Poblano & Smoked Gouda Stuffed Delicata Squash

Poblano & Smoked Gouda Stuffed Delicata Squash

  • 2 Delicata squash
  • 1 poblano pepper
  • 2 cloves garlic, unpeeled
  • Oil for pan & drizzling (we highly recommend Driftless Sunflower Oil!)
  • 1 Roma tomato
  • Salt & pepper to taste
  • ½ c. grated smoked gouda cheese
  • ¼ c. panko bread crumbs

  1. Preheat oven to 375 degrees.
  2. Cut Delicata in half lengthwise & scoop out seeds.
  3. Place cut side down on an oiled baking sheet with unpeeled garlic cloves, whole poblano pepper & roast for 2-25 minutes, until squash is just tender.
  4. Cut Roma in quarters lengthwise, scoop out seeds with fingers, & drizzle with oil, salt, & pepper & place on pan with squash about 10 minutes through baking time.
  5. Remove pan from oven.
  6. Carefully scoop most of squash flesh out of the delicatas into a mixing bowl.
  7. Squeeze roasted garlic into squash pulp.
  8. Coarsely chop roasted tomato & add to squash pulp.
  9. Carefully pull skin off poblano, remove seeds & stem, & coarsely chop (might want to wear gloves for this in case it’s a spicy one!).
  10. Add about half of it to squash & taste before adding more (in case it’s a spicy one).
  11. Season to taste with salt & pepper & spoon pulp back into squash shells.
  12. Top with bread crumbs & grated gouda & put back into oven for 10 minutes, until cheese is melted & panko is browned.


Squash Soup with Thyme & Sumac

Squash Soup with Thyme & Sumac
Recipe type: Soup
Serves: 4

*Sumac is a tart spice available in Middle Eastern grocery stores, well-stocked herb stores, or online. It’s a major component of the spice mix called za’atar. If you’re unable to find it, substitute 1 Tbsp. fresh lemon juice.
  • 1 large or 2 small winter squash
  • 3 Tbsp. butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. fresh thyme, chopped
  • 1 tsp. ground sumac*
  • 1 quart vegetable or chicken stock
  • ½ cup crème fraiche or cream
  • salt & pepper to taste
  • a pinch of fresh thyme for garnish

  1. Preheat oven to 375 degrees. Cut squash in half, scoop out seeds, & roast cut side down on a cookie sheet until soft, 30-45 minutes.
  2. When just cool enough to handle, remove skin. Heat butter in a heavy bottomed soup pan & sauté onions until translucent.
  3. Add garlic & thyme & sauté for another couple minutes.
  4. Add sumac, stock, & cooked squash & bring to a simmer.
  5. Simmer for about 15 minutes & puree soup in a food processor, blender, or with an immersion blender.
  6. Return to heat & add crème fraiche/cream & salt/pepper to taste, adding a bit of
  7. water if it’s too thick.
  8. Return to simmer & serve, sprinkling with thyme & a drizzle of crème fraiche/cream for
  9. garnish.


Squash Soup

Squash Soup
Recipe type: Soup

  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 large onion, diced
  • 3-4 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 Tbsp. fresh ginger, minced (optional)
  • 1 butternut squash, peeled & cubed
  • 1 quart veggie or chicken stock
  • 3 Tbsp. heavy cream (optional)
  • ½ cup orange juice or apple cider (optional)
  • ½ – 1 tsp. 5 spice powder or garam masala (optional)
  • Salt & pepper to taste

  1. In a heavy bottomed soup pot, heat butter/oil & sauté onions & celery for 4-5 minutes.
  2. Add garlic & ginger (if using) & stir for a couple minutes.
  3. Add cubed squash & stock, bring to a boil, reduce heat & simmer until squash is soft, about 20-30 minutes.
  4. Puree until smooth. Add cream/juice/cider if you wish & whatever seasonings you care to add, tasting as you go.
  5. Return to a simmer & serve.


