Maple Roasted Yams With Bacon & Beer (Eatwell Recipe 44)

Saturday, November 28, 2009

I am often inspired by other food bloggers. This great recipe comes via a recent post from Susan at Food Blogga.

I was drawn to the combination of rich, sweet and smokey flavors -- perfect comfort food for cold, blustery days. I'm also a sucker for anything that involves maple syrup and bacon. And I could not pass up another good way to use up the enormous yams we keep receiving in our produce box.

Three sweet potatoes by Eve Fox, Garden of Eating blog

These yams are kind of addictive -- my husband and I kept sneaking extra spoonfuls after dinner.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Roasted Yams With Bacon, Beer & Maple Syrup
Serves 4

Ingredients

* 2 large yams
* Olive oil to brush on the flesh
* 6 strips bacon
* 1 yellow onion, thinly sliced
* 2 teaspoons light brown sugar
* 2/3 cup beer, preferably dark ale
* 2 tablespoons maple syrup
* Freshly ground black pepper
* Sea salt

Directions

1. Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.

2. While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.

3. Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.

4. Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.

A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Eat like the Obamas - Sweet Potatoes & Winter Greens

Saturday, November 21, 2009

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

On those rare occasions when I succeed in dragging myself to the gym, I end up reading whatever trashy celebrity gossip mags people have left behind. I know they are total crap but they are highly effective at taking my mind off the fact that I am slogging away at something boring and painful like climbing stairs for 30 minutes...

Rainbow chard ready to cut by Eve Fox, the Garden of Eating, copyright 2014

By the time I finished my workout last Friday, I knew who'd broken up with who, who'd been arrested for DUI, who'd gotten their pre-baby body back in record time, and who was wearing what. But I had also found an unexpected gem buried amidst these shallow and tawdry details -- a short story about the Obamas' chef (have you noticed that our nation seems somewhat obsessed with what the First Family eats?) that included a recipe for a dish made with sweet potatoes freshly dug from the White House's new organic garden. It looked tasty so I tore it out and hit the road for home.

Three sweet potatoes by Eve Fox, Garden of Eating blog

The timing was excellent -- we've been receiving a rather high volume of sweet potatoes in our CSA produce box recently and I have been at somewhat of a loss for what to do with them. I'm ashamed to say that a number of them have even gotten moldy and ended up in the compost while I waited for inspiration to strike.

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

But the most recent batch of sweet potatoes occupied the place of honor in this tasty, seasonal recipe by Sam Kass, one of the team of nine current White House chefs. I have modified it slightly from the original version that appeared in the November issue of People magazine. Enjoy!

-- print recipe --Sweet Potatoes & Winter Greens
Serves 4

Ingredients

* 2 large sweet potatoes
* 2 bunches of chard or kale (or collard greens)
* 4 cloves of garlic
* juice of one half lemon
* 1 Tbsp maple syrup
* 1/2 tsp cinnamon
* 1/4 tsp ground cloves
* salt and pepper to taste
* pinch or red pepper flakes
* 2 Tbsps olive, peanut or canola oil

Directions

1. Peel the sweet potatoes and cut into bite-sized chunks (make them as uniform in size as you can.)

2. Heat one Tbsp of oil in the pan over medium heat and add the sweet potatoes. Cook, stirring occasionally, until just brown on all sides and soft (about 12-15 minutes.) If the potatoes are still hard at the end of this time, you can add a few Tbsps of water or broth, put a cover on the pan and steam for 2-3 minutes and they should soften right up.

3. While the sweet potatoes are cooking, wash the greens (but do not dry them.) Remove the ribs and cut the leaves into ribbons. Mince or press the garlic and set aside. Once the potatoes are fully cooked, add the cinnamon, gloves, salt and pepper and then set aside.

4. Heat the remaining oil in the pan and saute the garlic and the chili flakes for 2-3 minutes, stirring often, until fragrant. Add the greens to the pan (in batches if needed) and stir often until they've cooked down significantly and are tender. Season the greens with salt and pepper to taste. Combine the potatoes, maple syrup, and lemon juice with the greens, stir and serve.

