Fresh Linguine / GF sub Oat Groats
Amaltheia Organic Produce - Belgrade
Amaltheia Organic Produce - Belgrade
Terra Greens Produce - Manhattan
North Shore Farm - Somers
Farver Farms - Scobey
Dolina Pasta - Bozeman / Gluten-Free Prairie - Manhattan
Delicata Squash Stuffed with Cheesy Rice and Poblanos
Stuffed squash is easy to adapt to your tastes. Sausage with sage makes a lovely filling, and most any chopped vegetables can be substituted for the corn or peppers. I like the Southwestern vibe of this combination. Serves 2-4.
1 delicata squash
2-3 Tbs butter or olive oil
1/2 an onion, chopped
2 poblano chiles, halved, seeded, chopped
2 cloves garlic, chopped
2 C cooked rice, oat groats, quinoa, or any grain you like
1 C frozen corn kernels, or any veggie you like
1/2 tsp ea. salt and pepper, + more to taste
1/2 tsp chopped sage, thyme, or oregano
1 1/3 cups shredded cheese - monterey jack, cheddar, or any kind you like
2 green onions, chopped
1/4 C fresh cilantro, chopped
Lime wedges for serving
Preheat oven to 375 F. Cut squash in half lengthwise and remove seeds. Place upside down in a baking dish and add ~1/2" of water. Cover with foil and bake until tender enough to pierce with a fork, ~40 minutes. Meanwhile, heat butter or oil in large skillet over medium heat. Add chopped onion and poblano, cooking until tender, 7-10 minutes. Add garlic and cook ~1 minute. Add your cooked grain of choice, corn, salt, pepper, and herbs, stirring to combine. Remove from heat and fold in cheese, green onions, and cilantro. Taste and adjust seasoning as needed.
When squash is cooked, save foil cover and discard any remaining water from the pan. Oil both sides of squash and set cut-side up in the baking dish. Season lightly with salt and pepper, then spoon filling into each half. You may have extra filling. Loosely cover with foil and return to oven for another 20 minutes or so, until cheese is fully melted and everything is heated through. Remove the foil for the last 10 minutes if you like more browning. Serve hot with a squeeze of lime juice.
Fresh Pasta with Delicata & Spinach
This is a light, sauceless pasta dish. I like the roasted flavors, but you could also sauté everything. The skin of delicata is edible and will soften with cooking, but if you prefer not to eat it, peel the squash before you cut it up. You could absolutely add some chopped poblanos to the mix, and adjust the red pepper flakes to your liking. Look online at farmcartfoods.com/recipes under today's date for a decadent Poblano Cream Sauce from one of my favorite cookbooks, plus links to a Sage Brown Butter Pasta dish and more!
1 delicata squash, or half if it's especially large
2 Tbs olive oil
salt and pepper
1 small onion or 2 shallots, peeled, halved and sliced thin
2 garlic cloves, crushed
1 tsp crushed red chili flakes
1-2 tsp chopped sage
1 tsp balsamic vinegar
1 package fresh linguine
A few handfuls spinach, washed and roughly chopped
1/2 C Parmesan cheese, grated + more for serving
Preheat oven to 400 F. Trim the ends off the squash, slice it in half lengthwise and scrape out the seeds, then cut delicata into roughly bite-sized pieces. Toss the squash in a large mixing bowl with olive oil, 1/2 tsp salt, onions, garlic and chili flakes. Transfer to a rimmed baking sheet in a single layer (use 2 sheets if they seem crowded) and roast ~20-25 minutes, rotating pan halfway through. The squash should be tender and lightly browned when finished. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir with a spatula.
While the squash is roasting, bring a large pot of water to a boil. When the veggies come out of the oven, salt the water, then cook the linguine according to the package, ~4 minutes. Just before draining the pasta, add the spinach to the pot, stir it in, and then remove ~1 C pasta water. Drain pasta and spinach and transfer back to the cooking pot. Add the roasted vegetables, most of the parmesan and about half the reserved pasta water. Stir and toss to combine, adding more water as needed to just bring everything together. Adjust seasoning to taste and serve with more grated parm on top.
