Sunday, October 13, 2013

Stuffed Delicata Squash with Sausage

I've posted recipes for stuffed delicata squash previously but I just made this one this week and we thought it was delicious.  Leftovers heat up well for lunch too.  I love this squash!  It is so sweet and tender.  It doesn't keep as well as some of the harder shelled squash so be sure to use it sooner than later.

4 delicata squash, halved and seeded
l large onion finely diced (about 1 cup)
4 cloves of garlic, minced
2-4 stalks of celery, finely diced
2 large carrots, finely diced
1# of bulk Italian sausage
1 cup soft whole wheat breadcrumbs
1/2 cup shredded Parmesan cheese
1/2 cup chopped fresh parsley

Preheat oven to 400 degrees.  Place halved and seeded squash cut side down in a large roasting pan.  Cover with foil and roast until tender.  It can take from 40-60 minutes.  While the squash is baking, brown the sausage.  Make sure it is broken up into small pieces.  I use my potato masher as it cooks to break up the sausage.  Remove the meat to a bowl.  Drain off excess fat if your sausage isn't lean.  Add the onion, garlic, celery, and carrots to the pan and sauté until tender.  Combine with the sausage.  Add the breadcrumbs, cheese and parsley to the mixture.  Add salt & pepper as needed.  After the squash is cooked, you can either stuff the squash with the filling or scoop out the squash and combine it with the filling before stuffing the squash shells.  I was getting hungry so I just stuffed the squash halves as is.  Return to the oven and roast for about 15 minutes so the stuffing browns a bit.

This recipe can easily be cut in half if you don't have 4 squash.  The other option would be to make all the filling and freeze what you didn't use until you get more squash.

Adapted from Generation Y Foodie

Friday, October 11, 2013

Sweet Potato Breakfast Hash

I may have mentioned before when you have a full CSA share you need to expand your thinking on when to eat vegetables.  They're not just for dinner.  I try to think of ways to incorporate vegetables into our weekend breakfasts.  We got sweet potatoes in our last box.  I found this recipe and adapted it for one of our breakfasts.

1/2 cup of diced onion
1/2 cup of sweet peppers
2 garlic cloves, finely chopped
3-4 pork sausage breakfast links, cut into pieces
2 cups shredded sweet potatoes
2 cups of spinach or any other tender greens that are available.  I used the tops from our hakuri turnips.
3-4 eggs
Salt and pepper to taste
shredded cheese (whatever you have available)
avocado to garnish, if available.  I didn't have any.

The quantities are very flexible for this dish.  These are just guidelines.  You can also add mushrooms if you wish.

Use a large skillet, heat and add about 2 tablespoons sunflower seed oil (Driftless Organics offers very good oil).  Sauté the onions, peppers, and sausage pieces until tender.  More oil can be added if needed. Add the sweet potatoes and sauté until tender.  Add the greens and stir into the other ingredients until they are wilted. Season with salt and pepper.  Make wells in the mixture and beak an egg into each well.  Cover the pan until the egg yolks are cooked to your liking.  Just before the eggs are finished sprinkle with cheese so that it has a chance to melt.

If by any chance, you have made some of the Roasted Pepper Spread (last recipe), a little of this on top of the hash is very tasty.

This could easily be made into a vegetarian breakfast by eliminating the sausage and if necessary the eggs.  Although I think the eggs in particular add a lot to the dish.

Monday, October 7, 2013

Roasted Red Pepper Spread

We went to a pizza party at our CSA farm, Driftless Organics, in Soldiers Grove, Wisconsin a couple of weeks ago.  They have a guy come with his portable wood fired pizza oven that looks like a little igloo and make pizzas to order.  The members bring salads and desserts.  At this point, my refrigerator was somewhat overrun with peppers.  I found a recipe online for Roasted Red Pepper Spread.  Naturally I tinkered with it.  I only decided to make half the recipe which called for 6# of peppers.

The quantities for this recipe are quite flexible.

3# of sweet peppers, whatever varieties you have available.  The cute little mini peppers don't work very well.  The skins are too thin.
2 oz. of hot peppers.  I used 1/2 of a habanero pepper which was way too much and produced a very hot spread.  It would probably be better to use 1 or 2 jalapenos.  If using hotter peppers just add a small quantity at a time.
1/2# of tomatoes.  Plum tomatoes are ideal, but use what you have.
1 small onion
3 garlic cloves
1/4 cup red wine vinegar
1-2 tablespoons of thinly sliced fresh basil (I forgot to add it to mine)
2-3 teaspoons sugar
1/2-1 teaspoon salt or to taste

Cut the peppers in half.  Remove the stem and seeds.  Place on a foil lined cookie sheet cut side down.  Drizzle all the vegetables with olive or sunflower seed oil.  Also roast the tomatoes which have been cut in 1/2 cut side down, the onions and the garlic in a 400 degree oven until the vegetables are tender and the skin browned, 15-20 minutes. Don't let the garlic get too brown or it will taste rather burned.  When the vegetables are tender remove them and place in a bowl and cover.  Let them sit until cook enough to handle. 

When the peppers and tomatoes have cooled, remove as much of the skin as you can.  Don't worry if some is left.  Put the tomatoes and peppers in a blender or food processor and process until smooth.  If you have a really strong blender you may not need to remove the tomato skins.  Add the onions and garlic and chop.  They do not need to be pureed. 

Add all the ingredients to a stainless steel pan and cook until it is as thick as you want it.  The spread should be thick enough to mound on a spoon.  Be sure to stir and not let it scorch on the bottom.  Taste the mixture to see if it is seasoned as you want.

You can store it in the refrigerator or freeze if you have more than you will use in a week or two.

It is very good served with crackers and cream cheese.  Its also tasty on eggs and tortillas for breakfast.

Adapted from Foodie with Family.