Tag Archives: acorn squash

Local Box Meal Plan: Nov. 9-13

It’s the return of the corn! I didn’t think it would happen so late in the season, but I’m not complaining.

This week from Greenling, we’re getting corn from Home Sweet Farm, tangerines from Orange Blossom Farms, acorn squash from Massey Farm, gala apples from Top of Texas, red new potatoes from Naegelin, watermelon radishes from Ringer Farm, bok choy from Acadian Family Farm, grapefruit from G&S Groves, scallions from Lundgren Farm, yellow beans from Animal Farm, cilantro from My Father’s Farm, and (perhaps) mustard greens.

So I’m making:

Side Dishes:

Dinners:

  • Roasted acorn squash hollowed out and served with sesame chicken tenders in the middle
  • Southwest corn and potato soup (which would also use the leftover serranos)

I’ll eat the tangerines and grapefruit as they are throughout the week for breakfast and snacks.

Advertisements

Winter-Squash Chocolate-Chip Muffins

A refrigerator on-the-fritz inspired me to use Local Box acorn squash and butternut squash I’d roasted and frozen sooner than I’d expected!

Makes 12 muffins.

  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 stick (1/4 cup) butter, at room temperature
  • 2 eggs
  • 1 1/2 cups cooked, mashed winter squash (I used acorn and butternut, but any variety will work.)
  • 1/2 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 3 heaping tablespoons flax-seed meal
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup chocolate chips

Preheat oven to 400 degrees. Butter muffing tins. Mix sugars, butter, and eggs in a large bowl until fluffy, under a stand mixer if you have one. Add squash and mix.

In a different bowl, combine the dry ingredients.

Ad dry ingredients to wet gradually, mixing to blend well. Stir in chocolate chips. Fill muffin tins 3/4 full with batter, then bake 20 minutes, or until an inserted toothpick comes out clean.

Cool 5 minutes in tins, then remove muffins from tins and let them cool completely on racks.

[Recipe adapted from Slashfood.]

Night-Before Cramming

My Local Box delivery day is Wednesday, so lately Tuesday nights have felt a little like Sunday nights felt back when papers were due Monday morning. Sure, I had all week to cook. But I saved a lot of it for the night before. I suppose I’m a hopeless procrastinator.

Last night, I turned to roasting to  make room for this week’s veggies. I started with the butternut squash and two acorn squash I’d accumulated. I punctured them with a fork, then put them whole on a baking sheet and stuck them in a 400-degree oven. Then onto okra: I tossed it with a dribble of olive oil, salt, and pepper. Then into the oven it went, joining the squash. When the okra came out, I sliced up an eggplant, coated it generously with olive oil, sprinkled with salt and pepper, and put it in, too, turning when it was brown on the bottom. I knew the squash were done when they gave way easily to a poke with a wooden spoon. The butternut came out first, followed by the acorns, one at a time.

After they’d cooled, I scooped the seeds from the squash, then packed the flesh into containers for the freezer. They’ll make great ravioli filling and soup when the temperature drops. (I can’t seem to shake my association of winter squash with, well, autumn.) I stuck the okra in the fridge to pack in lunches and eat as sides this week. And the eggplant? It didn’t last long enough to be stored. So golden and savory, my husband and I snarfed it down as finger food, right off the cookie sheet.

I also threw together some refrigerator pickles with the cucumbers I had left.  I heated approximately equal parts water and vinegar with a handful of sugar on the stove to a boil. Then I ladled that over sliced cucumbers with a bit of sliced burgundy onion and dried dill in a glass container and refrigerated overnight.

A note on winter-squash roasting: Next time I’ll go back to my old method of cutting them in half and removing the seeds first, then roasting on parchment, cut-sides down. Roasting them whole took too long, and it seemed like I lost more flesh than usual when I scooped out the seeds after roasting.

Report from Fearless Forager, week of 08.18.2008

Here’s what to look for in your Greenling Local Box this week:

  • butternut or acorn squash
  • cucumber
  • heirloom tomatoes
  • cantaloupe
  • yellow squash
  • zucchini
  • pattypan squash
  • okra, mixed variety–red velvet, jade & clemson
  • purple hull or black-eyed peas
  • eggplant–purple or white
  • onions–1015, yellow granix or red burgundy onion
  • peppers–red bell, green bell, serrano, jalapeño
  • red potatoes
  • sweet potatoes

Local Box, 07.30.2008

If my Greenling Local Box ever arrives *without* watermelon and okra, I think I’ll feel really nostalgic.

For dinner tonight, my husband is planning to toss a bunch of veggies with some pasta and cheese, per Suzan’s suggestion on the staples page.  Yellow squash, zucchini, pattypan squash, basil, and pepper will work great that way.

Confession time? I never got around to pickling okra OR making watermelon chutney last week, so those have moved up to this week’s agenda.  Last week’s okra seems to be hanging on to its freshness, but I’ll need to act quick!

I also didn’t use my acorn squash or red potatoes from last week, but I’m glad to be stockpiling those for a bigger dish this week that will yield leftovers.

What do you have planned for your Local Box this week?

Report from Fearless Forager, week of 07.28.2008

The forecast for this week’s local box:

  • peaches
  • figs
  • slicing tomatoes
  • head lettuce
  • yellow squash
  • zucchini
  • variety squash – pattypan & zephyr
  • okra
  • herbs
  • cantaloupe
  • purple hull or black-eyed peas
  • eggplant – purple or white
  • onions – 1015, yellow granix, or red burgundy
  • peppers – bell, serrano, jalapeño
  • New Mexico chiles
  • sweet potato
  • red potatoes
  • cucumber
  • butternut or acorn squash