Health & Wellness Festival
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Health & Wellness Festival
Health & Wellness Festival


Baked Acorn Squah Rings
Main Ingredients: acorn squash
1 small acorn squash
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
Coarse kosher salt and freshly ground black pepper
1/3 cup packed dark brown sugar

Preheat oven to 350 degrees F.

Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard.

Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring.

Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.

from The Martha Stewart Cookbook

Long Hungry Creek Farm CSA

Baked Acorn Squash
Main Ingredients: acorn squash, butter, honey
Acorn squash
Brown Sugar
Acorn squash are small, rounded with scalloped edges that vary in color from dark green to orange and even a new variety that is pure white. The flesh is yellow to orange with a semi-smooth texture. The flavor is semi sweet to a bit of a "squashy" taste. Easy to cook in the oven; simply split in half scoop out the seeds and bake at 350 for 30 to 40 minutes. For an a little more sweetness, add a teaspoon of honey or brown sugar to each half shell while cooking.

East Nashville Farmers Market

Battered Squash Blossoms
Main Ingredients: flour, cornstarch, milk, ricotta, garlic, shiitake mushrooms, squash blossoms
The Batter
1 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 c fat-free milk, beer or water chilled
coconut or canola oil for frying

Cheese-Mushroom stuffing
1/4 c ricotta cheese
1 garlic clove, minced
1/4 tsp salt, pepper
1 shittake mushroom, finely chopped
1 tsp fresh oregano
16 squash blossoms
Prepare the batter first, sift together dry ingredients, then whisk in milk until smooth. cover and set in the refrigerator for 30 minutes.
Prepare the stuffing, with a dab of oil cook the shiitake, garlic til tender, then mix the salt, pepper, ricotta and oregano, open blossoms and spoon in mixture, avoid overfilling. Refrigerate for 15 min. Heat about 1/2 inch oil in skillet. Oil should be hot enough to brown batter with seconds
Dip each blossom into the batter, then place in the skillet, cook on each side until golden, then transfer with a slotted utensil to a paper towel to drain. Eat them HOT!

Jim Day, Timbertop Farm

Butternut Almond Strudel
Main Ingredients: butternut squash, eggs, heavy cream
* 2 cups cooked, peeled, and seeded butternut squash
* 3 eggs
* 1/3 cup heavy cream
* 2/3-3/4 cup sugar (the amount will depend on the sweetness of the squash)
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon fresh grated nutmeg
* 1 teaspoon grated orange rind
* 10 sheets phyllo dough
* 1/2 cup butter, melted
* 1/2-2/3 cup sugar, or as needed
* 2/3 cup sliced almonds
For the filling:

1. In the bowl of a food processor, place the cooked squash, eggs, cream, sugar, spices, and orange rind. Process until smooth. Adjust sugar and seasonings as desired.

To assemble the logs:

1. Line a baking sheet with parchment or a nonstick mat.

2. Cut the 13-by-18-inch phyllo sheets in half to make two equal rectangles measuring 6 1/2-by-18 inches and stack together.

3. Place one phyllo sheet on a clean counter. Brush with butter, sprinkle 1 tablespoon of sugar evenly over the butter, top with another sheet of phyllo, and repeat the butter and sugaring. Top with a third layer of phyllo, brush and sprinkle as before. Dollop 1/6 of the filling (a little less than 1/2 cup), centered about one inch from the bottom edge. Fold about 3/4 inch over each side of the filling and begin to roll from the bottom, tucking the bottom edge over the filling layer and making sure the filling is completely enclosed as you roll. Carefully place strudel, seam side down, on prepared pan. Repeat the process until you have made all six strudels. Brush the tops of each with butter and sprinkle sliced almonds on top. Press the almonds into the butter so they will adhere well when baked. Sprinkle the top of each with a bit more granulated sugar.

