• 2 medium-size spaghetti squash
• 2 tablespoons olive oil
• ½ onion, diced
• ½ pound pancetta, diced
• 2 cloves garlic, minced
• 1 pound asparagus,
• 1 cup grated Parmigiano-Reggiano
• 4 eggs
• Salt and pepper
Cut spaghetti squash lengthwise in half, and scoop out the seeds. Place squash facedown in a baking dish filled with 1 inch of water. Microwave for 13 minutes or until tender, then shred the squash into a separate bowl using a fork.
Heat olive oil in pan on medium- high heat. Once the oil is hot, add diced onion and pancetta, and cook until onions are soft and pancetta starts to become crispy. Add minced garlic, and cook for 2 more minutes.
Using a slotted spoon, remove onions, pancetta, and garlic, and place to the side. Using the same pan and the grease rendered from pancetta, add asparagus, and sauté for 5 minutes or until tender.
On medium-low heat, add pancetta, onions, garlic, squash, and Parmigiano-Reggiano to the asparagus. Whisk eggs together, and add to other ingredients. Toss until everything is coated and egg is heated through. Salt and pepper to taste.
Recipe note: You can also cook the squash in the oven tented in foil for 1–1½ hours at 375°F interior-side down in ¼ inch of water.
Recipe adapted from Michelle Smith, a Bay Area blogger whose website promotes wholesome food that’s easy to make. thewholesmiths.com.
Jester Acorn Squash
Stuffed Roasted Squash
• 1 Jester acorn squash
• ½ cup cooked barley
• 2–3 tablespoons olive oil
• 1 cup sausage
• 1 cup spinach
• 1 cup apples, diced
• 1 teaspoon dried thyme
• Salt and pepper
• 1 cup shredded Gruyère cheese
Preheat the oven to 375°F. Slice the squash lengthwise, and scoop out the seeds. Place squash facedown in a baking dish, and fill with ¼ inch of water. Tent the dish with foil, and cook for 30–50 minutes. Remove when squash is fork tender.
While the squash is roasting, prepare the stuffing. Bring water to a boil, and add barley. In a pan with oil, cook sausage, spinach, and apples; combine with the cooked barley in a separate bowl. Add thyme, salt, and pepper to taste.
Rub the inside of the squash with olive oil, and season with salt and pepper. Add the filling, and sprinkle with cheese. Place tented squash back in the oven for an additional 15–20 minutes. Top with extra cheese, and serve.
Recipe inspired by Jorie Hanson of Buttercup Farms and executed by Charlotte Autry. Buttercup Farms Garden is an organic CSA in Clayton. buttercupfarms.org.
• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 cup onions, chopped
• 3 cups coconut milk
• 1 cup coconut water
• 5 cups kabocha squash, cubed
• 1 tablespoon ginger,
• 1½ tablespoons curry powder
• 2 teaspoons cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• Cilantro and parsley, chopped (optional)
Heat coconut oil in a large pot. Add minced garlic and chopped onions. Cook until softened (about 3–4 minutes).
Pour in coconut milk and coconut water. Bring to a boil. Add cubed squash, grated ginger, curry powder, cayenne pepper, salt, and pepper. Stir everything together, and bring to a simmer for 20 minutes. Serve over rice. Garnish with cilantro and parsley.
Quatemalan Blue Squash
Lemon Garlic Shrimp With Roasted Squash
• 2 cups Guatemalan Blue squash, cubed
• 1 tablespoon garlic, minced
• 1 teaspoon oregano
• 2 tablespoons olive oil
• Salt and pepper
• 1 pound shrimp
• Butter lettuce or other greens
• 2 tablespoons lemon garlic dressing
• 1 lemon, sliced (optional)
Preheat oven to 375°F. Combine the cubed squash, minced garlic, oregano, 1½ tablespoons olive oil, salt, and pepper in a cast-iron pan or on a baking sheet. Mix, and roast for 40–45 minutes.
In a nonstick pan, add ½ tablespoon olive oil, and fry shrimp for 3–4 minutes or until fully cooked. Add salt and pepper to taste.
Remove squash from the oven, and plate with shrimp over greens of your choice. Drizzle with your favorite lemon garlic dressing, and garnish with lemon wedge.