A few more recipes you might like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Thanksgiving Recipe Roundup

Monday, November 16, 2009

Turkey Day approacheth... Below are some recipe ideas for Thanksgiving dinner in case you're looking and a couple of useful how-to posts with tips on making gravy and carving the bird.

Stuffing RecipesGreat Vegetable Sides
SaladsDesserts
How To:

Baked Stuffed Squash, Three Ways

Saturday, November 14, 2009

There's something wonderful about baked stuffed squash. It's like healthy comfort food -- hearty, warm, and delicious. It's also fun to make since there is an endless variety of stuffings.

Since Thanksgiving is coming up soon, I figured I'd try out three of my favorite winter squashes - acorn, butternut and delicata - with three different stuffings.
A trio of winter squashes by Eve Fox, Garden of Eating blog
To make things easier on myself, I used short grain brown rice as the basis for all of the stuffings though you could just as easily use farro, quinoa, basmati rice, risotto, torn up bread, etc. I used egg as a binder and lots of fresh herbs in each one.

The stuffed delicata squash and the stuffed acorn squash were inspired by an article on winter squash that I clipped from Sunset magazine last fall although I've adapted them both slightly. I made up the butternut squash recipe after browsing through some recipes online. There is plenty of room for interpretation so please feel free to be creative with your ingredients.
A trio of baked stuffed squashes by Eve Fox, Garden of Eating blog
Hope you enjoy this smorgasbord of stuffed squash! Click below for the individual recipes.

* Sage and Nut-Stuffed Delicata Squash
* Sweet & Savory Stuffed Acorn Squash
* Red Pepper & Sausage-Stuffed Butternut Squash

Sage and Nut-Stuffed Delicata Squash

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

This delicious, vegetarian dish would make a great addition to Thanksgiving dinner. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and garlic and the sage adds a lovely, earthy note.

Delicata and Autumn Crown squashes by Eve Fox, The Garden of Eating, copyright 2014

Since delicata squash is fairly thin and cooks fairly quickly, this recipe does not require you to pre-bake the squash before filling though you can certainly do so to speed your final cooking time if you prefer. I recommend cooking the rice (or whatever grain you end up using as the basis for the stuffing - quinoa is another great option) ahead of time to make your prep easier.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Sage and Nut-Stuffed Delicata Squash
Serves 4 as a side dish or 2 as a main dish

Ingredients

* 2 delicata squashes, halved length-wise and seeded
* 2 Tbsps fresh sage,chopped
* 1/3 cup lightly toasted pinenuts, chopped
* 1/3 cup lightly toasted almonds,chopped
* 1/2 cup cooked short-grain brown rice (I usually cook the rice in some vegetable broth for added flavor)
* 2 eggs, beaten (use organic, pasture-raised eggs if you can get 'em)
* 1/4 cup cheddar cheese
* 1/4 grated Parmesan cheese
* 2 medium onions, finely chopped
* 4 cloves of garlic, minced
* 2 Tbsps olive oil or butter
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Heat the oil in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

2. In a large bowl, combine the rice, eggs, Parmesan and half of the cheddar cheese. Stir in the nut and onion mixture. Divide the stuffing among the squash halves, sprinkle with the rest of the cheddar cheese, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

You might also like:
This is Eatwell Recipe #42 - see more recipes in this series here.

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Sweet & Savory Stuffed Acorn Squash (Eatwell Recipe 41)

This was my favorite of the trio of baked stuffed squashes. I find the combination of sweet and savory totally irresistable...

A trio of winter squashes by Eve Fox, Garden of Eating blog

Acorn squash requires a bit more cooking time than delicata so you will need to pre-bake before stuffing. I recommend baking in a pan with a little water to help keep the flesh moist as it cooks.

Sweet & Savory Stuffed Acorn Squash by Eve Fox, Garden of Eating blog

Sweet & Savory Stuffed Acorn Squash

Serves 4

Ingredients

* 2 large acorn squashes, rinsed, cut in half length-wise and seeded
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1 large granny smith or Fuji apple, peeled, cored, and diced
* 1/4 cup dried cranberries or currants (or both!)
* 2 tsps fresh sage, chopped
* 1/4 cup maple syrup
* 2 tsps olive oil
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down in a 9- by 13-inch baking pan. Pour an inch or two of water into the pan and bake until tender when pierced with a fork, 35-45 minutes.

