As the growing season winds down at Triple M Farm, farmer Greg Anderson shares what’s ahead for the winter months.
Find out about the Thanksgiving bag to add some locally grown vegetables to your Thanksgiving feast and more in this week’s Farm Fresh Podcast.
Listen for the Farm to Table segment on WJBC Radio every Wednesday at 12:45 p.m.
Butternut squash receives much less fanfare than it’s botanical cousin, the preeminent and ever-popular pumpkin. And while pumpkin will like remain king of fall flavors for the foreseeable future, one taste of this baked squash recipe just might cause you to rethink your palate priorities.
My freshman year of college, I took my roommate to my parent’s house for a home-cooked meal and baked butternut squash was on the menu. In my roommate’s words it ‘made her believe in the possibilities of squash,’ a vegetable she had never previously liked.
This recipe for baked squash came from my grandmother and is a perennial fall favorite for my family. The combination of squash, apples, sugar and spices make for a delicious side dish almost good enough to be called dessert and one that pairs particularly well with pork.
One warning: this is one dish that doesn’t taste as good as leftovers, so only make what you plan to have eaten….not that eating all of it should be a problem!
Baked Butternut Squash
- 1 medium butternut squash (about 2 lbs)
- 1 -2 medium apples
- 1/4 cup butter
- 1/2 cup brown sugar, firmly packed
- 1 Tbsp. flour
- 1/2 tsp. cinnamon
- Preheat oven to 350 degrees.
- With a knife, cut the neck off of the butternut squash. Cut off the top and peel. Cut into slices about 1″ thick. Peel the bottom and scoop out the seeds. Cut into 1″ slices/pieces.
- Arrange all your slices into a glass baking dish.
- Core, peel & slice your apple into rings. Arrange on top of the squash pieces.
- In a saucepan, melt the butter. Once melted, stir in brown sugar, cinnamon & flour.
- Immediately pour the sauce over the apples & squash.
- Bake for 50 – 60 minutes until squash is fork tender.
Ratatouille may roll off the tongue, but it’s not that easy to spell – I hardly ever get it right on the first try. Fortunately, this recipe is much easier to make than spell.
Eggplant is the star of this delicious combination of vegetables sauteed to perfection in a tasty tomato-based sauce. Ratatouille can be a great side dish or center piece for lunch or dinner.
My version of ratatouille is ‘low fuss.’ I use one skillet & cook it on the stove top – no need to heat up the oven & just one pan to clean! The veggies are added one at a time, so while one is cooking you can slice/dice the next one.
Also, the measurements for this recipe DO NOT have to be exact. Add more or less of anything to suit your taste.
- 2 Tbsp. olive oil
- 1/4 cup diced onion
- 1 cup sliced & quartered eggplant (peel if desired)
- 1 cup sliced & quartered zucchini (and/or yellow summer squash)
- 1 cup diced tomato
- 1/2 tsp. garlic powder
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1/4 cup tomato sauce or tomato juice
- In a large skillet, heat olive oil on low for a minute or two
- Add diced onion and saute over medium heat until they start to turn translucent. Add garlic, basil & oregano.
- Add eggplant and saute until it starts to soften, stirring occasionally.
- Add zucchini and saute until it starts to soften, stirring occasionally.
- Add diced tomato and tomato sauce/juice. Stir and cook until eggplant starts to turn translucent and sauce thickens.
- Serve hot.
Makes about 1 cup.
Fun fact: Did you know that the vegetable we call ‘eggplant,’ the British call ‘aubergine’? I learned that recently while talking with an acquaintance from across the pond.
Have you come across any unique or unusual names for food?