1 14-ounce bag frozen pearl onions, thawed and dried well
1 pound Brussels sprouts (sliced thin)
1/2 teaspoon smoked paprika
2 tablespoons lemon juice (from half a lemon)
Instructions
Preheat the oven to 400 degrees F.
Drizzle a rimmed a baking sheet with 3 tablespoons olive oil. Place the squash on the tray and roll it around in the oil. Season with squash with 1 1/2 teaspoons of salt and roast, cut side down for 30 minutes or until just tender and beginning to brown. Meanwhile, separate the seeds from the flesh of the squash until you have 1/2 cup of seeds. Rinse and drain well. Place on a small baking sheet and toss with the remaining tablespoon of olive oil, 1/4 teaspoon salt and 1/8 teaspoon paprika. Roast for the last 10 minutes with the squash or until toasted. Drain the seeds on a paper towel lined plate.
In a medium saucepan, combine the broth and the thyme and bring to a boil over medium-high heat. Add the wild rice and return to a boil. Reduce the heat to medium low, cover and simmer for 20 minutes. Add the brown rice and 1/4 cup olive oil and bring to boil. Return the heat to medium low, cover and simmer until all the rice is tender (but still slightly chewy), about 30 minutes longer.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and the mushrooms. Season with 1/2 teaspoon salt and cook stirring often for about 10 minutes or until the water has evaporated the mushrooms are brown. Add the pearl onions and sauté until golden,
another 7 to 8 minutes. Stir the Brussels sprouts into the skillet with the mushrooms and sauté until tender but still bright green, about 5 minutes. Season with the remaining salt and paprika. Pour the vegetable mixture into a large bowl. Add the rice mixture with any remaining liquid and the chopped thyme and toss gently to blend.
Spoon the rice stuffing into the roasted squash halves, dividing evenly. Return to the oven and bake for 10 minutes, just to heat through. Squeeze the lemon juice over the hot stuffing and sprinkle with the toasted seeds. Serve hot.
https://www.justfarmed.com/wp-content/uploads/2022/10/giada.jpg848563meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2025-09-16 15:23:362025-09-16 15:23:17Giada’s Wild Rice Stuffing in Delicata Squash Boats
Ingredients
2 1/4 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 large eggs
1 cup butternut squash (cooked and mashed)
2 teaspoons vanilla extract
3/4 cup milk
Optional: 1/2 cup pecans (chopped)
Line 24 muffin cups with cupcake papers.
In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.
In a mixing bowl with an electric mixer, cream butter and sugar until well blended.
Beat eggs into the butter mixture until well blended.
Add the mashed butternut squash and vanilla and mix well.
Add the dry ingredients, alternating with the milk and blending thoroughly after each addition.
Stir in the chopped pecans, if using.
Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in the
center comes out clean.
Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before
frosting.
Frost with a basic cream cheese frosting or this tasty caramel cream cheese frosting.
Cream Cheese Frosting Ingredients
1 stick unsalted butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
3 to 4 cups confectioners’ sugar, sifted
Kosher salt to taste
1 1/2 teaspoons vanilla extract
In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and
fluffy.
With the electric mixer on low speed, add 3 cups of the confectioners’ sugar a little at a time; continue beating until well
blended. Beat on high speed until very smooth and creamy. Add more confectioners’ sugar, as needed for thickness.
Add a pinch of salt and the vanilla extract and blend thoroughly until light and fluffy. The recipe makes enough cream
cheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes
8 baby bok choy, rinsed and dried then thinly sliced, including leafy greens
½ cup shredded carrot
8 radishes, sliced into thin matchsticks, or into slices
1 tablespoon toasted sesame seeds, for garnish (I used a combo of black sesame seeds and golden)
Sesame-Soy Vinaigrette Ingredients:
2 cloves fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 tablespoon honey
1 tablespoon soy sauce or shoyu
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
3 tablespoons avocado oil, or other neutral oil
Preparation:
Begin by gathering a prepping all of the bok choy salad ingredients according to the ingredient list above to have ready and organized for use.
To a large bowl, add the thinly-sliced baby bok choy, along with the carrots and radishes, and keep cold in the fridge while you prep the vinaigrette.
Gather and prep all of your sesame-soy vinaigrette ingredients according to the ingredient list above to have ready and organized for use.
To prepare your vinaigrette, add all of the ingredients to a mason jar with a lid, and shake vigorously until completely emulsified and blended. (Alternately, you use can use a bowl and whisk the ingredients until emulsified.)
If serving the bok choy salad immediately, then toss the dressing with the greens to combine, then serve piled up in a bowl or on a plate, and garnish with a sprinkle of the toasted sesame seeds. If serving later, then toss with the vinaigrette just before serving, or dress individual portions with vinaigrette as needed.
https://www.justfarmed.com/wp-content/uploads/2025/08/bok-choy-salad_thecozyapron_1.jpg400600meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2025-08-27 10:59:102025-08-27 11:00:03Bok Choy Chopped Salad
Giada’s Wild Rice Stuffing in Delicata Squash Boats
VEGAN and GLUTEN FREE
Ingredients
For the squash:
For the filling:
Instructions
Butternut Squash Cupcakes with Cream Cheese Frosting
Ingredients
2 1/4 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 large eggs
1 cup butternut squash (cooked and mashed)
2 teaspoons vanilla extract
3/4 cup milk
Optional: 1/2 cup pecans (chopped)
Line 24 muffin cups with cupcake papers.
In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.
In a mixing bowl with an electric mixer, cream butter and sugar until well blended.
Beat eggs into the butter mixture until well blended.
Add the mashed butternut squash and vanilla and mix well.
Add the dry ingredients, alternating with the milk and blending thoroughly after each addition.
Stir in the chopped pecans, if using.
Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in the
center comes out clean.
Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before
frosting.
Frost with a basic cream cheese frosting or this tasty caramel cream cheese frosting.
Cream Cheese Frosting Ingredients
1 stick unsalted butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
3 to 4 cups confectioners’ sugar, sifted
Kosher salt to taste
1 1/2 teaspoons vanilla extract
In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and
fluffy.
With the electric mixer on low speed, add 3 cups of the confectioners’ sugar a little at a time; continue beating until well
blended. Beat on high speed until very smooth and creamy. Add more confectioners’ sugar, as needed for thickness.
Add a pinch of salt and the vanilla extract and blend thoroughly until light and fluffy. The recipe makes enough cream
cheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes
Bok Choy Chopped Salad
Bok Choy Salad Ingredients:
Sesame-Soy Vinaigrette Ingredients: