CSA Program

Showing Tag: "squash" (Show all posts)

Roasted Butternut Squash “Risotto”

Posted by on Tuesday, November 5, 2013, In : Recipes 

Yield: 6-8 servings

1 lb butternut squash, peeled and cut into 1″ pieces
1-2 Tbsp REAL olive oil (Did you know your olive oil is likely fake?)
1 medium head cauliflower (should yield 1 1/2 lbs of florets)
1/2 medium onion, chopped
2 Tbsp REAL butter or ghee 
1 garlic clove, minced
1 cup homemade chicken broth, divided (or if homemade isn’t available, find out where to get real bone broth without hidden MSG)
1 Tbsp chopped sage
Salt and pepper, to taste 

Preheat oven to 425 F.

Place the butternut squ...

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Sweet-Roasted Rosemary Acorn Squash Wedges

Posted by on Friday, February 1, 2013, In : Recipes 

Adapted From Tasty Kitchen 

2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt To Taste
1 stick Butter
½ cups Brown Sugar (lightly Packed)
2 Tablespoons Rosemary (minced)
Preparation Instructions
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.
Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
Remove squash from oven and smear paste all over squash. Return t...

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Acorn Squash Quesadillas and Sausage with Tomatillo Salsa

Posted by on Monday, January 14, 2013, In : Recipes 
Adapted from SmittenKitchen
The secret to getting your quesadillas crisp is to cook them in either butter or lard, and no skimping. A griddle is best if you have one, but a regular old frying pan will do in a pinch.

 1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno (you can also use the dried chili peppers)
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cu...

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Roasted Butternut Squash, Radicchio and Onion

Posted by on Friday, December 28, 2012, In : Recipes 
Adapted from Simply Recipes
Prep time: 15 minutesCook time: 45 minutes
1 medium butternut squash (about 2 pounds), peeled and cut into chunks
1 large onion, peeled and cut into wedges through the root
1 head radicchio, cut into wedges through the root
Olive oil
Salt and black pepper
1/2 cup pine nuts
1/4 cup chopped parsley
Grated parmesan or pecorino cheese to taste, about 1/4 cup to 1/3 cup
Balsamic vinegar to taste, about a tablespoon
1 Preheat the oven to 400°F. Toss the squash chu...

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Food/Farming Related Articles/Tips

Cost SAVINGS Of Eating Organic vs. Processed Foods

The Truth About Eggs - What store bought egg labels really mean

An interesting article about Skim Milk

Attention Allergy Sufferers (Could it be Soy?)

How corporations put the spin on food
Interview with Michael Pollan in Cleveland

Ever wonder where your milk is from? Type in the code on your milk carton or other dairy product.

Freezing Fresh Vegetables, an OSU extension guide

Freezing Fresh Fruit, an OSU extension guide

Monsanto Tumbles Down, e-magazine article about GMO crops

What Are We Eating? PDF chart - What the average American Consumes In A Year

Listen In - The Diane Rehm Show on NPR, discussion about Organic Food Standards. 

Feeding children - 3 book recommendations

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