Squash and Apple Tzimmes
From Apples for Health Tzimmes, a traditional part of the Rosh Hashana meal, is a sweet stew often made with carrots, dried fruits such as prunes or raisins, and other root vegetables. Some cooks add chunks of meat, such as brisket. The dish is cooked slowly over low heat and then seasoned with honey and cinnamon or other spices. In this recipe, the carrots are replaced with squash. Ingredients: 1 butternut squash or pumpkin, approximately 2 pounds, peeled and seeded, cubed 3 firm, tart apples, such as MacIntosh, peeled and cored, cubed 4 shallots, roasted, peeled and cut in half 12...
Read MorePumpkin Coconut Curry
From Vegan Latina Ingredients: 2 lbs pumpkin, butternut or kabocha squash ( If using kabocha you may need to cut down on the final simmer: this starchy squash cooks somewhat faster than it’s crisper cousins.) 1 medium red onion 2 tablespoons chopped garlic 3 tablespoons dried shredded unsweetened coconut 1 tablespoon vegetable or coconut oil ½ teaspoon black mustard seeds 4-6 curry leaves, fresh or frozen 4-6 three inch pieces of frozen rampe leaves 1 1/2 teaspoons coriander seeds 1 teaspoon cumin seeds ½ teaspoon ground turmeric 1-2 dried hot red chile peppers (optional) ¾...
Read MoreHoney Calabaza Squash (traditional recipe from Guatemala)
Recipe provided by Gilmar and Jairo, Farmer Dave´s crew members One of the multiple benefits of being part of the CSA program at Farmer Dave’s is the chance to get unexpected surprises in every week´s share. And while many of the members enjoy the curve ball and make the best of it, some others leave the unfamiliar produce in the Swap Box without giving it a chance to indulge their palates. This week´s new veggie is the Calabaza Squash, which appeared in some of the late fall shares. If you are not familiar with Calabaza squash, fear no more; here is a brief introduction to...
Read MoreApple Squash Soup
adapted from “Clean Food” by Terri Walters Serves 6 * 1 large butternut squash (or buttercup squash, or sugar pumpkin) * 1 large yellow onion, chopped * 2 tablespoons grapeseed oil * 4 large apples, peeled, cored and quartered * 4 cups vegetable stock * 1 cup rice milk * 1/4 cup coconut milk * 1/2 teaspoon ground nutmeg Peel squash, cut in half and remove seeds. Cut into 2-inch pieces. In a large pot over medium heat, saute onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to boil, then reduce heat and simmer 20...
Read MoreAndrew’s Slow-Cooker Vegetarian Chili
Recipe courtesy of Andrew, Farmstand Crew Member This recipe makes a good 6 quarts – enough for a crowd, or to freeze and reheat on a chilly fall evening! If you don’t have a 6-quart slow cooker, you can halve the quantities and cook in a smaller slow cooker. - 1-2 large sweet onions, chopped - 1 green or cubanelle pepper (or however many you need to clean out your fridge!), seeded and chopped - As much summer squash, zucchini or kousa as you like, chopped (optional) - As much butternut or buttercup squash as you like, chopped (optional) - Kernels from as many ears of corn as you...
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