• Ingredients

    • 4 cups 1/2-inch cubes peeled sunshine squash (about 3 pounds)
    • 2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
    • 5 tablespoons butter
    • 1/2 cup pure maple syrup
    • 2 garlic cloves, minced
    • 1 1/2 tablespoons chopped fresh rosemary
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)

    Preparation

    Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

    Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

  • 1 large butternut (3 pounds) or several Delicatas

    3 Tbs. olive oil

    salt and pepper

    2 Tbs. butter

    2 shallots or onions, finely diced, about 1/3 cups

    2 garlic cloves, minced

    1/3 cup slivered almonds

    1/3 cup peeled pistachios, preferably unsalted, slivered or chopped

    1 Tbs grated zest from one Meyer lemon or orange

    6 dates, pitted and chopped

    2 Tbs. finely chopped parsley

    1 Tbs chopped mint

    1/4 tsp ground cinnamon

    juice of 1 Meyer lemon

     

    Preheat oven to 400. Lightly butter a large baking dish. Peel the neck of the squash and slice into rounds about 1/3 inch thick. Heat the oil in a wide nonstick skellet. Add the squash in a single layer and cook over medium heat until golden, then turn and brown the second side, 8 to 10 minutes each side. When the pan becomes dry, add 1/3 cup water. Cover the pan and steam the squash until tender when pierced with a knife, about 10 minutes. Check while it's cooking and add more water as needed. Season with salt and pepper.

     

    Melt the butter in a med. skillet over med-low heat. Add the shallots and garlic and cook without browning, stirring occasionally, for 5-7 minutes.

     

    Add the nuts, zest, dates, herbs, and cinnamon and raise the heat. Season with 1/2 tsp salt and some pepper. Cook, stirring frequently, for 2 minutes then add the lemon juice, cook for 1 minute more, and turn off the heat.

     

    Arrrange the squash rounds in the baking dish and scatter the dates and nuts over them. Add 1/4 cup water and bake until heated through and the toppin gis barely crisped, about 15 minutes.

     

    Adapted from Deborah Madison's "Local Flavors"

  • 2.5 to 3 pounds butternuts

    1/4 c olive oil, plus extra for the squash

    6 garlic cloves, unpeeled

    12 whole sage leaves, plus 2 Tbs. chopped

    2 onions, finely chopped

    Chopped leaves from 4 thyme sprigs or 1/4 tsp dried

    1/4 chopped parsley

    salt and pepper

    2 qts. water or stock

    1/2 c fontina, pecorino, or ricotta salata, diced into small cubes

     

    Preheat oven to 375. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with garlic and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.

     

    Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh in to the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1.5 tsp salt and the water/stock and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water/stock to thin it out. Taste for salt.

     

    For a more refined, smooth soup, pass through a food mill or use a hand blender or regular blender to puree. Ladle into bolws and sprinkle with the cheese. Garnish each bowl with the fried sage leaves, add pepper, and serve.

  • Adapted from Deborah Madison's Vegetarian Cooking for Everyone

     

    Salt and freshly milled pepper

    2 pounds green or yellow zucchini, freshly grated

    2 eggs, beaten

    1-2 onions, thinly sliced

    1 cup breadcrumbs

    2 garlic cloves, finely chopped

    1/2 cup parsely or cilantro, chopped

    1 Tbs. chopped marjoram or basil

    1 tsp. chopped mint

    Olive oil as needed

     

    Lightly salt the zucchini and set it aside in a colander to drain for 30 minutes. Meanwhile, mix the rest of the ingredients together except the oil and the pepper. Quickly rinse the squash, squeeze out the excess water, then stir into the batter. Season with salt and pepper.

     

    Film two large skillets with olive oil. When hot, drop in the batter - 1/4 cup makes a fritter about 3.5 inches across - and cook over medium heat until golden on the bottom. Turn and cook the second side. Serve hot, garnished with cilantro or parsley.

