Diced Butternut Squash
Herb & Garlic Seasoning
Fresh Pappardelle Pasta / GF Garlic Bread
Missoula Grain & Vegetable Co. - Missoula
Amaltheia Organic Produce - Belgrade
Root Cellar Foods - Belgrade
Gallatin Valley Botanical - Bozeman
Olivelle - Bozeman
Dolina Pasta - Bozeman / Sister's GF Bakery - Belgrade
Herb & Garlic Dipper
This versatile seasoning blend can be used to season just about anything, like veggies, pasta, meats, sauces, dressings, or marinades. Or, make a tasty Italian dipper for bread:
1 tsp Herb & Garlic seasoning
2 Tbs of your best extra virgin olive oil
1 Tbs regular or white balsamic vinegar (optional)
Bread such as a baguette, rustic sourdough, focaccia, or GF garlic loaf, sliced
Mix seasoning and oil together in a shallow bowl or deep plate, add vinegar, and dip! Perfect as an appetizer or snack.
Roasted Vegetables with Garlic & Herbs
A simple go-to recipe. Makes ~6 servings as a side.
1 lb parsnips (~2-3 roots), diced to the same size as the butternut squash (1/2 in)
1 package diced butternut squash
1 lb carrots, beets, cauliflower, brussels sprouts, broccoli, or whatever you like, diced small
3-4 Tbs olive oil
1-2 tsp Herb & Garlic seasoning, or to taste
A handful of fresh parsley, chopped small
Preheat the oven to 425 F. In a large bowl, toss the diced vegetables with the oil and seasoning until everything is well coated. Add more seasoning if you think it needs it. Spread veggies out on a couple baking sheets to keep from crowding and roast for ~40 minutes, or until they're tender throughout and browning a bit. Rotate the pans halfway through cooking, turning vegetables with a spatula if you want to (if not, you'll get more browning on one side).
Remove pans from the oven and sprinkle with chopped parsley and more seasoning if needed. Serve immediately, or toss with cooked pasta or grains and a bit of good olive oil and/or parmesan, or let cool and top fresh, dressed greens for a nice salad.
Fresh Pappardelle with Sautéed Parsnip & Rapini
Rapini is also called Broccoli Rabe or Kale Rabe, and it looks like a combination of small broccoli florets and leafy kale or mustard greens. It's a little bitter and nutty tasting. All parts are edible, including the stems and florets. Often it's prepared with lots or garlic and red pepper flakes or spicy sausage because the bold flavors complement one another. Aside from pastas, it's popular on sandwiches (cooked first), or broiled or sauteed with garlic and finished with lemon juice as a side dish. Serves 4-6.
Salt and pepper
1/4 C extra virgin olive oil, plus more as needed
3-4 cloves of garlic, peeled and slivered
1/4 tsp red pepper flakes, or to taste
1 bunch rapini, rinsed well
1 lb parsnips (~2-3 roots), thinly sliced or ribboned with a vegetable peeler
1 package fresh pappardelle pasta
1 tsp Herb & Garlic seasoning, or to taste
Parmesan cheese, grated
Prep the garlic, parsnips, and rapini. For the rapini, trim off the very ends of the stems and discard. Separate the leaves from the main stem where they join, then chop stems into 1-2 inch lengths. Prep the cheese and parsley now, too, if you want.
Start a large pot of water on the stove to boil. While waiting for it to boil, heat 1/4 C olive oil in a large skillet over medium-low heat. When oil is warm, add garlic and stir until fragrant, ~1 min. Add red pepper flakes and parsnips and cook, stirring occasionally, until they're soft and beginning to caramelize, ~10 minutes. Turn heat to low and leave on the stove, covering to keep warm if needed.
Once the water is boiling, salt it well, then add the rapini leaves and stems. Cook ~4 minutes to soften somewhat. Remove with a slotted spoon to a cutting board, returning the water to a boil. Quickly chop the rapini leaves and stems, then add them to the pan with the parsnips and quickly toss.
Lastly, cook the fresh pasta in the same water until it's al dente, just 4 minutes or so. When pasta is done, scoop out 1 C cooking water and drain the rest. Toss the pasta with the rapini and parsnips and a generous splash of the pasta water, plus Garlic & Herb seasoning and some freshly ground black pepper. Toss until everything is just coated and glossy, adding more pasta water as needed. Adjust seasoning to taste and serve piled with grated Parmesan and chopped parsley.
Variations: Bacon, pancetta, or Italian sausage would go well in this dish! Cook it first in the oil, remove with a slotted spoon to a paper towel, then return it to the pan with the cooked rapini. Adjust seasoning as needed. You could also try sautéeing the butternut squash instead of parsnips, or half & half.
Here are some yummy pasta recipes we loved from a past delivery, one with caramelized parsnip and shallot
This Brown Butter Butternut Squash pasta is on my to-be-made list!
This is a very good Butternut Squash Soup recipe/guideline for most any food preference
If you're gluten free and like spiralized veggie pasta, this one's for you!