Recipes adapted from Bay Area cookbook author and food blogger My Nguyen, whose website offers simple and nutritious meal ideas. myhealthydish.com.
• 6 tablespoons olive oil
• 2 sweet peppers, sliced
• 2–3 limes
• 1 delicata squash
• Salt and pepper
• 1 teaspoon garam masala spice blend
• 1 medium yellow onion, chopped
• Small tortillas (corn or flour)
• 1 cup prepared guacamole
• ½ cup cilantro, chopped
Preheat oven to 350°F. Heat 3tablespoons of oil in a skillet over medium-high heat. Add peppers, and sauté. When almost fully cooked, squeeze one lime over peppers.
Slice the squash lengthwise, scoop out the
seeds, and slice into thin crescents. Toss seeds in oil, and place in a small baking dish. Bake until golden brown for 10–15 minutes. Toss with salt, and let cool.
Heat 3 tablespoons of oil in a skillet over medium-high heat. Add garam masala spice blend, and sauté for a minute, stirring frequently. Add chopped onions, reduce the heat to medium-low, and cook until softened. Add the delicata. Stir to coat in the garam masala oil, cover with a lid, and let cook. After 10 minutes, stir, cover again, and cook until caramelized and fork tender (about 10 more minutes). Remove from heat, and salt to taste.
Heat tortillas, and layer the delicata and peppers. Top with guacamole, roasted seeds, a sprig of cilantro, and a squeeze
Recipe adapted from Helena Sylvester at Happy Acre Farm, a 2.5-acre organic farm in Sunol. happyacrefarm.com.
Recipe note: You can eat the entire delicata squash. It has a rich butternut like flavor, thin edible skin, and seeds that have a great crispy crunch when roasted. As the name suggests, it is delicate and cooks quickly on the stovetop or in the oven. This recipe uses the entire squash, including the seeds, and goes well with lots of lime and a cold beer.
(From Alice Waters’ Chez Panisse Fruit, 2002.)
• 2 cups flour
• 1 tablespoon sugar
• Pinch of salt
• 1½ sticks frozen butter, cubed
• 7 tablespoons ice water
Recipe note: You can also use premade dough.
• Roasted garlic
• 1 large butternut squash, thinly sliced
• Olive oil
• 1 egg (for egg wash)
• Garlic, thinly sliced (optional)
• Fresh thyme (optional)
Combine flour, sugar, and salt in a large mixing bowl. Cut four tablespoons of butter into the flour mixture with a pastry blender, mixing until the dough resembles coarse cornmeal. Cut in the remaining butter with the pastry blender; the biggest pieces should be the size of large peas.
Dribble the ice water into the flour mixture in several stages, tossing and mixing between additions, until the dough just holds together. Toss the mixture with your hands, letting it fall through your fingers. Do not pinch or squeeze the dough together, or you will overwork it and make it tough. Keep tossing until it starts to pull together; it will look ropy, with some dry patches.
Divide the dough in half, firmly press each half into a ball, and wrap tightly in plastic wrap, pressing down to flatten each ball into a 4-inch disk. Refrigerate for at least 30 minutes.
Preheat oven to 400°F. Roll out each disk of dough until it is about ½ inch thick, starting in the middle and working outward in a circular motion. Spread the roasted garlic onto dough to form a paste, stopping about an inch away from the edges.
Layer the sliced butternut squash in a similar circular motion until about 1½ inches away from the edges. Fold over the edges, and brush dough with egg wash. Brush any exposed squash with olive oil to prevent browning or burning. Optional: Place thinly sliced garlic and fresh thyme on top. Bake for 35–45 minutes, and serve.
Recipe adapted from Helena Sylvester at Happy Acre Farm. happyacrefarm.com.
Where to Buy:
Buttercup Farms Garden
5181 Morgan Territory Rd., Clayton (925) 672-1474
Find Buttercup Farms’ produce at the Clayton Farmers Market from May to September, Saturdays 8 a.m.–12 p.m.
Join its CSA at buttercupfarms.org.
Happy Acre Farm
505 Paloma Way, Sunol
Find Happy Acre’s produce at the Kensington Farmers Market year-round, Saturdays 10 a.m.–2 p.m.
Join its CSA at happyacrefarm.com.