     

  •  

    Ingredients

    • 3 to 4 shallots, unpeeled
    • 1 1/2 pounds pumpkin (untrimmed), or butternut squash or 1 1/4 pounds peeled pumpkin
    • 2 cups canned or fresh coconut milk
    • 2 cups mild pork or chicken broth
    • 1 cup loosely packed coriander leaves
    • 1/2 teaspoon salt
    • 2 tablespoons Thai fish sauce, or to taste
    • Generous grindings of black pepper
    • 1/4 cup minced scallion greens (optional)

    Preparation

    In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside.

    Peel the pumpkin and clean off any seeds. Cut into small 1/2-inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin.

    Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.)

    Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.

     

    Serves 4-6.

     

  • Being the web guy for Valley Flora has it's benefits. Each week brings cucumbers, radishes, carrots, cabbage, tomatoes, squash and any number of odd but tasty items that pile up -- hey a geek can only eat so many vegetables between pizza and espresso!

     Oh I grill and salad to my hearts content but each Wednesday yet more produce comes and I'm still left over with whatever I didn't get around to gnoshing on the previous week. Fresh food is wonderful but what's worse is watching it slowly wilt into mush so I hit on a simple solution: Vinaigrette Slury

     I have a big covered stainless steel bowl in my fridge filled with vinegar, olive oil, chopped up garlic, some basil, cilantro, black pepper, a bit of marjoram, some jalapeno or crushed red pepper and Dijon mustard -- a classic vinaigrette but heavy on the vinegar (I use a combo of red wine and apple cider vinegar). As the Valley Flora Veg get a little on the squishy side I just chop them up and throw them in the bowl. Cucumbers, tomatoes & onions do especially good in this bath, but squashes, and even spinach will soak up the goodness for quite a while without turning to yuk.

     So whatever I'm making, I just grab out some of that pickled veg and add it. For fresh salads it's great as a bit of spice and vinegar, it's freaking awesome on hot bagels with creme cheese and even better as a crunch on a taco or as a side to a nice bit of lamb. Best part is, it doesn't go bad!

     

    So don't despair if your veg are going soft -- just open up a vinegar spa in your fridge and let them soak

     

    BTW: Lee's Bees Honey just went live with a bunch of Oregon honey just south at Cape Blanco so check out the new site.  Still working on it but I think it's going to be pretty cool.

     

    -Zachary the VF web geek

     

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 2 garlic cloves, minced
    • 1 tablespoon chili powder
    • 1 1/2 teaspoons ground cumin
    • 2 cups diced tomatoes
    • 2 pounds winter squash, peeled and chopped
    • 4 ounces green beans, trimmed, cut into 1-inch pieces
    • 1 15- to 16-ounce can black beans, rinsed, drained
    • 1 tablespoon minced seeded jalapeño chili
    • 1/2 cup chopped fresh cilantro

    Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.
    Adapted from epicurious.com

  • Makes 4 servings
     
    2 Tbsp.  olive oil
    2-3 Tbsp.  lemon pepper
    1 Tbsp. dried rosemary
    1 lb.  new potatoes, scrubbed and dices
    1 1/4 lbs. summer squash;  combination zucchini, crookneck, etc., in 1 inch cubes
    1 large red onion, cut into 1 inch chunks
     
    1.  Put oil, lemon pepper, rosemary (crush first) and potatoes into plastic bag.  Shake well to coat.
    2.  Add squash to bag;  shake again to coat.
    3.  Spread veggies on shallow baking pan.  Roast at 400 degrees for 30 minutes.  Increase oven temperature to 450 degrees, stir vegetables, and continue roasting until brown, about 20 minutes. 

  • Makes 6 servings
    1 large onion, chopped
    1/2 cup bell pepper, minced
    1 clove garlic, minced
    1 Tbsp.  corn oil
    1 cup corn kernels
    1 lbs. summer squash and/or zucchini
    4 roasted hot peppers, seeded and peeled (optional)
    1/2 cup hot water
    salt to taste
     
    1.  In heavy skillet over medium-high heat, saute onion, sweet pepper, and garlic in oil.  Add corn;  cook and stir until uniformly browned. 
    2.  Cut squash into matchsticks.  Cut chilies into long thin strips (try kitchen scissors).  Add squash, chilies, water and salt in skillet.
    3.  Cover, reduce heat, and simmer 15 minutes.  Serve with hot tortillas.

