Sweet Dumpling & Delicata Squash Chili

Ingredients:
1 sweet dumpling squash, peeled and cubed
1 delicata squash, peeled and cubed
30 oz canned dark red kidney beans, drained
30 oz canned fire roasted diced tomatoes
2 oz rye (optional)
4 cloves garlic, sliced
2 jalapeno peppers, diced
1 cubanelle pepper, diced
1 onion, chopped
1 shallot, minced
1 stalk celery, diced
1 jarred fire roasted pepper, minced
1 teaspoon Worcestershire sauce
1 teaspoon hickory liquid smoke
1 teaspoon hot paprika
1 teaspoon ground cayenne
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon roasted ground cumin

Directions:
Place all ingredients in 4 or 6 quart slow cooker and gently stir to evenly distribute the spices and squash. Cook on low for 6-8 hours. Stir prior to serving.

Yield: 8 servings

Note: I like to put the spices in the (covered) slow cooker overnight, chop up the onion, shallot, garlic, peppers, squash and celery and place them in an airtight container in the refrigerator overnight. For a vegetarian/vegan chili like this one I have been known to refrigerate the wetter ingredients like jarred pepper, tomatoes, beans, Worcestershire sauce, and liquid smoke in a separate container overnight as well. In the morning, I just have to stir everything together in the slow cooker and turn it on.

My thoughts:

It may be the dead of winter here in Baltimore and nothing is growing locally but it is still easy to find local squash in area stores. We actually have some that we had bought back around Halloween that is still perfectly fine, winter squash can be stored very successfully for months if kept in a cool, dry spot. Delicata and Sweet Dumpling squash both have a fine texture and relatively thin skin which makes them a perfect choice for chili; they are easy to peel and cube. They are also sweeter and milder than a lot of other winter squashes which make them a perfect foil for the spices.

Turkey with Escarole, Acorn Squash and Cannelloni Beans over Pasta

Ingredients:
1 lb white acorn squash, peeled and cubed
1 lb escarole, chopped
15 oz canned cannelloni beans, drained
2 cups cubed cooked turkey (or chicken)
1/2 cup chicken or turkey stock
2 shallots, minced
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
salt
pepper

10 oz small shaped pasta (I used radiatori)

Directions:
Cook the pasta according to package instructions. Heat butter and oil in a large skillet. Saute the squash and shallot until softened. Add the escarole, turkey, garlic, salt, pepper and beans. Add the broth. Saute until cooked through. Toss with hot pasta.

My thoughts:

This is one of those recipes that really looks like nothing but is actually really, really good. I haven't cooked much with escarole before as I've rarely seen it at the store and when I looked up recipes that called for it I found a bunch of soup. Soup is well and good but frankly isn't something I generally get too excited about. I decided to just treat it as I would spinach or rapini and came up with this pasta dish using up some other ingredients I had on hand. Luckily, all of the disparate ingredients come together and create this perfect, homey, flavorful dish. The bitter greens are tempered by the sweet squash and mild turkey and the mixture forms its own sauce after a bit of broth is added. I love dinners that need little effort but yield great results!

Slow Cooker Galbi Jjim

Ingredients:
3 lbs boneless beef short ribs
4 dried shiitake mushrooms, rehydrated and sliced
4 cloves garlic, sliced
1 pound butternut squash, peeled, de-seeded and cubed
2 onions, halved and sliced
2 green onions, cut into 2 inch pieces
2 carrots, cut into 1 inch long chunks

for the sauce:
1/2 cup soy sauce
1/2 cup mirin
1 tablespoon dark soy sauce
1 tablespoon gochujang* (optional)
2 tablespoons dark brown sugar
1 teaspoon sesame oil


Directions:
In a small bowl, whisk together the sauce ingredients. Set aside. Bring a large pot of water to boil. Add the ribs and boil 10 minutes to render off the fat. Use tongs to fish out the meat. Place in a 4 quart oval slow cooker (I used this one). Top with the remaining ingredients. Pour the sauce over top. Cover and cook on low 8 hours or until the beef is falling apart tender.

