3 small or 2 medium Romanesco zucchinis
1 medium onion
2 tbs. basil, chopped
Salt and pepper to taste
1 large red bell pepper
1 tbs. extra-virgin olive oil
Dice the zucchini, pepper, and onion. In a large cast-iron skillet over medium heat, heat olive oil. Add onion and pepper, and cook until onion becomes golden brown and tender. Add zucchini, and cook until lightly browned and al dente. Season with salt and pepper. Toss with basil and transfer to plates. Serve hash topped with sunny-side-up eggs. Serves 4.
8 cups zucchini peeled, seeded, and sliced thin
2/3 cup lemon juice
1 cup sugar
1 ½ tsp cinnamon
¼ tsp nutmeg
½ cup of crust (see below)
Slowly simmer zucchini in lemon juice until tender.
Add sugar, spices and stir in ½ Cup of crust mix and cook and stir 1 minute to thicken.
4 cups flour
½ tsp salt
1 ½ cups margarine/butter/shortening
2 cups sugar
½ tsp baking powder
Put half of crust mix in 12 x 18 pan. Pack lightly and bake at 350° for 5 minutes. Spread filling
and top with crust and pat down. Bake at 350° for 30 minutes until lightly golden. Cool and then
cut into squares.
From Eating Well Magazine July/August 2010
adapted from Taste of Home, Alberta McKay, Bartlesville , OK
- 1 medium lemon
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick
- 1/2 cup sliced almonds, toasted (see Tip below)
- 1/3 cup thinly shaved Parmigiano-Reggiano cheese (see Tips)
1. Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from lemon with a vegetable peeler, making sure not to include any white pith. (Reserve the lemon.)
2. Cut the peel into thin slivers. Add to the boiling water and cook until soft, 4 to 5 minutes. Drain and set aside to cool.
3. Squeeze the juice from the lemon into a small bowl. Add oil, pepper and salt and whisk to combine. Set aside.
4. Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Oil the grill rack (see Tips) or the grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.
5. Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese and the lemon peel.
Prepare through Step 4, cover and refrigerate the zucchini, lemon peel and dressing for up to 1 day. Bring to room temperature before serving cold.
To toast sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Use a vegetable peeler to shave thin curls or slivers off a block of hard cheese like Parmigiano-Reggiano.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Fast and easy, my family’s favorite squash!
Preheat oven to 350°F.
Rub outside of squash with a touch of olive oil, just enough to make it shine. Place it on a lined baking sheet in the oven for about ¾ to 1 hour, until lightly browned and soft the the poke of a wooden spoon. Remove from oven, cut in half, scoop out and discard seeds and strings.
Serve in a dish or in the squash shell. This squash is dry and sweet. Try it with a pat of butter and a drizzle of maple syrup.
2 lbs Delicata or Butternut Squash
2 tbsp unsalted Butter
2 tbsp finely chopped Rosemary
2 c fresh Apple Cider
Salt and freshly ground Pepper
Balsamic or apple cider Vinegar, to taste
- Peel the squash and dice it into 1/2 inch cubes or even smaller. If using Delicata, remove the seeds with a long spoon, then slice into rounds.
- Melt butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus enough water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until squash is tender, 20 to 25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash. If not, raise the heat to reduce it quickly. Sprinkle on a tsp of vinegar and taste for salt. Add more vinegar if you need to balance the sweetness, then season with pepper.
from “Left Foot Organics”
1 ½ cups winter squash, baked and mashed
2 cups unbleached white flour (use cake flour for a lighter scone)
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground ginger
½ teaspoon cinnamon
4 tablespoons unsalted butter, cut up
2 tablespoons sugar
3 tablespoons milk (or less)
Preheat oven to 425° F.
Drain the mashed squash well and turn out onto paper towels to absorb moisture.
In a large bowl, stir dry ingredients together. Add butter and mix with a fork or pastry blender. Gently stir in sugar and squash and then milk, 1 tablespoon at a time, until a soft dough forms.
