Spicy Chickpea Stew

1 med butternut squash (or sweet potato), peeled, seeded and cut into 1/2 pieces
3 tbsp olive oil
salt
black pepper
2 med onions, diced
8 garlic cloves, chopped
1/4 c parsley stems, finely chopped
1 1/2 tsp toasted ground cumin
1 tsp paprika
3 med carrots, cut into 1/2" pieces
1 c. chickpea cooking liquid (or water)
1 28oz can crused tomatoes
2 1/2 c cooked chickpeas
3-4 tsp Harissa (Tunisian hot pepper paste - to taste)
1/2 c chopped parsley leaves

Preheat oven to 400F. Line a baking sheet with parchment paper and add squash. Add 1 1/2 tbsp oil, sprinkle with 1/2 tsp salt, and a pinch of pepper and toss well. Spread out in a single layer and roast for 30 min. Stir and continue roasting for another 15 min or until browning and cooked through. Remove from oven and set aside.  Warm remaining oil in a large pot over med. heat. Add onions and saute ~5min. Stir in garlic and saute ~3min. Add parsley stems, cumin, paprika, and 1/2 tsp salt and cook ~2min. Stir in carrots, and liquid and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer ~12 min. Add tomatoes and chickpeas. Raise heat, bring to simmer, re-cover pot, reduce heat to low, and cook for 10 min. Stir in Harissa and parsley leaves, and roasted squash - simmer uncovered for another ~4 min. Season to taste and serve warm over quinoa or rice.

From 'At Home in the Whole Food Kitchen' by  Amy Chaplin

Winter Squash-A-Roni (VEGAN)

5 cups peeled butternut or other winter squash

12 ounces elbow or other pasta

2 1/2 Tablespoon olive oil

1 1/2 cup chopped onions

1/2 cup water

1 teaspoon salt

1/3 cup tahini

1 Tablespoon white miso

1 Tablespoon umeboshi or apple cider vinegar

1 teaspoon soy sauce

1/3 cup chopped walnuts (optional)

fresh parsley, oregano and bread crumbs (optional)

COOK pasta and drain.

SAUTE onions in olive oil until transluscent, add squash, salt and water. Bring to boil and then turn down to simmer and cook until squash is soft.

PREHEAT oven to 375. MIX remaining ingredients and add to mashed or pureed squash and noodles. Sprinkle on optionals and bakd 20 minutes until warm throughout.

Pumpkin (or any winter squash) Bread

PREHEAT oven to 350F. GREASE loaf pan.

MIX together:

1 cup pureed pumpkin or winter squash

1/2 cup olive, grapeseed or canola oil

1/2 cup honey or maple syrup

2 eggs

ADD the following dry ingredients on top:

1 3/4 cup whole wheat pastry flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

STIR and little and then ADD 1/3 cup water. STIR just until mixed.

BAKE 50 -60 minutes or until toothpick comes out clean.

Make-Ahead Roasted Butternut Squash Casserole

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!!!

Kabocha Squash Tempura

1 kabocha squash
3/4 c wheat flour
1 tsp corn starch
3/4 c cold water

Mix 3/4 of a cup of wheat flour and a teaspoon of corn starch with 3/4 of a cup of cold water (refrigerate the water beforehand or add ice cubes to room temperature water). Mix roughly. Place a deep-fry dish with roughly 1 1/2" of vegetable oil on a medium heat so that the oil reaches 320F. If you drop a little batter into the oil, it should sink to the bottom of the dish and then quickly float up to the surface. Put the sliced squash into the batter cover both sides. Deep fry each piece of squash for 1 – 2 minutes. Prod each piece of squash with chopsticks to check the batter feels crispy. Turn each piece over so that both sides are cooked evenly. Remove the squash from the oil and place on a draining tray. Sprinkle 2 – 3 pinches of the salt over the tempura and serve immediately!!

This is from the Japan Eats website

Savory Stuffed Winter Squash


2 med. winter squash
1/3 c chopped walnuts
1 tbsp olive oil
1/2 c diced red onion
1/4 c diced celery
1 clove garlic minced
1 1/4 c Jade Pearl rice
3/4 c diced red pepper
1/4 tsp sea salt
2 1/2 c boiling water
1 tbsp fresh thyme
1/2 tsp fresh sage
2 c grated gouda or cheddar cheese
 

Preheat oven to 400F. Leave the squash whole. Place them in a baking pan in the oven for 1 hr. until tender. Meanwhile toast the walnuts in a lg saucepan over med heat, stirring often ~ 5 min. Add the oil, onion, celery, and garlic. Saute for ~ 5 min. until onions soften. Add the rice, pepper, and salt and cook for 2-3 min. Lower the heat, then slowly pour in the water. Cover and simmer ~ 20 min. Stir in the herbs. Taste and adjust seasonings. Cut squash in half and scoop out seeds. Fill the squash halves with the rice mixture. Top with cheese and serve immed.

From 'Gluten-Free Recipes or the Conscious Cook'  a great seasonal cookbook from our shareholder Leslie Cerier.

Roasted Delicata Squash and Pears (with or without bacon)

This recipe comes from EatingWell.com. Delicata is perfect roasted plain, but this dish is great for a change of pace.

Ingredients:

1 large delicata (or approx 1 pound)

2 firm, but ripe, pears, sliced

2 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

2 slices bacon (optional)

1 T maple syrup or brown sugar

1 tsp chili powder

2 T water

Directions:

Halve delicate and scoop out seeds. Cut into 1/4 inch slices (skin stays on!). Toss with pears, olive oil, salt and pepper in a bowl and roast in 425 degree oven for 20-25 minutes, or until soft.

Meanwhile, cook bacon. Drain on paper towels. Leave 2 tsp bacon fat in pan and add remaining ingredients, except cooked bacon. (Just add the other ingredients to the pan if not using bacon). Once warm and slightly thickened, stir into squash and pears and crumble bacon on top. 

 

 

Acorn Squash Stuffed with Apples

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. 

Ingredients:

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

 

Directions:

  1. 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.

  2. 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.

  3. 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.