Blog Posts - Farm-Fresh Market

Cold Cucumber Soup

7/20/2022

Ingredients
2 large cucumbers
½ cup shopped green onion
½ teaspoon salt
1 teaspoon dried dill weed (or fresh equivalent)
1 16 oz container plain Greek yogurt

Preparation
1. Cut cucumbers in half lengthwise. Remove seeds. Cut into 1 inch pieces.
2. Place cucumbers and remaining ingredients in blend or food processor. Blend on high speed until well blended.
3. Refrigerate at least 1 hour until well chilled.
4. Serve. Garnish with fresh dill weed or radish slices if desired.

Strawberry, Spinach, Feta Salad

7/13/2022

Add a protein to make this a main meal - chicken, pork tenderloin, flank steak, poached salmon, grilled shrimp.

INGREDIENTS

1 lb. strawberries
5 oz. baby spinach
3 tbsp. balsamic vinaigrette
4 oz. goat cheese
2 tbsp. pine nuts

PREPARATION

In large bowl, combine strawberries, baby spinach, and balsamic vinaigrette. Toss to coat.
Add protein of your choice, if using, and gently toss again.
Divide among serving plates and top with goat cheese, and toasted pine nuts.

Blueberry and Blue Cheese Salad

7/6/2022

This recipe compliments of Taste of Home.

Ingredients

4 cups fresh arugula
2 cups fresh blueberries
1 cup packed fresh flat-leaf parsley sprigs
1 cup loosely packed basil leaves
3/4 cup coarsely chopped chives
3/4 cup crumbled blue cheese
1/2 cup coarsely chopped fresh tarragon
1/2 cup raspberry vinaigrette
1 cup salted roasted almonds

Directions

In a large bowl combine the first seven ingredients.
Drizzle with dressing; toss to coat. Sprinkle with almonds.

Nutrition Facts1 cup: 249 calories, 21g fat (4g saturated fat), 9mg cholesterol, 368mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 8g protein.

Watermelonade

6/29/2022

This recipe appeared in our emails from Cooking Professionally and with the hot weather we thought it the perfect offering for July 4 weekend. A blend of homemade watermelon puree and freshly squeezed lemon juice.

Ingredients • 4 cups water, plus more to taste, divided
• 1/4 cup sugar
• 2 tablespoons honey
• 2 sprigs fresh rosemary
• 4 cups watermelon, chopped
• 1 cup fresh lemon juice or juice of 6 fresh lemons
Optional, for serving:
• fresh rosemary sprigs, to taste
• lemon wedges, to taste

Directions

In a small saucepan, bring 2 cups of the water and the sugar to a boil. Stir occasionally to ensure the sugar melts.
Stir in the honey and add the rosemary.
Turn off the heat and let the rosemary steep, for about 30 minutes.
Purée the watermelon in a blender. Add some water to taste if extra liquid is needed.
If you are serving the lemonade later, pour some of the purée into an ice cube tray. Put it in the freezer.
Strain the rosemary syrup into a pitcher.
Add the watermelon purée, the lemon juice, and the remaining water to the rosemary water. Stir until combined.
Add the watermelon purée ice cubes to the pitcher, if you made them.
Pour in a glass and serve with the rosemary sprigs and the lemon wedges.

Pickled Garlic Scapes

6/22/2022

These are easy "refrigerator pickles," which means they require no heat processing, but they must be kept in the fridge.

Ingredients
15 garlic scapes
1 dried chile, optional
1 cup cider vinegar
4 teaspoons fine sea salt
4 teaspoons sugar

Preparation

Gather the ingredients.
Trim the garlic scapes, curl them up, and place them in a pint jar with a tight-fitting lid. Stack them on top of one another to make them pretty, and then fill in the center space with more tightly curled scapes, but you can also cut the scapes into bite-sized pieces and then just pile them in.
Work the chile, if you're using it, into the jar with the garlic scapes. Tuck it in the center, or work it in along the side of the jar so you can see it. (This is especially useful if you're making more than 1 pint and some have chile and some don't.)
In a small saucepan over medium heat, bring the vinegar, salt, and sugar with 1 cup of water to a simmer. Cook, swirling the pan if necessary until the salt and sugar are fully dissolved.
Pour the warm vinegar mixture over the garlic scapes in the jars to cover them (you may not use all of the vinegar mixture), but leaving about 1/2 inch of headspace at the top (between the top of the liquid and where the lid will be). Screw the lid on the jar.
Let it sit until cool, then store it in the refrigerator for at least four weeks and up to six months to let the flavors blend and the garlic scapes to "pickle." The pickles will get more tender over time, but their flavor will stay garlicky strong.

