Cascadian Farm Organic Goodness

It is definitely winter around these parts, and it's even more apparent as I used the last of the season's fresh apples I had stored this past weekend.  I'm still working my way through a stockpile of winter squash, however, as it stores a bit longer.

With the holiday season upon us, my mind is turning to gatherings and parties and lavish holiday meals, and with a pantry stocked full of dried cranberries for shortbread cookies, I suddenly found myself making an impromptu meal from one of those squash.  Whether you're looking to serve this for a holiday party or just have it for a warm dinner one winter night, this quinoa and squash combination will definitely satisfy. 

Cranberry Quinoa Salad with Delicata Squash

2 delicata squash

Sea salt

Olive oil

1 cup quinoa

2 cups water

½ cup dried cranberries

2 tablespoons olive oil

5 scallions, finely chopped

6 ounces chevre, cut into small ½" chunks*

Salt and pepper to taste

Heat oven to 375º F.  Rinse delicate squash and cut into ½"-thick rings.  Spritz or brush both sides with olive oil.  Sprinkle with sea salt and place on baking sheet.  Bake at 375º F for 20 to 25 minutes or until squash is tender.

In a saucepan over medium-high heat bring quinoa and water to a boil.  Cover and reduce heat to medium-low.  Simmer, stirring occasionally, until all water is absorbed and quinoa are slightly translucent with a tender bite about 10 minutes.  Remove from heat.

In a large sauté pan heat 2 tablespoons of olive oil over medium heat.  Add chopped scallions and sauté for 2-3 minutes.  Add in cranberries and quinoa.  Remove from heat and add in chevre.  Stir to combine.  Season with salt and pepper as desired. 

When squash rings are done, scoop quinoa salad into the center and serve as a side dish or appetizer.  This can also be served as a vegetarian meal in larger portions.

*Vegan variation: Omit chevre and add toasted, chopped hazelnuts instead.

Photos by Shaina Olmanson

Last year we accidentally grew two zucchini plants. We ate a lot of zucchini. We baked it, sautéed it, stuffed it and shredded it. In fact, we had enough zucchini to blanch and fill the freezer and then continue to eat all winter long, and this past spring as we were choosing seeds and deciding on what to grow, only one zucchini plant was on the menu.

Instead, we opted to grow a few squash that would ripen later in the season, leaving us with their bounty long after the zucchini had settled down. The first of these was a spaghetti squash. A large vine that tried to take over the entire garden bed, climbing the trellis meant for the cucumbers and coming over the edge and making its way over to the pumpkin.

The result of my prolific squash was a hearty bounty of yellow orbs, all waiting for me to do something with them, and do something I did. Not only did I roast a few with shallots and herbs for a simple side dish, but I stuffed them and pulled them and enjoyed watching my kids squeal with delight as their squash turned to nature's pasta with the tongs of a fork.

Sausage Stuffed Spaghetti Squash

2 spaghetti squash, cut in half

½ pound spicy Italian sausage

½ lemon, juiced

8 ounces baby portabella mushrooms, sliced

1 red bell pepper, diced

3 tablespoons fresh oregano, minced

1 tablespoon fresh mint, minced

½ cup feta cheese, crumbled

Preheat oven to 375º F. Scoop out insides of spaghetti squash and discard. In a large roasting pan, place spaghetti squash face down and add ½ cup to ¾ cup water until it comes up the sides ¼". Bake at 375º for 30-40 minutes until strands pull apart easily with a fork and have a soft bite.

While the squash is cooking, cook sausage in a medium sauté pan until crumbled and cooked through. Remove and set aside. Drain all but about 1 tablespoon of grease. Add mushrooms, red pepper and lemon juice. Over a medium-high heat, sauté until tender for 5-7 minutes. Return sausage to the pan and cook for an additional 60 seconds to combine flavors. Stir in fresh herbs and feta.

Scoop sausage filling into spaghetti squash and use a fork to pull squash strands apart. Serve immediately.

Makes 4 servings.

Photos by Shaina Olmanson

Black Friday has arrived; the countdown to Christmas is officially in full swing.  The crowds have descended upon the malls and mass merchandisers, and I'm holed up at home, laughing about how my holiday shopping is finished.  Completed.  Done.  The only thing left for me to do is to cook up a storm from the comfort of my own home.



Winter is a hard time to find locally grown produce if you live in climates where the cold temperatures freeze the ground.  Winter squash is one vegetable that is easily stored through the winter and allows you to keep eating local even when the only thing growing outside your front door is the pile of snow at the end of the driveway. 



I had purchased a butternut squash about a week ago with no plans as to how I was going to use it.  Inspiration hit hard as I was digging through a cupboard or two, trying to gain some sense of organization as I planned my baking list.  I saw a lone bag of pine nuts and I instantly knew how to kick off my winter comfort food marathon.



Potato and Butternut Sage Gratin with Chèvre (click on post title for full recipe)