Acorn Squash Cheesecake Squares

Are you finally ready to eat sweets again after the holiday? These acorn squash cheesecake bars are the perfect way to use your acorn squash from the last share! You often see pumpkin cheesecake, but acorn squash can be the perfect substitute in sweet treats. If you don't know what to do with your acorn squash (or pretty much any squash), make these delicious cheesecake bars!

Acorn Squash Cheesecake Squares
Makes 16 servings

Ingredients
1 acorn squash*
1 T olive oil
1 T cinnamon
1 t nutmeg
2 1/2 C graham cracker crumbs
6 T butter, melted
4 packages (8 ounce) cream cheese, room temperature
1 1/2 C granulated sugar
4 Pat's Pastured eggs*
1 T cinnamon
1/2 t nutmeg
1/2 t ground clove
1/2 t ground ginger
1 t vanilla

 

Method
1. Preheat oven to 400°F
2. Cut squash in half length wise, then remove seeds and strings from insides. Drizzle with oil, cinnamon, and nutmeg. Bake face down for 30 minutes, flip and bake for another 30 minutes.* 
3. Once done baking, remove from oven and let cool. 
4. Reduce oven to 350°F. Line 13x9in baking pan with parchment paper
5. In a mixing bowl, mix graham cracker crumbs and melted butter. Press into bottom of pan
6. In a large bowl add cream cheese and sugar. Blend with electric mixer until smooth. Add eggs one at a time, blending again
7. Spread half of the cream cheese mixture on top of the graham cracker base
8. Spoon out 3/4 the squash, then mix with remaining cream cheese mixture. Add cinnamon, nutmeg, clove, ginger, and vanilla. Mix and add squash mixture to pan
9. Bake in oven for 50 minutes
10. Let sit for at least 3 hours. Cut and serve

*If you don't have time to roast your squash, try cooking it in the microwave! It only takes 15 minutes. 

How to Use Leftovers: Mushrooms

Mushrooms, in all their earthy splendor, are quite the superfood. They’re low in carbohydrates, high in fiber, and a great source of B-vitamins, iron, and selenium. Mushrooms are friendly toward the cook under a time constraint because meal preparation is generally quite fast when it comes to cooking mushrooms. Furthermore, in any of these recipes, you can almost always interchangeably substitute the type of mushroom used. Shiitake mushrooms are a delicious variety with a long history of medicinal use in China. They have a distinct, strong flavor that complements delicately flavored ingredients beautifully.

PS: You don’t actually have to soak your mushrooms! Experts recommend gently wiping them with a towel, or giving them a quick rinse and pat down. To preserve the flavor and nutrition of your mushrooms, try these gentle washing methods and avoid overcooking them. Here are some great options for leftover mushrooms this week, from least to most time needed:

1. Japanese Soup with Tofu and Mushrooms

2.Casual Creamy Mushroom Pasta

Roasted Acorn Squash

Roasting may take some time, but it will be worth it! This week's recipe for acorn squash is slightly sweet, with hints of maple syrup and cinnamon. Share it with a friend, or enjoy the whole squash yourself! 

Roasted Acorn Squash
Makes 2 servings

Ingredients
1 acorn squash* 
1 T olive oil
1 t Kosher salt
1/8 t nutmeg  
1 t cinnamon
1 T maple syrup

*From this week's share

Method
1. Preheat oven to 375°F
2. Slice squash into 1 inch rings
3. Place on parchment-lined baking sheet
4. Brush with olive oil and sprinkle with nutmeg, cinnamon, and salt
5. Roast squash for 25 minutes, then remove from oven
6. Brush on maple syrup and cook for an additional 5 minutes

How To Use Leftovers: Leeks

Though leeks can often be seem like a daunting ingredient, they are actually quite versatile and easy to use. Leeks have a very similar flavor to onion, but are a bit more mild, and hold up their crunch when cooked. For this reason, leeks are a great substitute for onions when you want to make their presence known. If you have an extra leek lying around and are weary of handling it, don't be! Follow our instructions on how to prepare it:

How to Clean a Leek:

Begin by cutting about 1/2 an inch from the bottom white part of the leek, to remove the roots. From the top of the leek, cut about 1/3 into the leek, removing the dark green parts. Compost the rest! What you will have left is the freshest, most delicious part of the leek. From here, chop the leek into about 1 inch pieces. Transfer these to a bowl of warm water. Rinse the leeks to remove and sand or dirt that may have been caught between layers. Once you drain and pat dry, your leeks are ready to use! 

