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
- 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
- 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.
- In large pot melt butter, then add onion and cook until translucent, about 8 minutes. Add garlic and sauté until fragrant.
- 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.
- Serve and enjoy!
Sausage, Kale + Mushroom Stuffed Acorn Squash
Makes about 6 entrees
- 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
- 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.
- 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.
- Remove squash from oven and lower temperature to 350 degrees.
- Heat oil over medium-high heat, then add sausage, breaking up with spatula, and cook until browned. Remove sausage from pan and set aside.
- 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.
- 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.
- Place in the oven for about 7-10 mins, or until stuffed squash is warmed and cheese is melted. Serve warm and enjoy!