Acorn Squash with Sausage Bread Stuffing

Photo of acorn squash by Kim Daniels from Unsplash

Indulge in the flavors of fall with our savory acorn squash filled with sausage bread stuffing. This hearty dish features tender roasted squash, a vegetable emblematic of autumn. Stuffed with a flavorful mixture of savory sausage and hearty bread, it’s a delicious combination that embodies the comfort of the season. Whether served as a festive centerpiece or a cozy weeknight dinner, our stuffed squash brings the warmth and richness of fall flavors to your table, making every bite a celebration of the harvest season.

Photo of acorn squash by Kim Daniels from Unsplash

Acorn Squash with Sausage Bread Stuffing

NY Times Magazine
Savor the essence of fall with acorn squash filled to perfection, embracing a hearty stuffing of savory sausage and bread. A symphony of flavors from your kitchen garden.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 6 servings

Ingredients
  

  • 3 large acorn squash (halved crosswise, seeds and fibers scooped out)
  • 1 tsp unsalted butter
  • 1 medium onion, peeled and chopped
  • 12 oz breakfast-style pork sausage
  • 2 tsp dried thyme
  • 1/2 tsp salt
  • Freshly ground black pepper (to taste)
  • 1/2 cup toasted pecan halves
  • 4 cups of 1/4 inch cubes of lightly toasted sourdough bread
  • 3/4 cup chicken broth (homemade or low-sodium canned)
  • 4 tsp chopped fresh Italian parsley

Instructions
 

  • Slice off the bottom of each squash half so that they stand flat, being careful to not cut into the flesh. Place in a large roasting pan and set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain (about 8 minutes).
  • Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
  • Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with foil and roast until the squash is tender (about 45 minutes).
  • Place 1 squash half on each of the 6 plates, garnish with parsley and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Spicy Squash-Apple Chowder

Photo of butternut squash soup from Monika Grabkowska from Unsplash

Experience the vibrant flavors of autumn with our spicy squash-apple chowder. This comforting soup showcases the best of the season, with hearty squash and crisp apples at their peak freshness. Infused with a touch of warmth from aromatic spices, it’s a satisfying blend of sweet and savory flavors. Whether served as a cozy meal or a starter, our chowder brings the essence of fall to your table, capturing the essence of the season in every spoonful.

Photo of butternut squash soup from Monika Grabkowska from Unsplash

Spicy Squash-Apple Chowder

Embrace the autumn spice with your own spicy squash-apple chowder. Infused with homegrown goodness, this comforting chowder blends the earthiness of squash with the sweet tang of apples for a soul-warming delight.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Servings 6 servings

Ingredients
  

  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 4 cups vegetable broth
  • 2 medium McIntosh apples (peeled, cored, and cut into 1/2 inch cubes)
  • 4 ancho chiles
  • 1/2 tsp ground cumin
  • 3 tsp salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/4 cup sliced almonds, toasted

Instructions
 

  • Please the squash and the vegetable broth in a large saucepan and bring to a boil over medium heat.
  • Reduce the heat and simmer for 5 minutes.
  • Add the apples and simmer until the squash and apples are tender but not mushy, about 5 minutes longer. Set aside.
  • Place the chilies in a small saucepan and cover with water. Bring to a simmer, weighting the chilies down with a small lid. Simmer until tender, about 5 minutes.
  • Drain the chilies, reserving the cooking liquid. Stem and seed the chilies and puree them in a blender with 3 tablespoons of the reserved cooking liquid. Set aside.
  • Drain the squash and apples, reserving the broth. Take out 3 cups of squash and apples and set aside. Place the remaining squash and apples in a food processor with 4 1/2 cups of the cooking liquid. Puree until smooth.
  • Scrape the puree into a saucepan and stir in the reserved squash and apples. Stir in the cumin, salt and pepper.
  • Divide among 6 bowls and swirl a little of the ancho paste into each bowl. Sprinkle with almonds and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Pasta with Butternut Squash and Sage

Photo of paste with sage and mushrooms from Eaters Collective from Unsplash

Capture the essence of autumn with our pasta featuring butternut squash and sage. This dish celebrates the season’s bounty with roasted squash and fresh sage from your garden. It’s a simple yet flavorful combination, highlighting the sweet richness of squash and the earthy aroma of sage. Whether enjoyed as a cozy meal or a hearty side, this dish brings the warmth of fall to your table in every bite.

