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Delivery 10/20/21

Updated: Oct 22, 2021


  1. Delicata Squash

  2. Roma Tomatoes

  3. Yellow Onions

  4. Green Bell Peppers

  5. Pizza Dough

  6. Italian Sausage / Montzarella Cheese


  1. Amaltheia Organic Produce - Belgrade

  2. Harlequin Produce - Arlee

  3. Towne's Harvest Garden - Bozeman (MSU)

  4. Harlequin Produce - Arlee

  5. On the Rise - Bozeman / Gluten-free Prairie - Manhattan

  6. Ranchland Packing - Butte / Lifeline Dairy - Victor


Simple Tomato Sauce

Adapted from Alice Waters in The Art of Simple Food. Makes ~2 C of sauce. I've made many different versions of tomato sauce and I think this is both the simplest and the best tasting. Use it for pizza, pasta, etc. Double or triple it if you have tomatoes that need using up, and adapt it to your preferences, as it is somewhat flexible.

~2 lbs ripe tomatoes (roma, heirloom, cherry, or even a 28 oz can of whole tomatoes will work)

~1/3 of a large yellow onion, diced (it's optional, but I prefer it)

4-5 large garlic cloves, roughly chopped

1/4 C extra-virgin olive oil

large pinch of salt

Optional: handful of fresh chopped italian parsley, marjoram, oregano, or basil (or ~1 tsp dried), pinch of red pepper flakes, to taste.

*For a smoother sauce, you can peel and seed the tomatoes first. I don't do this because I don't mind a rustic sauce. Here's a link to instructions for peeling tomatoes, and be sure to save as much of the juices as you can. Alternatively, you can put the finished sauce through a food mill if you have one.*

Dice the tomatoes, saving as much of the juices as you can. Chop the onion and garlic. Heat a saucepan over medium heat - when it's hot, add the oil and the onion. Sauté for a few minutes, until the onion starts to soften. Add the garlic and red pepper flakes (if using), stir briefly then add the diced tomatoes and their juices with a large pinch of salt.

Cook at a simmer for ~15 minutes, stirring occasionally. Break up the bits of tomato with the back of your spoon. For juicier tomatoes, or if you want a thicker sauce, simmer a bit longer. Taste and add more salt, if needed. Add any fresh herbs you might be using for the last couple minutes of cooking.

Use the sauce right away, or let it cool to store in the fridge for a few days, or in the freezer.


Stuffed Delicata Squash

Serves 4. Stuffed squash is a fun meal, and there are many ways to adapt the recipe, so feel free to tweak the filling and seasonings to your preferences.

2 delicata squash, rinsed and halved lengthwise, seeds discarded

4 tsp olive oil, divided

salt and pepper

1/2 C onion, chopped

2 cloves garlic, chopped

8 oz sweet Italian sausage (~1/2 a package)

4 C loosely packed kale or spinach leaves, rinsed and chopped

pinch of ground nutmeg

1 C cooked grains - farro, barley, quinoa, etc.

1/2 C white wine - sub broth or water

1/3 C grated parmesan cheese

1/4 C chopped nuts, panko, or bread crumbs - use just one or a combo

Preheat oven to 375°F. Brush cut sides of squash all over with 2 tsp of olive oil. Sprinkle with 1/4 tsp each of salt and pepper. Place squash halves cut-side up on a baking sheet and roast for 30 min, or until squash is tender.

While squash is roasting, heat remaining 2 tsp oil in a pan and add the onion. Sauté until they start to soften and turn translucent, ~5 min. Add garlic and cook another 30 seconds or so, then add the sausage. Cook until sausage is no longer pink and starts to brown, breaking it up with a spoon. Add kale and wine plus a pinch of nutmeg and ~1/4 tsp more pepper. Cook, stirring occasionally, until kale is wilted and the liquid is reduced by half, ~8-10 minutes.

Remove pan from heat. Add the cooked grains and grated cheese and mix well. Taste for salt and adjust as needed. Spoon mixture into each squash half, rounding the tops somewhat if needed. (You may have more filling than you can use, depending on the size of the squash. If so, save it for another use or serve it on the side if anyone wants extra filling.) Sprinkle the filled squash with your bread crumbs/panko/chopped nuts and return to the oven for 10-15 min, or until everything is heated through and the topping is starting to brown. Serve hot.

More Adaptations:

  • Vegetarian: Try substituting lentils, beans, or chickpeas for the sausage. Be sure to season generously to make up for what the sausage provides. Assuming they're pre-cooked, add them to the pan with the kale and wine to absorb some of the flavors. Alternatively, you could cook lentils in the same pan: add the dry lentils and water or broth according to package directions to the pan with the sauteéd onion and garlic. When lentils are soft and the liquid has been absorbed, add the kale and a splash of wine and continue with the recipe.

  • Add herbs like fresh sage or thyme, or garnish with chopped fresh parsley

  • Substitute any kind of cheese you like - gruyere, swiss, mozzarella, goat cheese, etc. Or omit it.

  • Add dried cranberries or golden raisins for some sweetness.

  • Use other diced vegetables instead of kale - bell peppers, mushrooms, frozen peas or corn, etc.


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