The first Saturday in October is always Squashtober so Jen’s recipes featured squash this time.
Roasted Fairy Buttercup Squash with siracha sauce: Slice squash in half. Season with salt and pepper. Roast face side down on a baking sheet with olive oil at 400 until tender. Drizzle with siracha sauce. Melt 1/4 cup butter and mix with 2 tablespoons siracha and 2 tablespoons honey ( Windyhill Farm)
Butternut Squash fritters: Mix 3 cups shredded butternut squash( Part from Me Farm). Peel first with vegetable peeler, chunk and use large shredding plate with 1 cup cheddar cheese, 2/3 cup flour, 2 beaten eggs, 1/2 teaspoon thyme slat and pepper to taste. Fry on a griddle with oil until crisp, flip and brown the other side. Serve with homemade ranch dressing Blend together 1 cup mayo, 1 cup buttermilk, 1/4 buttermilk powder, 1/4 cup chopped chives and salt and pepper to taste.
Roasted Squash seeds are a healthy snack. Rinse and dry squash seeds. Mix with olive oil, salt and pepper and roast at 350 until browned and crisp. Cool in a single layer.
Summer squash and onion casserole with cheese and crackers was easy and a customer favorite. Thinly slice 3 summer squash and 1 medium onion. Mix with 2 eggs, 3/4 cup milk, 1 cup cheddar. Pour into a casserole and top with 35 buttery crackers and dot with butter. Bake at 350 until bubbly and golden brown.
Fried Squash: Slice summer squash and season with salt, pepper, and some hot pepper flakes. Dredge squash in flour, dip in beaten egg, and back in flour. Fry on the griddle with oil and butter until crisp, flip and do the other side. Since we had left over ranch dressing, we served it with that.
Baked Acorn Squash with brown sugar and nuts topped with boiled cider was worth the wait. Jen cut acorn squash (Part from me Farm) in half and filled with a mixture of
chopped walnuts and brown sugar. She dotted it with butter and baked at 350 until tender. Then she drizzled boiled cider( IFM) over the top. If you’ve never had boiled cider, it’s similar to maple syrup but made by boiling down cider.
Roasted delicata squash was one of the easiest recipes and a surprise favorite. Delicata squash(Part from Me Farm) has very thin skin so you don’t have to peel it! Just put it on a well oiled cookie sheet and roast at 400 until nicely browned and tender.
Thanks for cooking this season Chef Jen!