2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the onions until translucent, 5 to 7 minutes. Add the apples, cranberries or raisins, and sage; stir often until apples have softened. Transfer to a bowl and add the sausage, rice, salt and pepper. Mix in the eggs and stir well to combine.

3. Remove the cooked squash halves from the oven, empty the baking dish of any leftover water and place the halves back inside turned upright. Fill the halves equally with the stuffing mixture and drizzle with maple syrup. Bake, uncovered until the filling is slightly browned on top, about 15 minutes longer.
A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Red Pepper & Sausage-Stuffed Butternut Squash (Eatwell Recipe 40)

Since we will undoubtedly be receiving butternut squash out the wazoo from our CSA this winter, I figured it would be a good idea to have even more tasty ways to prepare this hearty winter squash.

Eatwell Farm Butternut Squahes Awaiting Roasting

I went for a straight-up Italian style with this recipe. I was curious to see how the sweet, meaty flesh of the butternut would meld with a savory, basil-scented filling. As it turns out, quite well!

Red Pepper, Sausage & Pinenut Stuffed Butternut Squash by Eve Fox, Garden of Eating blog

Red Pepper & Sausage-Stuffed Butternut Squash
Serves 4 as a main dish

Ingredients

* 2 small-medium sized butternut squashes, rinsed, cut in half length-wise and seeded (since the seed cavity on a butternut is fairly small, I ended up gauging out more of the flesh out of the neck to make room for stuffing)
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 4 cloves of garlic, minced
* 1 large red bell pepper, cored, seeded and chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1/2 cup fresh basil, washed and chopped
* 1/4 cup fresh parsley, washed and chopped
* 1/2 cup grated Parmesan cheese
* 2 Tbsps olive oil
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down on a heavy baking sheet. Bake until tender when pierced with a fork, 40-45 minutes.

2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the red pepper, onions and garlic until translucent, 5 to 7 minutes. Add the basil and cook for another 2-3 minutes. Transfer to a bowl and add the sausage and rice. Mix in the eggs, Parmesan, salt and pepper and stir well to combine.

3. Remove the cooked squash halves from the oven and fill the halves equally with the stuffing mixture. Bake, uncovered until the filling is slightly browned on top, about 15-20 minutes longer.
A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Curried Butternut Squash Soup (Eatwell Recipe 39)

Saturday, November 7, 2009

curried butternut squash soup by Eve Fox, Garden of Eating blog

It's practically raining winter squash here in Berkeley. Everywhere I turn, there's a gorgeous pile of kabocha or delicata or acorn or butternut or pumpkin.

Butternut squash  by Eve Fox, Garden of Eating blog, copyright 2010

On Thursday, the first butternut squash of the season was nestled in our produce box along with beets, peppers, onions, eggplant, and apples. In just a few short months, I will probably be greeting this lovely squash with a sigh and a scowl (there can be too much of a good thing, after all) but right now, I'm in that euphoric honeymoon period when winter squash are still a delightful novelty. Butternut squash has a lot going for it -- its pretty, bright-colored flesh is sweet, hearty, and nourishing.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

This recipe calls for you to roast the squash and then curry it with spices and enrich it with coconut milk.

roasted butternut squash by Eve Fox, Garden of Eating blog

I am always pleased to find a new vegan recipe that anyone can enjoy. This one never fails to please.

curried butternut squash soup by Eve Fox, Garden of Eating blog

-- print recipe --
Curried Butternut Squash Soup
Serves 4 as a main course

Ingredients

* about 2 lbs butternut squash (or substitute with acorn squash, delicata squash, sugar pumpkin, etc.)
* 1 large onion, chopped
* 1 large ripe tomato, chopped
* 2 cloves of garlic, minced
* 2 cups vegetable stock
* 1 can of coconut milk
* 3 teaspoons curry powder or garam masala
* 1/4 teaspoon cayenne pepper (optional, or more, to taste)
* Sea salt and pepper to taste
* 2-3 tablespoons olive oil
* 2 tsps lemon juice

