I know – two crazy recipes for butternut squash. Well, why not?
This one came from Sunset magazine, the Western equivalent of Southern Living. It’s based on a northern Italian pickling technique called carpione that’s traditionally used to preserve fish but works with any firm-fleshed seasonal vegetable.
I saw this recipe for pumpkin jerky in “Scraps, Wilt + Weeds” by Mads Refslud & Tama Matsuoka Wong
and thought what a great idea for butternut! The recipe calls for you to dehydrate a half pumpkin and spend 5 to 7 days doing it. I’m going to try it with butternut halves and expect it won’t take nearly that long.
They say cool weather is coming. Right? Maybe then we’ll want to try this recipe by Asha Gomez of The Spice Table and Spice Road Chicken as demonstrated at the Peachtree Road Farmers Market.
Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk egg and add 3/4 cup ale. Pour liquid into center of dry ingredients and use a fork to mix the wet and dry ingredients together, mixing Read More…
Adapted from a recipe from Moore Farms and Friends.
Adapted from a recipe in Saveur magazine.
Make this with either delicata or butternut squash. If you’re using the delicata, no need to peel.
From Chow.com
In a large saucepan, melt butter over medium heat. Add onions and cook 4 minutes or until crisp-tender. Stir in nutmeg and cook 1 minute more. Add broth, squash and apples. Bring to a boil, then reduce heat and cover. Simmer 50 minutes or until squash and apples are tender, stirring occasionally. Cool soup slightly. Read More…
This recipe is adapted from Everyday Food magazine. And yes, the spiced squash is just as good without the pork!