Photo of paste with sage and mushrooms from Eaters Collective from Unsplash

Pasta with Butternut Squash and Sage

NY Times Magazine
Elevate your culinary prowess with a homemade paste featuring the vibrant duo of butternut squash and sage. Crafted from your garden's harvest, this flavorful blend promises a taste of autumn's finest.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 4 servings

Ingredients
  

  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 1 lb bow-tie pasta
  • 4 tsp melted unsalted butter
  • 1/2 cup chicken broth (homemade or low-sodium canned)
  • 2 Tbsp PLUS 2 tsp chopped fresh sage
  • 2.5 tsp salt
  • 1 tsp freshly ground pepper (to taste)
  • 3 Tbsp freshly grated Parmesan cheese
  • 1/2 cup dry bread crumbs

Instructions
 

  • Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes.
  • Meanwhile, bring a large ovenproof pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 11 minutes. Drain, rinse, and drain again.
  • Lower the oven to 350 degrees. Place the pasta back in the pot and add the squash, butter, chicken broth, 2 Tbsp of sage, 2 tsp of salt, 1/2 tsp pepper and 2 Tbsp Parmesan. Toss to mix well.
  • In a small bowl, combine the breadcrumbs, remaining 2 tsp sage, 1/2 tsp salt, 1 Tbsp Parmesan, and pepper to taste.
  • Sprinkle the mixture over the top of the pasta. Bake for 15 minutes. Divide among 4 plates and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Rosemary Butternut Bisque

Photo of squash soup from Valeria Boltneva from Unsplash

Embrace the flavors of your garden in every spoonful of our rosemary butternut bisque. This velvety soup celebrates the essence of autumn with roasted butternut squash and fragrant rosemary straight from your garden. Each bite delivers a harmonious blend of sweet squash and aromatic herbs, offering a taste of the season at its finest. Perfect for a cozy meal or a starter at your table, our bisque brings the pure essence of your garden’s bounty to every bowl.

Photo of squash soup from Cala from Unsplash

Rosemary Butternut Bisque

NY Times Magazine
Indulge in the rich warmth of homemade rosemary butternut bisque, crafted from your garden's bounty. Elevate autumn flavors with this velvety soup, a comforting celebration of seasonal homegrown goodness.
Print Recipe Pin Recipe
Prep Time 39 minutes
Cook Time 30 minutes
Total Time 1 hour 9 minutes
Course Soup
Servings 4 servings

Ingredients
  

  • 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
  • 6 cups chicken broth (homemade or low-sodium canned)
  • 1 Tbsp fresh chopped rosemary
  • 2 tsp grated orange zest
  • 1 tsp salt
  • Freshly ground black pepper (to taste)
  • 2 Tbsp heavy cream (optional)

Instructions
 

  • Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes.
  • Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium heat.
  • Reduce heat and simmer for 30 minutes.
  • Place the mixture in a food processor and process until smooth. Stir in the salt and pepper.
  • Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Homegrown Bok Choy in Miso Ramen Soup with Poached Egg

Photo of ramen soup with bok choy from Katerina Holmes from Unsplash

Creating a bowl of miso ramen soup with pak choi and a poached egg is a culinary adventure that’s both straightforward and incredibly satisfying. This dish effortlessly marries the umami richness of miso with the tender crunch of pak choi and the creaminess of a perfectly poached egg, resulting in a bowl of comfort and flavor. But it’s not just about the taste; miso ramen is also known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal. Embrace the ease of preparing this classic soup and savor the delightful flavors and warmth it brings to your table.

Photo of ramen soup with bok choy from Katerina Holmes from Unsplash

Miso Ramen Soup with Pak Choi and Poached Egg

Japan Centre
Miso ramen is known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Servings 1 serving

Ingredients
  

Miso Soup

  • 600 ml water
  • 2 Tbsp red miso paste
  • 1 tsp sesame oil
  • Large pinch of white pepper
  • Sea salt, to taste

Ramen Toppings

  • 1 packet ramen noodles
  • 1 free-range egg
  • 1 pak choi, trimmed
  • 1 spring onion, finely chopped
  • 1 tsp chili oil, optional
  • 1 Tbsp crispy shallots or toasted sesame seeds

Instructions
 

  • Cook the noodles: 
    Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add 1 packet ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
  • Prepare the soup base: 
    In a separate little bowl, combine 2 tbsp red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and 600ml of water together until you get a smooth runny paste.
  • Season the soup base: 
    When the noodles are almost cooked, lower the heat and stir in the miso solution, sesame oil and white pepper. Taste and adjust the seasoning with salt, if necessary.
  • Prepare the toppings: 
    Add 1 pak choi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pak choi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
  • Serve the noodles in a bowl: 
    Carefully scoop the noodles and pak choi into a bowl before pouring the soup and poached egg over them.
  • Garnish and enjoy: 
    Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds if desired. Enjoy.