Directions

1. Preheat oven to 400 degrees. Slice the squash in half and scoop out the seeds and pulp with a spoon. Save for another use or discard. Spread about 1 tablespoon vegetable oil on the bottom of a roasting tray and place the squash halves cut side-down on the tray. Roast for about 30 minutes, or until the flesh feels soft when poked and it has shrunken away from the skins a bit. Flip over and let cool. Once cool enough to handle, scoop out all the flesh and reserve in a bowl.

2. Meanwhile, heat a heavy-bottomed pot with another tablespoon or so of oil and saute the onions over medium-low heat. Season with salt and pepper and cook until translucent, about 8 minutes, stirring occasionally. Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes.

3. Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil. Reduce heat to a simmer and cook, covered, for about 20 minutes or so.

4. Using an immersion blender, puree the soup to a smooth consistency (this can also be done by transferring the soup in batches to a food processor or blender.) Taste for seasoning. Add additional stock or coconut milk if it’s too thick to your liking. Once the soup is to preferred taste and consistency, stir in the lemon juice to taste and serve.

A few more recipes you might like:

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Saturday, November 28, 2009

Maple Roasted Yams With Bacon & Beer (Eatwell Recipe 44)

I am often inspired by other food bloggers. This great recipe comes via a recent post from Susan at Food Blogga.

I was drawn to the combination of rich, sweet and smokey flavors -- perfect comfort food for cold, blustery days. I'm also a sucker for anything that involves maple syrup and bacon. And I could not pass up another good way to use up the enormous yams we keep receiving in our produce box.

Three sweet potatoes by Eve Fox, Garden of Eating blog

These yams are kind of addictive -- my husband and I kept sneaking extra spoonfuls after dinner.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Roasted Yams With Bacon, Beer & Maple Syrup
Serves 4

Ingredients

* 2 large yams
* Olive oil to brush on the flesh
* 6 strips bacon
* 1 yellow onion, thinly sliced
* 2 teaspoons light brown sugar
* 2/3 cup beer, preferably dark ale
* 2 tablespoons maple syrup
* Freshly ground black pepper
* Sea salt

Directions

1. Preheat oven to 400 degrees. Wash the yams and cut in half the long way. Brush the flesh of each half with a little bit of olive oil. Place flesh-side-down on a heavy baking sheet and roast until soft when poked with a fork -- 20-25 minutes.

2. While the yams are roasting, lay the bacon slices in a heavy skillet over medium heat. Cook, turning often, until browned and crisp, about 6-8 minutes. Transfer to a paper-towel or paper grocery bag-lined plate to drain. Let cool completely then chop into small pieces, setting a tablespoon or so aside to use as a garnish.

3. Once the yams are cooked, remove from oven and cool for 5-10 minutes. Scoop out the flesh, mash lightly and set aside.

4. Heat the left over bacon fat in the skillet over medium heat then add the sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the beer and cook for another 2 minutes. Add the maple syrup, stir well and cook 3-4 minutes. Add the yams and bacon to the skillet and season with freshly ground black pepper and salt to taste. Stir well. Garnish with a little bit of chopped bacon and serve warm.

A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Saturday, November 21, 2009

Eat like the Obamas - Sweet Potatoes & Winter Greens

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

On those rare occasions when I succeed in dragging myself to the gym, I end up reading whatever trashy celebrity gossip mags people have left behind. I know they are total crap but they are highly effective at taking my mind off the fact that I am slogging away at something boring and painful like climbing stairs for 30 minutes...

Rainbow chard ready to cut by Eve Fox, the Garden of Eating, copyright 2014

By the time I finished my workout last Friday, I knew who'd broken up with who, who'd been arrested for DUI, who'd gotten their pre-baby body back in record time, and who was wearing what. But I had also found an unexpected gem buried amidst these shallow and tawdry details -- a short story about the Obamas' chef (have you noticed that our nation seems somewhat obsessed with what the First Family eats?) that included a recipe for a dish made with sweet potatoes freshly dug from the White House's new organic garden. It looked tasty so I tore it out and hit the road for home.