Roasted Squash with Collards

Roasted Squash with Collards
Recipe type: Main Dish
Serves: 4

  • 1 Heart of Gold squash
  • ½ minced yellow onion
  • 1 Tbsp butter (for carmelizing the onion)
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp grapeseed (or other high-heat) oil
  • 1 tsp salt
  • 2 cloves of garlic, minced
  • 1 large bunch of kale, chopped
  • 1 bunch of collard greens, chopped

  1. Preheat the oven to 425.
  2. Peel the squash and then cut in half and scoop out the seeds.
  3. Cut the squash into chunks.
  4. Mix the squash with the balsamic vinegar, oil, and salt.
  5. Roast the squash for 30 minutes, stirring occasionally.
  6. Meanwhile, sauté the onion in the butter over low heat, stirring regularly.
  7. Your goal is to caramelize the onions and get them slightly crispy.
  8. Remove the onion with a slotted spoon and drain on a paper towel.
  9. Remove the squash from the oven when tender and set aside.
  10. In a large pan over medium heat, sauté the garlic for 2 minutes, or until very fragrant. Add the kale and collards in small batches, stirring constantly, until the kale and collards have started to wilt and turn bright green.
  11. Add squash to the kale, mix, and serve, topped with the caramelized onion.


Butternut Squash Vindaloo

Butternut Squash Vindaloo
Recipe type: Main Dish
Cuisine: Inidan
Serves: 4

  • 1 ½ Tbsp. grainy mustard
  • 1 tsp. ground cumin
  • ¾ tsp. ground turmeric
  • ½ tsp. cayenne pepper
  • 1 tsp. salt
  • 1 tsp. white wine vinegar
  • 3 Tbsp. Driftless sunflower oil
  • 1 small onion, cut into thin half rings
  • 5 cloves garlic, minced
  • 1 medium butternut squash (apr. 1½ lbs.), peeled, seeded, & cut into 1” cubes (should be about 4 cups squash)
  • 1 c. coconut milk (well stirred)
  • ½ c. water
  • Cilantro & roasted cashews, for garnish (optional)

  1. Mix mustard, spices, salt, & vinegar well in a small bowl.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Put in the onion & fry until golden brown.
  4. Add garlic, stir, & fry for 30 seconds.
  5. Add the spice past & stir for a minute.
  6. Add sweet potatoes, coconut milk, & water & cover.
  7. Bring to a boil, lower the heat, & simmer for about 30 minutes, or until squash is tender but not falling apart.
  8. Garnish with cilantro & cashews if you wish, & serve with rice.


Kale & Squash Gratin

Kale & Squash Gratin
Recipe type: Main Dish

  • 1 Butternut squash, peeled, halved crosswise and seeded
  • 7 cloves Garlic
  • ½ tsp. Driftless sunflower oil or olive oil
  • Lacinato Kale, large stems removed
  • 1 tsp. Butter
  • Salt & Pepper
  • ½ tsp. Ground Nutmeg
  • 2-1/2 tsp. chopped Fresh Thyme, or 1-1/2 tsp. Dried Thyme Leaves
  • 1½ cups Cream
  • 3 tbsp. Bread Crumbs
  • ⅔ cup Grated Parmesan

  1. Heat oven to 400°.
  2. Cut peeled squash lengthwise into ¼-inch-thick slices; set aside.
  3. Butter a 2-1/2-quart baking dish.
  4. In a large bowl, combine the olive oil, chopped garlic, thyme, salt and pepper.
  5. Add the kale (roughly chopped) and rub the olive oil mixture aggressively into the leaves. Distribute half the sliced squash in the dish and sprinkle with ⅓ of the nutmeg, salt and pepper.
  6. Arrange the kale mixture over squash and sprinkle with ⅓ of the salt, pepper and nutmeg.
  7. Arrange remaining squash over kale mixture and sprinkle with remaining
  8. nutmeg, salt, pepper, and thyme.
  9. Distribute remaining garlic over squash, tucking it between slices.
  10. Pour cream over assembled gratin and cover with foil.
  11. Bake until squash is soft when pierced with the tip of a knife, 40 minutes; halfway through baking time, remove foil, press down on squash with a spatula to compress and distribute the liquid, cover and continue baking.
  12. Meanwhile combine bread crumbs and parmesan.
  13. After the 40 minutes, reduce oven temp. to 375° and sprinkle the bread crumbs and parmesan over the squash, return to oven and continue to bake, uncovered
  14. until golden brown.
  15. Let cool 15 minutes before serving.


