Diced Butternut Squash
"Spicy Mix" Microgreens
Farmer's Blend Herbal Tea
Baguette / Gluten-Free Rolls
Root Cellar Foods - Belgrade
Gallatin Valley Botanical - Bozeman
Amaltheia Organic Produce - Belgrade
Bozeman Honey Co. - Bozeman
Bitterroot Medicinal Teas - Hamilton
On the Rise Bread Co. - Four Corners / Sister's Gluten-Free Bakery - Belgrade
Honey Bourbon Glazed Carrots
The bourbon will add depth and complexity, but shouldn't leave any bite from the alcohol. Serves 3-4.
1 lb carrots, rinsed and scrubbed
2 Tbs butter or oil, divided
1/4 C honey
1/4 C bourbon
1/4 tsp kosher salt, + pepper to taste
Microgreens or chopped herbs, to garnish (optional)
Rinse and slice the carrots on a bias or into coins, 1/2-inch thick. Heat a medium saucepan or wide, high-sided skillet over medium-high heat and melt 1 Tbs butter in it. Add the carrots and cook 5-7 minutes, stirring occasionally, until they soften. Remove carrots to a plate or bowl and set aside.
Reduce heat to medium and add the bourbon, cook for 30 seconds, then stir in the remaining 1 Tbs butter along with the honey, salt, and pepper. Bring to a boil and cook, stirring, until the glaze begins to thicken, ~2 minutes. Add the carrots in and stir to coat.
Let everything cook another 3-4 minutes, stirring occasionally, until the glaze has thickened and carrots are tender to your liking. Serve alongside a cut of meat or fish, or whatever sounds good to you.
Spiced Butternut Squash with Honey-Lime Butter
Recipe adapted from Spiced by America's Test Kitchen. Serves 2-4.
1 1/2 Tbs extra-virgin olive oil
Salt and pepper
1/2 tsp ground cumin
1/2 tsp ground cinnamon
Pinch of cayenne pepper, to taste
1 lb diced butternut squash
1 Tbs unsalted butter
2 tsp honey
1/2 teaspoon lime juice (or lemon juice)
Microgreens (optional) - Fresh herbs like thyme or chives could also be used
Heat oven to 425ºF and set out a rimmed baking sheet In a medium bowl, whisk oil, 1/2 tsp salt, 1/2 tsp pepper, cumin, cinnamon, and cayenne together. Add diced squash and toss to coat.
Arrange squash in an even layer on the baking sheet and roast until tender and browned on the bottom, 30-35 minutes, rotating the pan halfway through cooking.
Once the squash is out of oven, microwave butter, honey, and a pinch of salt in a small bowl until butter is melted, about 30 seconds. Stir in lime or lemon juice. Transfer squash to serving platter or bowl using a stiff spatula to make sure you don't leave any browned squash bits behind.
Drizzle all over with butter mixture, top with a sprinkle of microgreens or herbs, if using, and serve.
Soup & Bread Inspiration
I didn't have room on the print-out to include any of the many versions of soup that this week's bag could work for, so here are some suggested links. A bowl of simple, warm soup and a few slices of baguette is, for me, the perfect balance between comfort food and nourishment.
Squash Soup with Gruyere Toasts (I would try subbing carrots for the acorn squash, unless you have extra squash at home. It won't be exactly the same, but still delicious)