Monthly Archives: October 2010

Cinnamon and Sage Acorn Squash Puree

I am a 40 year old woman….with braces.  Why I decided to torture myself with orthodontia is beyond me, but I did.  What I found with having braces is that when your teeth move, so do the wires.  The past month the wires on my teeth have been shredding the inside of my mouth making eating unbearable.  Chewing has been next to impossible, but I have to eat right?

I decided to make a puree out of the acorn squash that was in one of my CSA boxes.

This recipe is easy, just the way I like it.  It was so silky and creamy. It felt so good in my sore mouth.


  • 1 acorn squash, seeded
  • 3 tablespoons heavy cream
  • 1 tablespoon cinnamon
  • 5 sage leaves, finely chopped
  • S & P to taste

I cut my acorn squash in half, seeded it out and steamed it in the microwave for 8 minutes until a fork could easily be inserted into the flesh.

Put squash in a blender or food processor with rest of ingredients and puree until smooth and the sage is well incorporated throughout.  If you want,  you could always crisp the sage in a little hot oil, just be sure not to burn it.

I froze leftovers in ice cube trays and put the frozen cubes in a freezer bag to save for another day.

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Posted by on October 28, 2010 in Uncategorized



CSA Thursday

Once again Highcross Farm delivers a beautiful box of produce! I wish CSA season lasted 52 weeks a year. 🙂

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Posted by on October 28, 2010 in Uncategorized



Arugula Pesto

In case you haven’t noticed, I like pesto.  Pesto is so easy to make and so versatile.  I use pesto for just about anything. I love to use it on my sandwiches in place of mayo or mustard.  Tonight I put some on top of steaming hot pasta. Yum.

I had some pepitas hanging around and decided to you those instead of traditional pine nuts or walnuts. They brought a delicate nuttiness to the pesto that I found very appealing.

The recipe is so easy. I don’t think you can have pesto fail.


  • 1 nice handful of fresh arugula
  • 2 cloves garlic
  • 1/4 – 1/2 c grated parmesan cheese (depending how dominate in flavor you want the cheese)
  • 1/2 c pepitas (it was what I had left in the bag and the flavor did not overpower at all, very subtle)
  • S & P to taste
  • Olive oil (drizzle enough to get a consistency that you like)

In a food processor combine the arugula, cheese, garlic, salt, pepper, pepitas and pulse until finely chopped and well combined.

Drizzle in olive oil until desired consistency.  That’s it! You can use as little or as much of any of the ingredients and still have outstanding pesto.

Store unused pesto in the refrigerator. It will keep for a week.




Posted by on October 15, 2010 in Uncategorized


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CSA Thursday

I love Highcross Farm!

In the box this week:

  • Celery
  • Peppers
  • Winter squash, one I cannot wait to play with!
  • lettuce x 2
  • Sweet potatoes!
  • Arugula
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Posted by on October 14, 2010 in Uncategorized



Pumpkin Squares w/ Orange Glaze

I can’t say it enough. I love Fall!  I love all things squash.  You can do just about anything with a good squash.  I used the sunshine squash in my box this week, but you can use a pie pumpkin or butternut squash for this recipe.  The sunshine squash has the look and flavor of a standard pie pumpkin. The flesh isn’t as dark.

If you steam or roast a standard sunshine squash or pie pumpkin you get about 2 cups of puree.  That’s the perfect amount needed for this recipe.  1 3/4 cup of squash puree equals one 15 oz can of commercial pumpkin puree.

I decided to make an orange glaze instead of the usual cream cheese frosting.  I felt it kept the bars light.  I liked the subtle orange flavor mixed in with the pumpkin and spices of the bars.

This is a keeper.


  • 1 3/4 c squash puree
  • 4 eggs
  • 1 2/3 c granulated sugar
  • 1 c vegetable oil
  • 2 c sifted AP flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground allspice

For the glaze:

  • 1 c powdered sugar
  • 1-2 tablespoons orange juice (I used fresh)

Preheat oven to 350. Grease and flour a 13×9 inch pan or 2 8×8 pans.

In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.

In a large bowl whisk together the flour, baking powder, cinnamon, ginger, allspice, cloves,salt and baking soda.