*Korean hot pepper paste

My thoughts:

Galbi jjim is a Korean sweet-soy braised short rib dish that is almost more of a stew than a straight up roast or braise. Traditionally, the ribs are bone-in but using boneless ribs makes for a less fatty finished product which is preferred when slow cooking. We used mirin for a touch of sweetness without having to use a lot of sugar (or as I've seen, I swear: soda) in the sauce. I also used butternut squash instead of the oft seen potato because it added natural sweetness and a bit of seasonal flair. It is one of my favorite, easy comfort food dishes.

The boiling step might seem unnecessary, but you would be amazed at how much fat gets removed in the process and how tender the meat is. Need proof of the fat rendering splendor? There will be a lot of fat in the leftover water and virtually none in the finished dish. Since there is little evaporation in slow cooker and meat is cooked for such a long time, it is important to use lean meats lest the meat becomes greasy and stringy. Believe me, I've done a ton of slow cooking. Lean meat is the way to go. I found that fattier cuts of meat can be successfully used in the slow cooker if they were sauteed (good for stews or chili) or boiled (ribs). Meat that has been slow cooked in a slow cooker becomes meltingly tender and just don't need loads of fat to be flavorful.

Farm Stand Salad

Ingredients:
1 ear of corn's worth of kernels
1 cubanelle pepper, diced
4 baby pattypan squash, diced
2 cucumbers, diced
2 cups halved cherry tomatoes

dressing
1 small shallot, minced
1 handful basil, minced
3 oz red wine vinegar
salt
pepper


Directions:
In a small bowl, whisk together the dressing ingredients. Place the salad ingredients in a large bowl and toss. Drizzle with the dressing and toss again.

My thoughts:

While there is nothing fancy about this salad-no cheese, no meat, no exotic ingredients, not even a drop of oil this is one of the best salads I've made this year. I diced up a bunch of vegetables at their absolute peak, made a simple dressing and nothing else was needed. It is fresh tasting, crisp and has enough variety that each bite seems slightly different. It would be a welcome addition to any meal or picnic, just use the freshest vegetables possible. One note-make sure you use the smallest pattypan squash, the larger ones are a little dense to eat raw while the small ones have thin skins and tender flesh.

Jamaican Inspired Spaghetti Squash and Black Beans

Ingredients
1 large spaghetti squash
15 oz canned black beans, drained
3 slices bacon, cut into 1/2 inch chunks
1 medium onion, diced
3 teaspoons jerk seasoning
1 scotch bonnet pepper, seeded and chopped
juice of 1/2 lime
1 teaspoon sea salt

Directions:
Preheat oven to 375. Place the squash in a baking dish and roast for about 50 minutes or until tender. Cool slightly. Slice in half. Remove the seeds and then scoop flesh from squash and set aside. Heat a large skillet and saute the bacon until almost crisp (drain any extra fat) then add onion, pepper, garlic, and saute until just fragenent. Add beans, squash, jerk seasoning, and salt, cook about five minutes, stirring frequently. Squirt with lime juice. Serve hot.


Yield: 4-6 servings

My thoughts:

Most recipes I see for spaghetti squash call for you to treat it like you would actual spaghetti with an Italian tomato-based sauce. The recipes claim that "you can't tell it isn't pasta!" but really, anyone with a mouth can tell that spaghetti squash, no matter how tasty, isn't real pasta. I'd much rather highlight the squash's unique texture than cover it up with sauces. This recipe is just spicy enough to be interesting and with the beans could be a light one dish meal.