Three sweet potatoes by Eve Fox, Garden of Eating blog

The timing was excellent -- we've been receiving a rather high volume of sweet potatoes in our CSA produce box recently and I have been at somewhat of a loss for what to do with them. I'm ashamed to say that a number of them have even gotten moldy and ended up in the compost while I waited for inspiration to strike.

Sweet Potatoes & Winter Greens by Eve Fox, Garden of Eating blog

But the most recent batch of sweet potatoes occupied the place of honor in this tasty, seasonal recipe by Sam Kass, one of the team of nine current White House chefs. I have modified it slightly from the original version that appeared in the November issue of People magazine. Enjoy!

-- print recipe --Sweet Potatoes & Winter Greens
Serves 4

Ingredients

* 2 large sweet potatoes
* 2 bunches of chard or kale (or collard greens)
* 4 cloves of garlic
* juice of one half lemon
* 1 Tbsp maple syrup
* 1/2 tsp cinnamon
* 1/4 tsp ground cloves
* salt and pepper to taste
* pinch or red pepper flakes
* 2 Tbsps olive, peanut or canola oil

Directions

1. Peel the sweet potatoes and cut into bite-sized chunks (make them as uniform in size as you can.)

2. Heat one Tbsp of oil in the pan over medium heat and add the sweet potatoes. Cook, stirring occasionally, until just brown on all sides and soft (about 12-15 minutes.) If the potatoes are still hard at the end of this time, you can add a few Tbsps of water or broth, put a cover on the pan and steam for 2-3 minutes and they should soften right up.

3. While the sweet potatoes are cooking, wash the greens (but do not dry them.) Remove the ribs and cut the leaves into ribbons. Mince or press the garlic and set aside. Once the potatoes are fully cooked, add the cinnamon, gloves, salt and pepper and then set aside.

4. Heat the remaining oil in the pan and saute the garlic and the chili flakes for 2-3 minutes, stirring often, until fragrant. Add the greens to the pan (in batches if needed) and stir often until they've cooked down significantly and are tender. Season the greens with salt and pepper to taste. Combine the potatoes, maple syrup, and lemon juice with the greens, stir and serve.

A few more recipes you might like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Saturday, November 14, 2009

Baked Stuffed Squash, Three Ways

There's something wonderful about baked stuffed squash. It's like healthy comfort food -- hearty, warm, and delicious. It's also fun to make since there is an endless variety of stuffings.

Since Thanksgiving is coming up soon, I figured I'd try out three of my favorite winter squashes - acorn, butternut and delicata - with three different stuffings.
A trio of winter squashes by Eve Fox, Garden of Eating blog
To make things easier on myself, I used short grain brown rice as the basis for all of the stuffings though you could just as easily use farro, quinoa, basmati rice, risotto, torn up bread, etc. I used egg as a binder and lots of fresh herbs in each one.

The stuffed delicata squash and the stuffed acorn squash were inspired by an article on winter squash that I clipped from Sunset magazine last fall although I've adapted them both slightly. I made up the butternut squash recipe after browsing through some recipes online. There is plenty of room for interpretation so please feel free to be creative with your ingredients.
A trio of baked stuffed squashes by Eve Fox, Garden of Eating blog
Hope you enjoy this smorgasbord of stuffed squash! Click below for the individual recipes.

* Sage and Nut-Stuffed Delicata Squash
* Sweet & Savory Stuffed Acorn Squash
* Red Pepper & Sausage-Stuffed Butternut Squash

Sage and Nut-Stuffed Delicata Squash

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

This delicious, vegetarian dish would make a great addition to Thanksgiving dinner. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and garlic and the sage adds a lovely, earthy note.

