Category Archives: fall

Sweet Roasted Squash & Parsnip

Recipe by Deb – (what to do with unused parts of a butternut squash after spiralizing part of it)

1 small butternut squash or 1/2 a large one
2 parsnips
2-3 tablespoons melted butter
1⁄4 cup light brown sugar
handful of pumpkin seeds
handful of pine-nuts
1/4 teaspoon nutmeg
1/4 teaspoon garam masala
salt & pepper to taste

Preheat the oven to 400°F.

Peel the squash, remove seeds, cut it into 1 to 1/2″ chunks and place them into a baking dish. Peel the parsnips, slice them into a similar size and add to the dish.

Add the melted butter, brown sugar, seeds, nuts, spices and salt and pepper, then mix well.

Roast for an hour at 400°F, until the squash is tender and the glaze begins to caramelize.

While baking, remove from oven every 15 minutes and stir to coat the pieces with brown sugar and butter mixture.

Serve hot.

Butternut Squash and Parsnip roast



Indonesian Gado-Gado

Adapted from “The Barrio Vegetarian” Peace Corps Philippines. We were there 1989-1990 and we still make this, especially in the late fall when our CSA shares are bountiful.  Gado-gado is a dipping sauce served with a platter of vegetables, tofu and hard-boiled eggs.

1 onion finely chopped
3 cloves of garlic, pressed
1 chili pepper minced
oil for sauteing
1/2 to one cup boiling water
1 c chunky peanut butter
1/2 teaspoon honey or sugar
1 lime, juiced – the original recipe calls for 3 kalamansi, a tiny green citrus fruit
1 teaspoon grated ginger
salt to taste
1/2 coconut milk (evaporated milk in the original)

according to the original recipe:
bean sprouts
shredded cabbage
green beans, blanched or raw
hard-boiled eggs, prepared in advance
tofu, cubed and sauted in advance
we add:
different colored sliced peppers
apple slices

Prepare vegetable platter ahead of time and sprinkle lemon or lime juice over the veggies.  Have the hard-boiled eggs peeled, leave them whole or cut them in half. Saute the tofu until browned.

Saute the onion and garlic in oil in a wok until soft, add peppers and cook a little more. Add the peanut butter to the pan and then gradually stir in the boiling water, whisking until smooth. Add all the other ingredients except coconut or evaporated milk and cook over low heat for another 10 minutes. Stir in the milk and simmer for a few more minutes. Pour into a serving dish and serve.


Pam’s Sweet Potato Casserole with Pecan Topping

An essential part of Thanksgiving.

3 lb sweet potatoes – bake until soft at 350º  for about anhour

Then mash together with the following and spread in a baking dish.

3/4 c orange juice
2 eggs
2 T butter, melted
2 T sugar
1½ t ground cinnamon
½ t nutmeg

Topping: combine all ingredients except nuts and mix until mixture resembles course crumbs. Stir in pecans and spread on top of potato mixture in baking dish.

½ c flour
¼ c brown sugar
½ t cinnamon
¼ c butter, softened
½ c chopped pecans

Bake until browned and heated through at 350º for about half an hour.


Dutch Baby

These are fun and delicious! How is it I never heard of a Dutch Baby until I was almost 50?  Most of them are sweet but this one makes a great simple supper.

1 c milk
4 large eggs
1/4 t salt
1 c flour
2 T olive oil
1 leek thinly sliced
3 cloves garlic minced or pressed
1 t dried dill or 1 T fresh, chopped
1 c grated cheese of your choice

non vegetarian option — add some ham or crumbled bacon or sausage

Whisk milk, eggs and salt in a medium bowl, then add flour, a little at a time, and keep whisking until the batter is smooth. Set aside.

Cut the end and top off the leek, and wash thoroughly. Cut in half lengthwise and then slice thinly.

Preheat oven to 425°.

Heat olive oil over medium heat in a 10 or 12 inch cast iron skillet. Add leeks and garlic and cook until soft. Add dill and cook a minute more.

Pour batter into skillet, transfer to oven and back until puffed and golden – around 15 minutes. Without removing the pan from the oven, carefully sprinkle cheese on top and cook a couple minutes more, until the cheese is melted and the Dutch baby is very puffy and golden brown. Serve immediately straight from the skillet.

Spicy Pumpkin Soup

Best with a locally grown pie pumpkin you roast yourself.

4 T olive oil
1 onion, chopped
4-6 cloves of garlic, minced
1/8 – 1/4 t dried red pepper
2 t curry powder
1/2 t ground coriander
pinch cayenne
6 cups roasted pumpkin
2 c chicken or vegetable broth
2 c milk
1/2 brown sugar
1/2 sour cream, half & half or heavy cream
Heat olive oil in a heavy bottomed soup pot, add onions and garlic and cook until softened. Add spices and cook for another minute.

Add pumpkin and broth and mix well. Just bring to a boil over medium heat, reduce heat and simmer 15 minutes.

Puree mixture in a blender – don’t fill it too full, and make sure the lid is in tight!

Return it to the soup pot over low heat. Mix in sugar, then slowly add milk, then cream while stirring. Taste – add salt and pepper if desired. If the soup is too spicy, add a little cream. Serve hot or cold.

Adapted from “Spicy Pumpkin Soup” at

Greens with Garlic

5 c fresh greens (kale, collard, Swiss chard)
1 T olive oil
1/2 red onion
1/2 a head of garlic, minced
1 t soy sauce
salt and pepper to taste

Wash greens, roll the leaves and cut into strips.  Cut the onion half into crescents.  Heat oil over medium heat in a wok or large skillet and saute onions until soft.  Add greens and garlic  and a splash of water if greens are not wet.  Cover and steam for 2 or 3 minutes.  Uncover, add soy sauce and seasonings and saute until just cooked through.   Don’t over-cook!

Brussels Sprouts Parmesan

THE best recipe for brussel sprouts.

3 c brussels sprouts
3 T butter
1/2 c grated Parmesan cheese
1/4 c bread crumbs

Clean and cook brussels sprouts in 1/2 boiling water for 8 minutes.  Drain.

Place in a buttered baking dish top with grated cheese and bread crumbs and toss lightly.  Dot with butter and bake at 350 degrees for 10-15 minutes.