For individual triangle-shaped turnovers:

1. Place one of the precut sheets of phyllo on a cutting board or counter and brush the right half of the dough lengthwise with butter – it doesn’t matter if this is done with exactness. Sprinkle approximately 1 teaspoon sugar over the butter. Fold the left half of the dough over to cover the buttered and sugared side. Brush this top layer with butter and sprinkle with one tablespoon sugar. Place a large tablespoon dollop of filling centered about ½ inch from the bottom edge. Fold flag-style on a diagonal back and forth from the bottom to the top, encasing the filling and ending up with a neat filled triangle. Make sure to butter the edges well so they adhere.

2. Continue until you have used up the dough and the filling.

3. Brush the tops of each triangle with butter, divide the sliced almonds between the tops of the triangles, and sprinkle each triangle with a ¼ to 1/2 teaspoon sugar.

4. Cook at 350 degrees, the larger log-shaped strudels for 25-30 minutes and the smaller triangles for 18-20 minutes, until lightly browned and puffy.

5. Serve warm or at room temperature with cinnamon whipped cream, vanilla ice cream, or as they are. These turnovers can be frozen before baking and cooked directly from the freezer.

Franklin Farmers Market

Butternut Soup
Main Ingredients: Butternut, kombucha squash, leeks, carrots, celery,
Cut into chunks:
1 large peeled butternut
1 medium peeled Kombucha squash
3 medium leeks stripped of their outer layer and cleaned and cut til green
6 peeled carrots
2 celery stalks
Bring to a boil with 12 cups of water and 6 cubes of vegetable stock. Salt and pepper to taste. Boil for 45 minutes and turn off stove.


Tessa Nathan, Los Angeles, CA

Butternut Squash
Main Ingredients: Butternut Squash, butter
Butternut Squash
Butternuts are versatile and adaptable to so many recipes. Butternuts are tan colored, long cylindrical squash with a bulb end holding the seeds. When selecting a butternut, choose one with a thicker neck and smaller bulb end because there will be more eatable flesh in the neck portion. The texture of the cooked squash is semi-fibrous with a sweet, delicate flavor. Butternut can be cooked with skin on in the oven or peeled (with great effort) and roasted or boiled.

To bake, split in half, scoop out seeds. Lay flat down on a cookie/baking sheet with a bit of water. Bake for 35 minutes at 350 degrees. You can eat it plain, with butter or yoghurt. Yum!

East Nashville Farmers Market

Butternut Squash & Apple Soup
Main Ingredients: butter, olive oil, yellow onions, mild curry powder, butternut squash, sweet apples, kosher salt, black pepper, water, apple cider or juice
2 tablespoons unsalted butter

• 2 tablespoons good olive oil

• 4 cups chopped yellow onions

• 2 tablespoons mild curry powder

• 5 pounds butternut squash (approx. 2 large)

• 1 1/2 pounds sweet apples,(approx.4 apples)

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 cups water

• 2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot!

Franklin Farmers Market

Butternut Squash Risotto
Main Ingredients: butternut squash
3 1/2 cups chicken broth
2 1/2 tbspn butter (divided into 2 then 1/2)
1/2 small onion, finely chopped
1 butternut squash, peeled and diced (no need to roast beforehand)
1/2 cup dry white wine
Parmesan to taste
1 cup rice (arborio preferred)
Heat broth over low heat. Melt 2 tbspn butter, onion, and squash in large saucepan. Cook over medium for about 5 minutes--onion should be translucent. Add rice, cook 2 minutes. Add wine. Stir constantly until completely absorbed. Add ladles of broth to cover rice. Cook on medium until absorbed. Continue to add and stir until rice is tender and firm--approximately 15-20 minutes. The last 5 minutes, add remaining butter & parmesan to a creamy consistency. Add salt and additional parmesan to top if desired.