Notes

This recipe is from the Japan Centre website.

One-Skillet Bok Choy & Kale with Tofu

Photo of kale greens from Antoni Shkraba from Unsplash

Whipping up a one-skillet dish of bok choy and kale with tofu is both simple and incredibly satisfying. This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan. Beyond the culinary joy, this dish offers a burst of nutrients, making it a wholesome choice for a quick and flavorful weeknight dinner. Embrace the simplicity of this recipe and savor the delightful flavors and health benefits it brings to your table.

Photo of kale greens from Antoni Shkraba from Unsplash

One-Skillet Bok Choy & Kale with Tofu

Kroger
This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 (14 oz) package extra-firm tofu, drained
  • 3.5 Tbsp soy sauce
  • 1 tsp sesame oil
  • 2.5 tsp rice vinegar, divided
  • 1 Tbsp peanut oil
  • 1 Tbsp ginger, grated
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 4 cups bok choy, roughly chopped
  • 4 cups kale, roughly chopped

Instructions
 

  • Cut tofu into ¾” slices, then in half crosswise. Drain on paper towels 15 minutes.
  • In a small bowl, combine 2 tablespoons soy sauce, 1 teaspoon sesame oil and ½ teaspoon vinegar.
  • In a large nonstick skillet over medium heat, add peanut oil. Cook tofu until golden brown, 3 minutes per side. On baking sheet, arrange tofu; brush with soy sauce mixture.
  • In same skillet, cook ginger, green onions and garlic until fragrant. Add remaining 1½ tablespoons soy sauce and 2 teaspoons vinegar. Mix in bok choy; cook until wilted.
  • Mix in kale; cook until wilted. Gently toss in tofu to combine.

Notes

This recipe is from the Kroger website.

Creamy Mushroom and Chard Soup

Photo of soup from Valeriia Harbuz from Pexels

Crafting creamy mushroom and chard soup is an uncomplicated yet highly rewarding culinary endeavor. This soup seamlessly melds the earthy richness of mushrooms with the hearty freshness of Swiss chard, resulting in a comforting, velvety blend of flavors and textures. Beyond the taste, this soup is a wholesome and nourishing choice, especially when incorporating seasonal, fresh produce. Embrace the ease of preparing this hearty soup and savor its satisfying warmth, making it a delightful addition to your repertoire of soups.

Photo of soup from Valeriia Harbuz from Pexels

Creamy Mushroom and Chard Soup

Field Forest
This soup seamlessly melds the earthy richness of mushrooms with the hearty freshness of Swiss chard, resulting in a comforting, velvety blend of flavors and textures.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup

Ingredients
  

  • 3 cups chicken or mushroom broth
  • 2 Tbsp flour
  • 2 Tbsp butter
  • 2 cup milk
  • 1 large onion
  • 1 large bunch of chard, chopped
  • 2 Tbsp oil
  • 4 cups mushrooms, chopped (a blend of different mushrooms works well; particularly Shiitake and Oyster mushrooms)
  • 4 oz sour cream, cubed and softened
  • 8 oz sour cream
  • Salt and pepper, to taste

Instructions
 

  • Sauté mushrooms and onions in oil until the mushrooms start to release water. Add the chard and sauté until soft. Set aside.
  • Meanwhile, make a roux by melting 2 tbsp of butter over medium heat and adding the flour, stirring for two minutes.
  • Slowly add milk, whisking constantly to prevent clumping.
  • Once milk is added, continue the process by adding the broth, again whisking to prevent clumping. 
  • Turn the heat to low and add sour cream and cream cheese, stirring until smooth. Add salt and pepper to taste.
  • Add mushrooms, onions, and chard. Simmer for 10 minutes and serve.

Notes

This recipe is from the Field Forest blog.

Prosciutto-Wrapped Mini Peppers

Photo of multicolor peppers from Nick Collins from Pexels

Whipping up prosciutto-wrapped mini peppers is a breeze, yet the flavor and texture payoff is incredible. These bite-sized gems combine the sweet crunch of mini peppers with the savory richness of prosciutto, creating an appetizer that’s as flavorful as it is visually appealing. Plus, these mini peppers are at their peak during the season, ensuring the freshest and most vibrant taste. Embrace the ease of making this delicious dish and savor the incredible seasonal flavors it brings to your table.