Squash Feta Casserole

Squash Feta Casserole
Recipe type: Main Dish
Serves: 6-8

  • 2 medium winter squashes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • ½ c. green pepper, chopped
  • 1/ c. red pepper, chopped
  • 2 eggs
  • 1 c. plain yogurt or sour cream
  • 1 c. feta cheese, crumbled
  • dash of cayenne pepper
  • salt & pepper to taste
  • 1/ c. sunflower seeds

  1. Cut squash in half & remove seeds.
  2. Place cut side down on a greased cookie sheet & bake at 375 degrees for 30-40 minutes, until tender.
  3. Leave oven on. Cool slightly & scoop flesh into a bowl & mash.
  4. Meanwhile, saute onion in butter in a skillet for a couple minutes.
  5. Add garlic & peppers & saute for another couple minutes.
  6. In a large bowl, whisk eggs, yogurt/sour cream,salt, pepper, & cayenne.
  7. Stir in feta, squash, & onion/pepper mixture.
  8. Transfer to a greased 11X7 inch baking pan, sprinkle with sunflower seeds, cover & bake at 375 degrees for 25 minutes, uncover & bake for another 25 minutes.


Braised Apples, Roasted Acorn Squash and Fresh Thyme

Braised Apples, Roasted Acorn Squash and Fresh Thyme
Recipe type: Main Dish
Serves: 4-6

  • 2 acorn squash, peeled (see note), halved, seeded, and cut into roughly ½-inch dice (about 4 cups)
  • 3 tablespoons butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ⅓ cup diced red onion (small dice)
  • ¼ teaspoon freshly ground pepper
  • 2 Fuji or Gala apples, cut into roughly ½-inch dice (about 2 cups)
  • ½ cup chicken stock or vegetable broth
  • 1 teaspoon chopped fresh thyme leaves

  1. Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
  2. In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and ¼ teaspoon of the salt.
  3. Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender.
  4. Remove from the oven and set aside to cool for at least 5 minutes.
  5. Heat the 2 tablespoons butter in a small saucepan over medium-high heat.
  6. Add the onion, the remaining ¼ teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes.
  7. Add the diced apples and the chicken stock, and bring to a simmer.
  8. Cook for 5 minutes, or until the apples are barely tender. (Don’t cook the apples too long you want them to retain their shape.)
  9. Remove from the heat.
  10. In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid.
  11. Toss gently to combine, and serve warm.


Roasted Butternut Squash with Fresh Herbs

Roasted Butternut Squash with Fresh Herbs
Recipe type: Main Dish

  • 1-2 honey-nut squash
  • Driftless Sunflower oil to coat squash
  • ½ onion
  • salt, pepper, paprika to taste
  • 4-5 sage leaves thinly sliced
  • 3-4 sprigs of thyme
  • 2 sprigs rosemary

  1. Preheat oven to 375 F.
  2. Half squash, remove seeds and cut into slices ½ inch thick.
  3. In a mixing bowl, drizzle the squash with sunflower oil, sprinkle with salt, pepper, herbs (stems removed), and sliced onion.
  4. Bake on a baking sheet until tender, turning periodically with a spatula.
  5. Serve hot.


Greens & Bean Stuffed Winter Squash

Greens & Bean Stuffed Winter Squash
Recipe type: Main Dish

  • 1 medium winter squash
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 small red pepper, small diced
  • ½ bunch of chard, stems chopped separately from leaves
  • ½ lb. saute mix (the amount in your box), coarsely chopped
  • 1 can cannelini beans or chickpeas, drained
  • ¼ c. white wine or chicken broth
  • salt & pepper to taste
  • ½ c. freshly grated parmesan

  1. Preheat oven to 350 degrees.
  2. Cut squash in half & remove the seeds.
  3. Rub cut end with oil & place cut end down on baking sheet.
  4. Bake for 30-40 minutes, until tender.
  5. Meanwhile, in a large saute pan, cook onions over medium-high heat until translucent. Add garlic, red pepper, & chard stems & saute for a couple minutes.
  6. Add chard leaves, saute mix, beans, & wine/broth & cover for a minute or two.
  7. Remove lid, stir, & salt & pepper to taste.
  8. Fill cavities of cooked squash with mixture, top with Parmesan, & return to oven until cheese is melted.