This week’s veggie box feature… Sweet Potato Squash 

 

You can sure tell a new month is here and that we are moving into the Fall Season in a few weeks when squashes start popping up in the fields, farm markets and our wonderful Seasonal vegetable bundles.  

With the return of squash in our box this week I’m focusing my blog on easy and delicious ways to use and enjoy this seasonal vegetable.  

Sweet Potato squash (also called a delicata squash), although a less common squash, is one of the most delicious varieties and is actually in the same family as the zucchini and yellow squash. Its shelf life isn’t as long as some squash but it will still stay fresh for a few weeks. Added bonus you don’t need to peel them and once cooked the skin is actually edible! Even their seeds are edible, you can save them and roast them just like you do with pumpkin seeds. They make an easy and crunchy snack to pack in lunch bags for the classroom or office!  

 

Enjoy experimenting this week with your sweet potato squash and Happy Labour Day weekend!  

 

For all of you returning to the classroom as Teachers or have kids/family members returning I wish everyone a wonderful start to the new school year!  

 

 

Recipes 

 

 

Sweet Potato Squash Oven Fries 

Created by: Eric Samuelson 

 

Who doesn’t love simple and easy?! The perfect side dish to your favourite protein.  

 

Ingredients: 

2-3 1 lb Sweet Potato Squash 

olive oil 

kosher salt 

freshly ground black pepper 

garlic powder 

 

Instructions 

1. Preheat your oven to 400 degrees
2. Peel (or leave the skin on) the squash
3. Slice in half.
4. Remove seeds (don't throw them out, save them for roasting)
5. Cut squash into ½ inch slices
6. Place on sheet pan.
7. Coat with some olive oil and salt, pepper, and garlic powder to taste

Bake in the oven 12-15 minutes, then turn and bake another 12-15 minutes until they have darkened along the edges and soft in the middle
 
 
Roasted Chicken and Winter Squash 

Created by: Country Living 

 

Create your whole meal easily and in one pan! Making the perfect Sunday night dinner… and leftovers for an easy Monday lunch. 
 

Ingredients: 

3 sweet potato squash, halved, seeded and sliced 3/4-inch thick 

3 celery ribs, cut into 3-inch pieces 

1 large red onion, cut into wedges (also in this week’s bundle) 

2 heads garlic, cut in half crosswise 

1 bunch fresh thyme (about 20 sprigs) 

2 TBSP olive oil 

Kosher salt 
black pepper 

2 (3 1/2- to 4-lb.) whole chicken, giblets discarded (looking for farm fresh? We do have them available in our farm market) 

2 lemons, halved 

 

Instructions: 
1. Preheat oven to 425°F. Toss together squash, celery, onion, garlic, oil and half of thyme sprigs in a roasting pan. Season with salt and pepper. Arrange in an even layer. 

 
2.Season chickens (including cavities) with 5 teaspoons salt and 2 teaspoons pepper. Stuff cavities with lemons and remaining half of thyme sprigs. Tie legs with kitchen twine and tuck wing tips under. Place on top of squash mixture. 
 

3. 3. Roast until the internal temperature reaches 165°F, 1 hour to 1 hour,10 minutes.
4. 
   Remove chickens and vegetables to a platter; let rest 10 minutes before carving chickens. 

 
Sweet Potato Salad with Tahini Vinaigrette 
Created by:  Country Living 

 
The transition from Summer to Fall salads. Don't be afraid to let the squash really roast in the oven. It's absolutely delicious when nearly all the starches have broken down into sugars. 

 
 

Ingredients: 
1 medium sweet potato squash, halved, seeded, and cut into 3/4-inch-thick wedges 
1 medium red onion, cut into 1-inch wedges 
2 TBSP olive oil 
Kosher salt and freshly ground black pepper 
1/4 cup tahini 
2 tsp lemon zest, plus 2 tablespoons lemon juice 
4 cups baby kale 
1/3 cup chopped dates 
1/4 cup fresh cilantro, chopped 
1/4 cup chopped roasted almonds 

 
Instructions: 
1. Preheat oven to 425°F. Toss together squash, onion, and oil on a large rimmed baking sheet. Season with salt and pepper. Roast until golden brown and tender, 20 to 25 minutes.  

2. Meanwhile, whisk together tahini, lemon juice, and 2 tablespoons water in a bowl. Season with salt and pepper. Whisk in additional water if the dressing is too thick. 
3. Arrange kale, squash, onion, dates, cilantro, and almonds on a platter. Drizzle with dressing and sprinkle with lemon zest.

