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!
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!
Knowing our Winter Squash, even in August The term winter squash is a bit of a misnomer: Harvested in Texas throughout the summer, these hardy vegetables are typically seen in the Fall and keep well throughout the winter months. Chances are, you’ve Read on!
Summer Squash Croquettes “I wasn’t sure what to do with all this summer squash I’ve acquired. It was too hot to turn on the oven, and I found this awesome recipe. I used exclusively Farmhouse products to make it gluten-free Read on!
adapted from 101 Cookbooks a generous splash of olive oil or 3 Tbs. butter 3 large shallots, chopped a couple pinches of fine-grain sea salt pinch of crushed red pepper flakes 3-inch sprig of rosemary 1 1/2 pounds yellow or Read on!
1 garlic clove, chopped 3 tablespoons extra-virgin olive oil 1 medium yellow squash 2 balls pizza dough, rolled out and chilled For pizza dough: 2/3 cup lukewarm water (105°F.-115°F.) a 1/4 ounce package (2 1/2 teaspoons) active dry yeast 1/2 Read on!
For squash soup: 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 1 medium onion, halved lengthwise and thinly sliced crosswise 1/2 teaspoon salt 3-4 yellow summer squash, halved and thinly sliced 2 carrots, thinly sliced 2-3 new potatoes Read on!
1 pound yellow squash and/or green zucchini 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 teaspoons coarse-grain mustard 1/4 teaspoon sugar Prepare grill for indirect-heat cooking over medium-hot charcoal. Read on!
1 lbs small yellow squash and/or green zucchini, scrubbed and cut into 1/4-inch-thick rounds 1 onion, cut crosswise into 1/4-inch-thick slices 2 Tbs canning salt 2 c crushed ice 1/2 cup cider vinegar 1/4 cup pure maple syrup (preferably Read on!