Nashville Farmers Market

Butternut Squash Soap
Main Ingredients: Butternut squash, onion, garlic, apple, yoghurt,
1 - 2 butternut squashes
yellow onion
2 minced garlic cloves
1 tbsp grated ginger, some cardomon and cumin to taste
salt to taste
lemon juice
I bake the squash first thing during the day. Now all that remains are the following:
*Scrape seeds from interior and spoon meat away from skin.
*Sauté a sliced yellow onion in 1 tablespoon of olive oil for 3 minutes.
*Add 2 minced garlic cloves; 1 tablespoon grated fresh ginger, some cumin and cardamom to taste and continue to cook for another 3 minutes.
*Add an apple, cored and sliced, 4 cups of broth and the prepared squash. Cook for 10 minutes.
*When all is soft, puree with a Cuisinart or hand blender.
*Season with salt and brighten with fresh lemon juice to serve with additional sliced apple and/or nonfat yogurt.

Butternut Squash Soup
Main Ingredients: butternut squash,

6 tablespoons onion, finely chopped
4 tablespoons butter
6 cups Beaverdam Creek Butternut Squash, peeled and cubed
3 cups chicken broth
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 (8 oz. packages) cream cheese.

In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Serve with Beaverdam Creek Farm Hot Water Cornbread!

~Trish Lingo, Beaverdam Creek Farm, Centerville, TN

Butternut Squash with Black Beans
Main Ingredients: butternut squash, vegetable oil, onion, garlic powder, red wine vinegar, water, black beans, oregano
1 small butternut squash
1 teaspoon vegetable oil
1 small chopped onion
1/4 teaspoon garlic powder
1/4 cup red wine vinegar
1/4 cup water
2 cans (16 ounces each) rinsed and drained black beans
1/2 teaspoon oregano
1.Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
2.Carefully peel the squash with a vegetable peeler or small knife.
3.Cut the squash into 1/2 inch cubes.
4.Peel and chop the onion.
5.In a large pan, heat the oil. Add the onion, garlic powder, and squash.
6.Cook for 5 minutes on medium heat.
7.Add vinegar and water. Cook on low heat till the squash is tender, about 10 minutes.
8.Add the beans and oregano. Cook until the beans are heated through.

SNAP-Ed Recipe Finder

Fall Squash and Sausage Soup
Main Ingredients: butternut squash, hubbard squash, olive oil, butter, onions, garlic, dry red wine, chicken stock, hot sausage, worcestershire sauce, hot sauce, thyme, oregano, black pepper
1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
2 tbsp olive oil, plus 1 tsp
1 tbsp butter
2 large onions, cut into large dice
6 cloves garlic
1 c Tennessee dry red wine
8 cups chicken stock
1 pound Tennessee hot sausage, crumbled
1 tbsp Worcestershire sauce
1 tsp hot sauce
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
salt and freshly ground pepper to taste
Preheat oven to 350 degrees.
Place squash on a roasting pan. Toss to coat with 2 tbsps of olive oil and bake until tender and slightly carmelized (25-30 min). Heat butter in a large stockpot over medium high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes. Meanwhile, heat remaining tsp of olive oil in a sauate pan over medium high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.

PickTn Products

Fall Squash Soup
Main Ingredients: butternut squash, acorn squash,
*1 medium butternut or other winter squash, peeled, seeded, and cut into large dice

*2tbsp olive oil, plus 1 tsp

*1 tbspn butter

*2 large onion,s, cut into large dice

*6 cloves garlic

*1 c TN dry red wine

*8 cups chicken stock

*1 1b TN hot sausage, crumbled

*1 tsbspn Worcestershire sauce

*1 tsp hot sauce

*2 tsp chopped fresh thyme

*2 tsp chopped fresh oregano

*Salt & Pepper to taste
Preheat oven to 350 degrees

Place squash in a roasting pan. Toss to coat with 2tbspns of olive oil and bake until tender and slightly carmelized (25-30 minutes). Heat butter in a large stock-pot over medium high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes. Meanwhile, heat remaining tsp of olive oil in a a saute pan over medium high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture througha fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homeade croutons.