Fold the dry ingredients into the pumpkin mixture until just combined. Try not to over mix. Spread the batter into the prepared baking pan(s). Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.

For the glaze:

Whisk powdered sugar and juice until you get desired consistency.  I prefer mine good and runny so it oozes off the side of the bar.

That’s it!  Very easy and very delicious.

One more picture…


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Posted by on October 7, 2010 in Uncategorized


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Roasted Potato Pizza

I love that the cooler weather is allowing me to use my oven again.  I was getting to darn near grill overkill.  I was in the mood for pizza so I improvised.

In my CSA box was bag of potatoes.  Not just any potato, but one with a beautiful pink flesh.  I thought they might taste pretty good on top of a crust with cheese. I was right.  I decided to take my pizza to a new level.  I caramelized some onions and utilized the shredded mozzarella-provolone mix and crumbled goat cheese I had in the refrigerator.

Let me tell you, outstanding!  I used some fresh rosemary and thyme from my garden to bring the flavors all together.  It was pizza nirvana.  You got the sharpness from the mozz/prov cheese, the sweetness from the onions, topped off with the tangy-creaminess of the goat cheese.  Heaven.


  • 1 store bought tin of pizza dough
  • 5 small red potatoes, washed, dried and thinly sliced
  • 1 large onion, thinly sliced
  • Olive oil
  • 1 c shredded mozzarella/provolone cheese
  • 1/4 c crumbled goat cheese
  • fresh thyme and rosemary, chopped
  • S & P to taste

Line your sliced potatoes on a cookie sheet and drizzle with olive oil until just coated.  Bake at 400 until soft in the center (about 15- 20 mins).  Don’t cut your potatoes too thin, they will turn into potato chips if you do. You don’t want that. Once done, set off to the side to cool

Meanwhile as your potatoes are roasting, caramelize your onion.  Sautee onions in a large enough pan with 2 tablespoons of olive oil on medium heat.  Stir around until your onions turn a beautiful brownish color and get soft. Set off to the side to cool.

Heat a pizza stone at 450 until good and hot. I put the pizza stone in the oven when I took the potatoes out.

Take your pizza dough out of the tin and shape on a cornmeal dusted pizza peel.  Don’t have cornmeal? Grits work just fine too.

Drizzle a little olive oil over dough.  Add shredded cheese, then layer the potatoes.  Next add the onions, and chopped herbs.  Sprinkle the crumbled goat cheese over the top and slide your pizza onto the hot pizza stone.

Let cook for 15-18 minutes or until the crust is golden brown and the cheese just melts.

My rustic (for lack of a better word) finished product…!

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Posted by on October 7, 2010 in Uncategorized


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Cheesy Spaghetti Squash w/ Chick Peas & Arugula

I seriously have fallen in love with squash. I get picture perfect squash in my CSA boxes and I love it.  This week I received a beautiful spaghetti squash.

I love the versatility of squash. You can do just about anything with it.

Tonight I came home starved. I decided to steam the spaghetti squash in the microwave then sautee it on the stove with the arugula and tomatoes that were also in my box.  I threw in some chick peas to sneak in a little protein as well.  I brought it all together with a generous handful of fresh grated parmesan cheese.  Perfect!

This was amazing. I waited until the last minute to add the arugula and tomatoes as to keep their color and shape. It really helped keep the peppery bite of arugula in tact.


  • 1 spaghetti squah, but in half and seeded
  • 1/4 c water
  • 1 good handful of arugula
  • 1/2 can of chick peas, drained
  • 2 cloves garlic, finely chopped
  • 6 cherry tomatoes, halved
  • 1.5 tablespoons olive oil
  • 3/4 c fresh grated Parmesan cheese
  • S & P to taste

Put the squash in a microwave save dish and add water. Cover with plastic wrap and microwave on high until fork tender (about 15 mins). Set aside and let cool.

In a deep skillet sautee the garlic in olive oil until fragrant. Don’t burn the garlic, it will taste bitter.

Add the chick peas and sautee until beans are warmed through.  Add squash, arugula  and tomatoes.  Sautee until warmed through.

Add cheese.  Continue to cook until cheese melts. You will see lovely strings of Parmesan when you stir it around.

Serve and enjoy!

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Posted by on October 1, 2010 in Uncategorized


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