Roasted Butternut Squash, Quinoa and Arugula

What You Need:


  • 2 cups ¼” cubed butternut Squash
  • 2 teaspoon olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 tablespoon honey
  • ¼ cup diced scallions
  • 1 cup cooked quinoa
  • ¼ cup pecan pieces
  • 2-3 cups arugula
  • ⅓ cup crumbled feta

    How to Make It:

Preheat oven to 425˚. Toss butternut squash with olive oil, black pepper, and sea salt. Spread into a single layer in a roasting pan or on a baking tray. Bake until butternut squash is tender and lightly browning, 30-35 minutes. Remove from oven and toss butternut squash with honey and scallions until butternut squash is coated. Add in quinoa and pecans and stir. In a large bowl, combine arugula with butternut squash mixture and feta. Drizzle with olive oil and toss everything together.

Recipe courtesy of: Naturally Ella

Butternut Squash Bread Pudding

What You Need:


  • 2 tablespoons olive oil, plus more for the baking dish
  • 2 medium onions, chopped
  • 1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
  • kosher salt and black pepper
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon shopped fresh rosemeary
  • 6 large eggs
  • 2 cups whole milk
  • 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
  • 1/2 pound Gruyère, grated (2 cups)

How to Make It:

Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage and rosemary. Let cool for 10 minutes. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Recipe adapted from: Real Simple

Butternut Squash Gratin

What You Need:


  • 3 cups butternut squash, in ¾ inch chunks
  • 1 cup sweet onion, finely chopped
  • 2 teaspoons chopped rosemary
  • 1 Tablespoon olive oil
  • 1 egg
  • 1/2 teaspoon salt
  • 2 Tablespoons mayo
  • 2/3 cup Parmesan, grated (or strong cheddar)
  • 1/3 cup Panko (or breadcrumbs)
  • Pepper to taste

How to Make It:

Heat oven to 350°F. Butter an 8-inch baking dish, round or square. In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat. When boiling, reduce heat so that the water just simmers and cook squash for about 15 min. or until tender. Rinse under cold water; drain. (Do-Ahead: at this point the squash can be stored for up to two days until you are ready to assemble the gratin.) Heat olive oil in a non-stick pan and add onions. Sauté on medium heat, stirring often, until softened. Set aside to cool slightly. In a medium bowl, beat egg, salt and mayonnaise together. Add 1/3 cup of Parmesan, panko, sautéed onion, 2 teaspoons rosemary and squash and fold together gently to combine. Season with pepper and more salt, if needed. Spoon in to prepared baking dish and top with remaining 1/3 cup of cheese. Bake 1 hour or until heated through and cheese is slightly browned. Serve hot.

Recipe adapted from: Simple Bites

Roasted Butternut Squash

What You Need:


  • One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper
  • 1 pinch nutmeg

How to Make It:

How to make it: Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, cumin, coriander, garlic and cayenne and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.

Recipe adapted from Melissa Rubel Jacobson and Food and Wine

Butternut Squash Pesto Pasta

What You Need:


  • 1 medium butternut squash (or 2 acorn squash)
  • 4-6 tablespoons of basil pesto (homemade or store bought)
  • 1/4 – 1/2 cup milk
  • Salt and pepper to taste
  • Veggie rotini, or any pasta
  • Parmesan to taste
How to Make it:
  • Cut butternut squash in half, and roast flat side down in oven for about an hour on 400 degrees, or until outside is getting brown and bubbly and squash is very soft to the touch.
  • Scoop out and discard the seeds and any stringy remains. Scoop out the rest into a bowl–medium squash should yield 2 cups or so.
  • Using a stick/immersion blender, blend squash with 4-6 tablespoons of pesto, to taste. We don’t love the taste of plain butternut squash, but enjoyed the sweetness and nuttiness that came through under the strong garlic and basil of the pesto–the flavors complemented each other really well.
  • Add enough milk to make it silky but not too thin. Salt and pepper to taste.
  • Combine butternut pesto mixture with hot, drained pasta–the sauce binds perfectly. Add parmesan if desired.
Very kid-friendly dish with lots of sneaky veggies! Definitely yummy enough for the whole family, though. Could easily be adapted as vegan with pesto made with vegan cheese or nutritional yeast.
Recipe courtesy of our very own CSA member, Kat!

 

Spicy Chicken and Butternut Squash Stew

What you Need :


  • 1 tablespoon extra virgin olive oil
  • 4 ounces (2 links) spicy chicken sausage, diced
  • ½ Spanish onion, finely chopped
  • 3 cloves garlic, minced
  • 2½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pinch cayenne pepper (optional)
  • 1 cup canned diced tomatoes (I like to use fire roasted tomatoes when possible for extra smokiness.)
  • 3 cups cubed butternut squash (go for ½-inch cubes)
  • ½ bunch kale, center ribs removed, chopped (about 2 cups)
  • 1 pound boneless, skinless chicken thighs
  • 4 cups low-sodium chicken stock
  • Salt

How to Make It :

  1. Heat 1 tablespoon olive oil in a Dutch oven or large saucepan over medium-high heat. When hot add the chicken sausage and cook for about 5 minutes until lightly browned.
  2. Add the onion and garlic to the sausage and sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant. Add the smoked paprika, oregano, cumin, ground cinnamon and cayenne (if using) and cook, stirring constantly, for 1 minute.
  3. Add the tomatoes, butternut squash kale, chicken thighs, and chicken stock to the saucepan. Bring to a boil, then reduce the heat until the liquid is just simmering. Cover and cook for 25 minutes.
  4. After 25 minutes, carefully remove the chicken thighs from the saucepan to a plate or cutting board. Using two forks, shred the meat into small pieces.
  5. Scoop about 1 cup of butternut squash from the pot and mash it with a fork. (Don’t panic if there’s some tomatoes and kale in the mash, it’s all going back in the pot anyway. Duh.)
  6. Return the shredded chicken and mashed squash to the saucepan and simmer, uncovered for another 10 minutes. Taste and season with salt if needed.
  7. Ladle stew into bowls, top with sharp cheddar and sour creame and serve hot.

Recipe adapted from: domesticate-me.com 

Butterkin and Butternut Curry

What you Need :


  • 1 onion – small dice
  • 2 large carrots – peeled, small dice
  • 3 cloves garlic – minced
  • 1 t. ginger – minced
  • 1 T. tomato paste
  • 1 T. curry powder
  • 1/2 c. dry lentils
  • 2 1/2 c. vegetable broth
  • 1 butternut squash – peeled, medium dice
  • 1 butterkin squash – peeled, seeds scooped out and diced
  • 3 Fuji apples – medium dice (I left my skin on)
  • 4 c. fresh spinach leaves
  • pinch cayenne pepper
  • salt and pepper as needed
  • 2 T. olive oil

How to Make It :

In a large pot heat the oil to medium high heat. Add the onions and carrots and cover with a lid. Cook for 3-4 minutes, stirring occasionally until the onions are translucent. Keeping the lid on will sweat the vegetables, making them tender without caramelizing! Add the ginger, garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute. Add the lentils and broth and bring to a boil. Cover and bring to a simmer. Simmer for 25 minutes. Add the apples and squash, stir, and cover/simmer for 20 minutes or until fork tender. I added about 1/4 c. more broth after adding the apples/squash. Taste for seasoning. I added a pinch of cayenne for spice and some more salt. Before serving, stir in the spinach until wilted. 

Recipe adapted from: Vodka and Biscuits 

Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette

What you Need :


  • 4 bone-in chicken breast halves 
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 2/3 cups sliced Fuji apple
  • 1 tablespoon fresh lemon juice
  • 8 ounces Swiss chard leaves, thinly sliced
  • 1 tablespoon butter 
  • 4 1/4 cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, divided
  • 3 tablespoons maple syrup
  • 2 bacon slices, cut crosswise into 1/2-inch-thick pieces 
  • 8 ounces wild mushrooms, halved 
  • 2 garlic cloves, minced
  • 3 tablespoons apple cider vinegar
  • 1/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons walnuts, toasted and coarsely chopped

How to Make It :

Preheat oven to 400° To prepare chicken, loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; rub salt mixture evenly under loosened skin. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5 minutes or until brown. Bake at 400° for 28 minutes or until a thermometer registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening. Reserve drippings and 2 tablespoons fat; discard remaining fat.  To prepare salad, combine apple, juice, and chard in a large bowl; toss to coat. Melt butter in a large skillet over medium-high heat. Add squash to pan; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 10 minutes or until tender, turning to brown on all sides. Remove from heat; stir in maple syrup. Add squash mixture to apple mixture. Sprinkle salad with remaining 1/8 teaspoon black pepper; toss.  To prepare vinaigrette, heat reserved 2 tablespoons chicken fat in pan over medium heat. Add bacon to pan; cook 4 minutes or until crisp, stirring occasionally. Add mushrooms and garlic to bacon mixture; cook 3 minutes, stirring frequently. Stir in cider vinegar, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates. Stir in reserved chicken drippings and broth; bring to a boil. Remove from heat. Arrange 2 cups apple mixture on each of 4 plates; drizzle each serving with 1/4 cup vinaigrette. Top each serving with 1 chicken breast half and sprinkle each serving with 2 1/4 teaspoons walnuts.

Recipe adapted from: Cooking Light