Golden Acorn Squash Chili

Ingredients:
2 1/2 cups peeled, cubed golden acorn squash
30 oz canned dark red kidney beans, drained
15 oz canned diced tomatoes (with juice)
10 oz diced tomatoes with green chile (like Ro-tel)
3 cloves garlic, diced
2 chipotle chiles in adobe, chopped
1 onion, chopped
2 teaspoons mesquite liquid smoke
2 teaspoons hot sauce (I used Garlic Hoganero)
1 teaspoon smoked paprika
1 teaspoon ground chipotle
1 teaspoon ground jalapeno
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Directions:
Place all ingredients in the slow cooker and gently stir to evenly distribute the spices and squash. It might look a bit dry but the ingredients will release a fair amount liquid as it cooks. Place on low for 6-8 hours. The squash should be tender but not mushy when ready to serve so try to avoid allowing it to cook for much more than 8 hours. Stir and serve piping hot.

Yield: 4-6 servings

Spring this recipe!

My thoughts:

Golden acorn squash looks just like "regular" acorn squash, except the skin is bright orange, sort of pumpkin-looking. I think the flavor is a bit is sweeter but you can substitute the green skinned variety.

I was really happy with how well this chili turned out. I wasn't sure how the acorn squash would hold its shape and flavor but it really did, even with the long cooking time. I loved the juxtaposition of the sweet squash and the spices, it made for the best vegetable chili I've ever had. The leftovers the next day were good too.


Note: If you don't have a slow cooker, I'd try sauteing the onions and garlic in some oil then adding the remaining ingredients to cook on low until the squash is fork tender.

Butternut Squash & Swiss Chard White Lasagna

Ingredients:
1 medium to large butternut squash, sliced lengthwise and seeds removed
1/4 cup Parmesan
1 lb lasagna noodles
olive oil

for the filling:
1 large bunch Swiss chard, chopped
1 medium onion, diced
15 oz ricotta cheese
1 tablespoon olive oil
1 teaspoon chopped fresh sage
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg


for the sauce:
3 cups milk
3 tablespoons grated Parmesan
3 tablespoons butter
3 tablespoons flour
2 cloves garlic, minced
salt
white pepper




Directions:
Preheat oven to 400. Brush the butternut squash with the additional olive oil. Place cut side down on a parchment lined baking sheet. Bake for 30-40 minutes or until fork tender. Allow to cool slightly. Scoop out the insides. Mash. It should yield about 3 1/2 to 4 cups of squash. Set aside.


Meanwhile, cook the noodles according to package instructions. Drain and arrange in a single layer on baking sheets until ready for use.

For the filling: Heat the oil in a large skillet. Saute the onion until fragrant, then add the chard and sage. Saute until the chard is soft. Allow to cool slightly then combine with the ricotta, nutmeg, salt, pepper and paprika.



For the sauce: In a medium pan, melt the butter. Add the flour along with a sprinkle of salt and pepper, garlic and whisk until smooth. Add the milk and whisk together until slightly thickened. Stir in Parmesan.

To assemble: Preheat oven to 375. Spread some sauce on the bottom of a 9x13 inch pan. Top with noodles then layer with a layer of squash then the chard-ricotta mixture and drizzle with sauce.



Repeat until the pan is full, then top with a final layer of noodle, the remaining sauce and Parmesan.



Bake covered for 30-40 minutes or until bubbly. Allow to sit about 5 minutes before slicing and serving.



Spring this recipe!

My thoughts:

I had never made a non-tomato based lasagna until this one but it turned out really well! I just sort of made it up as I went along to use up some Swiss chard I didn't have earmarked for anything special and a butternut squash I've had for ages but the flavors came together wonderfully. It is a great way to use seasonal ingredients in different way than they are normally found. It also freezes well.



Note: To cut down on some of the prep time you could roast the squash the night before and just let it warm up a bit while you make the sauce before spreading. However, the squash roasting is pretty hands off so it is easy to do that while you are making the cheese mixture.

