Category Archives: squash

Winter Recipes – February 19, 2017: Spaghetti Squash with Kale and Cannellini Beans

There is nothing like bright green and yellow veggies to liven up cooking in the winter.  Hmm, I bet some julienned carrots would go with this dish, taste-wise, along with adding even more color. But, the recipe totally works as is.

While you do have to plan ahead to have the cooked squash and beans available, this meal otherwise comes together in minutes. Click HERE and scroll down  for easy instructions for cooking beans. As noted below, you can used canned beans in this recipe, but cooking up from dried is worth the time, especially if you have freshly dried local beans, such as from our farmers at Baer’s Beans. They really are the best! At the What’s Cooking? demo, we used Cannellini beans from Baer’s Bean’s, spaghetti squash, kale, and garlic from our farmers at Oakdale Farm, and, the All Purpose Seasoning from Bondat Foods.

Spaghetti Squash with Kale and
Cannellini Beans

  • 1 medium-large spaghetti squash
  • 2 cups  chopped kale leaves
  • 2 cups cooked cannellini beans *
  • 5 cloves of garlic, peeled and minced
  • 3-4 tablespoons of olive oil
  • salt and pepper to taste
  • A pinch of Bondat Foods All Purpose Seasoning (optional but recommended)

Prick holes in the squash with a kitchen fork, cut it in half lengthwise, and scrape out seeds and pulp. Bake the squash for approx. 45 minutes in oven at 425 degrees Fahrenheit or until soft.

While the squash is cooking, prep the other ingredients. When squash is fully cooked, remove from oven and put open side up to cool a bit.

Heat 1-2 Tbsp oil in a 12 in frying pan, add garlic, and cook over medium heat until fragrant.

Add kale and cook down, 3-5 minutes or more to desired texture.

Stir in cannellini beans, then scrape strands of squash out into the pan.

Mix everything together in the pan over heat for 2-3 minutes. Drizzle with remaining olive oil and season with salt and pepper to taste. If available, sprinkle over and stir in a pinch or so of the All Purpose Seasoning. The recipe is great as is, but the extra seasoning pops it with an extra depth.

*one 15 oz can beans, drained, can be substituted.

Winter Recipes – November 20, 2016: Butternut Squash and Brussels Sprouts Sauté

Butternut Squash and Brussels Sprouts Sauté

3 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
3 cups peeled and cubed butternut or winter squash
2 cups trimmed and halved Brussels sprouts
2 tsp maple syrup
salt and pepper to taste

squash-sprouts-saute-doneHeat the oil in a frying or sauté pan and cook the onion over medium heat for a few minutes, raise the temperature just a bit, add garlic and stir it in until fragrant, add squash, and cook for 5 minutes. Then add the Brussels sprouts and continue cooking until to desired tenderness. Stir in the maple syrup, add at least a bit of salt to bring out the sweetness and then, with pepper, to taste.

Cook’s Notes: A heavier hand with the pepper, especially if freshly ground, will add a nice little kick in conjunction with the garlic. To speed up cooking time, add a cup of water and cover for a few minutes, then uncover and cook off the water before adding the maple syrup and other seasoning.

Recipe from October 1, 2016: Luffa Squash and Fennel Sauté

demo-ingredientsRain or shine, and it was definitely raining, the cooking demo went on last Saterday featuring luffa squash from Flats Mentor Farm, fennel bulb from Farmer Dave’s, and a lovely onion from Kelly’s Farm. These three veggies, cooked in a helth few tablespoons of olive oil and enhanced with just a pinch or two of salt and a teaspoon of maple syrup from Akermann’s Maple Farm enticed at least a few folks to grab some luffa and fennel for their own.

As with any sautéed dish, the amount of each ingredient is flexible, and, truth be told, the amounts used on Saturday did not get written down.  But, here are some “good enough” guesses:

fennel-squashLuffa Squash and Fennel Sauté

  • 3-4 tablespoons olive oil
  • 1 medium onion, chopped
  • 2-3 tablespoons finely sliced/chopped fennel bulb
  • 2-3 cups chopped luffa squash
  • a pinch or two salt
  • a teaspoon maple syrup

demo-doneHeat the olive oil and cook the onion on medium until starting to get soft. Stir in the fennel, followed by the luffa squash, and continue cooking until soft and even a bit caramelized, if desired. Sprinkle with salt and maple syrup, give a few stirs, let cook for another minute, then serve.


Recipe from September 17, 2016: Bitter Melon Sauté with Onion, Tomato, Corn, and Thai Basil

Yes, bitter melon is BITTER! But if you like a strong IPA ale or horehound candy, or just have a taste for something different, you just might like this interesting veggie. Technically a fruit along the lines of a squash, bitter melon has long been used medicinally to treat a number of health issues and has been a staple of Indian, China, and a number of other Indonesian cuisines.

See for more information.

For this cooking demo, I used the Chinese variety of bitter melon available from Flats Mentor Farm, corn and onion from Kelly’s Farm, and tomato and garlic from Farmer Dave’s. Note: those are husk cherries in the box. I was looking for things to bring sweetness to counter the bitter, which is why I had them, but ended up not using them in the recipe. Many folks inquired about them and tried one or two upon noticing the on the table, with more than a few heading to Farmer Dave’s to get some for themselves. I’ll have some at the Kitchen Tent whenever Farmer Dave has them, so stop by to try one! Okay, now for the recipe.

Note: The proportions are not written in stone. Add more or less of any ingredient as desired, except to be sure you have enough oil to get the caramelizing effect.

Bitter Melon Sauté with Onion, Tomato, Corn, and Thai Basil

  • 4 Tbsp olive oil
  • 1 small to medium onion, chopped
  • 2 plum tomatoes, chopped
  • 2 Tablespoons minced garlic
  • 2 or 3 cups sliced bitter melon*
  • 1 cup corn kernels
  • 2 Tbsp chopped Thai basil (or regular basil)
  • Salt and pepper to taste

Cut bitter melon in half lengthwise, scoop out seeds, and slice into ¼ inch or so half-moons. Chop onion and tomato, mince garlic, and cut kernels off the corn cob.

Heat oil and cook garlic and onion for just a few minutes, add the bitter melon slices, and cook until starting to get tender. Add the corn kernels and continue cooking until just tender. Stir in chopped basil and add a few pinches of salt and ground pepper to taste, a ¼ tsp to start. Let cook stirring occasionally until you see at least some caramelizing and the tomato starts to dissolve.
Season to taste and serve.

Thanks to everyone who stopped by to try a bite, especially those whose suggestions helped create this recipe!