Delicata and Autumn Crown squashes by Eve Fox, The Garden of Eating, copyright 2014

Since delicata squash is fairly thin and cooks fairly quickly, this recipe does not require you to pre-bake the squash before filling though you can certainly do so to speed your final cooking time if you prefer. I recommend cooking the rice (or whatever grain you end up using as the basis for the stuffing - quinoa is another great option) ahead of time to make your prep easier.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

-- print recipe --Sage and Nut-Stuffed Delicata Squash
Serves 4 as a side dish or 2 as a main dish

Ingredients

* 2 delicata squashes, halved length-wise and seeded
* 2 Tbsps fresh sage,chopped
* 1/3 cup lightly toasted pinenuts, chopped
* 1/3 cup lightly toasted almonds,chopped
* 1/2 cup cooked short-grain brown rice (I usually cook the rice in some vegetable broth for added flavor)
* 2 eggs, beaten (use organic, pasture-raised eggs if you can get 'em)
* 1/4 cup cheddar cheese
* 1/4 grated Parmesan cheese
* 2 medium onions, finely chopped
* 4 cloves of garlic, minced
* 2 Tbsps olive oil or butter
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Heat the oil in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

2. In a large bowl, combine the rice, eggs, Parmesan and half of the cheddar cheese. Stir in the nut and onion mixture. Divide the stuffing among the squash halves, sprinkle with the rest of the cheddar cheese, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

You might also like:
This is Eatwell Recipe #42 - see more recipes in this series here.

For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

Sweet & Savory Stuffed Acorn Squash (Eatwell Recipe 41)

This was my favorite of the trio of baked stuffed squashes. I find the combination of sweet and savory totally irresistable...

A trio of winter squashes by Eve Fox, Garden of Eating blog

Acorn squash requires a bit more cooking time than delicata so you will need to pre-bake before stuffing. I recommend baking in a pan with a little water to help keep the flesh moist as it cooks.

Sweet & Savory Stuffed Acorn Squash by Eve Fox, Garden of Eating blog

Sweet & Savory Stuffed Acorn Squash

Serves 4

Ingredients

* 2 large acorn squashes, rinsed, cut in half length-wise and seeded
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1 large granny smith or Fuji apple, peeled, cored, and diced
* 1/4 cup dried cranberries or currants (or both!)
* 2 tsps fresh sage, chopped
* 1/4 cup maple syrup
* 2 tsps olive oil
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down in a 9- by 13-inch baking pan. Pour an inch or two of water into the pan and bake until tender when pierced with a fork, 35-45 minutes.

2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the onions until translucent, 5 to 7 minutes. Add the apples, cranberries or raisins, and sage; stir often until apples have softened. Transfer to a bowl and add the sausage, rice, salt and pepper. Mix in the eggs and stir well to combine.

3. Remove the cooked squash halves from the oven, empty the baking dish of any leftover water and place the halves back inside turned upright. Fill the halves equally with the stuffing mixture and drizzle with maple syrup. Bake, uncovered until the filling is slightly browned on top, about 15 minutes longer.
A few more recipes you might like:

Like this recipe? Click here to browse through more Eatwell Recipes.

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Red Pepper & Sausage-Stuffed Butternut Squash (Eatwell Recipe 40)

Since we will undoubtedly be receiving butternut squash out the wazoo from our CSA this winter, I figured it would be a good idea to have even more tasty ways to prepare this hearty winter squash.

Eatwell Farm Butternut Squahes Awaiting Roasting

I went for a straight-up Italian style with this recipe. I was curious to see how the sweet, meaty flesh of the butternut would meld with a savory, basil-scented filling. As it turns out, quite well!

Red Pepper, Sausage & Pinenut Stuffed Butternut Squash by Eve Fox, Garden of Eating blog

Red Pepper & Sausage-Stuffed Butternut Squash
Serves 4 as a main dish

Ingredients

* 2 small-medium sized butternut squashes, rinsed, cut in half length-wise and seeded (since the seed cavity on a butternut is fairly small, I ended up gauging out more of the flesh out of the neck to make room for stuffing)
* 8 ounces sweet Italian pork sausage, loose (you can either buy it this way or remove it from the casings)
* 1 large onion, chopped
* 4 cloves of garlic, minced
* 1 large red bell pepper, cored, seeded and chopped
* 1 cup cooked short-grain brown rice
* 2 eggs, beaten
* 1/2 cup fresh basil, washed and chopped
* 1/4 cup fresh parsley, washed and chopped
* 1/2 cup grated Parmesan cheese
* 2 Tbsps olive oil
* Salt and pepper to taste

Directions

1. Preheat oven to 350°. Rub a little olive oil over the cut surface of each squash half and place, cut-side down on a heavy baking sheet. Bake until tender when pierced with a fork, 40-45 minutes.

