Serves: 10 to 12
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean
1½ teaspoon Kosher salt
1 tablespoon honey
2 medium onions, diced
1 head of garlic, each clove peeled, but whole
1 stick butter (1/2 cup)
2 tablespoons minced rosemary
5 medium carrots, coarsely chopped
1½ to 2 quarts of chicken or vegetable broth
½ teaspoon Hungarian paprika
½ teaspoon pepper
¼ teaspoon nutmeg
3 cups corn kernels
½ cup (4 oz.) sour cream
2 tablespoons minced Italian parsley
Ingredients for the salad
Recipe by Anna Gill
1 -3 lb. Buttercup squash
1½ cup black Forbidden rice
1 tablespoon olive oil
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup, plus 2 cups apple cider
½ cup, plus 2 cups chicken broth
Salt and freshly ground pepper
1. Preheat oven to 350o.
2. Cut the top off the squash as though for a Jack-o-lantern, about an inch below the rim of the squash, leaving the stem, if any, intact.
3. Remove the seeds and any fibrous stringy material from the center.
4. Brush the cavity with the olive oil and dust it with half the spices and a little salt and pepper.
5. Place the squash open side down in a roasting pan containing about half cup cider and a half cup of chicken broth. Bake for about 40 minutes.
6. Place the rice in a saucepan with the remaining cider and broth. Bring the pan to a boil. Reduce the heat and simmer, stirring occasionally, for approximately 40 minutes, until the liquid has been absorbed. Set aside.
7. When the squash is fork tender, carefully scrape out the flesh, leaving a sufficient amount to maintain the walls of the squash skin. Mash the removed cooked squash and season as necessary.
8. Fill the squash cavity with the cooked rice, leaving a bowl in the middle.
9. Fill the bowl inside the rice with the mashed squash and return the whole to the oven for approximately 10 minutes. Serve.
Recipe by Sherri Brooks Vinton
1-2 pounds winter squash, peeled seeded and cut into 1-inch dice
2 tablespoons butter
1/2 cup apple cider, water or stock
2 tablespoons fresh herbs such as sage, rosemary or thyme (optional)
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
3/4 cup couscous
Saute squash in butter in a medium skillet until beginning to soften, about 3-5 minutes.
Add cider and seasonings and bring to a boil.
Cover, reduce heat and simmer until tender. about 15 minutes
Remove cover and boil off any remaining liquid.
Make couscous: Bring water to a boil
Add seasonings and couscous, cover and remove from heat.
After 5 minutes, fluff couscous with a fork.
Add couscous to squash. Stir to combine and serve.
Serves 4 as a side dish.
Recipe by Anna Gill
Serves: 4 as a main course
2 tablespoons extra lite olive oil
2 cloves of garlic, pressed
1 large leek, cleaned, trimmed and thinly slices
6 to 8 leaves of sage, minced, plus another 5 for garnish
½ teaspoon fresh thyme leaves
2 tablespoons tomato paste
1 to 2 cups of vegetable broth
10 to 12 small red cipollini onions, paper and ends removed and kept whole
1 -14.8 oz. jar roasted, peeled whole chestnuts
2 cups butternut squash in 2 inch cubes
5 to 7 fingerling potatoes, washed and chunked, (approximately 2 inch pieces)
2 carrots, washed and chunked, (approximately 2 inch pieces)
2½ cups oyster mushroom, torn into 1½ inch florets
2 cups baby Portobello or white button mushrooms, sliced thickly
Salt & freshly ground pepper
1. Preheat oven to 375o.
2. Heat the olive oil in a medium sized saucepan.
3. Add the garlic and leeks and sauté until the leeks are wilted and slightly translucent.
4. Add the minced sage, thyme leaves and the tomato paste. Stir and cook gently for about 2 minutes.
5. Remove the vegetables and herbs with a slotted spoon to a bowl, leaving as much of the cooking fluid as possible. Set the vegetables aside.
6. Coat the bottom of a 14 inch baking pan with the reserved liquid and add ¼ cup of the vegetable broth. Add the cipollini, squash and the chestnuts to the baking dish and place in the oven for about 15 minutes.
7. Add the potatoes, carrots and both types of mushrooms to the baking dish and sprinkle the reserved sautéed vegetables over them. Add a ¼ cup of vegetable broth as needed. (While this dish needs the broth, like risotto, it should added in small quantities, a little at a time.) Toss all the vegetables together and return the baking dish in the oven.
8. Lower the temperature to 350o and cook for approximately 20 to 30 minutes, adding broth as it is absorbed. When ready, the vegetables should be easily pierced but should not crumble.
9. Remove the baking dish, season with salt and pepper, garnish with the remaining sage leaves and serve.
Depending on the season there are an infinite number of alternative vegetables that can be used here. The trick is to give the denser veggies, like the whole cipollini and the chestnuts a longer cooking time than those that cook more quickly.
