From the creative kitchens of Culinary Works and chef Julia Deane, we have this wonderful salad to introduce the tastes of fall to your table, with apples, cranberries, and squash perfectly complemented by a fresh homemade dressing.Continue reading
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. This week, she shares a healthier version of a favorite side dish she used to make for the annual Saxe Middle School’s Teacher Appreciation Luncheon. This recipe takes advantage of all the fresh winter squash that’s in season and would be perfect for Thanksgiving.
Sweet Spiced Winter Squash Casserole (gluten-free/dairy-free)
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Fun Tip: To make it easier to cut the squash in half, place whole squash in microwave and cook for 2 minutes first. For a pretty presentation, save the squash “shells” after scooping out the cooked flesh. Spoon the casserole into the squash “shells” and bake.
3 pounds winter squash (2-3 acorn squash, butternut squash, carnival squash or any similar winter squashes would work, depending on size)
1/2 cup coconut milk
1 teaspoon vanilla extract
1/3 cup maple syrup
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
cinnamon, for sprinkling on top
Preheat oven to 400 degrees. Cut squashes in half and seed. Lightly oil a large baking sheet, and place halved winter squashes cut side down. Roast about 45-55 minutes, or until knife cuts easily into skin. Cool. Scoop out flesh with spoon.
Reduce oven to 350 degrees.
Place squash in food processor and process until just about smooth (you can use an electric mixer). Add coconut milk, eggs, vanilla, maple syrup, cornstarch, cinnamon, cloves and nutmeg. Process until smooth. Pour into a baking dish. Sprinkle with cinnamon. Bake for 45-50 minutes or until set.
Here’s where you can find these ingredients at Walter Stewarts:
Winter Squash – produce section
Coconut Milk – aisle 4
Vanilla/Spices – on display at the end, between aisles 7 and 8
Maple Syrup – aisle 7
Cornstarch – aisle 7
Chestnuts and Yams are also on sale this week – you might want to try Jeanette’s Creamy Roasted Cauliflower and Chestnut Soup or Easy Crockpot Stuffed Sweet Potato Recipe (just substitute Yams).
Busy New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ 2012 Top 100 Sites for Women, teaches busy parents how to make simple, nourishing recipes for their families and friends.
While she loves traditional stuffing and cranberries, Eila also enjoys bringing a new Thanksgiving side
to the table each year. She recently asked her readers what sort of side dish recipe they most-wanted to see. The responses ran the gamut from recreating one reader’s memory of her mother-in-law’s marshmallow-topped sweet potatoes that had orange juice in them…to another reader’s wish for a
sweet side that didn’t have lots of added sugar or dairy. And another reader said she wanted to make acorn squash, but lamented the lack of space in her oven Thanksgiving Day. So, Eila created this
simple, orange-infused recipe, which makes use of local delicata squash… that can be made on the stovetop. The side dish was a total hit with her young family, and will be included in this year’s family feast… plus, it was so simple and delicious that it will no doubt make appearances at normal Fall/Winter family dinners from time to time too!
Orange-Infused Delicata Squash with Pistachios
(makes 10-12 servings)
2 large delicata squash (about 1 lb. each)
2 Tablespoons olive oil
3-4 shallots, halved and thinly sliced
zest of 1-2 large orange(s)
1 ½ cups fresh-squeezed orange juice
salt & pepper, to taste
¼ cup roasted, unsalted pistachios, rough chopped
A note on ingredients: with the exception of olive oil, salt and pepper, all ingredients are found in Walter Stewart’s produce department. I chose to purchase fresh-squeezed orange juice (also found in the produce department), but you could also purchase a few more oranges and juice them yourself, if you’d like. The pistachios are found in the tubs on the top shelf of the produce department. They come in several varieties, including raw, roasted and roasted/salted. I used roasted/unsalted in this recipe.
- Washed the squash well, as you will be leaving the skin on. Then, cut each squash in half lengthwise, and scoop the seeds out using a spoon. Slice each squash, about ¼” thick, crosswise.
- In a large skillet or fry pan, heat the olive oil over medium heat. Add shallots and sauté until softened and beginning to turn golden brown (just a few minutes).
- Add the squash, orange juice, orange zest and salt and pepper to the pan. Reduce heat to medium-low, and cover. Cook for about 10 minutes until the squash is fork tender, stirring once halfway through. (Fork tender means you can pierce the squash with a regular fork, but before the squash gets too tender—you don’t want it getting mushy!)
- Uncover the pan and continue cooking the squash until all of the orange juice is absorbed, stirring occasionally to ensure even cooking (about 10-15 minutes more).
- Sprinkle pistachios over the squash just before serving. Can be made in advance and warmed in the oven before serving, or served room temp.
Walter Stewart’ is your one stop shop for everything flavor-fall this season! From the freshest local CT apples, pears, cider, and cider donuts to an eye-popping selection of pumpkins, gourds, autumn flowers and squash, as well as the best farmstead cheeses, fresh-prepared salads and meals, and pumpkin ales and seasonal craft brews right next door . . . celebrate all of fall’s bounty at Stewart’s!
The fall season is here and with it we welcome so many new sights, scents and tastes – from picturesque New England fall foliage, festive mums, the arrival of fresh local apples and cider (and cider donuts!), to farmstead cheddar, native squash, and craft pumpkin brews!Continue reading