PickTN Products

Garbanzo, Butternut Squash & Kale Stew
Main Ingredients: olive oil, yellow onions, garlic, butternut squash, red bell peppers, vegetable broth, kale, sage, chickpeas, romano cheese
1/4 cup olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
1.5 lbs. butternut squash, peeled, seeded, cut into 1 1/2 inch cubes
1 red bell peppers, seeded and chopped
1 1/2 cups canned vegetable broth
1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2 inch strips
2 tbsps chopped fresh sage
1 14-16oz can chickpeas, rinsed, drained
freshly grated Romano Cheese
Heat oil in heavy large Dutch oven or large saucepan, over medium-high heat. Add onions and garlic, saute until tender, about 10 minutes. Add squash; saute. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and stir until heated through. Season to taste with salt and pepper. Transfer stew to large shallow bowl. Sprinkle generously with cheese.

Nashville Farmers Market

No Sauce Vegetable Pizza
Main Ingredients: herbs, squash, zucchini, red onion, green or red pepper, black olives, mushrooms, tomatoes, mozzarella cheese, provolone cheese, jalapeno pepper, banana pepper,
Pizza Dough:
1 package of Dry yeast
4 cups of flour unbleached wheat, whole wheat or rice (for those who can’t tolerate wheat)
2 tablespoons Olive oil
2 teaspoons sea salt

Pizza toppings
Fresh herbs basil, oregano, parsley approximately 1 ounce total
1 small squash & zucchini, sliced; you can use 1 large of either if no small sizes are available.
½ red or green pepper, chopped
¼ red onion, chopped
1 cup black olives, chopped or sliced
½ cup fresh mushrooms, chopped
2 medium tomatoes, sliced
2-3 cups of Italian shredded cheese (mozzarella, parmesan, provolone) available in 2-4 cup bags at the supermarket
1 jalapeño or hot banana pepper, chopped, if desired

This is a real summertime pizza it should be made with fresh home grown or farmers market veggies. It’s tasty, quick, easy and healthy; a great way to get the kids to eat vegetables. (I know I used it when my son was growing up.) As always try to use organic ingredients whenever possible.

Pizza dough can be purchased at Whole Foods if one is nearby just go to where they sell fresh pizzas and ask for the dough they have white & whole wheat. Other pizza crust options can be found at any local health food store or supermarket in the form of frozen or prepackaged crust some are even gluten free! For those of you who feel really ambitious here is a simple pizza dough recipe. Again ingredients can be found locally.

Pizza Dough:
Dissolve the yeast in 1/3 cup of warm water (do not take from tap). Add the flour and olive oil, 1 cup warm water and the salt; kneed for 10 minutes. Put in an oiled bowl and cover, when the dough has doubled in bulk approximately 2 hours punch it down and divide in two. Let rest 5 minutes roll out the dough with a rolling pin and stretch with your fists until you have two 12 inch circles. Place on pizza pan, stone or cookie sheet perforate with fork.

Preheat oven to 400-425 degrees

Pizza Topping:
Once you get the hang of making this type of pizza you can vary the veggies according to your taste. Cut the veggies on a cutting board slicing them small and thin enough to bake evenly. Here is my standard recipe for a 12 to 16 inch pizza:

* Fresh herbs basil, oregano, parsley approximately 1 ounce total
* 1 small squash & zucchini, sliced; you can use 1 large of either if no small sizes are available.
* ½ red or green pepper, chopped
* ¼ red onion, chopped
* 1 cup black olives, chopped or sliced
* ½ cup fresh mushrooms, chopped
* 2 medium tomatoes, sliced
* 2-3 cups of Italian shredded cheese (mozzarella, parmesan, provolone) available in 2-4 cup bags at the supermarket
* 1 jalapeño or hot banana pepper, chopped, if desired

After rolling out the crust place the fresh herbs on the crust before adding anything else.

Here is a pizza secret I learned from a pizza parlor at the Jersey shore even if you’re making a traditional sauce pizza; always put the cheese on first!

Next add the squash, peppers and onions

At this point I always sprinkle a bit more cheese just a delicate covering.

Next add the mushrooms and olives

Again sprinkle a bit more cheese.

Add the hot peppers than carefully place the tomato slices in a circle making smaller circles until you reach the center. If you still have some fresh herbs left sprinkle on top.

