Creamy Butternut Squash Orzo
recipe adapted from Simply in Season
1 cup onion, chopped
In a frypan saute over medium heat in 1 Tbsp oil until tender, about 6 minutes
1 clove garlic, minced
Add and saute until fragrant, about 1 minute
1 butternut squash, peeled, seeded, and cut into 1/2 in pieces
Add and stir to coat
2/3 cup vegetable or chicken broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
4 cups water or broth
1 cup orzo
While squash cooks, bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite. About 8 minutes.
1/2 cup parmesan cheese, finely grated
2 Tbsp fresh sage, chopped
Stir in. Salt and Pepper to taste.
Kale, Caramelized Onion, Sausage and Mushroom Pasta
Not a meat eater? No problem, omit the sausage and leave it as is or add a can of pinto beans.
1 tbsp olive oil
1/2 large onion, sliced thin
8 oz mushrooms, sliced thin
2 garlic cloves, minced.
1 lb ground sausage (I used Italian, chorizo would work great or plain)
1/2-1 cup parmesan cheese
20 leaves kale, thick stems removed
1/2 lb pasta (I used penne rigate)
1 cup parmesan cheese, freshly grated.
In a large fry pan add the olive oil over medium high heat. Add the onions and toss to coat in oil. Salt the onions. Cook, stirring occasionally until they turn a golden brown (about 15 minutes) OR simply saute them and move on to the mushrooms. Add the garlic and mushrooms. Saute a few minutes. Start the water for the pasta and add the pasta cooking according to package directions. Add the sausage and cook until it is cooked through. Add the kale and a spoon of the pasta cooking water. Toss with the cooked pasta. Stir in parmesan cheese.
Crab Salad with Celeriac and Carrots
Dressing: 2-3 Tbsp mayo, a few dashes hot sauce, 2 tsp whole-grain mustard, 2 tbsp fresh lemon juice, slat and pepper. Stir to combine in small bowl.
2 Tbsp minced scallion
1/2 lb celeriac, peeled
2 medium sized carrots
1/4 cup thinly sliced red onion
1 rib celery, thinly sliced
1/2 lb lump crab meat
Salt and Pepper
In a bowl, combine dressing ingredients.
Fine julienne (matchstick) the celeriac and carrots. Add ingredients to a large bowl. Pour dressing over indredients. Stir to combine. Chill for at least 1 hour.
Great on bread or over crackers over over greens!
Southwestern Stuffed Acorn Squash
Also makes a stuffing for stuffed green onions!
2 acorn squash
1 lb Chorizo (or omit and add extra black beans)
1 small onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
dash of cayenne pepper
2 cups chopped tomatoes (or diced from canned tomatoes)
1.5 cups cooked black beans, drained
several dashes hot sauce, optinal
1 cup shredded cheese, optinal
sour cream, optinal
Preheat oven to 375 degrees. Cut Squash Diagonally in 1/2, Scoop out insides. Place on a cookie sheet cut side down. Bake 45 minutes. While squash is baking, coat a skillet with oil over medium high head. Add sausage, browning and breaking up as it cooks. Add onion and garlic. Saute a minute. Add peppers and tomato. Add spices and black beans and hot sauce. Simmer until tomatoes are broken down and all is cooked through.
When squash is tender, fill halves with mixture (you may have some leftover, it’s great as a nacho topping on chips!). Top with cheese and cilantro. Bake until cheese is melted. Top with a dollop of sour cream if desired.
I served this with a side of roasted broccoli, onions and mushrooms. Simply toss with a little olive oil, add the spices you want (I used smoked paprika and cumin), salt and pepper and toss in a 400 degree oven for about 20 minute (stir 1/2 way through cooking).
Roasted Beet, Pear, Goat Cheese Salad w/ Balsamic Vin and Candied Walnut
3 beets, roasted, sliced thin
1 pear, cored and sliced thin
2 oz goat cheese, curmbled
1 head lettuce, washed and torn into a bowl
Place the beets and pear on the lettuce. Toss with dressing (recipe below) Sprinkle on Candied Walnuts (recipe below) and goat cheese.
Balsamic Vin: 1 Tbsp balsamic vin, 3 Tbsp oil, 1/2 tsp dijon mustard, 1/2 tsp honey, salt and pepper. Shake in a container with a screw top lid.
1/2 cup sugar
1/4 cup water
1/2 tsp cinnamon
1 cup walnuts
1/2 tsp vanilla
Combine first 3 ingredients in a medium saucepan. Cook over medium heat until sugar dissolves, stirring constantly (about 6 minutes). Add pecans and vanilla; cook until all syrup is absorbed and pecans are coated, stirring constantly (about 12 minutes). Spread pecan mixture on a baking sheet coated with cooking spray. (Pecans will have a sugar coating.) Separate pecans into halves. Cool completely
Thanks to Tom, Katie and the amazing Groundswell Farm Crew for the fabulous fall produce!