Tag Archives: butternut squash

Feta & Butternut Pasta

Butternut squash. Mmm. This creamy, orange squash is well-documented as one of my favorite bits of produce. I eat it all fall and winter long. Elsewhere on this blog, you can find Butternut Squash Dip, Butternut Mushroom & Ricotta TartButternut Spinach Quiche, Butternut Apple Soup, and Whole Wheat Butternut Ravioli. Look at that diversity! You can do anything with this squash. In an effort to try out even another flavor profile, I tossed up this easy pasta dish with tangy Keepsake Farm feta and sweet butternut.

Feta & Butternut Pasta

Ingredients:

Ingredients

Ingredients

Directions:

  1. Heat 2 T. olive oil in large skillet or dutch oven.
  2. Chop onion and add to oil, cooking until softened.
  3. Chop basil and add to onion. Cook until fragrant.
  4. Add creamy garlic dressing and stir.
  5. Cube roasted butternut squash and toss with onions and basil.
  6. Add pasta to pan and toss. Cook over low heat until pasta is hot.
  7. Drizzle remaining olive oil over pasta and toss with crumbled feta.
Feta & Butternut Pasta

Feta & Butternut Pasta


Vegan Butternut Squash Dip with Garlic-Onion Crackers

Tonight is the first meeting of the Bethlehem Grocery Co-Op (7:00 at the library—Be there!). My husband and I are so psyched. I am even skipping out on one of my Girl Scout meetings to attend! The Express Times covered the story with a pretty decent article, which you can read here.

In the spirit of community, the meeting organizers have asked people to bring vegetarian or vegan snack food or non-alcoholic beverages to share in a potluck. Since I’ll be coming straight from my earlier Girl Scout meeting tonight, I knew I had to make something ahead of time that I could just grab when I pick up my husband and bring along. With a bunch of roasted butternut squash in the freezer, plus two whole ones in the fridge, I figured that was a good place to start. Dip is generally pretty foolproof, so I whipped up a super-simple batch in the food processor and made some tasty garlic onion crackers to go along with it. The combination is delicious—Savory crackers (based off a recipe for Indian nippattu, an onion and chili savory cookie) with a slightly sweet, slightly spicy dip. So, whether you’ve got a holiday party coming up or taste this tonight at the meeting and decide you want more, give it a try! (By the way, both recipes are vegan.)

Butternut Squash Dip

Ingredients:

Ingredients

Dip Ingredients

  • 1 clove garlic (Apple Ridge Farm)
  • 1 lemon
  • 2 c. roasted butternut squash (I had some in the freezer from Jett’s Natural Produce)
  • 2 tsp. paprika
  • 1 takeout packet soy sauce (I think that’s a tablespoon?)
  • 1 tsp. black pepper
  • hot sauce, to taste (Easton Salsa Company)

Directions:

  1. Mince garlic in food processor.
  2. Squeeze all the juice from the lemon into the food processor, then add remaining ingredients.
  3. Process until smooth.
  4. Serve with savory crackers.
Butternut Squash Dip

Butternut Squash Dip—How easy was that?!

Garlic-Onion Crackers

Makes 120 bite-size crackers!

Ingredients:

Cracker Ingredients

Cracker Ingredients

  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. salt (I used herb sea salt we made from thyme, sage & rosemary from our garden)
  • 2 tsp. sugar
  • 4 tsp. sesame seeds
  • ½ large onion (Jett’s Natural Produce)
  • 3 cloves garlic(Apple Ridge Farm)
  • 1/3 c. olive oil
  • 1/4 cup warm water (you may not use it all)

Directions:

  1. Mix flour, baking powder, salt, sugar and sesame seeds in large bowl.
  2. Mince onion and garlic (I used a food processor) and add to flour mixture, stirring to combine well.

    Cracker Dough

    With Onion & Garlic Added

  3. Add olive oil and mix well (mixture will be lumpy)
  4. Gradually add water and stir until dough forms. Dough will feel oily.
  5. Cover and let sit for 30 minutes.
  6. Preheat oven to 325°.
  7. Form a small ball (about 1/2-3/4″ in diameter) of dough. Place between two sheets of wax paper or greased plastic wrap. Press thin with your fingers (about 1/16″ thick, 1-1.25″ diameter).
  8. Gently peel dough circle from wax paper and place on non-stick or foil lined baking sheet. Prick dough circles all over with fork.

    Dough Circles

    Dough Circles

  9. Repeat until all dough is used.
  10. Bake for 13-15 minutes, or until lightly browned. (Since this makes 120 crackers, you may want to bake these in batches so you aren’t using up a zillion baking sheets!)
  11. Cool completely on wire rack and store in airtight container.
Garlic Onion Crackers

Crackers and crackers, oh my!

 


Butternut Mushroom & Ricotta Tart—It’s What’s for Dinner!

