This box is an interesting mix of summer items (cherry tomatoes and corn) and early fall items (butternut squash, kiwi and cantaloupe). Lots of good eating but little cooking required. Kiwis make a great smoothie ingredient, or a nice fruit side with the cantaloupe. Green salads are always welcome at my table.
Fox Farm
Grapefruit
Limes
Gable Farm
Butternut Squash
Gaytan Family Farm
Cantaloupe
Cucumber - Slicing
Romaine Lettuce
Red Cherry Tomatoes
Black Sheep Farm
Cauliflower
Celery
Sweet Corn
Green Onions
RUSD Food Hub
Gold Kiwi
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Butternut Squash
This might be the first pumpkin like taste of the fall. The squash can be prepared in much the same way, including roasting the seeds!
To prepare your squash for oven roasting, it needs to be peeled. A serrated vegetable peeler is useful. A quick 2-minute session in your microwave can help to separate the peel from the squash. Pierce the squash several times before microwaving.
Cut the bottom and stem ends of the squash to make a flat surface. Then cut the squash in half at about the place the lower part widens. Place one half so a flat, cut end is on the cutting board. Use a serrated peeler or a knife to peel, using downward strokes.
You will see green lines under the skin. All of the green needs to be peeled away.
Repeat with the second piece.
Cut the wider piece in half to expose the seeds. Use a spoon to scrape them out, and set aside for roasting.
The narrower piece is seedless and ready to cut.
Cut the squash into 1” cubes for even roasting.
Preheat the oven to 400. Toss the pieces in a mixing bowl with a couple of tablespoons of olive oil. You can season with minced garlic.
Spread the squash out on a baking sheet. Use of a silpat will make clean up easier.
Sprinkle with salt and pepper, and any other seasonings of your choice.
Roast 30 to 40 minutes, until the larger pieces are fork tender. Turn the squash half way through cooking time.
If you intend to puree the squash, perhaps for soup, you can roast it unpeeled and scoop out the flesh to use.
Cut your squash in half, top to bottom, remove the seeds, and brush with olive oil.
Place the squash cut side down on a baking sheet and roast for about 45 minutes to an hour, until the flesh is tender. Smaller squash will cook in as little as 45 minutes, larger ones can take more than an hour.
Seasonings for roasted squash
Garlic, finely chopped sage, and pine nuts sautéed in a little olive oil
Maple syrup lightly drizzled and cinnamon, with a few minutes under the broiler to caramelize. Watch carefully!
Butternut squash can also be made into enchiladas with mushrooms and tomatillo sauce. I have made this many times, and it always wins dinner.
Squash Filling: In a large nonstick pan over high heat, roast a jalapeño. Do not stir too often; let the skins get browned and roasted. Add diced onions and saute for a few minutes. Add the uncooked squash cubes, 1 tablespoon butter, cumin, chili powder, and salt; saute until the squash is fork tender. Set aside.
The squash is folded into corn tortillas with sautéed mushrooms, shredded cheese, then covered with tomatillo sauce and shredded cheese. Be sure you make enough for a second meal!
Roasting Squash Seeds
Place seeds and stringy parts in a bowl and fill with water. It is easier to separate the seeds out underwater. Place in a colander, discarding the threads.
Bring a quart of water with 1 teaspoon salt to a boil. Add the seeds and boil for 10 minutes.
Preheat the oven to 325.
Drain the seeds and pat dry. Put them in a mixing bowl and toss with about 1 teaspoon olive oil. Spread the seeds out and season with salt. Add smoked paprika, cayenne or chile powder as you choose.
Toast for about 20 minutes, watching carefully to be sure they do not burn. As soon as you hear a seed pop (like popcorn) taste one, and pull out. If they brown, they are overdone.
Boiling the seeds first makes them more digestible, and they are crisper.
If you roast your squash whole, there are a number of ways to use the puree it yields. Soups, ice cream, and other baked goods.
This is crustless, and made with almond meal, so gluten free.
Artusi’s Butternut Squash Pie or Torta di Zucca Gialla
From “Science in the Kitchen and the Art of Eating Well” by Artusi
Ingredients
2 pounds (1 kilogram) butternut squash or pumpkin
1 pint (500 milliliters) milk
3 eggs, beaten
3 1/2 ounces (100 grams) soft brown muscovado sugar
2 tablespoons (30 grams) melted butter, plus extra for greasing
3 1/2 ounces (100 grams) almond meal
2 teaspoons ground cinnamon
Pinch salt
Handful sliced almonds
powdered sugar, for decoration
Directions
Remove the seeds and skin of the squash/pumpkin and chop into inch-sized cubes. Place in a saucepan with the milk. Simmer about 25 to 30 minutes or until soft. Drain and leave squash/pumpkin in a colander or sieve to drain and evaporate as much as possible until cool (Artusi even instructs to drain until you have one third of the original weight of the squash). Then transfer to a bowl and mash or purée the squash/pumpkin.
In a separate bowl, beat eggs together with sugar, butter, almond meal, cinnamon and pinch of salt. Stir through the cooled squash/pumpkin to combine well.
Pour the mixture into a greased 9-inch (23 centimeter) pie dish. Smooth over the top to sprinkle with the sliced almonds.
Bake at 350º F (180° C) for 45 minutes or until golden on top and set. The sides will shrink away slightly. When cool, dust generously with powdered sugar and serve.