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From the Farmer

Butternut Squash Soup + Stuffed Acorn Squash

Published on Recipes

We're celebrating all things fall around here: the temperature finally moving below 85, pulling sweaters out of the closet, and cooking up the coziest comfort food. With a plethora of squash heading our way from our farm partners, minds are reeling with squash-inspired soups, tarts, spreads, and even drinks. So, we're sharing a couple of our favorite go-to's that will be sure to keep you and your family satisfied as we delve deeper into this change of seasons. 


Roasted Butternut Squash Soup
Makes about 6 servings

Ingredients

  • 1 (2-3 lb) butternut squash, halved lengthwise + seeded
  • 2 tbsp unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken (or veggie) stock
  • 1/2 tsp ground sage
  • 1 tbsp herbs de provence 
  • Salt + pepper, to taste

Instructions

  1. Preheat oven to 400 degrees. With a sharp knife, cut the butternut squash in half, then place cut side down on a greased baking sheet and bake for 45 mins.
  2. In large pot melt butter, then add onion and cook until translucent, about 8 minutes. Add garlic and sauté until fragrant.
  3. Remove squash from oven and set aside to cool. When cool enough to handle, use spoon to scoop squash out of skin and into a high-speed blender; add stock, onions and garlic, then blend on high until smooth. Return blended squash to pot to warm, stirring regularly, and season with herbs, salt, and pepper.
  4. Serve and enjoy!

Sausage, Kale + Mushroom Stuffed Acorn Squash
Makes about 6 entrees

Ingredients

  • 3 medium acorn squash, halved
  • 2/3 cup wild rice
  • 1 pack (~6 links) spicy Italian sausage, casing removed 
  • 1-2 tbsp olive or avocado oil 
  • 1 medium yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 2 bunches dino kale, roughly chopped
  • .75-1 lb mushrooms, sliced
  • 1 cup grated parmesan
  • Salt + pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees. Place squash cut side down on a greased baking sheet and bake for about 30-45 mins, or until squash is fork tender and slightly browned along edges.
  2. While squash roasts, begin cooking rice by combining 2/3 cup wild rice with 1 1/3 cup water. Bring to a boil, then simmer until rice is cooked, about 15-20 mins. Set aside.
  3. Remove squash from oven and lower temperature to 350 degrees. 
  4. Heat oil over medium-high heat, then add sausage, breaking up with spatula, and cook until browned. Remove sausage from pan and set aside.
  5. Using the same pan, add onion and cook until translucent, then add garlic and sauté until fragrant. Next add mushrooms to cook for about 7 mins; then add kale, cooking until lightly wilted. 
  6. Combine sausage, kale/mushroom mixture and rice in a large mixing bowl. Turn squash over so open side is up and fill generously with mixture, topping with a tablespoon or two of parmesan. 
  7. Place in the oven for about 7-10 mins, or until stuffed squash is warmed and cheese is melted. Serve warm and enjoy!