Roasted Carrot and Cauliflower Hummus

6/15/2022

Yield: 1 1/2 - 2 cups

Ingredients

1 1/2 pounds whole carrots (about 6 large carrots)
4 tablespoons olive oil, halved and divided
1/2 head of small cauliflower, roughly 2 1/2 cups florets
1/8 cup tahini
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoons cumin

Instructions

Preheat the oven to 415 degrees.
Line the whole carrots and cauliflower florets on a large baking sheet. Coat with 2 tablespoons olive oil.
Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
Store in the refrigerator.

Sautéed Bok Choy

6/8/2022

Sautéed bok choy is an easy to make and flavorful side dish. It's a 5-ingredient recipe that is made in under 10 minutes.
Ingredients
1 pound baby bok choy
1 1/2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Pinch crushed red pepper flakes
Sea salt
Half of a lemon, cut into wedges

Directions
1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. 2. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Carrot Slaw

6/1/2022

This recipe is adapted from a Bobby Flay original.

Ingredients

2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil
3 large carrots, peeled and shredded
2 tablespoons chopped fresh parsley

Directions

In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth.
Whisk in the olive oil until completely blended.
Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed.
Add the parsley and toss.
Chill 30 minutes before serving.

Dandelion Greens Salad

5/25/2022

INGREDIENTS

1 bunch dandelion greens washed, drained and trimmed**
3 green onions chopped (white and green parts)
OR 1 small chopped red onion
2 teaspoons dried dill, or fresh equivalent
¼ cup extra virgin olive oil
juice of ½ lemon
salt and pepper to taste

**Substitutes for dandelion greens

mustard greens
arugula
watercress
baby spinach
curly endive
raddichio
kale

PREPARATION

Place all the ingredients, up to olive oil, in a large bowl and toss together.
In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad.

ADDITIONAL OPTIONAL INGREDIENTS

Tomatoes chopped
Hard boiled eggs
Radishes
Pepper flakes
Parmesan cheese

Chili-Roasted Kale

5/11/2022

Roasted at high heat with the bold flavor of chili powder, the result is a little outrageous - fiery flavor with a unique crispy texture!

Ingredients
- 4 cups kale, washed and stems removed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chili powder
- ½ teaspoon kosher salt

Preparation
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet.
3. Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately.

Arugula Pesto

4/27/2022

Ingredients

2 cups tightly packed fresh arugula
1 clove garlic
1 tablespoon freshly squeezed lemon juice (about ½ lemon)
pinch of red pepper flakes (optional)
⅓ cup shredded Parmesan cheese
½ cup good extra virgin olive oil
handful of walnuts, pine nuts or almonds (optional)
salt and pepper, to taste

Instructions

Combine arugula, garlic, lemon juice, red pepper flakes and parmesan cheese and nuts (if using) in a blender or a small food processor.
Pulse until combined and then, with the blender or food processor running, drizzle in olive oil until a pesto forms, scraping down sides as needed.
Taste and season with salt and pepper as needed.

Bunny Deviled Eggs

4/13/2022

INGREDIENTS

1 doz. hard-cooked eggs
4 oz. softened cream cheese
½ cup mayonnaise
1 Tbsp. yellow mustard
1/8 tsp. onion powder
4 large radishes
3 pitted black olives, each cut into 16 small pieces
12 fresh chives, cut into 1-inch lengths

PREPARATION
1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
2. Spoon yolk mixture into egg whites.
3. Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
4. Decorate eggs with radishes, olives and chives as shown in photo.

Sautéed Arugula

3/30/2022

Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish. Adapted from Eating Well.

Servings: 4
Ingredients

1 tablespoon extra-virgin olive oil
4 small cloves garlic, chopped
3 (5-ounce) containers arugula
3 tablespoons unsalted butter
2 tablespoons sherry vinegar
½ teaspoon grated lemon zest
1 tablespoon lemon juice
½ teaspoon salt

Preparation

Heat oil in a large pot over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Gradually add arugula to the pot, stirring constantly, until all the arugula is wilted and has released all its moisture, about 3 minutes. Using tongs or a slotted spoon, quickly transfer the wilted arugula to a bowl, leaving any liquid in the pot.
Increase heat to medium-high; cook, undisturbed, until the liquid reduces by half, about 2 minutes. Add butter, vinegar, lemon juice and salt; cook, stirring, until the butter is melted. Return the arugula to the pot and stir to coat the greens evenly in the sauce. Sprinkle with lemon zest before serving.

