First Fresh Food Box of the Fall Season

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The summer season has come to a close and the box contents will be changing quite a bit over the coming weeks and months. This will be the last week for peaches, nectarines and cantaloupe with the colder weather starting to come in. Most field veggies will still be available with kale and chard often staying in season until November. Your boxes will start to see more Ontario root vegetables as well as greenhouse grown items like hydroponic lettuce, peppers and mushrooms.

Your box content for Georgetown this week:

In your $10 bag we have included: Fisher Farm Pears, Busy Liz Eggplant, Tigchelaar Apples, Peaches, Nectarines, English Cucumber, Pepper Squash, Yellow Onions, Green Onion, Romaine Lettuce, Leeks, Carrots and Roma Tomatoes
In your $15 Box we have many of the same items in greater quantity  with additional items: Fisher Farm Pears, Busy Liz Eggplant, Tigchelaar Apples, Peaches, Nectarines, English Cucumber, Pepper Squash, Yellow Onions, Green Onion, Romaine Lettuce, Leeks, Carrots, Roma Tomatoes as well as Green Kale and Sweet Potatoes
In your $20 Box we have many of the same items in greater quantity with additional items: Fisher Farm Pears, Busy Liz Eggplant, Tigchelaar Apples, Peaches, Nectarines, English Cucumber, Pepper Squash, Yellow Onions, Green Onion, Romaine Lettuce, Leeks, Carrots, Roma Tomatoes, Green Kale, Sweet Potatoes as well as Cantaloupe
Brown Butter and Acorn Squash Puree
Squash is such a versatile vegetable with so many varieties and possibilities. Pepper squash which is also called acorn squash has a dark green outside and a bright orange center which is delicious roasted, mashed or in this case made into a terrific pasta sauce. This squash puree tastes incredible poured over your favourite ravioli, with a chicken ravioli being my personal go to.
 1 Medium Pepper Squash
1 Tablespoon Olive Oil
3 Tablespoons butter
6 Sage Leaves
Salt and Pepper to taste
 Preheat oven to 400 F
Cut acorn squash in half removing seeds and lightly cover tops with olive oil, cook for 60-70 minutes or until fully soft
Place 3 tablespoons of butter into a pan cooking until dark brown
Blend the insides of the cooked acorn squash with the brown butter until fully smooth, pour over ravioli placing fresh sage on top

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