This week’s Vegetable Box Feature: Celebration Squash!
Did you know?
This squash is not only known for its deliciousness but also for its appearance in Fall Home décor & can often be found in centrepieces!
How to Store It:
It will keep up to a month when stored uncut in a cool and dark place. Sliced pieces can be wrapped in plastic and stored in the refrigerator up to five days.
How to Use It:
It is best suited for cooked applications such as steaming, boiling, roasting, and sautéing, and it can be used in the same applications as other orange-flesh winter squashes such as butternut, acorn, and kabocha. Celebration squash can be roasted whole, cut in half or into pieces, and blended to become soup, sauce, added to stews, risottos, curries, or pasta dishes. The squash can also be utilized as an edible bowl as its size often lends itself to healthy individual serving portions and the seeds can be roasted as a snack.
Curry Roasted Carnival Squash, Carrots & Leeks
Created By: Chelsea Colbath
Eat this as a side with any meal, or on top of a bowl of polenta or cooked grains for a hearty meatless meal
1 celebration squash
2 medium leeks
2 medium carrots
2 TBSP olive oil
1 TBSP curry powder
1/2 tsp each of cumin paprika, dried garlic, turmeric, salt, and black pepper
Tahini Sauce (optional)
2 TBSP tahini
juice from 1 lemon
1 TBSP warm water
1/2 tsp curry powder
1/4 tsp salt
1/2-1 tsp hot sauce of choice
1. Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper; set aside.
*You can also use a red onion instead of leeks
Autumn Squash with Wild Rice
Created by: Coogan’s Kitchen
This is a delicious vegetarian meal or served along with roasted chicken or turkey… it is just so very, very scrumptious! The seasonings, flavors, crunch, textures… just incredible!
1 cup wild rice, prepared per package instructions
2 TBSP butter
2 celebration squash, cut in half
2-4 tbsp olive oil, extra virgin
1 TBSP olive oil, extra virgin
1 TBSP butter
2 large shallots, chopped
¼ tsp kosher salt
¼ tsp black pepper
4 cloves fresh garlic, minced
1 cup chopped pecans
¼ cup dried cranberries
¼ cup sprouted pumpkin seeds, raw with sea salt
2 tsp dried parsley
4 sprigs fresh rosemary, chopped – 1 for each squash
4 sprigs fresh thyme, chopped – 1 for each squash
1. Preheat oven to 400° F.
2. Prepare a rimmed baking sheet with parchment paper.
1. Prepare the wild rice according to the package instructions. This will take 45 minutes to an hour to cook. Once it's finished cooking, add 2 tablespoons butter, fluff with a fork, remove from heat, return the lid, and set aside.
1. To make it easier to cut each squash, microwave each one for about 2 to 3 minutes to soften.
Shallot, Pecan & Cranberry Topping
1. While the squash bakes and the rice simmers, prepare the shallots.
NOTE: You can also combine this topping mixture with the cooked rice.
Pull the squash from the oven, place one squash on each plate, and then stuff each one with wild rice and top with a heaping scoop of the shallot, pecan, pumpkin, and cranberry mixture. Top with sprigs of rosemary and thyme.
Roasted Squash Seeds
Created by: The Spruce Eats
Roasted squash seeds are great for eating by the handful and are perfect toppings for salads or soups, too.
1 TBSP salt
1 3/4 TBSP melted unsalted butter, or olive oil
1. Cut the squash in half lengthwise. Gather seeds from squash, separating them from the stringy flesh, and place them in a colander. Rinse the seeds thoroughly in a colander and pick away any excess squash flesh still clinging to the seeds squash seeds in a colander.
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