Sauteed Radishes

3/16/2022

Ingredients

1 tablespoon butter
20 radishes, ends trimmed and radishes cut in half
salt and ground black pepper to taste

Preparation

Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper.
Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Maple Butternut Squash Slow Cooker Soup

2/4/2022

Ingredients

8 cups cubed peeled seeded butternut squash (about 3 lb)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
½ cup half-and-half or milk
½ cup real maple syrup
¾ cup plain yogurt or sour cream
2 tablespoons chopped fresh chives

Preparation

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
If needed, increase heat setting to High; cover and cook about 15 minutes longer or until hot. Top each serving with yogurt; sprinkle with chives.

Coconut Curry Carrot Soup

2/2/2022

Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons peeled, finely grated, fresh ginger root
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Pinch ground cayenne pepper
1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins
4 cups low-sodium chicken broth
1 cup low-fat coconut milk
2 teaspoons honey or maple syrup

Preparation

Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.
Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.
Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, remove the center knob of the lid so steam can escape, and place a paper towel over the opening to avoid splash-ups).
Serve warm.

Makes 6 servings
Serving size: about 1 1/2 cups

Blue Cheese, Apple, Walnut Stuffed Squash

1/5/2022

Ingredients

2 acorn squash, halved lengthwise and seeds removed
1 Tbsp olive oil
½ cup quinoa, rinsed
1 cup vegetable broth
2Tbsp uinsalted butter
1 shallot finely chopped
1 garlic clove, minced
1 tsp finely chopped fresh sage
1 apple, peeled, cored and chopped into ½ inch pieces
Zest and juice of ½ lemon
¾ cup (3 oz.) crumbled blue cheese
¾ cup walnut halves and pieces
4 Tbsp pure maple syrup

Directions

Preheat the oven to 425° with a rack in the center position. Rub the squash with the oil and roast on a large baking sheet, cut sides down, until tender, about 25 minutes.
Meanwhile, make the filling: In a small saucepan, bring the quinoa and broth to a boil. Reduce heat to simmer and cook, covered, until the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covere, for 10 minutes; gently fluff with a fork.
Melt the butter in a large skillet, then add the shallot, garlic, and sage. Cook until the shallot is lightly golden, 2 to 3 minutes. Season with salt and add the apple. Cook until the apples are tender, about 2 minutes longer. Transfer to a large bowl and toss with the quinoa, blue cheese, and walnuts. Season with more salt to taste.
Invert the acorn squash and fill each cavity with the stuffing mixture. Drizzle the maple syrup over the squash and return to the oven. Bake until the filling is golden brown, about 30 minutes.

Wilted Kale, Pickled Beets and Feta Salad

12/15/2021

Ingredients

2 tablespoons extra virgin olive oil
1 bunch fresh kale with stems removed and leaves chopped
Pinch of sea salt
½ cup sliced pickled beets*
¼ cup crumbled feta cheese
1/4 cup toasted pine nuts (optional)
Preparation

In large sauté pan, heat olive oil on medium heat.
Add kale leaves and pinch of sea salt. Cook and stir leaves for about 3 minutes until kale turns brighter green and is slightly wilted.
Remove from heat and transfer to serving plate.
Top with pickled beets, crumbled feta cheese and toasted pine nuts to serve.

*Pickled beets recipes.
Canning method compliments of Janet Baker
Ingredients
4 lbs. beets
3 cups onions, thinly sliced
2 cups white vinegar
2 cups water
1 tsp salt
2 cups sugar
1 Tbsp mustard seed
1 tsp whole cloves
3 sticks cinnamon, broken
1 Tbsp whole black pepper
1 bay leaf
Preparation
1. Wash and drain beets. Place in large pot, cover with boiling water and cook until tender.
2. Let cool until you can skin comfortably. Slice.
3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 mins.
4. Add beets and cook until hot throughout.
6. Remove cinniamon sticks.
7. Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace.
8. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace.
9 Remove air bubbles. Cap with two-piece caps.
10. Process 30 minutes in a boiling water canner.

Quick pickled beets recipe
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Ingredients
4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets)
1 cup cider vinegar
1 cup water
1/3 cup granulated sugar
1 teaspoon kosher salt
1/4 teaspoon (dry) ground mustard
5 whole black peppercorns
Instructions
1,  Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
2.  Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
3.  Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Notes-This particular recipe will keep up to 6 weeks in the refrigerator.

