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Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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Roasted Delicata Squash
Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425°F.
Prep and cut delicata squash. Trim ends off 2 medium delicata squash. Cut in half lengthwise and use a spoon to scrape out the seeds and pulp. Cut into 1/2-inch-thick half moons.
Toss the squash with oil. Place the squash on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the squash in a single layer.
Roast the squash. Roast until lightly browned on the bottom, about 10 minutes. Use a thin spatula to flip the squash. Roast until the squash is tender and caramelized, 10 to 15 minutes more.
Pasta with Chicken Sausage, Leeks, Corn, and Crimini Mushrooms
Pasta with Chicken Sausage, Leeks, Corn, and Crimini Mushrooms
Cook pasta in a large pot of boiling, salted water until almost al dente, 8 to 10 minutes. Drain pasta, reserving ½ cup of the pasta water.
Meanwhile, heat oil in a large skillet over medium-high. Add sausage and mushrooms and cook, stirring often, until they begin to brown, about 5 minutes. Add corn, leeks, and salt and cook, stirring often, until corn is tender and leeks are soft, about 4 minutes.
Add butter, lemon zest, and reserved pasta water and cook, tossing, until liquid reduces and coats pasta, about 3 minutes. Add lemon juice and toss to coat. Serve topped with basil.
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Spaghetti Squash Carbonara
1-2 large spaghetti squash
Salt, to taste
Freshly ground black pepper, to taste
1/2 pound bacon, chopped
2 garlic cloves, minced
1/3 cup heavy cream
1 egg yolk
3/4 cup Parmesan cheese, grated, plus more for serving
Parsley, chopped fresh, for garnish
Gather the ingredients. Preheat the oven to 400 F.
Split each spaghetti squash in half vertically. Place them cut side up on a parchment-lined baking tray. Scoop out the seeds and pulp and discard.
Sprinkle the halves with salt and pepper and spray with a little non-stick cooking spray. You can also use a tablespoon of olive oil.
Place in the preheated oven and bake for about 30 minutes. The process may take shorter or longer depending on the size and density of your squash. You will know it is done when the flesh can easily be shredded into spaghetti-like strands with a fork.
While the squash is baking, prepare the sauce.
Add the bacon in a medium sauté pan on the stove. Start with a cold pan and then heat to medium-high heat. Sauté until the bacon is crispy, stirring frequently.
Add the minced garlic to the hot bacon grease. Allow the garlic to soften slightly and become fragrant, then turn the heat down to very low.
Add the heavy cream to the pan, scrape the bottom of the pan when you add the cream to pull up any brown bits that have formed on the pan. Keep it simmering on very low heat.
Whisk together the egg yolk with the Parmesan cheese in a small bowl.
Remove the spaghetti squash from the oven and shred the flesh with a fork.
Add the hot spaghetti squash to the pan containing the sauce. Add the egg and Parmesan mixture to the hot squash and quickly toss everything together. Turn off the heat to avoid scrambling any of the yolk.
Once the squash is coated and the sauce is creamy, remove from the stove and serve with more Parmesan cheese and chopped parsley (if using). Serve immediately. Enjoy!