These scones are scrumptious! Review the recipe to see which stir-ins you might want to try with these, as they are not on the CSA365 pantry “staples” list and will likely require a trip to the market. (i.e. crystallized ginger, cinnamon chips, coarse sugar etc). You can skip the fancy stir-ins as well, a healthy sprinkle of cinnamon sugar also works.
This is a very flexible recipe, wonderful with charred poblanos or jalapeños, add some ground beef for an even heartier version. Tomatillos also work, but can be left out as well. With the base of the squash and the black bean, the rest is pretty negotiable depending on what you have on-hand to work with. Make it your own and enjoy!
This one turned out wonderful, and it was so easy! Use pumpkin or squash puree, both get the job done quite nicely.
A quick prep, slow cook, and overall easy method for cooking your winter squash.
These were a great stand-in for the traditional dough version, great for sopping up the flavors of a hearty stew or broth. The acorn squash is an impromptu addition that I was quite happy with. You’ll need potato starch on hand for this one to keep it gluten free.
This is an Anderson family favorite, perfect for when the spaghetti squash season rolls around. Soy sauce or tamari can substitute fish sauce if you want to keep it vegetarian. Tamarind paste can be substituted for rice wine vinegar as well, but the real deal is best. Give yourself time to drain the tofu and make the squash, but the pad thai itself is quick to make.
This recipe is my favorite way to conquer a whole Hubbard squash. It makes 2 pies (calling for 2 prepared pie crusts) and if there’s extra squash, a side dish. It takes about 2 1/2 hours including squash roasting and pie baking time, but it can be made in stages, so don’t feel like you need to do this whole thing start-to-finish in one wallop. If you have any puree left over, enjoy it with maple syrup and Amish Roll Butter!
Do you like Thai curry? How about the warm and comforting flavor of Massaman curry? If so, this dish may be for you! I called it pumpkin curry in the title because that’s how I originally started making it, but as you can see this version has delicata squash. Really, any winter squash will do. Carrots and potatoes are great also if you have them on hand. This recipe lends itself to a slow cooker, instant pot, or stovetop. Make it with chicken or as a vegetarian dish. There are tips in the post to make it your own. I hope you enjoy it as much as I do!
This peanutty protein packed soup is creamy and hearty in all the right places, and the sweet red peppers pack a lovely punch. The optional winter squash soup tureen is a nice touch if making this for a special occasion.
Butternut squash, acorn squash and cranberries can make a creative receptacle for whatever stuffing you’d like to use in this faux “crown roast”. It’s a bit of prep, but a fun vegetarian option to the holiday roast! Be sure to read the tips at the end of this post before embarking on this culinary adventure! Thanks to fellow Springdellian Pam H for turning us onto this recipe from Cooking Light!