Recipe by Anna Gill
2½ cups diced onions (about 2 medium to large onions
1 lb. mushrooms, cleaned and chopped
1 cup celery, diced
1 tablespoon butter
1 tablespoon light oil
3 cups hot chicken or vegetable broth or stock (or water)
1½ cups uncooked farro
1 teaspoon kosher salt, divided
½ cup dry white wine
1 ½ cup roast chestnuts, peeled and chopped
2 cups roasted squash, cubed in about 2 inch pieces (any kind, pumpkin, acorn, butternut)
1 cup dried cranberries
½ cup sunflower seeds
1 tablespoon chopped fresh thyme
½ teaspoon freshly ground black pepper
1. Preheat oven to 350°.
2. Butter an 11 X 7 inch glass or ceramic baking dish and set aside.
3. Heat 1 tablespoon oil and 1 tablespoon of butter in a large saucepan over medium-high heat and blend when the butter has melted.
4. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook until onion is translucent, stirring occasionally.
5. Add mushrooms and celery, cook briefly for a few minutes while stirring.
6. Add hot broth, farro and ½ teaspoon of salt. Bring to a boil, reduce heat and simmer for approximately 30 minutes, until the liquid is reduced to about ⅓ cup and the farro is tender but still firm to the bite. Add the wine and stir. Turn up the heat briefly, until the wine has reduced to the previous ⅓ cup level. Remove from heat.
7. Add the squash, cranberries, chestnuts, sunflower seeds, thyme, the remaining ½ teaspoon of salt and the pepper. Mix well.
8. Spoon the mixture into the prepared baking dish and bake for 20 to 30 minutes.
ADVANCE PREPARATION: This dish can be prepared up to two days in advance and gently warmed 20 minutes before serving.
1. In a medium saucepan, warm the broth and the vanilla extract over medium-high heat.
2. When the broth comes to a simmer reduce the heat to low.
3. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
4. Meanwhile, in a large, heavy saucepan, melt 1 tablespoon of the butter over medium heat.
5. Add the onion and sauté until tender but not brown, about 3 minutes.
6. Add the rice and stir to coat with the butter.
7. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.
8. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
9. Continue cooking the rice, adding the broth ¼ cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
10. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining ½ tablespoon of butter, and salt.
11. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.
NOTE: If all the liquids are absorbed before the rice is tender but firm, add a bit more broth.
Recipe by Anna Gill
For the crust:
1¼cups all-purpose flour
¼ teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and re-chilled
2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier)
1 tablespoon of fresh shredded sage leaves
1 large egg, slightly beaten
For the filling:
1 butternut squash, approximately 2 lbs., peeled, seeded, and cut into small pieces, 2” by ¼ “-yielding about 4 cups
1/2 teaspoon fine sea salt
3 tablespoons olive oil, divided
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled
Preheat the oven to 500°F with middle rack.
In a food processor, briefly pulse together the flour and salt. Add butter and sage, then pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together.
Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking.
Make while dough is chilling.
1. Toss squash with sea salt and 1 tablespoon of the oil and arrange in a single layer in a roasting pan approximately 17 by 12-inches.
2. Roast the squash, until golden brown on edges and undersides, 20 to 25 minutes, stirring once halfway through roasting.
3. Remove squash from oven and reduce oven temperature to 375°F.
4. Heat the remaining 2 tablespoons oil in a 10-inch heavy skillet over medium heat. Add the leeks and a pinch of salt and cook partially covered and stirring occasionally, until tender, 10 to 15 minutes.
5. Transfer to a large bowl to cool slightly.
6. Add squash, goat cheese, and ¼ teaspoon pepper and toss gently.
1. Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin.
2. Transfer gently to a baking sheet.
3. Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary.
4. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes.
5. Cool on baking sheet on a rack 10 minutes before serving. Or cool and refrigerator until needed. Bring to room temperature and then reheat at 200°F.
Recipe by Anna Gill
1 tablespoon minced shallots
1 clove garlic, pressed or minced
3 cups cubed, seeded and peeled butternut squash (about 1 pound)
½ cup fat free chicken broth
¾ cup apple cider
¼ cup lite or fat free sour cream
½ unpeeled red Braeburn apple, finely diced
Fresh cracked black pepper
1. Combine the shallots and garlic in a saucepan and cook over low heat until translucent, adding a little water if necessary to prevent scorching.
2. Add squash and chicken stock. Cook until soft, about 20 minutes. Pour into a blender and puree. Be careful of the hot liquid
3. Add cider and sour cream. Continue to blend until well-mixed.
4. Divide the soup into four bowls and garnish each with 1 teaspoon of diced apple and a pinch of black pepper.
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