winter squash

CSA members, Recipe

Sunshine kabocha squash with herb salsa


  • 1 kabocha squash, cut into wedges or cubes
  • 1/2 cup loose leaf parsley
  • 1/2 cup loose leaf marjoram
  • 1 leek, thinly slicked
  • Salt and pepper to taste
  • Olive oil
  • 2 TSBP white balsamic vinegar
  • ½ cup hazelnuts, lightly roasted


  1. Heat the oven to 400°F.
    Brush squash with olive oil, salt and pepper. Roast, flipping halfway through, 15-20 minutes.
  2. While squash cooks, work on the “salsa”.
  3. Sauté leeks in pan with oil until carmalized.
  4. Combine vinegar, olive oil, salt, herbs with immersion blender.
  5. Add shallots and whisk together.
  6. When squash is ready, plate up then drizzle salsa and hazelnuts over the top. drizzle sauce onto squash wedges. Serve hot.
CSA members, Newsletters, Recipe, Uncategorized

Winter Luxury Pumpkin Custard Luxury Cups


  • 16 oz pumpkin puree (see puree instructions below)
  • 1 can/11 oz Coconut Cream (full fat, not low fat or milk beverage)
  • 2 Eggs
  • 3/4 cup Maple Syrup
  • 2 tsp vanilla extract
  • 1 tsp ground cardamon seeds (I used a mortar to grind up seeds for a super fresh taste!)
  • 1 tsp freshly ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt


  1. Prepping the pumpkin puree:
    • Heat over to 375 degrees.
    • Cut pumpkin into wedges and layout on baking sheet
    • Bake for 30-45 minutes until soft
    • Let cool, then scoop out into blender and process until smooth.
  2. Making the custard:
    1. Heat your oven to 350 degrees
    2. Place ramekins onto a baking sheet.
    3. In blender or cuisinart, combine the pumpkin puree, coconut cream, eggs, maple sugar, vanilla, spices, and sea salt (basically, all the ingredients)
    4. Blend until smooth.
    5. Pour mixture into each ramekin filling 3/4 of the way full.
    6. Place in the oven, and allow to bake for 40 minutes.
    7. Allow to cool, and serve topped with whipped coconut cream.
CSA members, Newsletters, Recipe

Roasted “Alfredo” Spaghetti Squash

  • Servings: 2
  • Difficulty: medium
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  • Spaghetti squash, halved length wise
  • 2 tablespoons butter
  • 1 cup milk of your choice
  • ⅛ cup pistachios
  • 1 cup diced tomatoes
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • Red peppers (feel free to char under the broiler before hand for extra flavor!)
  • ⅓ cup Parmesan cheese, shredded


  1. Step 1 (the squash)
    • Preheat oven to 425 degrees.
    • Scrape out/discard seeds from squash
    • Drizzle inside with oil, salt and pepper.
    • Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
  2. Step 2 (the sauce)
    • Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
    • Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
    • Add butter. When melted add tomatoes.
    • Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
    • Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
  3. Step 3 (combine)
    • Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
    • Top with sauce, freshly grated parmesan and pistachios!
CSA members, Recipe

Red Kuri and Kale Bowls


  • 1 red kuri squash
  • Sea salt
  • Paprika
  • 2 cups Basmati rice (white or brown)
  • 3 TBSP coconut oil
  • 2 shallots, thinly sliced
  • 1 bunch green kale, sliced thin
  • 2 TBSP toasted coconut flakes
  • 2 to 4 lime wedges
  • 1/3 cup hazelnuts
  • 1/3 cup dried cranberries


  1. Heat over to 375.
  2. Cut squash into “melon” slices (1-inch thick) and layout on baking sheet. Sprinkle with salt and paprika.
  3. Bake for 30-40 minutes, flipping halfway through, until soft.
  4. Meanwhile, prepare rice to package instructions.
  5. Heat oil in pan and sauté shallots. Add kale and cook until soft.
  6. (Optional) Lightly toast coconut and hazelnuts while squash is roasting.
  7. To serve, add rice in large bowl. First top with kale/shallots, then squash and sprinkle with hazelnut/coconut garnish and cranberries.

Roasted Pumpkin and Pomegranate Soup

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  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cherry bomb or serrano chiles, chopped*
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 4 cups fresh roasted pumpkin
  • 4 cups chicken stock
  • 1 teaspoon honey
  • juice of one lime
  • salt to taste
  • pomegranate seeds
  • Feta or Cotija cheese
  • Cilantro Pepita Pesto (Blend together 1/3 cup toasted  pumpkin seeds, 1 cup loosely packed cilantro, 1 clove garlic, 1/3 cup grated parmesan cheese, 2 tablespoons lime juice 2/3 cup extra-virgin olive oil, and salt to taste)


  1. Heat a large soup pot or dutch oven over medium-low heat.
  2. Add the olive oil and let heat.
  3. Add onions and celery and cook, stirring occasionally for about ten minutes or until vegetables are softened.
  4. Add chiles, garlic and spices and sauté for a minute more
  5. Add roasted pumpkin, stock, and honey. Turn up heat, stir, and bring to a boil.
  6. Reduce heat and let soup simmer, stirring occasionally, for about 30 minutes.
  7. Puree soup in batches in a blender or in the pot using an immersion blender.
  8. Garnish with Cilantro Pesto, pomegranate seeds, and crumbled cheese.