Tag Archives: organic butternut squash

Curry-Roasted Butternut Squash with Farro

Hello Harvesters

This week’s recipe is for a beautiful fall-appropriate entree. The recipe uses an ancient grain called farro, which has a satisfying, firm texture. Let us know what you think!

Curry-Roasted Butternut Squash with Farro

afterlight

Ingredients:

1 medium butternut squash

1 tablespoons olive oil

½ tablespoon mild curry power

½ tablespoon cumin

¼ teaspoon cayenne pepper

1 teaspoon salt

2 cups faro

¾ cup dried cranberries

1 cup salted cashews

 

Directions:

Preheat oven to 400 degrees. Bring 4 cups water and 1 teaspoon salt to a boil. Rinse and drain faro. When water is boiling add faro and turn to low heat (so the water is simmering) and cook for 35 minutes. When done, drain any excess water. While faro is cooking, peel, seed, and cut butternut squash into 1 inch cubes. Toss squash with olive oil, cayenne, cumin, and curry powder and spread onto baking sheet in a single layer (season with salt and black pepper to taste). Roast in the oven for about 40 minutes until tender a lightly browned. Serve squash on a bed of faro and sprinkle with cranberries and cashews. To give cashews added flavor, toast in a pan on low heat until lightly browned. Enjoy!

 

Original recipe for PCH by Kayla Waldorf

 

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A Cornucopia of Cucurbita (Say that 6 Times Fast)

Hello Harvesters

Pacific Northwest produce lovers have a love-hate relationship with our squash. Towards the end of the summer, it can be a bit overwhelming trying to consume all the zucchini and yellow summer squash coming out of our gardens without wasting any. It’s the season of trying to dump as much summer squash as possible into your neighbors hands while trying to avoid taking theirs, like a big game of hot potato (or hot squash, as the case may be).

"Cucurbita moschata Musquée de Provence - "Courge musquée" squash gourd" by fr:User:Spedona - fr:Image:Courge_musquée01.jpg. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Cucurbita_moschata_Musqu%C3%A9e_de_Provence_-_%22Courge_musqu%C3%A9e%22_squash_gourd.jpg#mediaviewer/File:Cucurbita_moschata_Musqu%C3%A9e_de_Provence_-_%22Courge_musqu%C3%A9e%22_squash_gourd.jpg

“Cucurbita moschata Musquée de Provence – “Courge musquée” squash gourd” by fr:User:Spedona – fr:Image:Courge_musquée01.jpg. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Cucurbita_moschata_Musqu%C3%A9e_de_Provence_-_%22Courge_musqu%C3%A9e%22_squash_gourd.jpg#mediaviewer/File:Cucurbita_moschata_Musqu%C3%A9e_de_Provence_-_%22Courge_musqu%C3%A9e%22_squash_gourd.jpg

 

Fortunately, the middle of September is when we start to see a transition from summer squash, like zucchini, patty, and yellow squash (generally of the species Cucurbita pepo), to more winter squash varieties like butternut and acorn (in the US, mostly C. moschata, with some C. pepo mixed in for good measure). Winter squash differ from summer squash in that they generally mature to the point where they have a hard and inedible outer rind before they are picked and eaten. This helps these hardy plants survive the colder weather of Cascadian autumn and winter. Their different physiology also gives them a different taste and different cooking applications. While zucchini is best sliced and sautéed (at least in my opinion), nothing beats a good mashed butternut squash with honey and butter.

"Cucurbita moschata Butternut 2012 G2" by George Chernilevsky - Own work. Licensed under Public domain via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Cucurbita_moschata_Butternut_2012_G2.jpg#mediaviewer/File:Cucurbita_moschata_Butternut_2012_G2.jpg

“Cucurbita moschata Butternut 2012 G2” by George Chernilevsky – Own work. Licensed under Public domain via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Cucurbita_moschata_Butternut_2012_G2.jpg#mediaviewer/File:Cucurbita_moschata_Butternut_2012_G2.jpg

 

Thanks to their hard outer rinds, winter squash varieties have extremely long shelf lives. If you buy a prime acorn squash in good condition, it can keep for up to two months if it is stored in a cool (around 50 degrees F), dry place away from direct sunlight. Just make sure not to store them in a refrigerator, as this actually makes the squash go bad more quickly. This comes in very handy for busy Seattleites who don’t want to waste their produce, and makes winter squash a great standby food that you can save for when you really need it.

 

Keep an eye out for this week’s recipe, which includes butternut squash (but I won’t give it away yet!)

 

Happy harvesting.

 

 

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