Keep warm on these chilly nights of
Autumn, with some warm
Organic Winter Squash!

Local Rogue Valley Organic Winter Squash only 99¢/lb

Wondering what to do with winter squash? Here are a couple of tasty ideas:

Roasted Pear-Butternut Soup with Crumbled Rogue Creamery Smokey Blue

Adapted From EatingWell:  October/November 2006
Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Rogue Creamery Smokey Blue cheese. You can serve this as a first course or with a salad and crusty bread for a light autumn supper.

6 servings, 1 1/3 cups each | Active Time: 35 minutes | Total Time: 1 1/4 hours

INGREDIENTS

• 2 ripe Organic Pears, peeled, quartered and cored
• 2 pounds Organic Butternut squash, peeled, seeded and cut into 2-inch chunks
• 2 medium Organic Tomatoes, cored and quartered
• 1 large Organic Leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
• 2 cloves Organic Garlic, crushed
• 2 tablespoons Organic Extra-Virgin Olive Oil
• 1/2 teaspoon Salt, divided
• Freshly ground Organic Pepper, to taste
• 4 cups Organic Vegetable Broth, or Organic Reduced-Sodium Chicken Broth, divided
• 2/3 cup crumbled Rogue Creamery Smokey Blue
• 1 tablespoon thinly sliced fresh Organic Chives, or Organic Scallion greens

PREPARATION

1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.

NUTRITION

Per serving: 235 calories; 10 g fat ( 5 g sat , 5 g mono ); 11 mg cholesterol; 34 g carbohydrates; 6 g protein;6 g fiber; 721 mg sodium; 700 mg potassium.
Nutrition Bonus: Vitamin A (350% daily value), Vitamin C (70% dv), Potassium (21% dv), Calcium (20% dv)
Carbohydrate Servings: 2    Exchanges: 1 starch, 1 vegetable, 1/2 fruit, 2 fat

 

Winter Squash Risotto

Adapted From EatingWell:  September/October 2007
Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.

4 servings, about 1 1/2 cups each | Active Time: 1 hour | Total Time: 1 hour

INGREDIENTS

• 5 cups Organic Reduced-Sodium Chicken Broth, or Organic Vegetable Broth
• 2 tablespoons Organic Extra-Virgin Olive Oil
• 3 medium Organic shallots, thinly sliced
• 3 cups chopped peeled Organic Butternut, Organic Hubbard, Organic Red Kuri or Organic Kabocha Squash (1/2-inch pieces)
• 2 cups Organic Shiitake Mushroom caps, thinly sliced
• 1/2 teaspoon dried Organic Thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground Organic Pepper
• 1/8 teaspoon crumbled Saffron threads, (optional)
• 1 cup Organic Arborio Rice
• 1/2 cup dry White Wine, or Dry Vermouth
• 1/2 cup finely grated Parmigiano-Reggiano cheese

PREPARATION

1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
3. Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

TIPS & NOTES

Note: Literally the dried stigma from Crocus sativus, saffron is the world’s most expensive spice. Over 75,000 flowers are required for each pound of saffron. Fortunately, a little goes a long way. It’s used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.

NUTRITION

Per serving: 372 calories; 11 g fat ( 3 g sat , 6 g mono ); 15 mg cholesterol; 54 g carbohydrates; 14 gprotein; 6 g fiber; 632 mg sodium; 790 mg potassium.
Nutrition Bonus: Vitamin A (380% daily value), Vitamin C (65% dv), Potassium (21% dv), Calcium (20% dv).
Carbohydrate Servings: 3    Exchanges: 2 1/2 starch, 1 vegetable, 2 fat