Updated: Nov 9, 2018
Why should you love winter squash? We love it because when most vegetables are done for the season, winter squash has amazing storage life! Now that we're on the downward swing of summer, we have winter squash starting to come on strong here at the farm and here are two easy recipes to enjoy with our winter squash favorites.
You probably saw this week's Sunday Supper title and wondered what Swiss Winter Delight was all about in the heart of summer? This week's Sunday Supper meal includes Swiss Chard and Delicita Winter Squash.
After we harvesting or purchasing your winter squash, take it home to store in a dry location for several months before even thinking about preparing it. The winter squash family delivers significant nutritional benefits including vitamins A, B6, C, and E, as well as magnesium, potassium, and manganese. Flavors are generally mild-to-sweet, so squash won't overwhelm other ingredients and can easily be incorporated into your cooking. The orange and yellow flesh helps brighten dishes—a definite bonus, especially in the colder months, when variety and color can be hard to come by! We love preparing them in soups, casseroles, risotto, lasagna, and desserts! Be sure to check out this week's video to learn why we love the Delicata variety so much!
Next on our supper plate this week is Swiss Chard. In the world of hearty greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a superstar in its own right. This relative of the beet is a superb source of vitamins K, A, and C, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. This week we've sauteed it with sweet peppers and onions.
Rounding out our plate are carrots we wrapped in foil with some salt, pepper and honey, as well as sweet corn on the grill. And for dessert, the best zucchini brownies you'll ever eat!
We've included the Roasted Delicata Squash and Sauteed Swiss Chard recipes below.
Be sure to check back each Sunday to get recipes, tips, and inspiration for meals and dishes prepared with locally grown vegetables you can get at our farm. There is always room for one more around the table, and we’d love to have you join our Sunday Supper movement every week! Be sure to share comments, pictures, or videos of your Sunday Supper by sharing them to our social media pages, tagging us @MariahsMums, and using the hashtags #TripleMFarm #SundaySupper.
We hope you enjoy this recipe and we look forward to breaking bread with all of you again next Sunday!
Your Farmers, Mariah & Greg Anderson
Sauteed Swiss Chard with Bell Peppers & Onions
This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.
Yield: 4 servings Prep Time: 15 minutes Cooking Time: 10-12 minutes
2 tablespoons olive oil
1 small onion, chopped
1 bell pepper chopped
2 large bunches of Swiss chard leaves torn into pieces (about 12 cups)
Sea salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Directions Cut off stalks and remove the stems from the leaves. Tear leave into pieces and set to the side. Heat oil in a large skillet (I use a wok) over medium heat. While oil is heating, chop up peppers and onions. Add chopped peppers and onions to skillet, stirring occasionally, for about 5 minutes. Add Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4-5 minutes. Add lemon juice and cook, tossing for about 1 minute. Serve.
Roasted Delicata Squash Recipe
Yield: 4 servings Prep Time: 7-10 minutes Baking Time: 50-60 minutes
2-4 delicata squash
2 tbsp olive oil
salt and pepper to taste
Directions Preheat oven to 350 degrees. Clean the delicata squash by running under warm water and scrubbing away dirt. If there are any hard spots on the squash, you can scrape them off with a butter knife.With a sharp knife, cut delicata in half lengthwise. With a spoon scoop out the seeds and discard Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt and pepper gently. Place in oven and roast 25 minutes. Using a spatula turn the squash. Continue roasting, until golden brown and the texture is creamy, for about 25-30 more minutes. Serve as a side dish with the rest of your dinner.
*If you want to speed up the process, you can turn up your oven to 400-425 degrees and roast them for about 35-40 minutes.