After you've cleaned your leek, try one of these delicious recipes:

1) Sweet Potato and Leek Casserole: With all the hearty flavors of leek and potato soup, but with the added decadence of sweet potato.

2) Roasted Leeks: Sweet and simple is sometimes all you need.

3) Mini Leek and Carrot Frittatas

Ingredients
1 leek, cleaned and diced*
2 carrots, cleaned and diced*
Salt, pepper to taste
1 t oil
12 Pat's Pastures eggs*
2 t salt
2 t pepper
2 t garlic powder
1 dash Sriracha
 

Method
1) Preheat oven to 350°F
2) In a skillet add oil, carrots, leeks, salt and pepper
3) Saute until vegetables are tender, about 8 minutes
4) Meanwhile, in a large bowl crack 12 eggs, whisk until yolks and whites have combined
5) Add salt, pepper, garlic powder, and Sriracha
6) Spray a mini muffin tin with baking spray
7) Add a small amount of vegetable mixture to each muffin cup
8) Spoon in egg mixture over vegetables, making sure not to overfill
9) Bake for 18 minutes, or until frittatas begin to brown. Remove from over, and enjoy!

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*Banner photo: Pastel Magazine

Cabbage Slaw

Not sure what to do with you cabbage from this week's share? Try this easy cabbage slaw! You can substitute different herbs, oils, and vinegars to make it your own. This recipe relies on the flavors of fresh apples and apple cider vinegar to make a slightly sweet yet tangy slaw. Give it a try! 

Cabbage Slaw
Makes 4 servings

Ingredients
1 small cabbage, shredded*
2 apples*
1/2 C cilantro, chopped
2 T mint, chopped
1/4 C apple cider vinegar
1/2 C olive oil
1 t Kosher salt
1 T sugar

*From this week's share

Method
1. Wash cabbage and remove core. Shred cabbage and add to a bowl. 
2. Wash apple and remove core, then thinly slice lengthwise. Cut each slice into thirds and add to bowl with cabbage. 
3. Wash and chop cilantro and mint, then add to bowl. 
4. Toss mixture in apple cider vinegar and olive oil, then add salt and sugar and toss again. 
5. Let sit for at least 30 minutes prior to serving to allow slaw to marinate. Add salt to taste. 

Vegetable Spotlight: Beets

Boiled, roasted, or raw, these root vegetables are earthy and delicious. Beets are especially fresh and flavorful at this time of year, as they’re at their prime from late spring through the fall. When at Market Day, look for beets that are firm, not too big, with smooth skin. If stored properly, beets will last you at least a month! 

Aside from being an excellent addition to salads and side dishes, beets have had a variety of uses throughout history. While we are accustomed to eating beetroot (the variety in this week’s share), its relative the sugar beet has been farmed commercially for sugar production for its high concentration of sucrose. Beet extracts are also found in a variety of foods, as the dark red pigment is used as a natural substitute for artificial dyes. 

You can’t go wrong with this healthy veggie—toss them with arugula, roast them with salt and rosemary, or try picking them! Try one of these recipes to make the most out of the remainder of your share:

1) Beet, Goat Cheese and Honey Tarts

How to Use Leftovers: Garlic

A little garlic goes a long way in recipes, and it is sometimes difficult to all of it. Soon, you may find that you have entire bulbs of garlic sitting around! Here are some recipe suggestions that can take care of that without a problem. Start off by trying our own recipe for Roasted Garlic Spread! Roasting a whole bulb of garlic deepens its flavor and adds a sweet caramelization to its cloves. This garlic spread is perfect for not only using up extra garlic, but also to share with your friends.

Roasted Garlic Spread

Ingredients
2 bulbs of garlic, unpeeled with tops cut off*
1 t olive oil
Salt and pepper to taste
8 oz Narragansett Creamery Angelito Spread*
1 t Sriracha
1 t salt
1 t pepper

*From this week's share

 

Method
1) Preheat oven to 400°F
2) Cut tops off garlic bulbs. Coat garlic bulbs with olive oil, salt, and pepper
3) Bake for 30 minutes or until tops of garlic are golden brown
4) Cool and remove cloves from bulbs
5) Roughly chop garlic
6) Mix with Angelito spread, Sriracha, salt and pepper
7) Serve with favorite cracker or toasted Seven Stars baguette

Here are some other recipes that really highlight garlic!