Fried Sage Leaves
Fried sage makes a delicious garnish or topping, and only takes a few minutes to prepare. Rinse and dry your sage, then pinch off as many leaves as you want to fry. Heat a 2-3 Tbs oil in a small, shallow frying pan. When it's hot, drop in 2-3 leaves at a time. Use tongs to flip the sage over, and remove when it's crisp but still green. Depending on how hot your oil is, this should only take a few seconds per side. Set on a paper towel and sprinkle with salt.
Oat Groat Risotto with Squash and Sage (Gluten Free)
1 C whole oat groats, **soaked overnight, then rinsed and drained
1 delicata squash, or any winter squash, ~2 C cooked
6 C chicken or vegetable broth
1 C minced onion or leek
3 Tbs olive oil, plus 2 Tbs for frying the sage
1 Tbs butter
1/2 C dry white wine
2 Tbs sage leaves, chopped, plus 12-16 fried leaves (see weekly printout)
1/2 C Parmesan cheese, grated
First, cook the squash. Preheat oven to 400 F. Cut squash in half and remove the seeds. Place cut side down in a baking dish with ~1/2” water. Cover with foil and bake until squash is soft, about ~40 minutes. Remove and let cool, then scoop squash meat out of the skins (or pull skins off, whatever is easier). Purée the squash with a blender, or mash and whisk it until it’s relatively smooth. If there’s a lot of liquid in the puree, let it drain in a fine mesh sieve.
Heat the broth and keep it simmering close to the pan where you're preparing the oats.
Heat the oil and butter together in a saucepan over medium heat, then add the minced onion/leek and sauté until transparent. Add the drained oat groats and sauté until they’re completely dry.
Turn the heat down to medium-low. Add the wine and stir until it's completely absorbed, then add 1/2 C of the simmering broth and keep stirring. Continue to add the broth 1/2 cup at a time, stirring each time until the broth is absorbed. When you have about 2 C of broth left, test the oats to see if they're done. They should be soft, but still chewy. Even when they’re completey cooked, groats maintain some of their bite, or resistance. If you run out of broth but they still need more cooking, you can add hot water.
Once the oats are cooked to your liking, stir in the squash purée and the chopped sage and heat through. Off the heat, add the Parmesan, stir well and adjust the seasoning to taste. Cover to keep warm.
Fry 12-16 sage leaves as directed above. Serve the risotto garnished with the whole fried sage leaves and more Parmesan.
Roasted Poblano Cream Pasta Sauce
This recipe is adapted from the Hell's Backbone Grill in Boulder, UT, borrowed from their cookbook, With a Measure of Grace. You could use roasted bell peppers as well. They recommend serving it with strips of grilled chicken or crumbles of goat cheese. Best served with linguine or fettuccine.
1/2 an onion, chopped
Salt and pepper
1/4 C white wine or broth
3 roasted poblano chiles, peeled and seeded (roast under the broiler on a gas burner until charred on all sides)
1 garlic clove, chopped
2 C heavy cream
Cook onions with 2 tsp salt in a skillet on medium-low until soft and browning. Add wine and stir to loosen any brown bits from the skillet. Add the roasted poblanos and garlic, cook 10 minutes more. Add cream and 1/4 tsp pepper and bring to a slow, gentle simmer until volume is reduced by 1/3, about 30 minutes. Blend until smooth. Taste and adjust seasoning. Serve tossed with pasta. If you need to thin it out, add a splash of cream, broth, or reserved pasta water.
Additional Recipes & Suggestions
Sage and Brown Butter pasta sauce was a favorite from last fall.
This Creamy Vegan Squash Linguine with Sage could easily be made with delicata instead of butternut.
Some more yummy pasta sauces from a previous delivery
Try this Squash Gratin with Poblanos & Cream from Food&Wine
Gluten-free Overnight Oat Groats from Gluten-free Prairie