2. Meanwhile, cook the sausage in a frying pan over medium heat until it is crumbly and lightly browned all over. Put the meat aside and use the fat in the pan to sautee the red pepper, onions and garlic until translucent, 5 to 7 minutes. Add the basil and cook for another 2-3 minutes. Transfer to a bowl and add the sausage and rice. Mix in the eggs, Parmesan, salt and pepper and stir well to combine.

3. Remove the cooked squash halves from the oven and fill the halves equally with the stuffing mixture. Bake, uncovered until the filling is slightly browned on top, about 15-20 minutes longer.
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The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox

Saturday, November 7, 2009

Curried Butternut Squash Soup (Eatwell Recipe 39)

curried butternut squash soup by Eve Fox, Garden of Eating blog

It's practically raining winter squash here in Berkeley. Everywhere I turn, there's a gorgeous pile of kabocha or delicata or acorn or butternut or pumpkin.

Butternut squash  by Eve Fox, Garden of Eating blog, copyright 2010

On Thursday, the first butternut squash of the season was nestled in our produce box along with beets, peppers, onions, eggplant, and apples. In just a few short months, I will probably be greeting this lovely squash with a sigh and a scowl (there can be too much of a good thing, after all) but right now, I'm in that euphoric honeymoon period when winter squash are still a delightful novelty. Butternut squash has a lot going for it -- its pretty, bright-colored flesh is sweet, hearty, and nourishing.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

This recipe calls for you to roast the squash and then curry it with spices and enrich it with coconut milk.

roasted butternut squash by Eve Fox, Garden of Eating blog

I am always pleased to find a new vegan recipe that anyone can enjoy. This one never fails to please.

curried butternut squash soup by Eve Fox, Garden of Eating blog

-- print recipe --
Curried Butternut Squash Soup
Serves 4 as a main course

Ingredients

* about 2 lbs butternut squash (or substitute with acorn squash, delicata squash, sugar pumpkin, etc.)
* 1 large onion, chopped
* 1 large ripe tomato, chopped
* 2 cloves of garlic, minced
* 2 cups vegetable stock
* 1 can of coconut milk
* 3 teaspoons curry powder or garam masala
* 1/4 teaspoon cayenne pepper (optional, or more, to taste)
* Sea salt and pepper to taste
* 2-3 tablespoons olive oil
* 2 tsps lemon juice

Directions

1. Preheat oven to 400 degrees. Slice the squash in half and scoop out the seeds and pulp with a spoon. Save for another use or discard. Spread about 1 tablespoon vegetable oil on the bottom of a roasting tray and place the squash halves cut side-down on the tray. Roast for about 30 minutes, or until the flesh feels soft when poked and it has shrunken away from the skins a bit. Flip over and let cool. Once cool enough to handle, scoop out all the flesh and reserve in a bowl.

2. Meanwhile, heat a heavy-bottomed pot with another tablespoon or so of oil and saute the onions over medium-low heat. Season with salt and pepper and cook until translucent, about 8 minutes, stirring occasionally. Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes.

3. Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil. Reduce heat to a simmer and cook, covered, for about 20 minutes or so.

4. Using an immersion blender, puree the soup to a smooth consistency (this can also be done by transferring the soup in batches to a food processor or blender.) Taste for seasoning. Add additional stock or coconut milk if it’s too thick to your liking. Once the soup is to preferred taste and consistency, stir in the lemon juice to taste and serve.

A few more recipes you might like:

The Eatwell Project: a year of seasonal recipes -- logo by Eve Fox
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