We are moving into the autumn harvest, which means heartier root crops such as winter squash and sweet potatoes, and greens such as chard and kale. For the next few weeks we will be focusing on ideas about how to use these heartier fall vegetable root crops in creative and delicious ways.
Delicata squash is a winter squash, but has a softer rind than other winter squashes like butternut and spaghetti squashes.
To prepare mushroom-stuffed delicata squash:
–Preheat oven to 375 degrees. Cut squash in half length-wise and scoop out seeds. Rub squash with olive oil and place face down on a pan, and roast until soft. Remove from oven.
–Meanwhile prepare filling. For two squash, which will feed two as a main dish, four as a side dish, prepare the following:
1/4 or so cup diced onions
3 cloves garlic
1/2 cup or more diced mushrooms, or other vegetables (peppers, celery, carrots, etc)
1/2 cup bread crumbs
1/2 cup shredded Parmesan cheese
herbs to taste: sage, rosemary, and/or thyme
salt & pepper
Saute onions, garlic, and vegetables in olive oil or butter over medium to medium high heat until soft. Then, in a bowl, mix together sauteed vegetables, bread crumbs, cheese, herbs, salt, and pepper. Place mixture in the cooked squash, topped with extra Parmesan cheese if you like. Heat until cheese has melted.
To prepare Swiss chard:
–Saute chopped chard and garlic in olive oil and butter in a large pan over medium to medium-high heat. After a few minutes, add liquid, such as chicken broth, vegetable broth, or white wine. A quarter cup should do. Cover until liquid is absorbed.
These dishes make a great vegetarian dinner!
Members, we love recipes. If you would like to share a recipe, please email the recipe and a photo to megan@fairridgefarms.com