Place in the oven on the middle rack at the above temperature and bake until cheese bubbles and the crust is slightly too medium brown. This usually is an indication the crust is completely baked. About 20-25 minutes What does it taste like-more!

Dennis Nanni, Tullahoma, TN

Patty Pan Squash Lasagna
Main Ingredients: Patty Pan Squash,
1 large Scallop (Patty Pan) Squash, sliced in 1/4 inch pieces
Salt to taste
8 ounce jar Spaghetti Sauce
8 ounces 2% Fat Cottage Cheese
1/2 cup Shredded Mozzarella Cheese
1/2 cup Shredded Parmesan Cheese

Lightly salt patty pan squash slices to reduce water in squash and let sit for at least 1 hour.
Preheat oven to 250 degrees.
Drain squash.
Lightly spray 1 1/2 quart square baking dish with cooking spray.
Please 1/3 of sliced squash in baking dish.
Pour or spoon 1/3 of spaghetti sauce on top of squash.
Top with 1/3 cottage, mozzarella & parmesan cheeses.
Repeat the squash, sauce, and cheese layers 2 more times, ending with cheeses.
Bake at 350 degrees for 1 hour.

Serves 6

East Nashville Farmers Market

Pickled Summer Squash
Main Ingredients: zucchini, yellow squash, onions
10 cups sliced squash, such as zucchini, yellow squash, etc.
2 cups sliced onions
Kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spice
1/2 teaspoon crushed red pepper, optional
1. In a large pot or bowl, layer sliced squash and sliced onions,
and sprinkle each layer generously with kosher salt. Let sit for 1
hour. Drain well.
2. In a large non-reactive pot, combine vinegar, sugar, pickling
spice, and crushed red pepper. Bring to a boil. Add squash
and onions and return to a boil.
3. Divide vegetables between sterilized jars and ladle enough
pickling liquid over vegetables to come within 1/2 inch from
top of jar. Wipe rims of jars clean, cover with lids and screw
tops in place. Process jars in a hot water bath for 10 minutes.
Remove jars from water bath and cool. Jars should seal as
they cool. Any jars that do not seal should be refrigerated and
consumed within 2 weeks.

PickTN Products

Potato Leek Soup
Main Ingredients: Potatoes, Leeks, garlic, Olive Oil, Oregano, parsley, summer squash, corn, green beans
Olive Oil
salt & pepper
summer squash
green beans
Serves 4

Peel and boil potatoes, then mash some of them to turn the water white. Saute leeks and garlic in olive oil or butter and add to the soup. Salt and pepper to taste, use oregano and parsley to season.

Squash, corn or green beans can be added too.

Long Hungry Creek Farm, Red Boiling Springs

Rustic Crust Pizza
Main Ingredients: squash
4 coarsely grated squash ( a summer variety or peeled if a winter variety )
kosher salt
olive oil
cornmeal for sprinkling
4 eggs
1/2 cup all purpose flour
2 cups grated mozzarella cheese
20 black olives, pitted and chopped
4 scallions, thinly sliced
2 teaspoons fresh herbs - dried oregano will do
2 or 3 tomatoes, thinly sliced or an equivalent of drained, canned tomatoes
1/2 cup fresh herbs, cut into strips
Place the grated squash in a colander, salt generously, and set it aside for 30 minutes.
Squeeze out the excess moisture with your hands.
Preheat the oven to 425.
Lightly coat two 22 by 17 cookie sheets with olive oil and sprinkle with cornmeal.
Beat the eggs in a large bowl.
Add the squash and flour.
The mixture should have the consistency of cooked oatmeal; if it is too stick, add a little more flour.
Spread half the mixture on one prepared cookie sheet and half on the other.
Bake for 15 to 20 minutes until puffed and slightly brown; remove from the oven and reduce the temperature to 350.
Combine the mozzarella, olives, and scallion and sprinkle the mixture over each pizza, leaving a 1/2 inch margin along the edge.
Sprinkle with the herbs and top with tomato or other veggie. Scatter fresh herbs on top and drizzle with a little olive oil.
Return to oven and bake for 15 minutes or until the cheese is melted. Serve hot or room temperature.

