And you can always count on the DeLaney Farm Blog for some great recipes to fill your tummy and warm your heart. Check out Annie's recipe for Mashed Coconut-Ginger Squash, and a recipe from last year for a sage sauce that pairs well with just about every winter squash or root vegetable.
Mashed Coconut-Ginger Squash
By Annie Miller
1 large winter squash
1 cup coconut milk
2 Tbsp. chopped ginger
2-3 garlic cloves plus 2-3 garlic cloves minced
salt & pepper
fresh cilantro, chopped (optional)
Preheat the oven to 375 degrees. Cut squash in half and scoop out seeds. Put on a baking pan and drizzle with olive oil. Put 1-2 cloves garlic in area where seeds used to be. Bake for 25-35 minutes or until soft when pierced by a fork. Remove from oven and let cool. Scoop out squash from skin.
Heat olive oil in pan on medium and sauté chopped garlic and ginger until lightly browned. Turn heat to low and add coconut milk and squash. Once warm, remove from heat. Season with salt and pepper and garnish with fresh cilantro (optional).
Click here for Annie's full post on eating with the seasons.
Brown Butter Sage Sauce
This sauce is tasty, simple, and elegant, and is done in about 10 minutes. Serve with pan fried gnocchi, ravioli filled with mushrooms or butternut squash, or serve in the well of oven-roasted winter squash.
4 T butter (Earth Balance is a great vegan alternative)
8 or so fresh sage leaves
Combine sage and butter in a small sauce pan over medium heat. Simmer butter and sage until the butter is browned and the sage leaves are slightly crispy. Spoon carefully over hot pasta, winter squash, or roasted root vegetables and serve.