Red Pepper Soup

12/8/2021

Ingredients

5 medium onions, cut into 8 pieces (about 6.5 cups)
½ stick (1/4 cup) unsalted butter (or olive oil)
6 large garlic cloves, minced and mashed to a paste with ¼ tsp. salt (about 2.5 tblsp)
½ cup dry white wine
9 lbs. yellow or red bell peppers, cut into 1“ pieces (about 17.5 cups)
4 cups chicken or vegetable broth or water
1 cup sour cream or yogurt for a dollop on top
Garnish: ½ cup chopped fresh chives

Directions

Taste the onions, peppers and wine before you start. They each can be very sweet and I adjust the wine choice to compensate. But still use the full amount of wine. Also, the sour cream and/or yogurt can modify sweetness at the end.
In a very large frying pan (with cover) or 6-8 qt. kettle, cook onions over moderate heat in butter (oil) until just limp. Stir occasionally, 8-10 minutes.
Stir in garlic paste; cook 2 minutes – stirring constantly.
Add wine. Bring to a boil, and then reduce heat and low boil until liquid is reduced to 1 tblsp.
Stir in bell peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
Blend/food process in batches.
If adding sour cream or yogurt, let the soup cool down enough so you can add without curdling.
Add salt and pepper to taste.
Garnish with chopped chives

This soup can be served warm or cold. Keep in refrigerator, covered, up to 5 days.

This recipe freezes well without sour cream/yogurt for over six months.

Creamy Spinach and Celery Soup

12/1/2021

INGREDIENTS

1 onion, finely chopped
1 clove garlic, chopped
2 tablespoons butter
5 cups chicken or vegetable broth
4 cups chopped celery
1 potato, peeled and diced
4 cups fresh spinach, trimmed
Salt and pepper

PREPARATION

In a large saucepan, soften the onion and garlic in the butter.
Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
In a blender, purée the soup until smooth with the spinach. Season with salt and pepper. Strain, if desired.

NOTEFor a holiday flare, top with a dollop of sourcream and/or a red garnish - shopped red bell pepper, sliced red radish or chopped cherry tomatoes.

This soup is also delicious served cold. Refreshing in the summer.

November 25th, 2021

11/25/2021

Hearty Winter Vegetable Soup

11/16/2021

Ingredients

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head greens cut into 1-inch-thick ribbons – escarole, spinach, kale
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice

Directions

Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in greens and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper

Orange-Glazed Carrots, Onions & Radishes

11/10/2021

Ingredients

1 pound fresh pearl onions
1/4 cup butter, cubed
2 pounds medium carrots, thinly sliced
12 radishes, thinly sliced
1/2 cup dark brown sugar (or 1/3 cup maple syrup)
4 teaspoons grated orange zest
1/2 cup orange juice
1 cup chopped walnuts, toasted (optional)

Directions

1. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
2. In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts if using.

Creamy Turnip Soup

11/3/2021

Ingredients

5 medium turnips (about 2 lbs)
2 Tablespoons extra virgin olive oil
1 Tablespoon butter
2 medium onions, sliced
½ teaspoon dried rosemary
½ half teaspoon salt, or to taste
¼ teaspoon freshly ground white pepper
4 cups vegetable or chicken broth

Preparation

Peel and slice the turnips. Set aside
Heat the oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 – 12 minutes more.
Puree the soup in the pan using an immersion blender or transfer to a regular blender and puree.*
Ladle into bowls. Optional: Garnish with an herb or vegetable of your choice. Some suggestions: pea shoots, chives, grated carrots, slivered sundried tomatoes.

* With mushrooms

Slice and sauté shitake mushrooms in olive oil
Add mushrooms to the soup after it is pureed. Mix well and let sit for at least an hour. The flavors mix best if let to sit overnight or if it’s frozen for later use.

Vegetarian Stuffed Acorn Squash with Cornbread Stuffing

10/26/2021

Ingredients

3 large acorn squash
2 tablespoons margarine, softened
2 tablespoons olive oil
1 medium onion, minced
2 stalks celery, diced
2 medium apples, coarsely chopped
1/4 cup maple syrup
1/2 cup raisins
1/4 teaspoon parsley
1/2 teaspoon dried sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
Salt, to taste
Freshly ground black pepper, to taste
1 package store-bought cornbread stuffing mix (vegan or not)

Directions

Gather the ingredients and preheat oven to 400 F.
Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.
Place on baking sheet and cover each squash with foil.
Bake for 40 to 45 minutes, or until squash is soft.