We hope you enjoy your box this week, and your complimentary Acorn squash! Normally we would probably include a pie pumpkin but those have been limited at the farm this year. We just never know what curve balls that Mother Nature is going to throw at us, but if you choose to use the Acorn squash to make your pie this year, our guess is that you will be pleasantly surprised by the results.
So without further ado, we offer the following recipes, links and suggestions on how to use your CSA box this week to create your feast!
Satsuma Cranberry Compote (Satsuma tangerines, 1/2 lemon)
1 lb of Satsuma tangerines, washed well and sliced thinly (leave the peel on)
1/3-1/2 cup of raw sugar (to your taste)
1 T lemon juice
1/2 cup of dried cranberries (no sugar added, if they have sugar, you might want to scale back on the sugar)
Combine sliced tangerines, sugar and lemon juice in a small saucepan and simmer over low heat for about 50 minutes, then add the cranberries and cook for another 5 minutes. Allow to cool to room temperature. (Adapted from Food and Wine)
Red Chard and Butternut Squash Gratin (chard, butternut squash and parsley)
1/2 cup (stick) of unsalted butter
1 small onion, finely chopped
1 bunch of red chard, chopped (leaves and stems)
2 cups half-n-half or full fat coconut milk
4 garlic cloves, minced
2 T all purpose flour or 1 T tapioca, potato starch or corn starch or other gluten free alternative
1 butternut squash, seeded and thinly sliced (use a mandoline slicer if you have one on 1/8″ setting)
2 T minced parsley
1 T fresh thyme or 1 tsp dried
Dash of nutmeg
Sea salt and fresh ground pepper (to taste)
1 1/4 cup coarsely grated Gruyére or Casablanca Goat cheese
Cook onion in 2 tablespoons butter in a large medium/low heat, until soft. Add chard, nutmeg, and cook until leaves and stems wilt about 8-10 minutes. Drain excess liquid and set aside.
Combine flour or starch with 1/4 cup of whatever milk you are using and whisk. Melt butter and add garlic over medium heat and stir until garlic begins to soften. Add remaining milk and heat slowly to simmer, whisk in flour/milk combo and keep stirring as the sauce begins to thicken, 1-2 minutes. Add sea salt and pepper to taste.
Preheat oven to 400°F. Butter a deep 9×13 baking dish. Layer 1/2 of the butternut squash and top with 1/2 cup of cheese, 1/2 the chard and 1/2 the herbs, finish it off with 1/2 the sauce and repeat again, and topping it off with 1/4 cup of the cheese.
Bake for about 1 hour until golden brown and bubbling. Let stand for about 15 minute before serving.
1 large Broccoflower
3 T butter
1/2 medium onion, diced
2 cloves garlic, minced
1/2 tsp celery salt
1 tsp sea salt
1 tsp fresh ground pepper
3-4 T flour (I used rice flour to make it gluten-free)
1-1/2 cups Low Sodium Chicken Broth
1/2 cup of cream or coconut milk (unsweetened)
1 cup grated white cheese (parmesan, jack, manchego)
Dash of paprika
1 T butter
1/4 cup breadcrumbs
Break the broccoflower into small florets, cutting the upper stalk (remove the bottom about 1/4 inch and discard) into small pieces. Steam for about 5 minutes until the color starts to brighten.
In a large skillet, melt the 4 tablespoons of butter. Remove 1 tablespoon and combine with breadcrumbs in a small bowl, set aside. Add onion and garlic to skillet and saute for 4-5 minutes until the onion starts to get translucent. Sprinkle the seasonings and flour over the top, whisk to combine, and cook for another minute. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the cream. Stir to combine until the sauce is nice and smooth.
Layer half the broccoflower in a small casserole dish. Pour on half the cream sauce, and top with half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoflower, sauce, and cheese.
Top with breadcrumbs/butter mixture. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.
Persimmon Bread Pudding
3 cups of whole milk (substitute full fat coconut milk for dairy free)
1 tsp vanilla extract
8 cups of torn bread – either a Challah or Brioche style
3 large eggs, beaten
1/4 cup Captain Morgan’s dark spiced rum (optional but I think it makes the recipe)
1 tsp pumpkin pie spice
2-3 Fuyu persimmons (chopped with skin)
8-10 pitted Medjool dates
1/4 cup water
3 T soft butter
1/2 + 1/3 cup sugar
Preheat oven to 350. Butter a baking dish with 1 T of butter. Pour milk into a large bowl and mix together with vanilla, spices, rum (if using) and 1/2 cup of sugar. Heat water in a small saucepan and add chopped persimmon, cook covered over low heat until soft. Process persimmons with the dates to create a puree. Add bread to milk/egg mixture and stir to moisten. Create 3 layers in your baking dish in the following order; layer 1 – bread mixture, persimmons puree, layer 2 – bread mixture, persimmons puree, layer 3 – bread mixture. Mix 1/3 cup of sugar and 2 T butter together and dot on the top layer.
Bake for 45-60 minutes or until toothpick comes out clean. Serve with fresh whipped cream.
Pumpkin Pie Ice Cream (acorn squash is what I used for this, it was amazing, also because I am dairy free I used full fat coconut milk)
This recipe came our way via email from Modern Wifestyle, lots of great recipes to be had here!! Including a gluten free Chocolate Pumpkin Cake, which I also made with the acorn squash puree since we are in a pie pumpkin crisis this year.