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Posts tagged "Winter Squash"

Winter Squash Casserole

Winter Squash Casserole
Serves 6 | prep Time 20 mins | Cook time 60 Mins
  • 2 medium-size winter squash
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cornstarch
  • 2 teaspoons ground ginger
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon black pepper
  • 4 to 6 garlic cloves, minced
  • 1/2 cup finely chopped parsley
  • 2 tablespoons finely chopped fresh rosemary
  • 1/3 cup plus 2 tablespoons olive oil

Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.

In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and ⅓ cup oil. Toss gently but thoroughly to coat.

Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes.

To finish, brown the top: Turn oven to 350 degrees. Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. Serve immediately.

Roasted Squash Salad

Roasted Squash Salad

Serves: 4-6 | prep Time 15 minutes | Cook time 30 Minutes

  • 2 1/2 LBs of winter squash (carnival, delicata, acorn, butternut)
  • 2 tbsp plus 1/4 cup extra-virgin olive oil, divided sea salt and freshly ground black pepper
  • 4 tsp unpasteurized apple cider vinegar
  • 1/2 cup cooked wheat berries, drained, cooled 2 oz small mustard leaves (about 4 cups, loosely packed)
  • 2 oz arugula leaves (about 4 cups, loosely packed)
  • 1/4 cup thinly sliced red pearl onions or shallots
  • 4 oz aged goat cheese, rind removed, shaved
  • 1/4 cup Pumpkin seeds

 

Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Half, deseed and slice squash into 1/3 inch slices. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper. Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown.

Remove from oven and set aside to cool. Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.

Spread half of greens over a serving platter or bottom of a wide bowl, then add half of squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.