1) Garlic Butter: delicious on toast!

2) Cheesy Garlic Breadsticks: the perfect addition to your  

3) Roasted Garlic and Beets: for a healthy, garlicky side dish

*Banner photoL Food 52

Ginger Garlic Broccoli

It may be nearly November, but that doesn't mean the share is getting any less colorful! This week we were so excited to get broccoli in our share. You can steam it, boil it, roast it, or sauté it; there are so many options! Try pairing this ginger garlic broccoli with sautéed tofu or meat to enjoy this dish as part of a delicious dinner. 

Roasted Broccoli
Makes 3 servings

Ingredients
1 head broccoli*
1/2 T fresh ginger, grated
2 cloves of garlic, grated or finely chopped
1/8 t crushed red pepper flakes
1/2 T sesame oil
1 1/2 T olive oil
1 T soy sauce
1/2 T honey
Salt to taste 

Method
1. Preheat oven to 450°F
2. Wash broccoli, then cut into medium sized florets
3. Add to bowl with ginger, garlic, and red pepper flakes. Add sesame and olive oil, then toss
4. Add soy sauce and honey, then toss again
5. Spread broccoli evenly over parchment lined baking sheet, then roast for 35-40 minutes, or until tender 

Butternut Squash Risotto

Don't be afraid of cooking risotto! Though it may take a little more love and care than other dishes, risotto is actually incredibly simple to make. Butternut squash risotto is the perfect introduction to this classic, delicious dish. 

Ingredients
1 butternut squash*
1 T olive oil
1 t salt
1 t pepper
1 medium red onion, diced*
1 T butter
1 T olive oil
1 clove garlic
1/2 C Pinot Grigio
1 1/2 C arborio rice
5 C vegetable broth
salt and pepper to taste

To Garnish
1/2 C parmesan cheese
1/2 C parsley, chopped 

Optional
1 cup toasted pine Nuts
1 cup dried cranberries 

Method
1. Preheat oven to 450°F
2. Peel butternut squash (cut about 1/2 inch from top and bottom and peel using a vegetable peeler until you get to the orangey flesh). Dice into cubes and coat with olive oil, salt, and pepper
3. Place on a parchment lined baking sheet and bake for 35 minutes
4. When done, take 1/4 of the squash and smash with a fork into a puree. Add remaining cubes to bowl and mix with craisins and pine nuts
5. In a large skillet, heat olive oil and butter over medium heat
6. In a separate pot add the vegetable stock and heat over low
7. Add onion and garlic to skillet. Sauté for 3 minutes
8. Add rice and toast for 5 minutes
9. Add wine to deglaze the pan
10. When rice has soaked up the wine, add in 1 cup of the vegetable stock. Stir until the rice has absorbed all the liquid. Continue adding liquid and stirring until the rice is fluffy and cooked through. (You may not need all the liquid)
11. When rice is cooked, stir in pureed squash, parmesan cheese, salt and pepper
12. Cook for another 5 minutes then add to bowl with pine nuts, diced butternut squash, and dried cranberries
13. Mix, top with parsley, and enjoy!

How To Use Leftovers: Sweet Potatoes

There are so many delicious ways to eat sweet potatoes, it's understandable if you've had trouble committing to just one recipe. If your sweet potato from last week's share is still sitting on the kitchen counter, try out one of these creative recipes!

1) Getting ready for Thanksgiving? : Sweet Potato Casserole

2) Craving comfort food? : Black Bean and Sweet Potato Quesadillas

3) Snack time? : Sweet Potato Chips

4) Or try one of our own! : Sweet Potato Breakfast Bowl

Ingredients
1 sweet potato*
1 T olive oil
1 T salt
2 tsp pepper
1/2 cup shredded Narraganset Creamery Atwells Gold*
1 tomato, diced*
1 clove garlic, minced*
1 egg*

 

Method
1) Preheat oven 400°F  
2) Poke sweet potato with fork all over
3) Bake for 1 hour
4) Remove from oven and let cool. Cut top of sweet potato off, about 1/4 or potato. Hollow out the middle.
5) Sprinkle in half the cheese, tomatoes, and garlic
6) Crack in egg (don't break the yolk!)
7) Top with remaining cheese, tomato, and garlic
8) Bake for 20 minutes and enjoy! 

*Try adding your remaining sweet potato to a salad or rice bowl!