Squash and Kale Soup

Squash and Kale Soup
Recipe type: Soup

  • 4 strips bacon, 4 ounces, cut crosswise into ½-inch pieces
  • 1 medium onion, finely chopped
  • ½ pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 4 cups Acorn/Green Kabocha Squash Puree (bake until soft, scoop out from skin and mash with fork)
  • Salt and pepper

  1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes.
  2. Using a slotted spoon, transfer bacon to a paper-towellined plate; set aside.
  3. Add onion to fat in pan, and cook until softened, 4 to 5 minutes.
  4. Add kale; cook until soft, 3 to 4 minutes.
  5. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil.
  6. Season generously with salt and pepper.
  7. Serve, garnished with reserved bacon.


Butternut Squash Pie

Butternut Squash Pie
Recipe type: Dessert

This recipe is a fair amount of work, but if you are feeling idustrious and want to make a homemade substitute to the ordinary pumpkin pie, here’s your chance
  • 1 unbaked and chilled 9-inch pie shell
  • 1 large butternut squash, cooked and pureed, about 1½ cups pureed squash
  • 1 cup light brown sugar, firmly packed
  • 3 large eggs
  • ¾ cup evaporated milk or half-and-half
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla

  1. To cook squash:
  2. Cut the squash in half lengthwise; remove stem and scoop out the seeds.
  3. Place the squash, cut side down, on a foil-lined oiled baking pan; add about ½ cup of water to the pan.
  4. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork.
  5. Let cool completely then peel and mash or puree the squash or put it through a food mill.
  6. Measure 1½ cups of the squash and set aside.
  7. Reduce oven to 350° F and position an oven rack in the center of the oven.
  8. In a mixing bowl with electric mixer, beat the squash with the brown sugar.
  9. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla.
  10. Beat until well blended.
  11. Pour the filling into the chilled pie and place on the center oven rack.
  12. Bake for 45 to 55 minutes, or until set.
  13. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won’t get too dark.
  14. When the filling is set, transfer the pie to a rack to cool.
  15. Serve just warm or at room temperature with a dollop of whipped cream.


Butternut Squash Soup with Fresh Sage

Butternut Squash Soup with Fresh Sage
Recipe type: Soup
Serves: 4-6

  • 3 cups vegetable or chicken broth
  • 1 cup apple juice or cider
  • 8 cups butternut squash, peeled, seed, & cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 fresh sage leaves
  • Crème fraîche or sour cream
  • Salt & pepper to taste
  • About 2 tablespoons minced fresh sage leaves
  • Gorgonzola, crumbled, for garnish (optional)

  1. Bring 2 cups broth and juice to a boil in a large soup pot.
  2. Add squash, onion, garlic, and whole sage leaves to pan, cover, and return to a boil. Reduce heat and simmer until squash is very tender, about 30 minutes.
  3. Puree with an immersion blender or in a food processor/blender.
  4. If soup is thicker than you like, thin with more broth.
  5. Stir over medium heat until soup is hot.
  6. Remove from heat & add crème fraîche/sour cream and salt/pepper to taste.
  7. Garnish with minced sage & Gorgonzola, if using.


Whole Wheat Pumpkin Nut Bread

Whole Wheat Pumpkin Nut Bread
Recipe type: Bread

  • ⅔ c. brown sugar
  • ½ c. Driftless sunflower oil
  • 2 eggs
  • 1 c. cooked & mashed winter squash
  • 2 Tbsp. yogurt or buttermilk
  • 1 c. unbleached all-purpose white flour
  • 1 c. whole wheat flour (all-purpose or pastry)
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cardamom (optional)
  • ½ c. pecans or walnuts, chopped

  1. Preheat oven to 350 degrees.
  2. Beat brown sugar & oil together.
  3. Add eggs & beat.
  4. Add squash puree & yogurt & beat to mix.
  5. In a separate bowl, sift flours, baking powder & soda, salt, & spices together to mix.
  6. Add squash mixture to flour mixture & stir just enough to combine.
  7. Fold in nuts.
  8. Turn into a lightly greased 8”x 4” loaf pan.
  9. Bake for 45-55 minutes, until a toothpick comes out clean in the center.
  10. Cool for 5-10 minutes & turn out onto wire rack to cool.


Squash with Herbs

Squash with Herbs
Recipe type: Side Dish

  • 2 medium winter squash (about 2 pounds)
  • 3 tablespoons butter
  • ¼ cup fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1½ cups apple cider or juice
  • 1 cup water
  • 2 teaspoons wine or herb vinegar
  • 1 teaspoon salt
  • freshly ground pepper to taste

  1. Squash should be peeled, seeded, cut into 1x ½ inch pieces.
  2. Melt the butter in a large skillet over low heat.
  3. Add the sage and rosemary and cook until the butter just begins to turn color-3 to 5minutes.
  4. Add the squash to the skillet, then the apple cider, water, vinegar, and salt.
  5. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes.
  6. Taste and season with pepper and additional salt if needed.