 
 
Roasted Sweet Potato Squash Pasta 
Created by: Karen Tedesco 
 
This is a quick and savory pasta with sweet potato squash and is a flavorful, produce-packed dinner that's ready to enjoy in about half an hour! Combine roasted squash and caramelized onion in a creamy Parmesan pan sauce with wilted leafy greens. 
 

Ingredients: 
1 sweet potato squash, about 16 ounces 
2 TBSP extra virgin olive oil 
½ cup sliced shallot or red onion 
½ tsp kosher salt 
1 garlic clove, grated or finely chopped 
½ tsp crushed red chili, or 1 crumbled chili de arbol 
1 tsp balsamic vinegar 
8 ounces rigatoni or mezze rigatoni 
⅓ cup heavy cream 

¼ cup grated fresh Parmesan cheese 
2 big handfuls washed baby greens, such as spinach, kale or arugula 

Instructions: 
1. Heat oven to 425 (220 C) degrees. 

2. Trim the stem and root end off the squash and slice it in half lengthwise. Scrape a spoon along down the length of the pieces to remove the seeds and strings. Slice each half in half again, then cut into ½-inch wide chunks.
3. Put the squash in a large mixing bowl with the olive oil, shallot, garlic, salt and red pepper. Toss to coat, then transfer to a half-size (13"x15") rimmed baking sheet — or mix the veggies and seasonings directly on the baking sheet.
4. Bake 20-25 minutes, stirring everything around halfway through, until the squash is tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir gently with a spatula.
5. While the squash is roasting, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens. If you're using a tender green like arugula, just toss it in after draining the pasta.
6. Transfer the pasta and greens back to the pasta cooking pot and stir in the cream and Parmesan.
7. Add the squash to the pasta and toss together. Serve hot with additional cheese and chili to your taste.
   
    

Sweet Potato Squash Tacos with Black Beans 
Created By: Erin Alderson 
 
A fun and delicious twist to Taco Tuesday!  

Ingredients: 
Squash: 
1 small delicata squash 
1 TBSP olive oil 
1 TBSP adobo seasoning 
 
Black Beans: 
1 cup cooked black beans with liquid 

1 TBSP lemon juice 
1/2 tsp coriander 
1/2 tsp cumin 
1/4 tsp salt 

Everything Else: 
4 to 6 tortillas, warmed (see note) 
1 ounce crumbled goat cheese 
minced cilantro 
minced red onion 
lime juice- for serving 

Instructions: 
1. Preheat oven to 400˚. Cut the sweet potato squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4" thick half moon slices. Place in a bowl, drizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes. 

2. While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.
   
   3. Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion. 

Notes to use warm tortillas in a damp towel in the oven but at this point in time, I place them over a direct flame on my gas stove. It softens the tortilla and creates a nice char. Just make sure to watch them, the tortillas can catch fire pretty easily. 

 
 
Super Simple Stuffed Sweet Potato Squash 
Created by: Kim 
 
Roasted squash brimming with lean turkey, nutritious spinach and juicy tomatoes makes for an incredibly delicious Fall meal- this super simple stuffed delicata squash is a must try! 

 
Ingredients: 
4 large sweet potato squash ends cut off, sliced vertically and deseeded 
1 lb. lean ground turkey or chicken 

1/2 small onion diced 
2 garlic cloves minced 
1 14.5 oz. can diced tomatoes, drained 
1 tsp seasoning salt use your favorite 
2 handfuls fresh spinach chopped 

 
Instructions: 
1. Preheat oven to 400 degrees F. 

2. Brown meat in a large skillet over med-high heat. After meat has been cooking for about 2-3 minutes, add onion and garlic.
3. Meanwhile, you may want to pop the squash in the microwave for about 1 minute to soften the squash up a bit.
4. Once meat is almost fully cooked, add tomatoes, seasoning salt and spinach. Stir to combine and continue to cook until spinach is wilted. This should only take a couple of minutes.
5. Use a slotted (this will help drain excess liquid) spoon to spoon the turkey mixture into the squash halves. Fill them as full as possible. You may have extra turkey mixture, which makes a very tasty salad topping.
6. Bake stuffed squash at 400 degrees F. for 20 to 30 minutes, until tops are browned and squash is soft.

Notes 
Extra filling? No problem! Serve over rice. 

 

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