  • Another great roasting combo! Also great roasted alongside a turkey, if you're thinking Thanksgiving thoughts.....Serves 4.
     

    • 2 medium kohlrabi
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons finely chopped fresh thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 1/2 lb butternut squash
    • Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan



    Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)
    Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
    Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.
    Stir kohlrabi, turning it, then push it to one side of pan.
    Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
    Toss vegetables to combine and transfer to a dish.

  • I winged it the other night with the ingredients I had on hand, and this curry came out deeee-lish!
     
    I buttercup winter squash, peeled and cut into 1" cubes
    any other veggies you have on hand (I had some last late-season eggplants and peppers from the greenhouse, as well as all this stuff):

    • brussels sprouts, halved
    • hakurei turnips, quartered
    • carrots, cut into 1" chunks
    • parsnips, cut into 1" chunks
    • celeriac, cut into 1/2" chunks
    • kale or chard, cut into ribbons
    • onions or leeks, diced

    1 can coconut milk
    dash of fish sauce
    Thai curry paste, to taste
    salt, to taste
     
    Sautee all your veggies in a large saucepan coated in olive oil, starting with your onions/leeks, celeriac and squash. Cook for 5-10 minutes on medium heat. Add carrots and parsnips and other hearty veg. After everything has begun to soften slightly, push the veggies to the corner of the pan and pour the coconut milk into the skillet. Stir in the Thai Curry paste to taste and fish sauce. Get a good even coconut milk slurry going, then mix all the veggies up with it. Simmer together until the veggies are tender. At the last minute, add the chard or kale and cook just long enought to wilt it down. Add salt to taste.
     
    Serve over rice or quinoa. Tastes great with a cashew garnish.

  • I baked my Sunshine Winter Squash as Zoe suggested to make Raviolis with brown butter  and hazelnut sauce. Since I had extra squash left, I substitued the squash for pumpkin in this recipe. If you like pumpkin and think anything is better with a little chocolate, you will like this recipe.
     

     

     
     

     

    • 3/4  cup all-purpose flour
    • 1-1/2  tsp. pumpkin pie spice
    • 1  tsp. baking powder
    • 1/4  tsp. salt
    • 3  eggs
    • 1  cup granulated sugar
    • 3/4  cup canned pumpkin
    • 1/2  cup whipping cream
    • 1/2  of an 8-oz. pkg. cream cheese, softened
    • 1/2  cup powdered sugar
    • 1  Recipe Chocolate Cream Icing, below
    •   Pumpkin pie spice

    Directions
    1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.
    2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
    3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.
    4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.
    5. Store cake, loosely covered, in refrigerator. Makes 8 servings.
    6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.
     
    Recipe from Better Homes and Gardens Magazine, http://www.bhg.com/recipe/layer-cakes/pumpkin-sandwich-cake/

     

  • You can toss any veggies you like into this basic curry. It would be great with Brussels sprouts, broccoli, romanesco, potatoes, other winter squash or any root vegetable.
     
    Serves 4.
     
    2 Tbs. oil
    1 onion or 1 large leek, chopped
    1 Tbs. curry powder
    1 Tbs. minced fresh ginger
    1.5 pounds butternut squash, peeled and roughly chopped
    1 c. coconut milk, stock or water
    salt and freshly ground pepper
    chopped fresh cilantro for garnish (optional)
     
    Put the oil in a pot or deep skillet over med-high heat. Add onion and cook until softened, about 5 minutes. Add the curry and ginger and cook until the onion just starts to brown, about 2 minutes more.
     
    Add the squash and coconut milk and sprinkle with salt and pepper. Bring to a boil, cover and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 20 minutes. Check periodically to make sure there is adequate liquid. If the squash is done and there is ample liquid, turn up the heat, take the lid off and cook down until the consistency is thicker than stew.
     
    Taste and adjust seasonings, garnish and serve warm.

  • Serves 6. Takes about 45 minutes - a quick, easy fall soup!
     