Last week, I stopped by Keepsake Farm with a friend to pick up some eggs and cheese. I was pleasantly surprised when the guy covering the counter asked, “So what are you going to make this time? I love looking at your blog to see what you did with what you bought.” Someone recognized me who reads this blog! 😀

Once I got over the giddiness of my first random recognition, I realized I had to make something truly excellent with the ricotta cheese I picked up that day. We recently discovered that Giorgio Mushrooms are grown within an hour of the Lehigh Valley and we picked up a pint of them on a whim. This isn’t the kind of farm we’ve been supporting for the past year, but we did research their practices and decided we’d purchase a container of them until our first order of very local Mother Earth mushrooms from Pure Sprouts arrive this weekend. Of course, three days after we purchased them, I saw that Jett’s Natural Produce had mushrooms for the first time all year! I guess they just weren’t in season before? (Never thought I’d actually feel a dilemma about where to get mushrooms. It felt weird to scan a package of produce.)

Anyway, we were glad to have the tasty fungi in our kitchen. (Funny thing, the fact that mushrooms are fungi freaked me out so much that I refused to eat them until last year. Now I love them!) Combined with a big ol’ butternut squash, some leafy kale, creamy ricotta and super simple crust, this tart (actually, a pie because I don’t have a tart pan) is something special enough to serve company.

Butternut, Mushroom & Ricotta Tart

Ingredients:

Ingredients

Ingredients

  • 1 c. flour
  • 5 T. butter, cold
  • 3 T. cold water
  • 1 red onion (Jett’s Natural Produce)
  • 1.5 c. butternut squash (I diced & roasted a whole one so we’d have it for later) (from Jett’s Natural Produce)
  • 4 cloves garlic (Apple Ridge Farm)
  • 1 c. crimini mushrooms (Giorgio)
  • olive oil for drizzling
  • 4-6 kale leaves (Jett’s Natural Produce)
  • 8 oz. ricotta cheese (Keepsake Farm)

Directions:

  1. Preheat oven to 400°.
  2. Dice butternut squash, smash garlic, cut onions into wedges and quarter mushrooms.
  3. Toss squash, garlic, onions and mushrooms in baking dish with olive oil.
  4. Bake 30 minutes, or until squash is fork tender.
  5. Meanwhile, cut slices of butter into flour in medium bowl using pastry blender or two forks until mixture is crumbly.
  6. Add water 1 T. at a time until dough binds together.
  7. Press dough into bottom (and a little up the sides) of greased pie plate or tart pan.
  8. Chop kale, removing thick stems.
  9. Spread 3/4 of the ricotta onto crust.
  10. Spread kale over ricotta.
  11. When veggies are done roasting, reduce oven to 350° and evenly distribute them on top of kale.
  12. Drop remaining ricotta on top by the tablespoonful.
  13. Bake for 20 minutes or until crust is golden brown.

    Tart/pie fit for company!

    Rustic looking tart/pie fit for company! Meaty mushrooms, sweet squash, savory kale and creamy cheese make for the perfect balance.


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

butter, flour, kale, butternut squash, mushrooms, onion, garlic, ricotta cheese, olive oil


Butternut Spinach Quiche—It’s What’s For Dinner!

To culminate this butternut squash laden week, I present you all with this recipe for a unique quiche, combining the light fluffiness of a spring quiche with the hearty flavors of autumn. This quiche would be great to serve for a fall brunch, although it holds up just fine for any time of day. If you like to make pie crust or have one in the fridge or freezer, go ahead and use it for this recipe (no need to prebake). I, however, have fallen in love with using thin sliced potatoes as a savory pie crust. It’s so quick and easy and doesn’t dirty extra dishes. If you haven’t tried this method yet, give it a shot!

Butternut Spinach Quiche

Ingredients:

Ingredients

Ingredients (plus milk, eggs, butternut squash, salt & pepper)

Directions:

  1. Preheat oven to 375°F.
  2. Thinly slice potatoes, using a mandolin if possible, and layer across bottom and up sides of deep pie plate. (If you only have a shallow pie plate and you end up with extra egg mixture later on, look at the bottom of the post for a bonus recipe!)
  3. Brush potatoes with olive oil and bake for 15 minutes.
  4. Meanwhile, dice onion and finely chop garlic and poblano pepper.
  5. Heat drizzle of olive oil in skillet over medium heat. Add onion, garlic and poblano and cook until onion is just translucent, stirring frequently.

    Onion, Garlic, Poblano

    Onion, Garlic, Poblano

  6. Chop spinach and add to skillet, cooking and stirring until spinach wilts.
  7. Remove potatoes from oven and top with sliced roasted butternut squash.
  8. Sprinkle onion and spinach mixture evenly over squash layer.
  9. Grate cheese over onion and spinach mixture.
  10. Whisk together eggs and milk until frothy.
  11. Pour egg mixture over quiche fillings, leaving .25″ at top edge of crust. (If you have extra egg mixture, see below!)
  12. Bake for 35-45 minutes, or until center is set.

