Summer Squash Gratin: Preheat oven to 375°F. Thinly slice 1 pound of summer squash and combine with about ¼ cup Fresh Herb Chimichurri or Basil Pesto. Add to a 2-3 qt baking dish or cast iron skillet and top with Read on!
By: Holly Tieu, Product Manager at Farmhouse Delivery Serves 4; Cook Time: 50 minutes Ingredients: 4 cups butternut squash, chopped into 1/2-inch cubes 1/4 cup shallots or yellow onion, finely diced 2 cloves garlic, finely diced 3 cups chicken broth Read on!
Adapted from @thekitchn Ingredients: 1 medium butternut squash, halved and seeded 2 teaspoons olive oil 3 sprigs fresh thyme, divided 1 cup grated Parmesan cheese, divided 1/4 teaspoon grated nutmeg 1/2 teaspoon kosher salt 1/4 cup whole milk Instructions: Read on!
Inspired by Goan, Indian, and Portuguese cuisine, Vixen’s Wedding in East Austin is known for their colorful dishes with bright, bold flavors to match. Using locally sourced ingredients, Chef Todd Duplechan brings the heat to every item on the menu. Read on!
Farro is a whole grain with a nutty flavor and chewy texture. While it is not gluten-free, this ancient grain is a good source of protein and is great for salads, soups, and as a simple side. Read on for more Read on!
Recipe and Photos Courtesy of Haley Bahm Butternut Squash Stacks with Autumn Apple Quinoa Salad Didn’t you hear? Fall is here! While the rest of the country enjoys sipping on their pumpkin lattes, Texans can still celebrate in this heat Read on!
Recipe & Photography by Haley Bahm of Soul + Spoon Grilled Summer Squash Salad with Jalapeno Lime Vinaigrette This salad is the epitome of everything a summer meal should be–bursting with a mix of smoky flavor from the grilled squash Read on!
Roasted Butternut Squash and Satsuma Salad with Yogurt Dressing With rich and heavy sides piled high at the holiday table (oh hello candied sweet potatoes, how we’ve missed you), sliding in a lighter addition seems to be the only viable solution to preventing Read on!
Winter Squash & Risotto Soup with Cheddar Poblano Sausage Serves: 2 Total Time: 45 minutes 1 small pumpkin or 1 large acorn squash olive oil salt & pepper to taste 1-2 cups cooked risotto (just about any flavor works) 1/4-1/2 Read on!