    Ingredients:

    • 4 bacon slices (optional)
    • 4 large garlic cloves, chopped
    • 1 teaspoon caraway seeds
    • 2 pounds butternut squash, peeled, seeded, and chopped
    • 1/2 pounds carrots, chopped
    • 1 apple, peeled, cored, and chopped
    • 3 thyme sprigs
    • 2 bay leaves
    • 3 1/2 cups veggie or chicken broth
    • 2 cups water
    • 1 to 1 1/2 teaspoons cider vinegar



     
    Preparation:
    Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
    Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. If skipping the bacon, substitute butter or olive oil for the fat. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
    Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

  •  

    4 Servings

     

    Ingredients

    • 2 acorn squash, halved lengthwise, seeded
    • 1 cup dried cranberries or currants
    • 1/2 cup hot water
    • 8 tablespoons (1 stick) butter
    • 8 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
    • 1/2 cup chopped onion
    • 2 teaspoon dried rubbed sage
    • 2 cup fresh whole wheat breadcrumbs

     
    Preparation
    Preheat oven to 425°F. Bake squash halves face down until soft. Turn squash halves cut side up. Season cavities with salt and pepper.
    Combine dried cranberries and hot water in small bowl. Melt 6 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper.
    Mound stuffing into squash halves. Dot with remaining 2 tablespoons butter. Bake until heated through and crisp on top, about 10 minutes.

  • Adapted from Gourmet...
     

     
    Makes 8 servings (about 10 cups)

    The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

     
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    Ingredients
    For roasted squash

    • 8 (1- to 1 1/4-pound) acorn squash
    • 3 tablespoons vegetable oil
    • 1 tablespoon kosher salt

    For soup

    • 1 large onion, chopped
    • 1 1/2 tablespoons vegetable oil
    • 5 medium beets (about 2 pounds without greens), peeled and cut into 1-inch pieces
    • 1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
    • 2 garlic cloves, minced
    • 4 cups chicken or vegetable broth
    • 4 to 5 cups water
    • 2 tablespoons cider vinegar
    • 1 tablespoon packed light brown sugar

    Preparation
    Roast squash:
    Preheat oven to 375°F.
    Cut off "tops" of squash (about 1 inch from stem end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash to create a stable base. Brush "bowls" and tops all over with oil and sprinkle salt inside. Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow baking pans.
    Roast squash in upper and lower thirds of oven, switching position of pans halfway through baking, until flesh of squash is just tender, about 1 1/4hours total.
    Make soup while squash roast:
    Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5 minutes. Add garlic and cook, stirring, 30 seconds.
    Add broth and 4 cups water, then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.
    Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids), transferring to a large bowl. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency.
    Serve soup in squash bowls.
    Cooks' notes: • Squash flesh shrinks during baking; if a small hole forms, serve soup in squash but set in a soup bowl.
    • Soup can be made 3 days ahead and chilled, covered.

  •  
     
    Ingredients

    • Sourdough bread, cut into 1″ cubes (about 3 cups)
    • 3 tablespoons extra virgin olive oil
    • 1 clove of garlic, finely chopped
    • 2 summer squash, sliced on a diagonal
    • 1 bell pepper, seeded and cut into 1″ cubes (use red, orange, or yellow for nice color!)
    • 6-8 cherry tomatoes cut in half, or chopped heirloom or slicing tomatoes
    • 1/2  onion, cut in 1″ cubes
    • 4-5 fresh basil leaves, cut in strips

    Vinaigrette

    • 3 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1 tsp Dijon mustard
    • Salt and Pepper to taste

    Directions

    1. Preheat oven to 350 degrees. On a baking sheet, spread out the chopped garlic, onion, squash, peppers and tomatoes and coat with one tablespoon olive oil. Roast for 15-18 minutes, stirring once, until just starting to soften and release juices.
    2. In a large frying pan, heat the remaining two tablespoons of oil. Toss in the bread cubes and season lightly with salt and freshly-ground pepper. Cook over medium heat, stirring frequently until the cubes are crusty and slightly browned. Remove from heat and set aside to cool.
    3. To make vinaigrette dressing, firmly whisk together all ingredients until blended. Season to your tastes with salt and pepper.
    4. In your serving bowl, toss together the bread cubes and vegetables. Pour dressing over the bread and vegetable mixture and then set aside for thirty minutes to let it absorb the flavors. Before serving, stir in strips of fresh basil.