Squash Recipes

Golden Fig Fine Foods, Laurie Crowell, stopped by to share some tasty squash recipes perfect for any fall day.

Visit Laurie!
Golden Fig Fine Foods
794 Grand Ave, St Paul, MN 55105

Try these recipes at home!

Kuri Adobo Soup
4-5 lbs red Kuri squash roasted
2 TB olive oil
1 onion-diced
2 garlic cloves-minced
Salt and pepper to taste
Chilis in Adobo (comes in can)
5-6 C chicken stock
1 carton of veggie broth

In medium dutch oven saute onion over medium heat. When translucent add garlic and cook until fragrant. Spoon in a little chopped chili and sauce from can.

Scoop squash from skin and add to pan and saute a few minutes,  add stock & veggie broth and simmer about 10 minutes.
Let cool a little and then carefully puree in blender.

Stuffed Turban Squash

3 lb turban squash
Olive oil
Salt and pepper to taste
1 lb pork sausage (I love the Hilbelly Sausage from Smoking Goose. It has nutmeg, clove and ginger in it)
1 C chopped celery
1 C mushrooms
1 C chopped onion
1/3 C sour cream
1/2 C Parmesan cheese, divided
1 egg, lightly beaten
1 C cooked wild rice
1 tsp Roasting Herbs

Preheat oven to 375 degrees
Carefully cut off top of squash and scoop out seeds. Rub with olive oil,  salt and pepper.
Place upside down on a parchment lined baking sheet and roast until tender. (About an hour)
In a medium skillet saute pork sausage. Remove from pan to paper towel to drain. In same pan, saute celery, mushrooms and onion until soft.
Carefully scoop flesh from squash, leaving enough that it is still sturdy.
Stir together cooked vegetables, pork sausage, squash flesh, sour cream, half of the parmesan, egg and wild rice. Spoon into squash, top with remaining parmesan and bake until heated through.

Sauteed Squash with Chestnut Mushrooms

2 cups peeled and thinly sliced squash
2 TB butter
Olive oil
1/4 C chicken stock
2 C chestnut mushrooms
1 cipollini onion, thinly sliced
1 Harrison apple,  diced
1/2 C crumbled honey chevre
Salt and pepper to taste

Melt butter and a splash of olive oil in a large pan over medium heat. Working in batches, saute squash until golden brown and softened. Add more butter or oil if needed between batches.
Add mushrooms, chicken stock, onion and apple. Cover and saute until tender. Add squash back in and heat. Sprinkle with honey chevre and serve.

 

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