21 October 2014


I'm excited to have shared a few favorite, butternut squash-related recipes in today's FRESHFARM Markets newsletter! Any Sunday morning spent at the Dupont Farmers Market (Dolcezza coffee in hand + a shopping list that's almost wholly dependent on visuals) is easily the highlight of my weekend, and I was stoked to put a little something together for their mailer.

Alongside a collection of recipes I've had my eye on, re: BUTTERNUT (including the excellent, made-it-so-many-times-I-don't-need-the-recipe Spicy Squash Salad at Smitten Kitchen, and the ooooh-let's-make-this-like-NOW Butternut Squash on Toast at Food52), I included an original recipe using some amazing F A L L ingredients – Honeynut Squash, Honeycrisp Apples, fresh Feta and pickled jalapeños – that you can source whether you're in DC or beyond. I don't wanna overhype, but these are hi-impact and lo-fuss, and perfect for throwing together for a last minute dinner party. Grab one squash per customer, halve, season, and toss them in the oven when guests arrive; finish up just before serving alongside a gigantic kale salad and some Rosé while wearing a chunky knit sweater and I'll see you once you get on this level.


4 Honeynut Squashes
1 Honeycrisp Apple
1 tbsp. Tahini
1 tsp. Whole Grain Mustard
juice from ½ Lemon
2 tbsp. Water
½ cup Feta, crumbled (more or less to taste)
10-12 Gordy’s Thai Basil Jalapeños
Olive oil, Cumin Seed, Sea Salt, Ground White Pepper, and Crushed Red Pepper Flakes, all to taste

1. Pre-heat oven to 350º. Halve squashes lengthwise, and remove seeds + strings.
2. Arrange squash on a baking dish (insides facing up!) and drizzle with olive oil, cumin seed, sea salt, white pepper, and crushed red pepper flakes, to taste. Roast 35-45 minutes, until tender throughout.
3. Meanwhile, make the tahini mustard: in a medium bowl, whisk tahini, mustard, lemon juice, and water, adding a pinch of sea salt + white pepper to taste. Set aside.
4. Remove squash from oven and set aside. Core and dice the apple, then transfer to the same bowl as the tahini mustard mixture, tossing well until apples are coated.
5. Spoon apple mixture into the hollows of the squash (feel free to get messy with this; any extra apples can go straight onto the baking sheet), then crumble feta overtop. Place baking sheet back in the 350º oven for 5-6 minutes, until apples are warm and feta is doing its warm feta thing. Remove from oven, top with Jalapeños, and serve.


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