Butternut squash soup

It's starting to feel like fall! Time to put that 10-liter soup pot to work.

2 tbsp olive oil

2 large onions, chopped

1-2 tbsp fresh ginger (optional)

4 small-medium butternut squash, seeded, peeled & chopped

Salt + pepper

2 cups vanilla or plain almond milk

Cinnamon, to taste

Photo from WikiMedia Commons

Heat olive oil in a large soup pot on medium-high heat. Add onions and cook, stirring often, until they soften a bit (5 min). Add butternut squash, ginger, salt and pepper. Cook, stirring often, until squash begins to soften (10 min). Add almond milk and enough water to just cover the veggies. Bring down to a simmer and cover for 20-30 min or until all veggies are tender. Add cinnamon and more salt + pepper to taste. Blend with an immersion blender if you have one, or let the soup cool a bit before pureeing it in a blender or food processor. I like to puree this soup just enough that it gets creamy, but not enough that it loses all texture. Enjoy!

Winter Squash

The following recipes were submitted by one of our CSA members, Allison Hauspurg. Winter squash are an especially versatile vegetable, and these recipes include more delicious fall and winter foods as well. Enjoy!

Apple Stuffed Squash

Preheat oven to 350. Slice the top off of your acorn squash, and scoop out all the strings & seeds (save the seeds!). Pour about 1/2 an inch of water into a casserole or pie dish or what-have-you, and place your squash top-down in the middle. Allow the squash to steam in the oven for 10-15 minutes. In the meantime, slice up 1/2 of a Gala apple (or other crunchy-sweet variety)–make sure to cut it into small, thin, slices (think overgrown confetti). Toss with some maple syrup, cinnamon, nutmeg, and a spoonful of Earth Balance or canola oil. Carefully remove the squash from the oven, and use a spoon to pack all your filling into the center. Place on a parchment-paper lined baking sheet and bake another 30-45 minutes (until it smells so good you can’t stand it).

Roasted Squash Seeds

Preheat oven to 350 or so. Wash your squash seeds (I used acorn squash, see previous recipe) really really well until there’s no pulp left. Pat them dry and place them in a small bowl. Drizzle with olive oil and toss until they’re all covered. Spread them out on a baking sheet (or on a piece of parchment paper on a baking sheet) and sprinkle with sea salt. Bake for 10-15 minutes, stirring one or twice, until they’re all nice and brown looking. I’m not sure how to store them, because they never last that long!





This last recipe is a favorite of mine from Food Network, and takes advantage of your butternut squash and your swiss chard at the same time in one delicious meal.

Penne with Braised Squash and Greens

2 teaspoons extra virgin olive oil
4 ounces cubed tofu
1 medium onion, chopped
3 cloves garlic, minced
crushed red pepper, to taste
1 1/2 cups vegetable broth
1 lb. butternut squash, peeled and cut into 3/4-inch cubes
1 bunch Swiss chard, stems removed and leaves cut into 1-inch pieces
8 ounces whole wheat penne, rigatoni, or fusili
1/2 parmesan cheese, grated
salt and pepper, to taste

Directions: Put a large pot of water on to boil for cooking pasta. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes. Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat.

Stuffed Patty Pan Squash Recipe

Patty Pan Squash

Summer squash varieties are versatile vegetables that make excellent side or main dishes in any meal. Patty pan squash, though it may seem dauntingly unusual in appearance, is no exception and can be treated like any other squash. Because of its mild flavor and diverse cooking options, squash can truly help you discover your inner gourmet chef!

For storage, keep all squash in a sealed plastic bag in the refrigerator – most squash will last this way for at least a week or more. When cleaning, rinse the squash in cool water and gently scrub excess dirt off of its skin. Like the potato, many of the squash’s best nutrients are in its skin, so don’t peel! The skin is full of the essential nutrient beta-carotene, while the inner squash is not (although patty pan squash as a whole contains magnesium, niacin, and vitamins A and C).

Most squash can be used interchangeably in recipes, so don’t hesitate to substitute patty pans into your favorite squash recipes. Squash is excellent served raw as crudités or grated or sliced on salads, steamed, baked or roasted, sautéed or fried in oil, grilled, marinated or on kebabs with other vegetables. You can add it to any stir fry, steamed with rice, or diced into soups.

Most herbs and flavors can be paired with squash. Enjoy it with garlic, basil, lemon, dill, or even some chili flakes. Squash also marinates well, so next time you’re grilling or roasting some veggies, throw it in to your favorite marinade for a few hours and you’re good to go.

Patty pan squash is so beautiful and unique in its whole form that it’s almost a shame to cut it into pieces - stuffing it maintains its natural glamor while still allowing for creativity and loads of flavor. Follow the links below to the CSA recipe blog for stuffed patty pan squash and other recipes - but remember to be creative! Experiment with whatever flavors and ingredients you enjoy, and you won’t be disappointed.

Stuffed Patty Pan Squash

6-8 patty pan squash
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
½ cup onion, finely diced
1 ½ cups soft bread crumbs
Parmesan cheese, grated, to taste (optional
Salt and pepper, to taste

Directions: Preheat the oven to 350° F. To cook squash: Bring an inch of water to boil in a saucepan, add the squash and cover. Cook until stems are tender, about 10 minutes. Remove from water, slice the tops off of the squash, and slice a little off the bottom so the squash can stand up straight on its own. Remove the pulp of the squash with a melon-baller or small spoon and set aside.

To make stuffing: Heat the olive oil in a skillet and add the diced onion. Sauté 5-7 minutes, until soft and translucent. Add the garlic and sauté about a minute more, until fragrant. Add the squash pulp, cooking for another minute or two. Take the skillet off the heat and add the bread crumbs, stirring thoroughly. Add the parmesan cheese, salt, and pepper to taste.

Stuffing the squash: Spoon the mixture into each hollowed squash, filling until overflowing. Cover loosely with aluminum foil, and place stuffed squash in the preheated oven for about 15 minutes, or until everything is heated through. Place the tops of the squash back on top of the stuffing and serve.

Enjoy!!!

a great recipe for spaghetti squash

i can't take credit for this (it's from the food network's ming tsai) but it was dee-lish! top it with braised bok choy and you've got yourself a great dish!

Gingered Spaghetti Squash:
1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper
Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is "al dente". Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving