winter salad celebrates the classic combination of fennel and radicchio.

Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple and fresh.

Lemon-Ricottone Pasta with Spinach
This light and luscious pasta would be fabulous served alongside a seared pork chop this week.

Buttery Braised Leeks

Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper

Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.

2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.

3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.

Smashed Sunchokes with Thyme Butter

Enriched with butter and thyme and the perfect side dish for any winter meal.

Ingredients:
1 pound sunchokes, rinsed and trimmed of any dark spots
6-8 tablespoons canola or other neutral oil for frying
2 tablespoons unsalted butter
Large pinch freshly picked thyme leaves
Flaky salt, such as Maldon, for serving

Method:
1. In a medium saucepan, cover the sunchokes with cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until a paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.

2. Drain sunchokes using a fine-mesh strainer or colander. When cool enough to handle, place sunchokes on a work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but still in one piece; take care not to press so hard that the sunchokes break apart.

3. In a large cast iron or other heavy bottomed skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Add more oil, if needed. Flip sunchokes, then add butter to the pan and allow to melt. Add half of the thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.

4. Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.

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