Photo of multicolor peppers from Nick Collins from Pexels

Prosciutto-Wrapped Mini Peppers

Eating Well
These bite-sized gems combine the sweet crunch of mini peppers with the savory richness of prosciutto, creating an appetizer that's as flavorful as it is visually appealing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer

Ingredients
  

  • 1/2 cup cream cheese, softened
  • 1 Tbsp fresh rosemary, chopped
  • 6 mini bell peppers, halved lengthwise and seeded
  • 3 oz thinly sliced prosciutto, cut into 12 strips

Instructions
 

  • Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
  • Combine cream cheese and rosemary in a small bowl. Fill each pepper half with some of the cream cheese mixture and wrap a strip of prosciutto around it.
  • Arrange on the prepared baking sheet and bake until heated through, about 10 minutes.

Notes

This recipe is from the Eating Well blog. This recipe originally appeared in the EatingWell Magazine, December 2021.

Vegan French-Style Braised Leeks

Photo of freshly washed leeks from Andrew Gaertner from Pexels

Crafting vegan French-style braised leeks is a culinary journey that’s delightfully simple and immensely gratifying. This dish highlights the leeks’ natural delicate flavor and delivers a rich, comforting taste, reminiscent of traditional French cuisine. However, the joy isn’t solely about taste; it’s also about embracing the goodness of plant-based, wholesome ingredients in this classic recipe. The process is uncomplicated, and the result is a dish that will warm your heart with its depth of flavor and the knowledge that you’ve chosen a compassionate and delicious path to savor.

Photo of freshly washed leeks from Andrew Gaertner from Pexels

Vegan French-Style Braised Leeks

Camilla Sanderson
This dish beautifully accentuates the leeks' delicate flavor, delivering a rich, comforting taste that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 2 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 2 leeks, thickly sliced
  • 2 cloves garlic, minced
  • 250 ml vegetable stock
  • 2 Tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 tsp dried thyme
  • A pinch of salt and black pepper

Instructions
 

  • Heat the oil in a large skillet or frying pan on a medium heat. Once hot, add the leeks and sauté over the heat, stirring often, for 3 minutes until nicely browned. Then add the garlic and stir over the heat for another minute until browned.*
  • Once browned, add the vegetable stock and the rest of the ingredients, stir well, put the lid on and turn the heat down to low. Simmer over the low heat for 20 minutes, stirring occasionally.
  • It is ready when the leeks are meltingly soft. Test them with a sharp knife which should slide in very easily. If there is any resistance against the knife, keep cooking for a few more minutes with the lid on until they are super soft.
  • Once soft, take the pan off the heat and serve, garnished with fresh herbs if you like. It will also keep for up to half an hour with the lid on to keep it warm.

Notes

* Be careful to ensure that the garlic does not burn or else it will give a bitter flavour to the dish. If the garlic starts to catch at all, just add a splash of water to bring the temperature down and stop it from burning.
** If it starts to look too dry at any point (it will depend on the size of your pan and how well the lid fits), just add a little more water to make it more saucy. If it looks too wet, just remove the lid and boil it off for a few minutes until there is the amount of sauce that you prefer.
This recipe is originally from the Cooking with Camilla blog.

Butternut Squash Soup

Photo of squash soup from Valeria Boltneva from Unsplash

Whipping up a batch of homemade butternut squash soup is a straightforward and deeply satisfying experience. This method ensures that the natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that’s perfect for fall. Yet, it’s not just about the flavors; butternut squash soup is also a nutritional powerhouse, packed with vitamins, fiber, and antioxidants that can support your well-being. So, indulge in the simplicity of creating this classic soup and savor its nourishing goodness.

Photo of squash soup from Valeria Boltneva from Unsplash

Butternut Squash Soup

Love & Lemons
The natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that's perfect for fall.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Servings 6 servings

Equipment

  • 1 5.5-Quart Dutch Oven
  • 1 Blender

Ingredients
  

  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 tsp sea salt
  • 1 (3 lb) butternut squash (peeled, seeded, and cubed)
  • 3 cloves garlic, chopped
  • 1 Tbsp fresh sage, chopped
  • 1/2 Tbsp fresh rosemary, minced
  • 1 tsp fresh ginger, grated
  • 3-4 cups vegetable broth
  • Freshly ground black pepper, to taste
  • Chopped parsley, toasted pepitas, and/or crusty bread (for serving)

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Notes

This recipe is originally from the Love and Lemons blog.