Alison Neal, Arugula Star

Sorrel & Lovage Soup
Main Ingredients: chicken or vegetable stock, potatoes, garlic, butternut squash, lovage shoots, sorrel (same as a pound of spinach), salt, pepper, chili flakes
6 cups of chicken or vegetable stock
3 medium potatoes (sweet or regular)
3 cloves of garlic
1 butternut squash
10 to 12 8-inch lovage shoots
1 pound of fresh sorrel (same as a pound of spinach)
salt, pepper and chili flakes
Boil stock along with 3 cups of water
Add chopped potatoes and minced garlic
Peel squash and remove seeds and chop into 1 to 2 inch chunks.
Add squash a few minutes after potatoes.
Simmer for 15 minutes.
Add chopped lovage and cook for 5 minutes.
Stir in chopped sorrel and remove from heat.
Season with salt and pepper and chili flakes.

Shredded chicken may be added for a heartier dish.

Roben Mounger, Columbia, TN

Spaghetti Squash
Main Ingredients: Spaghetti squash, butter
Spaghetti Squash
Spaghetti squash get my vote in the most unique fall vegetable. Split in half, spaghetti are baked in their shell til tender. Using a fork, the flesh is loosely grated out of the shell, more of pulling motion than grating. The squash comes out in stringy, spaghetti like strands. For those looking for a low carb or gluten free alternative to spaghetti, this is it. The squash can be paired with a good pasta sauce or used in a favorite gratin (casserole we call them in the south).

East Nashville Farmers Market

Squash Bisque - A New Orleans flavor
Main Ingredients: red potatoes, summer squash, carrots,
1/2 cup fresh, real butter
1 large onion
2 med. Size red potatoes, sliced
2 carrots, sliced
4 cups fresh or 2 packages frozen (defrosted) yellow squash
1 quart chicken stock (homemade if possible)
1 tbsp Kosher or Sea salt (Or 2 tbsp of Sage Hill Farms Cajun blend)
1/4 tsp cayenne
1 cup cream
Melt butter, sauté onion. Add vegetables, stock, salt and pepper.

Cook on med heat, covered, until tender (about 45 min)

Puree in blender-1/2 at a time.

Return to pot and add cream, check seasoning.

Sprinkle with paprika just before serving.


~Bea Kunz, Sage Hill Gardens, Petersburg, TN

Squash Soup
Main Ingredients: olive oil, onions, carrots, garlic, tomato puree, chicken or vegetable broth, winter squash, oregano, basil
1 tablespoon olive oil
2 medium chopped onions
2 medium chopped carrots
2 minced garlic cloves
1 cup canned tomato puree
5 cups chicken or vegetable broth, low-sodium
4 cups winter squash, cooked
1 1/2 tablespoon dried oregano
1 1/2 tablespoon dried basil
1.In a large saucepan, warm oil over medium heat.
2.Stir in onions, carrot, and garlic.
3.Cook for about 5 minutes, covered.
4.Stir in the tomato puree, chicken broth, cooked squash, and herbs.
5.Bring soup to a simmer and cook, covered, for 30 minutes.

SNAP-Ed Recipe Finder

Summer Squash
Main Ingredients: summer squash, zucchini,
Yellow Summer Squash or
Cut zucchinis into strips and include them in a platter of crudités.

Shred them into salads.

Prepare a salad from shredded zucchini and shredded carrots; add a dressing and enjoy.

Dice them and add to a chopped salad.

Puree in the blender with a little water, and add seasoning to create a sauce

Mix squashes of various colors for an attractive presentation of bright yellow paired with light and dark green.

Zucchini can be steamed, boiled, baked, fried, and stuffed.

Steamed: With their high water content, they can be cooked without water in a pot with a tight fitting lid. Otherwise, steam them in a small amount of water, about ¼" in the bottom of the pot, for 3 to 5 minutes.

