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2016 CSA - Week 19 Recipes - Butterkin Squash, Peppers

Posted 10/17/2016 8:46am by Jennifer.

Image result for image butterkin squash

This week everyone will receive butterkin squash.  The butterkin is a cross between a butternut squash and a pie pumpkin.  The result is a sweet, orange-fleshed squash with a relatively small seed cavity.  You can basically prepare it the same way you would a butternut or pie pumpkin:

  • Roast and puree for a pumpkin pie, cake, or muffins.  If you're not ready to bake right now, the puree can be placed in a freezer bag for later use.  Pumpkin Puree Recipe
  • Peel, cube, and roast with olive oil, salt & pepper, thyme, and garlic.  I sometimes eat this as is for a side dish, or I'll toss it with pasta, bacon, and nuts for a meal.  Spaghetti with Roasted Butternut Squash
  • Cut top like a jack-o-lantern, remove seeds, stuff with your favorite filling, put lid back on and roast in the oven.  Quinoa Stuffed Butterkin Squash
  • Remember, just like any other winter squash, butterkins are for storing.  So, if you can't get to cooking it right away there are no worries.  Winter squash will store on your counter for months!

You'll also be receiving some more bell peppers this week.  We were able to save some of our pepper plants from the recent frost (our farm actually was very close to a hard freeze) by covering with floating row cover.  In case you still have some extra peppers on hand, here's a new coleslaw recipe to try:

Bell Pepper Slaw

 

Tags: Pepper, Squash