Creamy Delicata Squash Rigatoni

Ingredients:
1 delicata squash

2 tsps butter

2 cloves garlic (minced)
1 pinch cayenne
1/2 tsp nutmeg
1/2 tsp salt
1 cup low-fat milk
2 tbsps cream
6 ozs rigatoni
2 tbsps grated parmesan cheese
freshly ground pepper 

Directions: 
Bring about an inch of water to the boil. Cut the squash into large wedges and remove the seeds. Steam for 8-12 minutes, until very tender. Allow squash to cool so you can handle it. Remove the flesh from the skin into a small bowl, then mash it well with a spoon.
Fill a pot with water for pasta and start it boiling.Cook pasta.
In a medium frying pan, melt the butter over very low heat. Add the garlic and cook, stirring occasionally, until the garlic is golden, about 8 minutes.
Add the cayenne, nutmeg, and salt.
Add the milk, cream, and mashed squash to the pan, stirring to smooth. Raise the heat slightly, so the sauce simmers. Simmer over medium heat until reduced, about 12 minutes.
When the sauce is reduced and the pasta done, reserve a 1/2 cup of pasta water, and drain the pasta. Add the pasta to the simmering sauce, spooning in reserved water if necessary. Season with pepper and more salt to taste, then add half the Parm and mix in. Sprinkle with the rest of the Parmesan, and serve.
By: Big Girls Small Kitchen

 

Mutsu Apples

The Mutsu apple (also known as Crispin) was introduced in 1948 and is a cross between the Golden Delicious and the Indo apple varieties first grown in Japan, and named after the Mutsu Province of Japan, where it was presumably first grown. Mutsu apples are first harvested in fall and available through mid winter.

edium to large in size with a slightly oblong shape the skin of the Mustu apple is smooth and bright green to yellow in color. Its firm white flesh is crisp and juicy with a sweet-tart flavor that has subtle hints of spice. An excellent keeper, the Mutsu apple will take on an even sweeter flavor in cold storage. - See more at: http://www.specialtyproduce.com/produce/Mutsu_Apples_3985.php#sthash.jy8i6VV7.dpuf

Medium to large in size the skin of the Mustu apple is smooth and bright green to yellow in color. Its firm white flesh is crisp and juicy with a sweet-tart flavor that has subtle hints of spice

Medium to large in size with a slightly oblong shape the skin of the Mustu apple is smooth and bright green to yellow in color. Its firm white flesh is crisp and juicy with a sweet-tart flavor that has subtle hints of spice. An excellent keeper, the Mutsu apple will take on an even sweeter flavor in cold storage. - See more at: http://www.specialtyproduce.com/produce/Mutsu_Apples_3985.php#sthash.jy8i6VV7.dpuf

Medium to large in size with a slightly oblong shape the skin of the Mustu apple is smooth and bright green to yellow in color. Its firm white flesh is crisp and juicy with a sweet-tart flavor that has subtle hints of spice. An excellent keeper, the Mutsu apple will take on an even sweeter flavor in cold storage. - See more at: http://www.specialtyproduce.com/produce/Mutsu_Apples_3985.php#sthash.jy8i6VV7.dpuf

Mutsu apples are first harvested in fall and available through mid winter.mmnnnMutsu apples are first harvested in fall and available through mid winter. - See more at: http://www.specialtyproduce.com/produce/Mutsu_Apples_3985.php#sthash.oGVTvkGS.dpuf

Mutsu apples are first harvested in fall and available through mid winter. - See more at: http://www.specialtyproduce.com/produce/Mutsu_Apples_3985.php#sthash.oGVTvkGS.dpuf

Acorn Squash and Apple Mash

Acorn Squash and Apple Mash

Ingredients:

1 lb acorn squash, halved and seeded

2 T butter

¼ tsp cinnamon

⅛ tsp nutmeg

¼ cup finely diced shallots

1 apple, peeled, cored, and diced

¼ tsp salt

½ cup chicken broth

Directions:

Heat oven to 400 degrees. Place squash, cut sides up, in a baking dish filled ¼ of the way with water. Place 1 T of butter in each squash half and sprinkle with cinnamon and nutmeg. Cover with aluminum foil and roast until tender, 45 min to an hour. Remove the squash and let cool. Remove flesh and place in a food processor.

Melt the remaining butter in a skillet of medium high heat. Add in the shallots and cook for 1 minute. Add the apples and salt and cook for 3 minutes. Add the broth and cook until apples are soft, about 10 minutes. Remove the pan and place apple mixture in food processor with the squash.

Puree on high until smooth. Adjust seasonings as needed. Serve warm.

Share Contents 10/6-10/12

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Acorn Squash
Fingerling Potatoes(4)
Gibson Gold Apples(3)
Snow Sweet Apples(3)
Carrots
Celery
Parsley

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Acorn Squash
Fingerling Potatoes(8)
Gibson Gold Apples(5)
Snow Sweet Apples(5)
Carrots
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Parsley

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Acorn Squash
Fingerling Potatoes(12)
Gibson Gold Apples(8)
Snow Sweet Apples(8)
Carrots
Celery
Parsley
Kohlrabi

Stuffed Acorn Squash

Ingredients:
2 acorn squash
1 lb. chicken sausage
1 apple
1 parsnip
1 pint mushrooms
2 cups fresh spinach
2 cups cooked rice
1 clove garlic (minced)
1/4 c parmesan cheese
1/4 cup cream
salt and pepper


Directions:
Heat oven to 400. Slice acorn squash and scoop out seeds. (I reserved my seeds to roast later.) Add 1/2 T of butter to each half. Bake in the oven until softened(about 30 min).
Remove sausage from casing and saute in a skillet until cooked through.
Chop parsnip, apple, and mushrooms. Add parsnips to the pan. When they are tender add in the apples, garlic, and mushrooms. Season with salt and pepper. Cook until softened. Add in spinach and cook until leaves wilt.
Add in the cream and let reduce.
Remove squash from the oven and scoop out the flesh while still retaining the structure of the skin. Add the squash and cooked rice to the sausage mixture. Spoon the mixture into each squash half.
Top with parmesan cheese and bake an additional 5-10 minutes.
Serve and enjoy.

Snow Sweet Apples

Snow sweet apples are sweet with a slight tartness. They are a crisp apple this is excellent for fresh eating, baking, salads, or sauces.

Acorn Squash Fries

Ingredients:
1 acorn squash
olive oil
salt and pepper

Directions:
Peel the acorn squash. Slice in half and remove the seeds.
Slice into 1 in sticks. Toss the fries with olive oil and lay them out evenly on a foiled pan.
Season with salt and pepper.
Bake at 350 for 40-45 minutes.