Stock up on from CWFFarm at the Ravens Farmers Market 1555 James Rd., Columbus, Ohio this Sunday October 18, from 1-4 pm.
We will offer our fall squash such as acorn, spaghetti, butternut, kabocha, buttercup & pie pumpkins. We have lots of fresh pullet eggs (these are smaller eggs) at $2.00 a dozen. Try our just harvested honey & honey comb, along with our farm fresh maple syrup, red, purple & fingerling potatoes, habanero peppers, limited purple bell peppers, a small amount of okra, plenty of onions, fresh picked kale & chard, leeks, colorful gourds & Jack- O- Lanterns. Try some of our farm raised chicken, ground beef, pork sausage and delicious jams & jellies.
Here are some delicious recipe’s for our buttercup squash, & spaghetti squash
Buttercup Squash & Apple Bake
2 lb. butternut or buttercup squash
1/2 c. brown sugar, packed
1/4 c. butter, melted
1 tbsp. flour
1 tsp. salt
1/2 tsp. mace
2 baking apples, cored & cut into 1/2″ slices (green ones okay)
Heat oven to 350 degrees. Cut each squash in half. Remove seeds & fibers; pare squash. Cut into 1/2 inch slices.
Stir together remaining ingredients except apple slices. Arrange squash in ungreased baking dish, top with apple slices. Sprinkle sugar mixture over top; cover with foil. Bake 60 minutes or until squash is tender. Served with pork chops or pork sausage makes a delicious meal.
Butter cup Squash Casserole
1 medium buttercup squash (about 2 1/2 lb)
2 tablespoons packed brown sugar
1/4 teaspoon salt
¼ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 tablespoon chopped fresh chives
1/8 teaspoon ground nutmeg, if desired
• Heat oven to 350°F. Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
• 2 Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
• 3 Bake 20 to 25 minutes or until hot.
Lasagna Style Spaghetti Squash
1 spaghetti squash
1 lb Carousel Watergardens Farm Sweet Italian chicken sausage or turkey or ground beef your choice of meat
2 cups of your favorite pasta sauce
2 tablespoons fresh basil
½ cup ricotta cheese
½ cup shredded mozzarella cheese (plus extra for topping)
Olive oil or coconut oil
salt & pepper
Roasting the squash
Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds and gunk. (save the seeds and roast them!) Brush with oil, season with salt and pepper, and place in baking dish (9×13 works well) with a little water in the bottom of the dish — as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork. It will look like very tiny spaghetti noodles… hence the name, cool huh?
While squash is roasting, brown Italian sausage in large skillet over medium heat. Remove sausage from the pan drain and set aside.
Add sauce to the pan and simmer. Add the sausage back into the sauce.
In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside.
When squash is tender, remove from oven and using a fork, scoop, fluff, flake, scrape, whatever you’d like to call it, to get the inside of the squash to look like spaghetti noodles. You don’t have to get at all of the squash, you can scoop more later when you get to the bottom after it’s been filled and you’re enjoying it for dinner.
Now fill them, start with a scoop of the red sauce, followed by a layer of the cheese mixture, (you can add extra mozzarella on each layer too!) and repeat the layers until you’ve over filled your squash, ending with a layer of red sauce and then topping them with mozzarella. Totally over fill them..
Turn the oven to broil and put them back in to brown up the cheesy top. Now enjoy