Squash

Summer Squash Pasta Bake

September 9, 2020 By marketeditor

Recipe by the Smitten Kitchen, shared by My Saratoga Kitchen Table
Serves: 4 large portions

Ingredients
*Ingredients currently available at the farmers’ market

● 8 ounces pasta*, use your favorite
● 1 Tablespoon olive oil
● 1 pound summer squash*, halved lengthwise and sliced thin
● salt and pepper
● pinches of red pepper to taste
● Juice of half a lemon
● 3 Tablespoons unsalted butter*
● 5 scallions*, sliced thin and white parts and green tops in separate piles
● 2 cloves garlic*, minced
● 3 Tablespoons all-purpose flour
● 1½ cups milk*
● 1 teaspoon finely grated lemon zest
● ¼ cup chopped flat-leaf parsley*, divided
● 1 Tablespoon finely chopped mixed herbs* of choice (thyme, oregano, mint, basil)
● salt and pepper to taste
● ¾ cup finely grated Parmesan (or similar hard rind)* cheese, divided
● 4 ounces of mozzarella* cut into small cubes

Instructions
1. Cook the pasta in a 3-quart oven-safe deep skillet. Otherwise use a large pot. Cook until al dente. Drain and set aside.
2. Heat oven to 400 degrees.
3. Prepare the squash by heating the skillet used for the pasta on high heat. Once hot, add the olive oil and allow to heat until very hot. Add squash and season with salt, pepper, and pepper flakes. Let it sear underneath, unmoved until golden brown. Continue to saute until browned. Transfer to a bowl and squeeze lemon juice over the cooked squash. Add more salt and pepper if needed.
4. To make the sauce, heat the now empty skillet over medium heat. Melt the butter. Add scallion white parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk in very small splashes. Stir the entire time. Make sure each splash has been fully mixed into the butter/onion mixture. Scrape the bottom of the pan and all-around before adding the next splash of milk. Repeat until all the milk is added then add the lemon zest, salt, pepper to taste. Let the mixture simmer together for 2 minutes, stirring frequently. The sauce will thicken. Remove the skillet from the heat and stir in half the parsley, all the herbs, and reserved scallion greens.
5. With the skillet off the heat, add the drained pasta, summer squash, ½ cup Parmesan and all of the mozzarella. Stir to combine. If the skillet is oven proofed, bake it the skillet. Otherwise, transfer to a 2 to 3-quart ovenproof baking dish. Sprinkle with remaining ¼ cup Parmesan cheese.
6. Bake for 25 to 30 minutes until edges are golden brown. Sprinkle with reserved parsley and serve hot.

Squash Pie

November 11, 2019 By marketeditor

Recipe by New York Times and Bake from Scratch, prepared and shared by My Saratoga Kitchen Table
Makes one 9-inch pie

Ingredients
*Ingredients currently available at the farmers’ market

Pie filling:
● 2 large eggs*, plus 2 egg yolks
● 1½ teaspoons vanilla extract
● ½ cup dark brown sugar
● ¼ teaspoon fine sea salt
● 1½ teaspoons ground ginger
● 1½ teaspoons ground cinnamon
● ½ teaspoon ground nutmeg
● pinch cayenne pepper
● 1½ cups roasted squash* puree (butternut, honeynut, tetsukabuto, hubbard)
● ¾ cup heavy cream*

For gingersnap crust:
● 2 cups gingersnap crumbs
● ¼ cup firmly packed light brown sugar
● ½ teaspoon kosher salt
● ¼ cup unsalted butter*, melted

For maple whipped cream:
● ½ cup heavy whipping cream
● 2 Tablespoons maple syrup*

Instructions

Pie filling:

Combine eggs, vanilla, sugar, salt and spices in a food processor and process until smooth. Add squash puree and process until smooth. With machine running, pour in heavy cream and process to combine.
Scrape into pie crust and bake for 20 minutes at 300 degrees. Then turn up the oven to 325 degrees and continue baking for another 20 to 25 minutes until the filling is set 2⁄3rd of the way in from the perimeter and center still jiggles. Tent edges loosely with foil if browning too quickly.

For gingersnap crust:
Preheat oven to 350 degrees. In a medium bowl, whisk together gingersnap crumbs, brown sugar, and salt. Add melted butter, stirring until well combined. Using the bottom of a measuring cup, gently press crumb mixture into bottom and up sides of a 9 inch pie plate. Bake 10 minutes. Let cool completely on wire rack.

For maple whipped cream:
In a bowl, beat the cream and maple syrup at high speed until stiff peaks form, 2 to 3 minutes.

Notes: To make butternut squash puree, coat 1 peeled, seeded, and quartered butternut squash with 1 Tablespoon olive oil. Place on a baking sheet lined with parchment paper. Roast in a 400 degree oven until soft, 45 minutes to 1 hour. Let cool completely. Scrape out the pulp. Transfer pulp to a food processor and process on high until pureed.

Squash – Almost too pretty to eat, too delicious not to

November 11, 2019 By marketeditor

By Himanee Gupta-Carlson

The days before Thanksgiving call up turkey, stuffing, gravy, casseroles, and pie – namely pumpkin pie.

Pie is delicious. But there are a wide variety of other squashes, too: acorn, carnival, spaghetti, sweet dumpling, butternut, kabocha, hubbard.

*Squashville Farm, photo by Pattie Garrett*

These squashes weigh down tables of the Saratoga Farmers’ Market squash growers. They represent the beauty of the holidays and the abundance of our region’s agriculture.

Squash is part of the Native American three sisters plants, with beans and corn. Along with beans and corn, it was grown for its sweetness, versatility in cooking, high nutrition content, and ability to be stored for long-term use.

