Make this with either delicata or butternut squash. If you’re using the delicata, no need to peel.
Soy Braised Delicata Squash
winter squash
Parmesan-Crusted Delicata Squash
This recipes comes from the Washington Post.
Brown Rice with Delicata Squash
One of the great things about delicata squash is that you can cube it up with no peeling. This recipe is adapted from one in “The Sugar Solution Cookbook.” I happen to be a big fan of the combination of rice and lentils. Perhaps you are, too.
Sweet-and-Spicy Roasted Tofu and Squash
Can’t believe it’s delicata squash season already. Enjoy them during their brief time with us. This recipe came originally from the New York Times.
Skillet Kale and Butternut Squash Pasta
Were you excited to see kale in your box? I’m ready for this dish that combines kale with butternut squash and pasta. Just says “comfort food” to me. No shallot? Leave it out or substitute some onion or garlic. The pasta cooks in the same skillet – easy cleanup.
Seth Freedman’s Winter Squash Soup with Arugula Pesto
Seth used to do the weekly chef demos at the East Atlanta Village Farmers Market and is now the Culinary Director at PeachDish.
Penne with Grilled Butternut Squash and Red Pepper
Did you see this recipe from “The Vegetarian Grill” by Andrea Chesman?
Braised and Glazed Butternut Squash
From Mark Bittman: “This is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it’s so much easier to deal with than all the others. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. Other vegetables you can use: any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut.” This recipe is from his “How to Cook Everything” (Completely Revised 10th Anniversary Edition).
Butternut Squash with Walnut-Goat Cheese Crumble
This comes from “ Sunday Roasts: A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb by Betty Rosbottom (Chronicle Books, 2011).
Butternut Oyster Stew
On my mind right now are oysters – having just come home from one coast and headed to another in about a week. September brings the months with “r” back, so it’s time to be thinking oysters again. I think this is adapted from a recipe that actually came from Better Homes and Gardens magazine.
And how great is it to see that butternut squash in our box today? It may be the first of many to come, but what a blessing – a vegetable you can sock away in the pantry and pull out come January when we’re missing the delivery of fresh fruits and vegetables every week.