The winter squash included this week is a butterkin, which is a cross between butternut and pumpkin. You could make a nice pie or dessert with it or go the savory route which is what we did with the butterkin lasagna recipe on the website. It’s also delicious grated and sauteed with oil and garlic. We’re really hoping for rain next week! We’ve been irrigating constantly, using mostly drip irrigation to conserve water, but things are getting quite dry. This drought is becoming more severe, and though we’re not as bad off as some parts of the state which haven’t had rain since June or July, we could really benefit from a few inches of rain. We hope you enjoy these last few days of summer leading up to the fall equinox!
Butterkin Squash Lasagna
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. Roast squash in a 400F preheated oven for 30 minutes, until fork tender.
Puree squash in a food processor with 2 Tbsp finely chopped basil 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 Tbsp butter with 10-15 basil 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 basil butter over the lasagna.
zucchini fritters
Grate the zucchini. You need about 4 cups grated, placed in a medium-sized bowl. Sprinkle with 1 tsp salt, stir well, and let sit for 15 minutes, stirring occasionally.
After 15 minutes, place the salted zucchini in a strainer, and using your hand or a spatula, press down firmly to remove as much water as possible. Do not rinse. Pat dry with a few paper towels. Preheat oven to 350F
MAKE THE BATTER: Place the grated zucchini in a bowl, add 1/2 cup chopped scallions, 1/2 cup feta, 1/4 tsp nutmeg, and one egg. Mix well. In a separate bowl mix 1/2 cup flour and 1/2 tsp baking powder together. Add flour mixture to zucchini, incorporating all. This will be a fairly thick batter.
SEAR: In a heavy bottom skillet, heat 1-2 Tbsp olive oil or butter over medium heat. When the oil is hot, spoon ping-pong sized balls of the batter. Lightly sear each side until golden brown about 3 minutes each side, and place in a warm oven-either on a wire rack or on a parchment-lined sheet pan. Putting these in the oven will allow them to cook all the way through and puff up, without getting too brown in the skillet.
Make these in batches, letting fritters finish at least 10 minutes in the oven, or until they puff slightly.
Serve with a dollop of Tzatziki Sauce and dill sprig.
pickled radishes and peppers
Slice all peppers and all the radishes into thin slices. Stir in 1 tbsp salt and 1 tbsp honey and leave for 20 mins. Warm 1/2 cup apple cider vinegar and 1/2 cup water in a small saucepan, then pour over the vegetables. Stir to dissolve the sugar and salt, then leave to cool.
Refrigerate and eat after a week.
garlic, rice and beans
Rinse 1 cup brown rice in a fine mesh strainer until the water runs clear.
Combine the brown rice and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is cooked through.
Meanwhile, steam 1/2 the green beans until tender-crisp, about 5 minutes.
In a large skillet, melt the 1 tablespoon butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Add the green beans and cook until heated through, about 2 minutes. Season with salt and pepper to taste. Serve the brown rice topped with the green beans and garlic butter sauce.
Roasted tomato and pepper dip
Heat oven to 425 degrees. Slice all the peppers in half lengthwise and remove seeds and stems. Set onto a large baking sheet skin sides up. Slice all the tomatoes in half lengthwise and set them onto the baking sheet with the peppers, skin side up. Bake about 30 minutes, or until the skins are nicely charred. Remove, cool, and peel. Set the peppers and tomatoes into a food processor. While peppers and tomatoes are cooking, add 4 cloves of garlic and 1/2 cup of olive oil to a pot and bring to low heat. Cook the garlic in the oil for 15 minutes or so, until the garlic becomes nice and tender. Cool and add oil and garlic to the food processor. Process until fairly smooth. Add 1 Tbsp honey and salt to your personal taste. Mix well. serve with fresh bread.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Butterkin Squash Lasagna | zucchini fritters | pickled radishes and peppers | garlic, rice and beans | Roasted tomato and pepper dip | |
| olive oil | 2 Tbsp | 2 Tbsp | 1/2 cup | ||
|---|---|---|---|---|---|
| ricotta | 12 oz | ||||
| egg | 1 | 1 | |||
| parmesan cheese | 1 cup | ||||
| lasagna | 1 box | ||||
| butter | 3 Tbsp | ||||
| walnuts | 2 Tbsp | ||||
| scallions | 1/2 cup | ||||
| feta | 1/2 cup | ||||
| nutmeg | 1/4 tsp | ||||
| flour | 1/2 cup | ||||
| Tzatziki | 1/2 cup | ||||
| honey | 1 Tbsp | 1 Tbsp | |||
| apple cider vinegar | 1/2 cup | ||||
| brown rice | 1 cup | ||||
| butter | 1 Tbsp | ||||
| garlic | 2 Tbsp | 4 cloves |