Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Butternut, Acorn, Delicata, Thelma Sanders or any other variety you like.
Ingredients:
1 large squash, or 2-3 smaller squash, peeled and cut into ¼-inch pieces
2 tablespoons olive oil
½ cup panko-style bread crumbs
1 cup grated Parmesan 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 bread crumbs, Parmesan, nutmeg, pepper, salt, garlic and thyme in a bowl. Stir to mix well. Sprinkle this all over the squash and roast until tender, about 40 minutes. Garnish with chopped parsley and serve warm or at room temperature.
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.
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 accoutrements that range from farm-fresh eggs and a full lineup of delights from our in-house creamery to cranberry chutney, Spanish manzanilla olives, gingerbread cookies and fresh produce like mini Butternut squash, Treviso radicchio, Belgian endive and mixed orchard apples. Plus, you’ll find all the fixings for a company-worthy meal: Salish Sea-caught halibut to roast with garlic, white wine and vegetables, grattini pasta to serve alongside, and Gruyère cheese bread to toast and serve melty-warm. From our family to yours—happy holidays!
Here are a few recipe ideas for the week:
Roasted Halibut with Fennel, Leeks & Garlic
Fragrant with roasted fennel and leeks, this incredibly elegant dish is sure to impress.
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s halibut.
Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash.
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.