by Lindsey Visser | Oct 24, 2016 | Fall Squash, Recipes
2 cups cooked butternut squash ¼ cup real maple syrup 2 tablespoons brown sugar 1 teaspoons salt 3 tablespoons corn starch Puree all of the above 3 egg yolks 1 ¼ cup whipping cream 1 stick melted butter Mix with the above Whip egg whites until soft peaks Fold in...
by Lindsey Visser | Feb 26, 2015 | Celery / Celery Root, Fall Squash, Kale, Leek, Onions, Pie Pumpkin, Recipes, Swiss Chard, Tomatoes
Ingredients 2 Tbsp olive oil 2 cups chopped yellow onion or leek. 3 bay leaves 2 stalks of celery (or can substitute celery root) chopped 4 cloves garlic, peeled and minced One 2 pound whole sugar pumpkin, halved, seeds scooped out, flesh peeled, and cut into 1-inch...
by Lindsey Visser | Sep 18, 2014 | Fall Squash, Kale, Onions, Recipes
Ingredients 1 small butternut squash (2 lb.), peeled, diced 1/2 red onion, cut into wedges 2 Tbsp. olive oil 8 cups loosely packed kale leaves 1/2 cup Ranch Dressing 1/4 cup Slivered Almonds, toasted Directions: Heat oven to 450ºF. Place squash and onions in...
by Lindsey Visser | Mar 2, 2014 | Fall Squash, Recipes
Ingredients: 1 sweet dumpling squash 1/2 cup pure maple syrup 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons salted butter Directions: Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the...
by Lindsey Visser | Jan 6, 2014 | Fall Squash
Ingredients 2 acorn squash, sliced in 1/2, seeds removed 4 tablespoons butter 4 tablespoons dark brown sugar 1 teaspoon ground nutmeg Salt 2 tablespoons raw cane sugar Directions Preheat oven to 450 degrees F. Assemble acorn squash on a baking sheet. Place 1...
by Lindsey Visser | Feb 3, 2013 | Fall Squash, Recipes
Ingredients 1 large Ambercup squash (about 2 1/2 pounds), cut into 1-inch cubes (peeled or unpeeled) olive oil mister or cooking spray salt + pepper to taste 2 tbsp. unsalted butter 1 tbsp. chopped fresh sage Instructions 1.Preheat oven to 400 degrees. 2.Coat a rimmed...
