Roasted

It is about to be October, where tree leaves are turning and pumpkins are on the front stoop or being made into pies. There are also winter squashes coming along and I wanted to share a recipe today for that. At the farm stand we get all kinds of questions and often it's how to cook something.

Winter squashes are a familiar item to see at the end of summer and into fall along with spaghetti squashes as well. Today's recipe is about roasting winter squash. You can interchange between the the squashes, butternut, spaghetti squashes, acorn squash, pumpkins, and any other squash varieties you can find.

To start:
Wash the outside of the vegetable and cut in half or cut into large chunks. Some times you can cut off the outside layer and just have the inside flesh or for Butternut squash specifically you CAN leave the outer layer on, it is edible.  Pre-heat over to 400 degrees F. Scoop seeds out with a spoon. Place squash halves or pieces into a flat pan or casserole dish. Sprinkle with Salt, Pepper, and a touch of Cinnamon or savory Thyme. This will depend on what taste you're going for. You can add other spices or herbs here too. Lightly drizzle olive oil onto squash.

 
Start the roasting time at 45mins then go up 15-20mins depending on size and weight of squash. Smaller acorn or butternut squashes won't take as long as the larger more dense squashes. If you have chunks, take a spatula and move the pieces around and then smooth them out again so they cook evenly.
It will be ready when a fork can easily slide into the squash and come out clean. If there is a slight tug when you try to extricate the fork, you need a bit more time.

Now the fun part. When they are tender, remove the pan from the oven. You have many options here on how to eat this awesome roasted squash.
1. Carefully remove squash from baking container and place it in your serving dish. If in chunks you can drizzle with butter and sprinkle more salt and pepper to taste and serve.
2. If in halves you can scoop the insides out, if outside layer is still on, and whip it in a food processor or with a hand mixer while adding butter or heavy whipping cream to get more of a mashed feel to it.
3. If it is a small squash you can serve in halves. Simply place the half on plate or in a bowl and serve while hot.
4. Larger squash can be sliced in its shape and served with drizzle of olive oil or butter.

Check out the Farm Stand this Fall or Plaza Midwood Farmer's Market on Saturday and see what kinds of squashes we have in so you can get going on your new recipe!
Enjoy your time making roasted squash!

Catch up on good times

We had a contest on who could use Two Pigs Farm Pork Product in a recipe the best!
The winner is Chelsea Stone!! One of Dover Vineyards own. She made a delicious Mexican style Chorizo dish.
How to make it:

Cornmeal Biscuits with Chorizo Gravy and Scallions
4 SERVINGS

Ingredients

Biscuits

• 1 cup all-purpose flour
  ¾ cup cornmeal
  1 tablespoon sugar
  1½ teaspoons baking powder
  1 teaspoon baking soda
  1 teaspoon kosher salt
  ¼ teaspoon freshly ground black pepper
  ½ cup (1 stick) chilled unsalted butter, cut into pieces
  ¾ cup buttermilk

Gravy and Assembly

• 1 tablespoon vegetable oil
  1 pound fresh chorizo, casings removed
  3 tablespoons all-purpose flour
  2½ cups whole milk
  Kosher salt, freshly ground pepper
  Hot sauce
  1 avocado, sliced
  4 scallions, thinly sliced
  2 radishes, thinly sliced (optional)
  ½ cup cilantro leaves with tender stems
  ½ cup Cotija cheese or queso fresco (optional) (Cackleberry Queso Fresco)

Preparation

Biscuits

1. Preheat oven to 425°. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.
2. Drop dough by heaping ¼-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12–15 minutes.

Gravy and Assembly

1. While biscuits are baking, heat oil in a medium skillet over medium. Add chorizo, breaking up any large pieces with a spatula. Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes. Transfer to a small bowl with a slotted spoon.
2. Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually add milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir half of chorizo into gravy; season with salt, pepper, and hot sauce.
3. 
   Spoon some gravy over hot biscuits and top with avocado, scallions, radishes, cilantro, Cotija (if using), remaining chorizo, and more hot sauce. Serve remaining gravy alongside.
   
   Great job Chelsea!