2022 CSA Week 21 Recipes

We’re in week 21 of 28, so including this week we have 8 more weeks of our 2022 CSA program. We’ll fiinish right before Thanksgiving, which doesn’t feel that far off with this cool wet weather we’ve been having. We have a great mix of cool season vegetables sizing up in the fields to be included in those final weeks. This week we included the last of our winter squash for the CSA season. It’s a cross between a butternut and a pumpkin call a butterkin. The flavor is sweet and savory, and it’s great roasted, sauteed, or in baked goods.  We hope you enjoy the vegetables, have a great week!


 Kale Salad with Peas and Creamy DressingRoasted Butterkin SquashButterkin Squash Lasagna with SageRoasted Peppers, Green Beans, Green Onions, and PotatoesOne-Pan Roasted Veggies with Orzo


3/4   1/4



tomatoes, cherry




onions, green



    4 cloves


 2 Tbsp   






1/4 cup    

olive oil

1/4 cup   2 Tbsp

lemon juice

2 Tbsp    

dijon mustard

1 bsp    


1 tsp    


  1/4 tsp  


  12 oz  




  1 cup 3 oz


  1 box  




    8 oz


    2 Tbsp


    1 lb

chicken or veggie broth

    3 cups


    3/4 cups





Kale Salad with Peas and Creamy Dressing

Take 1 bunch curly kale, about 1/4 lb, and strip leaves from center stem. Tear leaves into bite-sized pieces, then massage the leaves with your hands and set greens aside to rest. Center stems can be very finely chopped and added to salad, or discarded. 

Toast 1/4 cup of roughly chopped walnuts in a skillet over low heat, then add to salad. 

To make lemon-thyme vinaigrette combine 1/4 cup olive oil, 2 Tbsp fresh lemon juice, 1 scant Tbsp dijon mustard, 1 tsp fresh chopped thyme, and 1/2 tsp salt. Mix vinaigrette thoroughly, then dress salad and enjoy. 










Roasted Butterkin Squash

Cut butterkin squash in half, then skin with a vegetable peeler. Dice squash into 1/2 inch cubes. Place squash on a baking tray and toss with 2 Tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp chilli flakes. (Half of roasted squash is used in Butterkin Squash Lasagna below). Roast squash in a 400F preheated oven for 30 minutes, until fork tender. 









Butterkin Squash Lasagna with Sage

Prepare squash as described in roasted butterkin squash recipe above. 

Puree squash in a food processor with 2 Tbsp finely chopped sage and 1/4 tsp nutmeg. Clean processor, then process 12 oz ricotta, 1 egg, 1 cup parmesan cheese, salt and pepper. 

In a 9x13-inch baking dish layer 2 lasagna sheets over the bottom, then spread half the squash puree. Add another layer of lasagna sheets, then spread half the ricotta mixture. Repeat the process adding another layer of lasagna sheets, spreading the second half of the squash puree, then another layer of lasagna sheets, spreading the remaining ricotta. Sprinkle the final layer of ricotta with extra parmesan. Cover with foil and bake for 35 minutes in a preheated 375F oven. Uncover and bake for another 15 minutes or until golden. Allow to cool for 5 minutes. 

Heat 3 oz () butter with 10-15 sage leaves and 2 Tbsp chopped walnuts in a pan for 1-2 minutes over medium heat until the butter starts to foam. Remove from heat and drizzle the sage butter over the lasagna. 








Roasted Peppers, Green Beans, Green Onions, and Potatoes

Cut peppers into slices. Trim green beans into 2 inch spears. Dice 2 potatoes. Finely chop 1-2 green onions. 











One-Pan Roasted Veggies with Orzo

Add 1 pint whole cherry tomatoes, 8 oz sliced mushrooms, 1-2 cups kale greens and stems, finely chopped, 1 green onion, finely chopped, and 4 cloves garlic, minced, to a 9x13-inch baking dish. Add 2 Tbsp finely chopped oregano, 1 tsp salt, and 1/2 tsp ground black pepper. Drizzle 2 Tbsp olive oil over vegetables, then toss. Roast in a 400F preheated oven for 15-20 minutes. 

Remove from oven and add 1lb uncooked orzo and 3 cups chicken or veggie broth. Mix well, then cover with aluminum foil and return to oven. Cook for 10 min, remove and give a stir to ensure the orzo doesn't stick to the bottom of the pan, then return to the oven (covered) and cook for 10 more minutes. 

Remove from oven. Use the back of a spoon to burst tomatoes, add 3 oz grated parmesan and mix well. Top with 3/4 cup shredded mozzarella and return to the oven for 5-10 minutes more, then remove from oven and serve.