We've rounded up some tasty recipes highlighting the delectable flavors of sugar pie pumpkins and acorn squash. Squash is such a versatile ingredient that we've found ways for you to enjoy it for breakfast, lunch, dinner, dessert and even treats for your four-legged friend!
Pumpkin Spice Smoothie with Greek Yogurt
This smoothie taste like you are eating a slice of pumpkin pie for breakfast! It's creamy, delicious and is also a great source of protein. The aromatic spicy notes of nutmeg, clove and cinnamon are a comforting way to start an autumn day.
1 cup milk (almond, soy or your favorite non-dairy milk works also)
1/2 cup plain Greek yogurt
1/2 cup pumpkin puree
1 ripe banana, cut into chunks and frozen
1 tablespoon honey
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 -1 cup ice cubes
Using a blender or food processor, combine all the ingredients and mix until combined. Taste and add more honey if you want it a little sweeter. Enjoy!
Acorn Squash Rigatoni "Alfredo"
Acorn squash pairs really well with savory ingredients like garlic and onions, and you’ll never believe it’s not a traditional Alfredo sauce! By substituting almond milk for cream you lighten this dish without taking away any flavor or texture, and if you choose not to use use the Parmesan this recipe is vegan. Click here to find the recipe.
Acorn Squash, Wild Rice and Beech Mushroom Bowls
Acorn squash has a lovely nutty flavor that pairs wonderfully with wild rice. Excellent for your fall dinner table accompanying poultry or pork. Or just by itself as a delicious meal.
2 small acorn squash, roasted*
1 teaspoon sea salt
½ teaspoon cracked black pepper
3 tablespoons olive oil (I tablespoon for roasting the squash)
½ pound Beech mushrooms, small chopped
1 medium yellow onion, finely chopped
2 cloves garlic, minced
¾ teaspoon fresh or dried thyme
1 cup local organic quick cooking wild rice
2 cups vegetable broth
½ cup Asiago or Parmesan cheese, finely grated (optional)
Preheat oven to 400 degrees F . *Roasting Squash: Cut both acorn squash in half, scrap out and discard seeds and string. Rub 1 tablespoon of olive oil on inside and outside of all pieces of squash. Lay each piece face down onto a sheet pan and bake until tender, about 15 to 20 minutes.
Meanwhile, in a medium saucepan, heat remaining olive oil over medium heat and add mushrooms, onions, garlic and thyme, season with salt and pepper. Sauté until mushrooms are golden brown and onions are soft and tender, about 5 minutes.
Add rice and broth and bring to a boil. Lower heat, cover and simmer, until liquid is absorbed, about 15 to 20 minutes.
Remove squash from oven, carefully scoop out 3 tablespoons of flesh from each squash half and stir into rice. Season again with sea salt and pepper. Divide rice mixture evenly into squash halves, sprinkle with cheese and broil in oven 1 to 2 minutes.
Autumn Pot Pie
This pot pie is deliciously flaky and veggie-packed. It’s done in less than an hour and your family will love it! Perfect for a cozy fall dinner. Find our recipe here.
Pumpkin Oatmeal Raisin Cookies
These cookies are simply delicious. You will not be able to keep the cookie jar full. They're crunchy on the outside and soft on the inside. The sweetness of the sugar pie pumpkin and the assortment of spices makes them rich in flavor.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup sugar
1 teaspoon vanilla
1 sugar pie pumpkin (to yield 1/2 cup sugar pie pumpkin purée**)
3 cups rolled oats
1 cup raisins
**How to make fresh pumpkin purée:
Cut the sugar pie pumpkin in half. Scrape out all the seeds and string. Cut the pumpkin into smaller pieces. Place the pumpkin pieces in a pot with a steam basket and steam until the pumpkin is tender, about 10 to 15 minutes.
Lay the pumpkin pieces on a towel and let cool completely. Cut off the rind and compost. Place the pumpkin pieces into a food processor blender and purée.
Heat the oven to 350 degrees F.
In a medium mixing bowl, mix together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
In a large mixing bowl, beat the butter and both sugars until light and creamy. Add in the eggs, vanilla and pumpkin purée. Beat well.
Add in the flour mixture and mix well. Stir in the oats and raisins.
Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake 12 to 14 minutes until cookies are golden brown. Let cool 1 minute and then cool on a cookie rack. Store in an airtight container.
Pumpkin and Peanut Butter Doggie Treats
These protein-filled doggie biscuits will make your pup jump for joy. Not only do they love this delicious treat, but it's great for their digestion, too. Check out the recipe.
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