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Posts Tagged ‘squash’

by Sarah Steimer

vegtart2

This tart came to me on a wintry, snowy day when something cozy was the only thing that would do. There are quite a few steps to this tart, but I had everything I needed in the house! It’s the perfect thing to share with company or reheat a day or two later.

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by Sarah Steimer

Squash, date and lemon compote

I made this full recipe, cooled it, transferred it to a large jar… and had some of the best breakfasts all week. I’ve added this compote to oatmeal (pictured) and to yogurt. I bet it would be amazing on toast with a little ricotta, or even as a topper for a nice, baked white fish. Why not go there? This could be sweet or savory.

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by Caitlin Saniga

Delicata squash, carrots and green beans with roasted garlic sauce

It doesn’t really matter what vegetables you roast up for this dish. I went with what looked good at the farmers market and what I thought would look pretty on a plate. I did like the sweet tones of the parsnip, carrots and squash, but it would be easy to incorporate sweet potatoes, beets, swiss chard, broccoli and other seasonal produce. The dressing makes everything sing!

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by Caitlin Saniga

Roasted delicata squash boats with mushrooms, kale and Parmesan cheese

I got out all of the eating utensils, not sure how to go about digging into this squash. The rind is edible, so I tried cutting it into brimming half-moons with a serrated knife. Joel used a large spoon to scrape out the whole squash and eat it combined with the filling. No matter how you do it, it’ll be delicious! The flavors reminded me of Thanksgiving.

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by Caitlin Saniga

Sauteed squash with kale pesto and walnuts

Droopy kale leaves and a bunch of small squash were my inspiration for this dish. It turned out lovely — flavorful and filling.

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by Sarah Steimer

Curried Kabocha squash soup

I made some little grilled cheese croutons for my soup, a little throwback from this great kale salad I made earlier in the fall. Not that the soup really needed anything else — this recipe had some amazing flavor. And how can you beat a nice, warm bowl of squash soup in the fall?

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by Caitlin Saniga

Sunflower cards

The shape of this acorn squash slice reminded me of a sunflower. What other flowers could you make with an acorn squash stamp? Maybe daisies?


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by Caitlin Saniga

Zucchini cornbread

This cornbread-zucchini bread hybrid has the best qualities of each. It’s slightly sweet and a bit crumbly, but moist.

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by Sarah Steimer

I've been picking up these little gold cherry tomatoes from the farmer's market for weeks now, and I'm in love with them. I've eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.

I’ve been picking up these little gold cherry tomatoes from the farmer’s market for weeks now, and I’m in love with them. I’ve eaten these raw like grapes, tossed them in a sautee pan, and next on my list is to roast them.


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by Caitlin Saniga

Wilted kale salad with acorn squash and almonds

Kale is a pretty sturdy green that keeps its frilly shape longer than other leafy greens tend to, so this salad, while slightly wilted, still has a bit of a bite to it, which I liked. Add the roasted acorn squash (peel on!), toasted almonds, balsamic vinaigrette, and Parmesan shavings (if you have some on hand), and this salad is a colorful, nutritious meal.

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