Roasted Butternut Squash

Roasted Butternut Squash
Recipe type: Side Dish
Serves: 4-6

  • 1 medium butternut squash (or 2 small)
  • 4 tablespoons Driftless Sunflower oil
  • Salt and ground pepper
  • 2 medium onions
  • 2 tablespoons chopped fresh sage
  • 4 tablespoons dried cranberries or cherries

  1. Preheat oven to 375°F.
  2. Peel squash and cut in half lengthwise.
  3. Scoop out seedsfrom the center and discard.
  4. Cut squash into large chunks.
  5. Coat with 2 tablespoons of the oil.
  6. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.
  7. Peel onions and cut into large chunks.
  8. Coat with remaining 2 tablespoons oil. Season to taste with salt and pepper and spread on a second lined baking sheet.
  9. Bake for about 20 minutes, or until well caramelized.
  10. When squash and onions are done, toss with sage and cranberries.
  11. Serve immediately.


Roasted Delicata Squash

Roasted Delicata Squash
Recipe type: Main Dish

  • 2-3 Delicata Squash
  • 4 Tbsp Driftless Sunflower oil
  • 2 Tbsp Maple Syrup
  • Chipotle, cayenne or chili powder to taste
  • Half as much cinnamon
  • Salt & pepper (to taste)

  1. Wash squash and preheat oven to 375 degrees.
  2. Halve and seed squash.
  3. Cut into half moons of equal size.
  4. Mix oil, syrup, chili powder, and cinnamon
  5. Pour mixture over squash
  6. Put on cookie sheet in single layer.
  7. Roast until brown and soft, checking midway tomove around and flip over (about 35-40 min).


Delicata Squash Delight

Delicata Squash Delight
Recipe type: Main Dish

  • Delicata Squash
  • Salt and pepper
  • Optional breadcrumbs, grated cheese, brown sugar, and hot paprika

  1. Preheat oven to 375
  2. Halve the squash lengthwise and scoop out the seeds.
  3. Prick the inside of the squash with a fork.
  4. Put a tablespoon of butter in the well of the squash add salt & pepper.
  5. Roast squash until soft.
  6. For something even better…
  7. Drag a fork up and down the inside of the squash to mix in the melted butter.
  8. Add a little brown sugar, hot paprika, grated cheese and top with breadcrumbs.
  9. Return to the oven till cheese has melted.


Butternut Squash & Pancetta Pie

Butternut Squash & Pancetta Pie
Recipe type: Main Dish

Special equipment: a 9-inch round heavy nonstick springform pan
  • 3½ cups butternut squash, peeled, seeded, and cut into ½-inch pieces
  • 1 medium onion, finely chopped
  • 4 (1/8-inch-thick) slices pancetta* -Italian unsmoked cured bacon, chop finley
  • 3 tablespoons Driftless Sunflower oil
  • 3 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh sage
  • 16 cups kale, stems and center ribs discarded and leaves coarsely chopped
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup water
  • 7 tablespoons unsalted butter, melted
  • 8 (17- by 12-inch) phyllo sheets, thawed if frozen
  • ½ cup finely grated Parmigiano-Reggiano

  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat
  3. Sauté squash with ¼ teaspoon salt and ¼ teaspoon pepper
  4. Stir frequently, until browned and just beginning to soften, about 5 minutes.
  5. Transfer toa plate and spread in 1 layer to cool.
  6. Add remaining tablespoon oil to skillet and reduce heat to moderate heat.
  7. Cook onion, pancetta, garlic, sage, and remaining ½t salt and ¼t pepper 7 minutes
  8. Stir in kale and water and cook, covered, until kale is just tender, about 6 minutes.
  9. Skillet will be full, but volume will reduce as vegetables steam.
  10. Cool, uncovered, to room temperature.
  11. Brush springform pan with some of butter.
  12. Unroll phyllo dough and coverstack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan
  13. Let ends overhanging and brush with butter (including overhang).
  14. Rotate pan slightly and top with another sheet (sheets should not align)
  15. Brush with butter
  16. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
  17. Spread half of kale mixture in phyllo shell.
  18. Gently stir together squash and cheese in a bowl and spread evenly over kale.
  19. Top with remaining kale.
  20. Put remaining sheet of phyllo on a work surface and brush with butter.
  21. Fold in half crosswise and butter again.
  22. Fold again (to quarter) and brush with butter, then lay over center of filling.
  23. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose.
  24. Brush top with butter and bake until deep golden brown, 20 to 25 minutes.
  25. Cool pie in pan on a rack 5 minutes.
  26. Remove side of pan and transfer to a platter.
  27. Cut into wedges (leave bottom of pan under pie).


Ginger Squash Soup

Ginger Squash Soup
Recipe type: Soup

  • 1 medium butternut squash, peeled, seeded, & cut into 1” cubes
  • 1 medium yellow onion, chopped
  • 3 Tbsp. ginger, peeled & minced
  • 3 cloves garlic, peeled, crushed, & minced
  • 1 c. vegetable stock or water
  • 2 Tbsp. Driftless Sunflower oil
  • salt & pepper to taste
  • juice of 1 orange
  • ¼ c. half & half (optional)

  1. In large pot, saute onions in oil for a couple of minutes.
  2. Add ginger & garlic & stir for a couple more.
  3. Add squash, saute for another few minutes.
  4. Add stock/water, salt, pepper, & orange juice; cover & cook until tender,about 30 minutes. Add half & half, remove from heat, & puree until smooth.