Baked: Slice zucchini, chop onions, shred carrots, chop peppers, chop tomatoes. Layer the vegetables in a casserole with seasonings and herbs. Cover and bake at 350 degrees for about 45 minutes.

Stuffed: Core out the centers of each squash (Middle Eastern delis have a special tool for this or use an apple corer). Chop onions, mushrooms, peppers, tofu, and tomatoes. Add seasonings and stuff. Bake covered in a casserole with tomato sauce at 350 degrees for about 45 to 60 minutes.

Grilled: Zucchinia is great on the grill as a shish-kebab with mushrooms, onions, and peppers. You can add beef, chicken, or fish, if desired. Another delicious way to grill squash is slice them in half, baste with olive oil and sprinkle with fresh herbs such as basil, oregano and parsley. For added zest sprinkle on some chili pepper or finely chopped fresh jalapenos.

Dennis Nanni, Tullahoma, TN

Tamale Pie
Main Ingredients: olive oil, onions, garlic, cumin, coriander, oregano, water, diced carrots, red or green pepper, squash, jalapeno, crushed tomatoes, cooked pinto, kidney or black beans, salt and pepper to taste.Cheddar cheese, cornmeal, white flour, salt, baking powder, baking soda, egg whites, buttermilk, canola oil, scallions, fresh cilantro or herb of choice, sour cream
* 2 teaspoons olive oil
* 1 cup chopped onions
* 3 tablespoons minced garlic
* 1 tablespoon ground cumin
* 2 teaspoons ground coriander
* 1 teaspoon dried oregano
* 1 to 2 tablespoons water
* 1 cup peeled and diced carrots
* 1 cup diced red or green pepper
* 1 cup diced squash
* 1 jalapeno, minced with seeds removed
* 2 cups canned crushed tomatoes (15 ounce can, undrained)
* 1 1/2 cups cooked pinto, kidney or black beans (15 ounce can, drained)
* salt and pepper to taste
* 4 ounces grated Cheddar cheese
* 3/4 cup corneal
* 1 tablespoon unbleached white flour
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 2 egg whites, beaten
* 1/2 cup buttermilk
* 2 teaspoons canola oil
* minced scallions, chopped fresh cilantro or herb of choice
* sour cream
1. Warm the olive oil in a heavy saucepan.
2. Add the onions and garlic, cover and cook for about 10 minutes.
3. Add the cumin, coriander, oregano, and enough water to prevent sticking, and the carrots, cover, and cook for 5 minutes.
4. Add the bell peppers, squash and jalapeno, cover, and cook for another 5 minutes.
5. Stir the tomatoes and beans, cover and simmer for 5 to 10 minutes.
6. Remove from heart and add salt and pepper to taste.
7. Preheat oven to 400.
8. Prepare a 2-quart casserole dish with cooking spray or light oil.
9. Spread the vegetable bean mixture in the bottom of the dish.
10. Sprinkle the cheese on top.
11. Set aside.
12. In a mixing bowl, combine the cornmeal, flour, salt, baking powder and baking soda.
13. In a separate bowl, mix together the beaten egg whites, buttermilk, and oil.
14. Gently fold the wet ingredients into the dry, stirring just until mixed.
15. Pour the batter directly on top of the vegetable-bean mixture, pressing down with the spatula.
16. Bake for 30 minutes, until the top is golden.
17. Garnish with scallions, herbs and sour cream.

Adapted from Moosewood Collective, Roben Mounger

Veggie Wellingtons
Main Ingredients: butter, butternut squash, maple syrup, fresh thyme, smoked sweet paprika or regular paprika, kosher salt, garlic cloves, shallot, cremini mushrooms, dry white wine, ground black pepper, chopped parsley, flour, package puff pastry, crumbled goat cheese, egg,
4 tablespoons butter

1 small butternut squash (1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes

1 teaspoon maple syrup

1/2 teaspoon chopped fresh thyme

1/8 teaspoon smoked sweet paprika or regular paprika

1/2 teaspoon kosher salt, or more to taste

2 garlic cloves, finely chopped

1 large shallot, finely chopped

3/4 pound cremini mushrooms, trimmed and roughly chopped

1/3 cup dry white wine

1/4 teaspoon ground black pepper

2 tablespoons chopped parsley


1 (14-to-16-ounce) package puff pastry

1 cup crumbled goat cheese

1 egg, whisked with 1/2 teaspoon water.
* Heat the oven to 400 degrees and line a large baking sheet with parchment.

