September 2015

Recipe Suggestions for week sixteen:

Ingredients:

1. One Butternut Squash (Cubed)
2. 2 1/2 tablespoons Honey
3. 1/4 Cup Balsamic Vinegar
4. 1 Tablespoon lemon pepper seasoning
5. 3 Tablespoons Olive Oil

Directions:

Preheat oven to 400 degrees F.

In a large bowl combine all ingredients and mix to coat the squash.

Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.

Read more at: http://www.foodnetwork.com/recipes/sandra-lee/balsamic-glazed-butternut-squash-recipe.html?oc=linkback

Ingredients

• 1 large acorn squash
• 2 tablespoons olive oil, divided
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt, or to taste
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups unsweetened almond milk
• 2 cups vegetable broth
• Sour cream or plain Greek yogurt for serving (optional)

Instructions

1. Preheat the oven to 375ºF.
2. Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds–they’re delicious!).
3. Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
4. Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
5. Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.

Read more at http://ohmyveggies.com/roasted-acorn-squash-soup/#okEgZmLsUgkm0Fqc.99

Ingredients 

1. 1 halved & seeded Delicata Squash
2. 1.5 Tablespoons Butter
3. 1 Tablespoon Fresh Lime Juice
4. Salt & Ground Black Pepper

Directions

1. Preheat Oven to 350 degree’s
2. Place upside down halved squash in down in baking dish.
3. Add roughly 1/4 inch of water into baking dish.
4. Bake for 30 minutes, test periodically with a fork.
5. While the squash is cooking blend the butter and salt and ground black pepper together.
6. When done baking spoon the butter mixture into the cooked squash.

Enjoy!

This is a great way to utilize up the small green peppers that are coming in this weeks box.

Ingredients (Serves 2-3)

1. 2 Tablespoons Olive Oil
2. 3 Onions Diced
3. 3 Garlic Cloves Minced
4. 2 Bell Pepper’s, deseeded
5. 1 Cup Mushrooms Sliced
6. 1 Tablespoon Rice Wine
7. 3 Tablespoon Soy-Sauce

DIRECTIONS

1. Heat oil til really hot.
2. Stir fry onions (1 minute), then garlic (20 seconds).
3. Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).
4. Add the wine and soy sauce and continue to stir for 2 minutes.
5. When done, remove from heat and add the sesame sauce mixing it all together, and serve.