Butternut Squash & Apple Bread

Ingredients:
1/2 cup squash puree
1/2 cup applesauce or apple puree
1/4 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs

Directions:

Preheat the oven to 350-degrees. Lightly butter one loaf pan and set aside.

I chose to roast my butternut squash rather than boil it, which adds a bit of flavor and richness, I think.  Peel and cut your squash pieces.  Use a cooking spray to lightly coat a baking sheet.  Spread the squash pieces out, give another quick spritz and a sprinkle of cinnamon.  Cook at 400-degrees until fork tender (about 20-25 minutes depending on the size of your pieces). 

In a medium mixing bowl, whisk together the dry ingredients and spices and set aside.  In a large mixing bowl, beat the egg, then combine the rest of the wet ingredients.  Fold in the dry ingredients until just mixed.  Pour the mixture into the prepared pan and bake for 35-40 minutes.

This makes two loaves of bread, and you can easily freeze one loaf for later. Let the loaves cool completely, wrap the freezer-bound bread with plastic wrap, then a layer of foil.  Label and store for up to three weeks in the freezer.  Thaw on the counter overnight.

Recipe from: Juggling Act Mama

Broccoli Cheese Soup with Butternut Squash

Healthy Broccoli Cheese Soup with Butternut Squash

Author: Kelly Hutchinson

 

Serves: 6

 

Ingredients

• 1 ½ c butternut squash or 12 oz frozen squash puree
• 1 head broccoli or frozen broccoli
• ½ onion, chopped
• 4 tbsp flour (I used white whole wheat)
• 1 tbsp butter or margarine (optional)
• 3+ c vegetable broth, separated
• 1 c almond milk or other milk
• 1 large carrot, finely chopped
• 3 c reduced fat shredded cheese (I recommend a mix of reduced fat sharp cheddar and colby jack)
• 1 tsp garlic powder
• salt and pepper, to taste

Instructions

1. If using fresh squash: oven roast until very soft. Using a blender, puree with 2 c of vegetable broth until very smooth. Transfer to large sauce pan over medium heat.
2. If using frozen squash puree: thaw on counter or in microwave. Heat in large saucepan and add 2 c of vegetable broth. Stir or whisk until the puree is smooth.
3. Meanwhile, steam broccoli or cook according to package instructions.
4. In a separate pan, saute onion using optional butter or nonstick spray. When onions are soft, add the flour, coating the onions. Cook 1 – 2 minutes longer, until the flour is slightly toasted.
5. Add the onions to the squash puree, stirring well to prevent the flour from clumping. Add 1 c vegetable broth and 1 c milk (if using fresh squash, you can use this liquid to “clean” the blender).
6. Finely chop approximately half of the broccoli and add to the soup along with the carrot. Cook until the soup is at desired thickness. If the soup is too thick, add additional broth. Roughly chop the remaining broccoli.
7. Add the cheese in three batches, stirring while the cheese melts. Add the roughly chopped broccoli. Cook until hot.

I am IN LOVE with this blog! Kelly has loads of great recipes with veggies and fruits that, when prepared, you would never know there were there! Please check out and subscribe to her blog: Hidden Fruits and Veggies for a long list of recipes that your family will love!

Vegan Butternut Squash Gnocchi

Vegan Butternut Squash Gnocchi

1 large butternut squash, seeded, peeled and cut into even-sized pieces

salt

fresh black pepper

about 2/3 cup all-purpose flour

about 1/3 cup cake flour

Pre-heat the oven to 400 degrees. Spread the squash out on a sheet pan and bake until soft (25-45 minutes, depending on the size of your pieces).

Mix the two flours.

Puree the squash in the food processor (you might have to do it in 2 batches). Add salt and pepper to taste.

Flour your work surface and place the squash on it. Using a bench scraper, start to work the flour into the squash (this ensures that you don't over-mix). You might not need all of the flour. Your dough should be sticky, but workable.

Divide the dough into 6 portions. Roll each one into a rope, about 1/2 inch thick. Cut into 1/2 inch pieces.

Using your thumb, roll each piece against the tines of a fork, to score it and sort of curl it. Lay out on parchment paper.

When ready to cook, boil some water with salt. Cook the gnocchi in batches. They will rise to the surface when they're done (2-3 minutes). Remove from the water with a slotted spoon. Plate and top with your favorite sauce.

 

This recipe is from a very creative blog called: One Taste Rule! I just LOVE their recipes because they are so new and inventive and also feature lots of veggies in you shares. Be sure to check out their blog for a list of some more simply divine dishes :)

October 24 & 26 Boxes

Hello everyone!

Fall is upon us but we still have the last hurrah from summer in the form of eggplant.

Here is what else you will find:

HALF SHARE
head	broccoli
1	butternut squash
6	gala apples
1	eggplant
head	garlic
bunch	romaine lettuce
2	onions
bunch	parsley
4	sweet potatoes
bunch	kohlrabi

FULL SHARE
2 heads	broccoli
1	butternut squash
6	gala apples
1	eggplant
2 heads	garlic
bunch	romaine lettuce
2	onions
bunch	parsley
6	sweet potatoes
bunch	kohlrabi
half pint	blackberries
3	large carrots
bunch	golden beets

October 17 & 19 CSA Update

Good Morning Members!

Here is an update on your shares this week.

Your apples in your shares are:

Mutsu: (also known as a Crispin) a sweet juicy and crisp apple that is excellent for eating or baking

Jonagold: sweet with a hint of tart

We had a surprise surplus of radishes this week. We have also included them in your shares this week.

 

Enjoy your fall veggies this week!

Cheese Pumpkin Basics & Pumpkin Pie Recipe

A Cheese Pumpkin is essentially a baking pumpkin. It is far less stringy and much sweeter than your traditional pumpkin. Thus it is most suited for Pumpkin Pie.

Here is how you prepare one:

• Cut straight down to one side of stem with a large, heavy knife.
• Clean out pumpkin halves, spooning out the seeds and stringy pulp.
• Place pumpkin half, cut side down, on a cutting board. Using a downward motion with the knife, remove the peel in small sections.
• Cut peeled pumpkin into wedges, and then hold wedges firmly while cutting into cubes. Proceed with recipe.
• Store fresh, cooked pumpkin in the refrigerator for up to five days, or in the freezer for up to six months.

"Classic Pumpkin Pie"

• Use pumpkin, sweet potato or butternut or acorn squash. Wash two or three medium squash, peel and cut into two-inch slices. Bake squash, covered, until tender. Mash and measure two cups. To the two cups of squash, add:
• ¾ cup milk
• 3 beaten eggs
• ½ cup honey
• ½ teaspoon salt
• ½ teaspoon each of ground cloves, ginger, and nutmeg
• 1½ teaspoon cinnamon

Pour ingredients into unbaked 9-inch pie crust and bake for 50-60 minutes at 350 degrees F.

 Recipe and information from: Kitsapsun

Baked Apples

Ingredients:

1 teaspoon butter 2 tablespoons brown sugar 3 teaspoons sugar 3 teaspoons ground cinnamon

1 teaspoon ground nutmeg 4 large apples - peeled, cored, and sliced 3 1/2 tablespoons water

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with the butter.
2.	Mix brown sugar, sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more.
3.	Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more. Recipe from: All Recipes