Sweet potato (or squash) cinnamon rolls

A very tasty cinnamon roll with squash, so I think that counts as a vegetable in your diet!

Dough

• 6 tablespoons (85 grams) unsalted butter, to be divided

• 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)

• 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)

• 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out

• 1/4 cup (packed) (50 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1 teaspoon (6 grams) table salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon freshly grated nutmeg

• 1/8 teaspoon ground cardamom (optional)

• 1/4 teaspoon ground ginger

• 2/3 cups (160 grams) winter squash puree, canned or homemade

• 1 large egg

• Oil for coating rising bowl

Filling

• 3/4 cup (packed, 145 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1/8 teaspoon table salt

• 2 teaspoons (5 grams) ground cinnamon

Glaze

• 4 ounces (115 grams) cream cheese, softened

• 2 tablespoons (30 ml) milk or buttermilk

• 2 cups (240 grams) powdered sugar, sifted

• Few drops vanilla extract (optional)

Directions: 

Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, squash and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

Credit: 

smittenkitchen.com

Warm winter farro salad

• 2 cups cooked farro

• 3 cups cubed butternut squash, cut into 1-inch cubes

• 1 tablespoon olive oil

• kosher salt and pepper

• 1 cup whole pecans

• 1 tablespoon maple syrup

• 1 cup dried cranberries or tart cherries

• 2 to 3 ounces goat cheese, crumbled

• 3 tablespoons chopped fresh parsley

CRANBERRY CINNAMON VINAIGRETTE

• 3 tablespoons cranberry juice

• 2 tablespoons red wine vinegar

• 1 1/2 tablespoons honey

• 1 teaspoon dijon mustard

• 1 garlic clove minced

• 1/4 to 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/3 cup olive oil

• INSTRUCTIONS 

  • Preheat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle with the olive oil. Season with a big pinch of salt and pepper. I also like to do a sprinkle of garlic powder!

  • Roast the squash for 20 minutes, or until slightly caramelized and fork tender. While the squash is roasting, you can make the farro too! Cook it according to the package directions. You can also make the vinaigrette during this time too!

  • To toast the pecans, heat the pecans in a nonstick skillet over medium heat. Drizzle in the maple syrup. Cook for 2 to 3 minutes, stirring often, as the maple syrup sizzles. Spread the pecans on a sheet of parchment paper until ready to use. You can chop them or leave them whole - your choice.

  • Place the farro in a large bowl. Toss in the roasted butternut squash cubes, the dried cranberries, goat cheese and pecans. Drizzle on a few tablespoons of the vinaigrette and toss the salad well.

  • Taste the farro and season with a pinch of salt and pepper if needed. Drizzle in more of the vinaigrette if desired. Top with the fresh parsley. Serve immediately!

  • Leftovers of this stay great in the fridge for a few days in a sealed container.

  CRANBERRY CINNAMON VINAIGRETTE

  • Whisk together the vinegar, juice, honey, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

Harissa roasted butternut squash with dates

• 2–3 pounds Butternut Squash, cut into 1-inch cubes

• 2 Tbsp Olive Oil

• 2–4 Tbsp Harissa Sauce, I used Mina Harissa

• 1/2 tsp Sumac Powder (optional)

• 1/2 tsp Garlic Powder

• 1/4 tsp Cinnamon

• 1/2 tsp Salt

• 4–5 Pitted Dates, chopped

• 1/4 cup Toasted Almonds, or Cashews

• 1/4 cup Tahini

• Chopped Parsley, or Cilantro for garnish

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with foil, or a silicone baking mat.

2. Toss together the butternut squash, olive oil, harissa, sumac (if using), garlic powder, cinnamon, and salt. Arrange in a single layer on the baking sheet.

3. Roast the squash for 40-45 minutes, or until the squash is tender, and caramelized on the outside.

4. Remove the squash from the oven and transfer to a serving dish. Top with chopped dates, nuts, and drizzle with tahini.

5. Serve immediately, sprinkling the parsley or cilantro right before serving.

Baked Squash with Herbed Stuffing

2 delicata squash
1 tbsp olive oil
1 leek, chopped
1 sm apple, finely chopped
2 stalks celery, chopped
2-3 cups 1/2" bread cubes
1/2 c veg broth
3/4 tsp salt
pepper
2 tbsp chopped parsley

Cut squash, remove seeds, and bake at 350 for 40 min. Allow to cool slightly. Heat olive oil in a large skillet over medium heat. Add the leek, celery, and apple. Saute until tender ~ 10 min. Add bread cubes. Pour veg broth over the mixture, stirring to evenly distribute. Stir in the salt, pepper, and parsley. Mix well. Remove stuffing from the heat. Heap the filling into the squash shells. Cover and return to the oven for another 20 minutes or so. Serves 4.

This recipe comes from the Rolling Prairie Cookbook, by Nancy O'Connor

Squash Soup with Thai Spices

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry paste
Water
2 teaspoons fine grain sea salt (or to taste)
 

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast an hour or until the squash is tender throughout. When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, continue adding to taste). Serves six.

Recipe from 101cookbooks.com

Savory Stuffed Winter Squash

3 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.

Lentil Soup

1 cup brown lentils
3 cloves of garlic
1 onion, sliced
1 small winter squash, sliced
2 celery stalks, sliced 3" piece of dulse or wakame
6 c. water salt and pepper to taste

Boil and simmer lentils for about 15 minutes. Add sea vegetable and onion. Simmer 15-20 mins. Add celery, squash, and garlic. Simmer 10-15 mins. or until lentils and vegetables are soft and even creamy. Season to taste with herbs and/or salty seasoning.

From: the Quick and Easy Organic Gourmet, by shareholder Leslie Cerier

Brussels Sprout-Squash Casserole

1 lb sprouts
1 1/2 cups winter squash
1 onion minced
1 cup celery
1 tsp butter
2 tsp oil
1/4 cup whole wheat flour
2 cups milk
1/2 tsp marjoram
pepper and nutmeg

Steam sprouts and squash separately. Preheat oven to 350F. Sauté onion in butter and oil, add flour and cook slowly for 3 minutes. Add milk and spices, bring mixture to a boil and remove from heat. Arrange squash then sprouts in a baking dish, sprinkle chopped celery on top, pour sauce over veggies and top with a sprinkle of nutmeg.

Acorn Squash Salad

2 med acorn squash
1/2 c olive oil
1/3 c fresh cilantro
6 tbsp orange juice
3 tbsp maple syrup
2 tbsp minced candied ginger
1/2 tsp salt
1/8 tsp cayenne pepper
salad greens (one handful per serving, washed, dried, lightly dressed in extra virgin olive oil).
1 3/4 c whole milk

Preheat oven to 375 F. Cut the squash in half and scoop out the seeds. Place the squash cut-sides down on a baking sheet. Bake until tender (30-45min). Cool completely, scoop out the soft flesh, and roughly chop. Place the squash in a bowl and set aside. Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt, and cayenne in a blender. Blend well. Pour the dressing over the squash and toss gently. Chill for a tleast 1 hr to allow the flavors to combine. Serve on a bed of lightly dressed greens

from the "Farmer John's Cookbook"  a great seasonal eating guide

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. 

Brown Butter, Sage and Walnut Spaghetti Squash

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

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.