While squash vary in size, shape, and color, they generally all can be roasted, steamed, or made into soups or desserts.

The dark green acorn, yellow dumpling, and multi-colored carnival squashes are easy to roast. Use a sharp knife to cut them in half, scoop out the seeds from the center, wrap the halves in foil, and roast them in a 375 degree oven for about 45 minutes. When they can be sliced through easily with a knife, they are ready for eating. Savor them, as is, or add some melted butter, maple syrup, or walnuts for added flavor. Use leftovers to create a soup or hearty stew.

If cutting the squash is too hard, try steaming them whole until they have softened. Once cooled, they can easily be cut and seeded.

*Squash varieties, photo by Pattie Garrett*

Bigger spaghetti squashes make a delicious substitute for pasta. Roast these squashes in halves wrapped in foil for 45 minutes, then remove from the oven, unwrap and allow to cool. Use a fork to create spaghetti-like strands. These strands can then be simmered for a few minutes in a tomato sauce or pesto.

New England pie pumpkins are the classic ingredient for pumpkin pie. Butternut squash makes a nice pie, as well. Kabocha, and hubbard varieties can be substituted.

Some squash varieties – spaghetti, delicata, sweet dumpling, acorn, and carnival, among them – can be stored through early Christmas. Others such as pie pumpkins, kabocha, hubbards, and butternut will last well into late winter or early spring if kept in a cool dark area.

Recipe: Squash Pie

Cauliflower and Butternut Squash Carbonara

October 7, 2019 By marketeditor

Recipe featured on damndelicious.net, adapted by My Saratoga Kitchen Table

Makes 4 servings
Prep time: 20 min
Cook time: 40 min

Ingredients
*All ingredients are currently available at the farmers’ market
● 8 ounces spaghetti*
● 2 large eggs*
● 1/2 cup freshly grated Parmesan*
● 4 slices bacon*, diced
● 2 cloves garlic*, minced
● Kosher salt and freshly ground black pepper, to taste
● 2 teaspoons chopped fresh thyme leaves*

For the roasted cauliflower and butternut squash:
● 16 ounces cauliflower florets*
● ½ a butternut squash*, peeled and cubed
● 2 tablespoons extra-virgin olive oil*
● 3 cloves garlic*, minced
● 2 teaspoons chopped fresh thyme leaves*
● Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place cauliflower florets and butternut squash cubes in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 20-25 minutes, or until tender and golden brown; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
Working quickly, stir in cauliflower, pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, cooking until desired consistency is reached.
Serve immediately, garnished with thyme, if desired.

Three Sisters Chili

September 16, 2019 By marketeditor

Recipe courtesy of Squashville Farm
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market
● 1 onion*, peeled and diced
● 1 tablespoon olive oil*
● 1 lb ground venison or beef*
● 3 cloves garlic*, minced
● 2 tsp chili powder
● 1 tsp cumin
● ½ tsp dried oregano
● 1 ear corn*
● 1 carnival squash*, seeded and cut into one-inch pieces
● 1 green pepper*, seeded and diced
● 3-4 fresh tomatoes*, cut into chunks
● 3 cups vegetable broth
● 8 oz dried red beans
● salt and pepper to taste
● Optional garnishes: fresh chopped cilantro*, toast pumpkin seeds, cheddar cheese*, plain yogurt*

Preparation

Wash and soak dry beans for 30 minutes. Rinse and place in 1 cup of water until ready to use.
Remove kernels from corn cob.
Heat oil in a pot, and add onions and a pinch of salt. Saute until onions are translucent.
Add ground meat and brown.
Add garlic, chili powder, cumin, oregano, salt, and pepper.
Add squash, corn, and green pepper. Stir in broth, beans with water, and tomatoes. Simmer until squash is soft and ingredients have combined to create a thick, chunky soup.

Note: This chili tastes better if it is refrigerated overnight and reheated the next day.

A versatile trio for fall meals

September 16, 2019 By marketeditor

By Himanee Gupta-Carlson

The three sisters method of interplanting corn, beans, and squash is an Iroquois practice that helped sustain the soil that farmers in our region use today.

It was rooted in long-term sustenance: By planting beans as companions to corn, the nitrogen that corn plants deplete is restored and bean vines receive a climbing pole in the corn stalks. Meanwhile, low-to-the-ground squash leaves create shade which prevents the soil from drying out. At seasons end is a harvest of three foods that one can eat immediately or store for winter use.

*Squashville Farm, photo courtesy of Pattie Garrett*

In market farming, three sisters gardens are hard to find. Most farmers plant in rows, separating crops from one another. Yet, many of those rows produce corn, squash, and/or beans – all of which are abundant now at the Saratoga Farmers’ Market. Each makes a delicious dish by itself. The three also can be combined to create soups, salads, stir fries, and casseroles.

I first encountered the three sisters method in a gardening guide in the 1980s as a young adult trying to create a garden. On paper, planting corn with beans and squash seemed easy. You first plant corn kernels in a mound of soil. After the corn sprouts, you add beans, around each shoot of corn. Once the beans are established, you add squash. You weed while the plants are young and then leave them until it’s time to harvest.

*Burger’s Marketgarden, photo courtesy of Pattie Garrett*

Creating such a garden is easier said than done, as I quickly learned while trying not to step on squash or uproot corn as I snipped bean pods. Still, I use the three sisters as a template for growing food and eating it. This lets me cook with corn and a wide variety of squashes and beans.

I adapted the accompanying chili recipe from a basic ground beef and vegetable chili. I used fresh corn from the Gomez Veggie Ville but chose Squashville Farm’s carnival squash over the butternut squash that the original recipe suggested. I also used dried red beans over canned, and ground venison instead of beef. The result was a mildly spiced chili filled with the three sisters at the center.

Squash

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