Turn dough out onto floured surface. Dust your hands with flour and flatten out the dough to a 1 inch thickness. Cut out circles or triangles of about 2 inches across using a glass or knife. Place scones on parchment paper on a baking sheet. Bake for 10-15 minutes or until well risen and golden brown. Serve warm.
by Farmer Annie
Skin on delicata squash is edible (and a bit crunchy when baked, softer when boiled).
This recipe also works well with any variety of squashes.
- 1 Delicata Winter Squash
- Olive oil – 1 Teaspoon
- 2 tablespoons of butter
- pinch of salt and pepper
Wash Squash until clean. Dry squash with a towel and set aside. Cover baking sheet with foil. Place 1 teaspoon of Olive oil in your hands (already washed, clean, and dry hands – please). Rub squash with oily hands until very lightly coated. Place squash on foil lined baking sheet. DO NOT Peel, Puncture or Poke your squash. Bake at 350° until squash is fragrant and dents with a wooden spoon handle, approximately 45 minutes to an hour (depending on the size of your squash). Squash will usually brown slightly.
Remove from oven, cut squash in 1/2 lengthwise (watch out for steam). Scoop out seeds and goo from each side, discard goo (seeds are edible). Add 1 tablespoon of butter to each side and poke each inside of squash with a fork to absorb the butter. Wait 5 minutes. Cut squash into pieces and serve.
- 1 tbsp butter
- 4 cups chopped peeled turnips
- 2 tbsp minced fresh parsley
- 1 tbsp lemon juice
- 1/8 tsp freshly milled black pepper
- Salt to taste
- 1 cup coarsely chopped onions
- 2 cups chicken or veggie stock
- 1 tbsp sugar
- 1 bay leaf
- 1 cup milk
Melt the butter in a Dutch oven over low heat. Add the onions and cook stirring occasionally until tender, about 8 mins. Stir the turnips into the onions, then add the stock, parsley, sugar, lemon juice, bay leaf, and pepper. Cover and simmer for 45 mins or until the turnips are very tender. Remove the bay leaf and puree the turnip mixture in a blender or food processor. Return the puree to the pan; add the milk and salt to taste. Heat the soup to a boil, divide into six warm soup bowls and serve.
from Recipes from America’s Small Farms
by Kay Stephenson VDF’s CSA-member/Stowe VT
- 2 pounds turnips peeled and cut into 1/2 inch wedges or slices
- 1/8 tsp cayenne pepper
- 1/4 tsp ground nutmeg
- 2 Tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- 1/4 cup grated parmesan
Preheat oven to 475.
On a rimmed baking sheet, combine turnips, cayenne, nutmeg and oil. Season with salt and pepper and toss to coat. Sprinkle with parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25-30 minutes, flipping halfway through.
Gold Turnip & Onion Casserole
adapted from Pete’s Greens
2 lbs. Gold turnips, scrubbed and thinly sliced
1 lb. Onions, thinly sliced
2 tbsp. Vermont organic white flour
1 cup apple cider
1 tbsp. fresh oregano, chopped roughly (or 1 ½ teas dried)
1 cup milk
1/2 cup chicken or vegetable stock
2 cups Vermont cheddar cheese, shredded
Salt and pepper, sprinkle through each layer gently
Heat oven to 425 degrees F. Put oven rack in center position. Grease a 8 x 10 rectangular baking dish. Place flour in a medium heavy saucepan; gradually add milk, whisking until smooth. Whisk in cider & stock. Bring mixture to a boil over high heat, whisking constantly. Cook one minute more, remove from heat and set aside. Mix cheese with oregano.
Arrange half of the sliced turnips (slightly overlapping) in prepared baking dish. Spread onions atop the turnips Sprinkle the cheese on half of the turnips and onions. Arrange another layer of turnip and onions on top of cheese. Pour cider mixture over turnips. Continue to do so until all onions and turnips are layered. Season with salt and pepper as you go along. Reserve 1/2 cup of cheese for finishing.
Bake 25 minutes. Remove baking dish from oven. Using a metal spatula, press down on the turnips. Sprinkle with remaining cheese and return to oven. Bake until turnips are fork-tender and the top is crusted and lightly browned to about 20 minutes more. Let stand 20 minutes before serving.