You can search the whole recipe blog! Search by type of dish (ex. "soup"), by vegetable (ex. "carrot") or by month (ex. "July") to find the perfect recipe!
We are still moving our complete recipe list from our old site. If you want to access that list click here
Split 2 butternut squash lengthwise down the middle. Remove seeds and bake at 350 for 30 minutes. You can fill the squash with a variety vegetables or fruit. Saute onion and chopped apples and combine with cottage cheese and cinnamon. Or saute onions and mushrooms and combine with cottage cheese, rice, and some herbs of your choosing. Stuff the squash and continue cooking covered for 20 minutes.
1/4 c. brown sugar
2 c. squash puree
1/2 teaspoon salt
3 eggs
1 1/2 tsp cinnamon
1 1/2 c. evaporated milk
1 tsp powdered ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
Preheat the oven to 450 F. Line a 9-inch pie pan with rolled out dough, prick all over with a fork, then press a piece of heavy duty foil directly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 4 more minutes, until just beginning to brown. Remove from oven and set aside.
In a large bowl, beat together the squash puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth.
Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife inserted slighlty off-center will come out almost clean, with traces of the custard on it. The center of the pie should not be completely firm. It is best served slightly warm or at room temperature, with whipped cream or a small scoop of vanilla ice cream, if you wish.
1 squash
1 cup chopped onion
2 cloves crushed garlic
2 tomatoes
1/2 lb sliced mushrooms
1/2 tsp oregano
salt and pepper
1 cup ricotta cheese
1 cup grated mozzarella
1/4 cup chopped parsley
1 tsp basil
1 tsp thyme
1 cup bread crumbs ,1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated Parmesan. Bake at 375, uncovered, for about 40 minutes.
From: the Moosewood Cookbook
1 1/2 lbs uncooked winter squash peeled and cut into cubes
1/2 lb fresh cranberries
2-3 apples, chopped
1/4 cup raisins
juice and grated peel of 1 small orange
1 1/4 tbsp maple syrup
dash of salt & cinnamon
Preheat oven to 350F. Combine squash, cranberries, apples, and raisins in a small buttered casserole dish. MIx juice, orange peel, maple syrup, and salt together. Pour over squash mixture. Lightly dust with cinnamon, cover, and bake until squash is tender, approx. 30 - 45 minutes. Serves 4
1 lg (~2 lbs) butternut, peeled, cut, and seeded
2 lg cloves garlic, minced
3 tbsp finely chopped parsley
1 tbsp extra-virgin olive oil
1/2 tspn fine sea salt
2 c finely chopped kale
For the Almond-Pepita Parmesan:
1/4 c whole almonds
1/4 c roasted pepita seeds
1 tbsp nutritional yeast
1/8 tspn fine sea salt
1 tspn extra-virgin olive oil
Grease a lg casserole dish with oil. Chop squash into 1” chunks and place into dish. Add garlic, parsley, oil, and salt and toss. Cover with foil and refrigerate. Place kale into airtight container and refrigerate. Place all of the Parmesan ingredients into food processor and pulse until coarsely ground. Transfer into airtight container and refrigerate (all can be stored ~3 days). When ready, preheat oven to 400F. Fork holes in foil on the casserole and bake ~45 min (until squash is fork-tender). Remove from oven, reduce heat to 350F. Stir in kale to the squash. Sprinkle the parmesan over top. Bake ~6 min, uncovered, until nuts are lightly toasted and kale has wilted. Serve warm, seasoning with salt and pepper to taste.
By Angela Liddon - OhSheGlows.com - Karen made this last week - soooooo goood!!!
1 spaghetti squash
5 Tbsp unsalted butter
15 sage leaves, divided
Kosher salt and black pepper, to taste
½ cup walnuts, chopped
1 tablespoon grated Parmesan cheese
Half a lemon
Preheat oven to 400º. Cut squash in half lengthwise, scoop out and discard seeds. Transfer squash to baking sheet, cut-sides up. Place 1 Tbsp butter and 2 sage leaves in each half, season with salt and pepper. Bake til flesh is tender, 45 min to 1 hr. Using a fork, scoop out meat of the squash from the skins into bowl. Reserve skins for plating. In a large pan, melt 3 Tbsp butter. Add walnuts and cook til toasted - 2 min. Add remaining sage leaves and toast until they become fragrant but not burnt, 1 min. Mix in the roast squash and cook until fully warmed through, 2 to 3 minutes. Season with salt and pepper, and transfer to reserved squash skins. Garnish with Parmesan. Squeeze lemon on top + serve.
This recipe is from tastingtable.com
Preheat the oven to 375. Halve butternuts and scoop out the seeds. Eye the squash to decide the amount of stuffing you will need. Place in a baking dish, skin side down, and cover with foil. Bake for 20-30 minutes until still firm, but starting to soften. Meanwhile….
Either use leftover whole grains or cook some up fresh. My preference is a mix of wild or purple rice and brown rice, but I have used barley, whole grain wheat, rye and millet.
Sauté leeks or onions, garlic and a mix of vegetables (all cut up fine) in olive oil. My preference is carrots, sweet potatoes and kale with a smaller amount of rutabaga, celeriac and turnip. Mix in a cheese of choice. Feta is delicious; soft, flavored goat cheese great. Mix in the grains. Add a smattering of unusual goodies like capers, dried cranberries, golden raisins or cherries. Add curry powder, salt and pepper to taste. Sprinkle some pumpkin seeds or sunflower seeds on top.
Fill the squash and cover with foil. I have loaded the entire top of the baking dish when I’ve made too much filling and it has worked just fine. Cook until the squash is soft. Take the cover off and cook for 3-5 minutes more.
This is from our own Karen Romanowski. It's the recipe she used to make the stuffed squash at our harvest dinner in November. (Karen Levine loved this one!!) She says " it's a non-recipe recipe. The ingredients are very flexible, as are the amounts. Stuff any winter squash. Butternuts are great, but it’s been delicious in all varieties. It can be more grain-y or more vegetable-y, use whatever you have, just don’t forget a little curry powder."
There are many fabulous ways to stuff a squash - here's our first recipe of the season, which includes celery and apples, in abundance at the farm at present.
2 acorn squash (about 1 pound each), halved lengthwise and seeded
3 tablespoons extra-virgin olive oil, plus more for brushing
salt and freshly ground pepper
3/4 cups diced celery
1 leek, halved lengthwise and sliced crosswise 1/4 inch thick
1 apple, peeled and diced
1 teaspoon finely chopped thyme
approximately 3 cups 10 old sourdough or heavy bread—crusts removed, bread cut into 1/2-inch dice
4 ounces vacuum-packed cooked chestnuts or raw pecans or walnuts
1/4 cup chopped parsley
1/8 - 1/4 cup heavy cream or milk
1/3 cup vegetable stock or broth
Preheat the oven to 350°. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on baking sheet and roast for about 30 minutes, until just tender.
Meanwhile, in a large skillet, heat olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and enough stock to moisten and toss well. Season with salt and pepper.
Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.
