Scalloped Squash and Potatoes

Scalloped Squash and Potatoes

Ingredients:

2 cups Organic Klamath Pearl Potatoes, diced
3 cups Winter Squash (such as Acorn, Hubbard, Kabocha, or Turban), peeled and cut into chunks
1/3 cup onion, chopped
1/2 cup cooked ham or Canadian bacon, chopped
1/4 cup all-purpose flour
1 tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 1/3 cups light cream or milk
2 tablespoons butter or margarine

Steps

Place half of the potatoes and squash in a greased 1 1/2-quart casserole dish. Sprinkle on half the onion and ham.

In a shaker jar, stir together the flour, parsley, salt, pepper, and nutmeg. Add light cream or milk; shake well to blend. Pour half the mixture over vegetables. Dot with half the butter. Repeat layers. Cover and bake in a 350º F. oven for about 45 minutes. Uncover; bake another 10 to 15 minutes until vegetables are tender.

Squash and Plantain Puree

Squash and Plantain Puree

Ingredients:

2 Frieda’s Plantains, peeled and chopped
1 ½ cups chicken broth
2 cups Frieda’s Squash (any type), cooked and mashed
¼ cup light cream
¼ cup dairy sour cream
2 tablespoons butter or margarine
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons fresh thyme or basil, chopped, or ½ tsp. dried herbs, crushed
¼- ½ cup chicken broth

Steps

In a 2-quart saucepan, place chopped plantains and chicken broth. Bring to boiling; reduce heat and simmer 10 to 12 minutes or until plantains are tender. Drain well. Place cooked plantains in blender or food processor with mashed cooked squash, light cream, sour cream, butter or margarine, salt, pepper, and thyme or basil. Cover and process until smooth. Transfer purée back to saucepan; stir in broth to make desired consistency. Cook over medium heat until heated through.

Hearty Squash Stew

Hearty Squash Stew

Ingredients

1 tablespoon olive oil
1 cup onion, chopped
1 red or green bell pepper, chopped
2 cloves garlic, minced
One 14 1/2-ounce can low-sodium chicken broth
2 cups water
2 cups tomatoes, diced
1 pound acorn, banana, butternut, buttercup, delicata, golden nugget, kabocha, sweet dumpling, or turban squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups squash)
1 8-ounce package dried yellow-eye beans, soaked according to package directions, cooked and drained
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps

In large Dutch oven, heat oil; sauté onion, bell pepper, and garlic 5-10 minutes, or until vegetables are tender.

Stir in broth, water, tomatoes, squash, beans, oregano, and thyme. Bring to a  boil; reduce heat. Simmer, partially covered, 1-1 1/2 hours or until beans are tender.

Stir in salt and pepper, then serve.

Squash Corn Muffins

Squash Corn Muffins

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup sugar
¾ cup Frieda’s Squash (such as Hubbard, Banana, or Butternut), cooked and puréed
⅓ cup milk
1 egg
¼ cup oil
½ cup fresh cut corn (may use frozen and thawed or canned and drained corn)
To serve: butter or margarine and honey

Steps:

In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, and sugar until blended. In another bowl, beat together the squash, milk, egg, and oil. Add wet ingredients to the dry ingredients, stirring just until batter is moistened; fold in the corn. (Batter will be lumpy.) Spoon into 12 well-greased muffin cups, filling ⅔full.  Bake in a 425º F. oven for 12 to 15 minutes or until a toothpick inserted in center comes out clean.  Remove from pans immediately; serve warm with butter and honey.