I don't buy into the whole "no boil" lasagna noodles are just as good as the regular kind propaganda at all. It doesn't take that long to boil them and you will be in the kitchen anyway so why not just boil the noodles? I have had success freezing boiled lasagna and large shell shaped pasta for future use. I just freeze them in a single layer before transferring them to a freezer container

Apple Cider Glazed Butternut Squash

Ingredients:
1 large butternut squash, halved lengthwise and seeds removed
1/2 teaspoon smoked paprika
2 tablespoons melted butter
2 tablespoons apple cider
salt
black pepper
olive oil

Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Brush the insides with olive oil. Place the squash open side down on the baking sheet. Bake for 45 to 50 minutes, or until the squash is softened and easily pierced with a fork. Meanwhile, mix together the melted butter and apple cider. Sprinkle with salt, paprika and pepper. Drizzle with the melted butter and apple cider mixture. Serve hot.

Yield: 2-4 servings

My thoughts:

Despite my recent revelation that I prefer acorn squash (Is it possible that I have only ever eaten butternut until now? Or do I suffer from some sort of winter squash specific amnesia?)this is still perfectly delicious. I am not one for sweet dishes served as part of a main meal but I do feel that butternut squash benefits from splash of sweetness. The apple cider does the trick, it adds just a bit of fruity sweetness without taking it to a near candied level. The smoked paprika, salt, pepper and butter add a complementary savory note to form a uniquely satisfying seasonal dish.

Pumpkin Cheesecake Swirl Brownies

Ingredients:
2 eggs, at room temperature
6 tablespoons butter, melted and cooled
1 cup flour
1/2 cup sugar
1/2 cup dark brown sugar
1/4 cup canned pumpkin
2 tablespoons butter
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon nutmeg
8 oz cream cheese, at room temperature
3 oz unsweetened chocolate

Directions:
Preheat oven to 350. Grease and flour or spray with baking spray one 8x8 inch baking dish. In a small pan, melt the chocolate and 2 tablespoons of butter together, stirring occasionally. Set aside. In a medium bowl, beat together the eggs and sugars until fluffy. Add the vanilla and melted butter, mix thoroughly. Add in the baking powder and flour. Beat to combine. Divide the batter into two bowls. Add the melted chocolate to one bowl and mix thoroughly. Add the cream cheese, nutmeg and pumpkin to the second bowl of batter and mix thoroughly. Pour the pumpkin mixture into the prepared pan. Drop large spoonfuls of the chocolate batter on top and swirl throughly with a knife for a marbled look. Bake for 30-35 minutes or until a toothpick inserted in the center comes out nearly clean. Cool in the pan on a wire rack. Slice and serve.

My thoughts:

I've had luck with cheesecake brownies in the past but wanted to make something a little more seasonal. These are really moist and flavorful brownies. Keep in mind when you make this recipe that it is pumpkin cheesecake flavored and not pumpkin pie flavored. Pumpkin has a subtle squash flavor that the tang of cheesecake compliments, but if you've only ever eaten pumpkin in pie form, it might not taste quite the way you expect. I hadn't thought of making that distinction, but that's the reaction that I've been getting from people who tried them, the brownies were great, but tasted nothing like pumpkin pie! Which, of course, they weren't supposed to-it's the spices that give pumpkin pie that distinctive taste and aroma, not the pumpkin.

Straight from the Garden Zucchini and Pepper Tomato Sauce

Ingredients:
3 pepperincini peppers, small dice
2 zucchini, chopped or diced
3 cloves garlic, minced
1 large shallot, small dice
1 small onion, diced
35 oz canned whole tomatoes in juice, cut up
2 tablespoons olive oil

1 lb cooked pasta

Directions:
In a large saucepan, heat the oil. Add the onion, zucchini, peppers and shallot, saute until just soft. Add the garlic and saute one additional minute. Add the tomatoes and cook through. Serve over hot pasta.

My thoughts:

One of the best things about growing your own vegetables is trying to come up with recipes to use them all up.Our tomatoes are just starting to come in, but we have already harvested several zucchini and patty pan squash. A lot of the peppers we planted are ready to pick as well, we've had a few a jalapenos and scotch bonnet peppers already and a dozen of the accidentally planted and extremely prolific peppers that appear to be pepperincinis. To use up some of the peppers and zucchini and the huge shallots I bought at the farmers market, I made this sauce, which is a variation of the eggplant marinara we made last year, which has enough peppers to keep it interesting, but not so much that the spice is the star. Always use the best quality of canned tomatoes you can, I find that organic or Italian brand tomatoes have the best flavor.

