Ingredient: Dairy

Butternut Squash Stuffed Shells with Browned Butter and Sage

by
Ingredients: Butter / Cheese / Eggs / Garlic / Lemon / Sage / Spinach

This is a lovely way to enjoy your butternut squash over the winter. The rich marriage of squash with that herb-infused brown butter makes for a hearty and flavorful meatless stuffed shell. The bacony-crisp of the sage leaves are reminiscent of makes for a perfect garnish, while the amount of cheese involved is entirely flexible (I’ve used nutritional yeast in place of the Parmesan in a pinch.) Roasting the squash before mashing really brings out the sweet and nutty flavor of the squash, a step not to be skipped for full-effect, though you can roast your squash up to 3 days ahead of time as needed.

Butternut Squash Risotto

by
Ingredients: Basil / Butter / Garlic / Onion / Oregano / Parsley / Sage / Wines / Winter Squash

Submitted by fellow Springdellian Kathleen Spaeth, this scrumptious dish can work as a side or a main, depending on how you want to dress it up. Be sure to read through and prep your ingredients before beginning, as it’s one that needs a bit of well-spent attention during the cooking process. Enjoy!

Farmer Jamie’s Baked Cucumbers in Basil Cream

by (updated 1609 days ago)
Ingredients: Basil / Butter / Chives / Cream / Cucumber

This is Farmer Jamie’s suggestion, from Farmer John’s cookbook. It’s a tasty departure from the cool cucumber, as this one spends time in the oven. Delicious when the basil and cukes are both popping in the fields.