    Butternut Spinach Quiche

    A quiche even a man will be satisfied eating!

Bonus!

With this quiche, I used a smaller pie plate than usual for some reason, plus more filling than usual. As I poured the egg mixture, I realized I would have some extra. So, I whisked in some vanilla, cinnamon, and a touch of melted raspberry jam and poured it into a small baking dish. I stuck it in the oven next to the quiche and kept an eye on it until the center was set. A lovely dessert custard to go with the quiche!

Bonus Dessert Custard

Bonus Dessert Custard


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

spinach, potato, poblano, cheese, red onion, garlic (NOT PICTURED: butternut squash, eggs, milk)

Also, since we are still without power at our house and I am hurriedly typing this on my lunch break, Weekend Hodgepodge will be a bit late this week! I promise I will be back on schedule with posting as soon as our power comes back and my fingers thaw!

Branch on Wire

When a branch this size falls on the wire leading into your house, it's pretty likely you will be without power. Thank goodness for head lamps, gas cooktops and in-laws with chest freezers as we enter our 3rd day without power!


Whole Wheat Butternut Ravioli—It’s What’s For Dinner!

I recently picked up a gargantuan butternut squash, so I’ve been having fun coming up with recipes to use it up in. You’ll see a few of them this coming week, so run out and pick yourself up a big one right now! As I think I’ve mentioned before, butternut squash is one of my absolute favorite fall flavors. It’s got a beautiful hue, excellent taste, smooth texture and is sooo versatile. I love that I can roast one up and use it in four completely different meals throughout the week, only having spent a few dollars.

Enough of my gushing about squash, though—Congrats to Amy, who guessed “What’s For Dinner,” despite her second guessing about the cheese! 😀 Amy, trust me, as one who only recently began eating stinky cheeses, this is a great use for it! These ravioli freeze wonderfully, so bag some up before boiling to keep on hand throughout the season.

Whole Wheat Butternut Ravioli with Sage Butter

Ingredients:

Ingredients

Ingredients

Pasta Ingredients:

  • 1.5 c. all purpose flour (plus extra for kneading)
  • 1.5 c. whole wheat flour
  • 1/2 tsp. salt
  • 4 eggs (Valley View Farms)
  • 1/4 c. water
  • 1/4 c. olive oil

Ravioli Ingredients:

  • 2 T. olive oil
  • 1/4 c. diced onion (Jett’s Natural Produce)
  • 1.5 c. mashed butternut squash (Heritage Farm CSA)
  • salt & pepper to taste
  • nutmeg to taste
  • 4 T. milk (Keepsake Farm)
  • 1/4 c. stinky cheese (This is Keepsake Ferale from Keepsake Farm. For those who want something a bit tamer, a Parmigiano-Reggiano would also work)
  • pasta dough, rolled into 1/8″ thick sheets, about 4″ across
  • 12-15 sage leaves (my garden)
  • 1/2 c. butter (Flint Hill Farm)

Pasta Directions:

  1. Place flours and salt in food processor.
  2. Beat eggs with fork and add to food processor.
  3. Blend until mixture looks like cornmeal.
  4. With the processor running, slowly add water and olive oil.
  5. When ball forms, roll onto floured surface. Cover and let rest for 10 minutes.
  6. Divide dough into 8 equal size pieces. Using either a pasta machine or rolling pin, roll each section to 1/8″ thick and 4″ wide, kneading in a bit more flour if the dough is too sticky.
  7. Rest 20 minutes on floured surface, while you make ravioli filling.

    Pasta Sheets

    Pasta Sheets

Ravioli Directions:

  1. Mince onion and sautée it in olive oil in medium skillet.
  2. Add squash and continue cooking mixture until extra moisture has cooked out.
  3. Add salt, pepper, nutmeg and milk, then continue to cook for 3 minutes.
  4. Remove from heat. Crumble in cheese and stir.
  5. Put on large pot of water to boil.
  6. Cut pasta into 2×4″ strips.
  7. Place small dollop of filling on half of each strip.

    Filling Ravioli

    Filling Ravioli

  8. Fold dough over filling, pinching edges to seal. Repeat with other raviolis.

    Raviolis

    Raviolis

  9. Add raviolis to boiling water, in batches if necessary, and cook for 3 minutes, or until ravioli float and pasta is al dente.
  10. Strain ravioli.
  11. In large skillet, melt butter.
  12. Chop sage leaves and add to melted butter. Cook and stir until butter begins to brown.
  13. Put ravioli on plate and drizzle with butter sage sauce. Great with a glass of autumn white wine, beer or cider.

    Worth every bit of effort!

    Worth every bit of effort!


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

milk, all-purpose flour, whole wheat flour, butternut squash purée, eggs, cheese, onion, salt, pepper, sage, nutmeg, butter, olive oil


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