Butternut Squash Muffins

Ingredients:
4 eggs
3 1/2 cups flour
2 cups sugar
2 cups cooked butternut squash*, drained and cooled
1 cup light brown sugar
1 cup vegetable oil
1/4 cup apple cider
1 tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon allspice

Directions:
Preheat oven to 350. Grease and flour 3 loaf pans or line 3 dozen muffin wells**. In a medium bowl, whisk together flour, allspice, cloves, salt,baking powder and nutmeg. In a large bowl, beat together oil, sugar and brown sugar. Add eggs and mix thoroughly. Stir in squash, apple cider and ginger. Incorporate the flour mixture one cup at a time until thoroughly combined and lump-free. Pour into prepared tins and bake 15-20 minutes for muffins and up to 1 hour for bread. A toothpick insert in the center muffin or bread should come out clean.


*cut in half, brush lightly with oil and roast on a pan for about 1 hour or until soft, remove from skin.
**we made 2 dozen muffins and one loaf of bread.

My thoughts:

These are an excellent alternative to the more ubiquitous pumpkin breads and muffins. Not that they aren't good on their own merits but butternut squash has its own subtle flavor that is exceptional in muffins and quick breads and often over looked.

Stuffed Pattypan Squash

Ingredients:

6 small pattypan squash
2 tablespoons olive oil
1 small onion, minced
1/2 cup dry bread crumbs or matzo meal
1/4 cup grated Romano* cheese
2 tablespoons oregano
salt

freshly ground black pepper

Directions:

Preheat oven to 350. Lightly grease or spray one 8 inch square baking dish. Using a knife cut off the stem end of the squash. Insert a small spoon or melon baler and scoop out pulp, leaving a 3/8-inch deep shell. Reserve pulp. Bring 4 cups of salted water to a full boil. Add the squash shells and parboil 2 minutes. Remove and drain. Set aside. Mince pulp. In a skillet, heat oil over medium-high heat. Saute the onion and chopped squash until tender, about 5 minutes, stirring occasionally. Remove from the heat and in a small bowl, combine with the cheese, bread crumbs, oregano and salt and pepper to taste. Use a small spoon to fill the shells completely. Place in prepared baking dish. Bake about 15 - 20 minutes, or until heated through.

*Parmesan would make an excellent substitute for Romano.

My thoughts:

I originally came up with this recipe some years back when I wanted to stuff some 8 ball zucchini** I picked up at a farmer's market. I liked the results then and when I saw some tiny pattypan squash at my favorite produce stand I thought an adaptation was in order. Since the flesh of pattypan squash is rather dense you have to be a little aggressive scooping the pulp out but it isn't difficult, especially if you have a sharp melon baller or a pointy spoon. A major plus is that pattypan is a much easier variety of squash to find than 8 ball zucchini. Plus "pattypan" is a fun word to say.


**8 ball zucchini is a small round variety of zucchini. You can follow this same recipe with great success, but since 8 ball zucchini is round, you will want to knick a little bit off the bottoms of each zucchini so they don't roll around in the pan.

Roasted Spaghetti Squash

Ingredients:

2 lb spaghetti squash
Butter
Salt
Pepper

Directions:

Preheat oven to 400. Pierce squash with fork thoroughly- they can explode! Bake 1 hour or until easily pierced with a fork. Slice in half, remove seeds, scoop out flesh and serve with butter, salt and pepper. Also good with some freshly grated parmesan.

Orzo with Snap Peas and Squash

Ingredients:

1/2 lb orzo

1 lb sugar snap peas

2 tablespoons olive oil

2 small squash, cubed

2 tablespoons parmesan



Directions:

Cook orzo 5 minutes. Add peas and squash. Cook until orzo is done and vegetables are tender. Add olive oil. Drain if needed. Sprinkle with parmesan, salt and pepper. Stir and serve.