* In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. If squash won’t fit in a single layer, cook it in batches. Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.

* Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.

* On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).

* Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve. Makes 6 to 8 servings.

Franklin Farmers Market

Winter Squash Salad w/Butternut Squash Puree
Main Ingredients: acorn squash, olive oil, salt, butternut squash, vanilla extract, quinoa, onion, chicken stock, carrots, celery, vegetable stock, butter
3 lbs. acorn squash (1 large of 2 small)
2 tbsp extra virgin olive oil
2 tsp extra virgin olive oil
1/8 tsp salt, or more to taste
1 small/medium butternut squash(diced)
1/2 tbsp vanilla extract
1-2 cups vegetable stock
3 tbsp unsalted butter
1 cup quinoa
1/3 cup diced onion
1/3 cup diced carrots
1/3 cup diced celery
2 cups chicken stock
Gorgonzola cheese
With a sharp vegetable peeler or paring knife, strip off the peel from the protruding ridges of the squash. You don't need to peel more than this: leaving the rest of the peel will help the squash to retain its shape and looks nice too. With a sharp heavy knife, cut the squash in half length wise and scoop out all the seeds and fibers. Place each half cut side down; trim the ends, then cut semicircular slices of squash, all about 1 inch thick.
Put all the pices in a pile on a large baking sheet, preferably nonstick or lined with parchment. Drizzle the oil over the squash, sprinkle on the salt, and toss to coat with the seasonings, spread the pieces out to lie flat, not touching. Bake about 20 minutes, then flip the pieces over. Bake another 15 minutes or so, until the squash is just tender all the way through and nicely carmelized on the edges.
Dice on small medium butternut squash into small pieces. In a medium saucepan, heat butter until foamy and add squash and vanilla, cook until tender. In a blender mix squash and stock, until smooth.
Quinoa - bring two cups to a boil, add quinoa. Cook until tender. In a separate pan cook diced vegetables until tender. Combine quinoa and vegetables.
Let the squash pieces cool on the pan until you're ready to serve. Spoon a bit on the puree on to the plate, followed by quinoa. Arrange them - in a symmetrical design or in a casual pile - on a large serving platter on a bed of quinoa. Refresh them with drizzles of olive oil, sprinkles of sea salt and top with gorgonzola cheese.

Nashville Farmers Market

Winter Squash with Cranberries
Main Ingredients: butternut, acorn squash, egg, cranberries, nutmeg
1 1/2 cups cooked butternut or acorn squash
1 egg -- beaten
1/2 cup coarsely chopped cranberries
1/2 teaspoon salt
1 dash pepper
1 tablespoon margarine -- melted
1 dash nutmeg
Preheat oven to 400 F. Combine cooked winter squash (acorn or butternut) with egg. Stir in cranberries, salt and pepper. Turn into 1 1/2 quart casserole. Drizzle melted margarine over top. Sprinkle with nutmeg. Bake 35 to 40 min. Serves: 4

Delvin Farms College Grove

Winter Squash with Cranberries
Main Ingredients: butternut squash, egg, cranberries, nutmeg
1 1/2 c cooked butternut or acorn squash
1 egg, beaten
1/2 c coarsely chopped cranberries
1/2 tsp salt
1 dash pepper
1 tblsp butter, melted
1 dash nutmeg
Preheat oven to 400F. Combine cooked winter squash with egg. stir in cranberries, salt and pepper. turn into 1 1/2 quart casserole dish. Drizzle melted butter over top. Sprinkle with nutmeg. Bake 35 to 40 minutes. Serves 4

Delvin Farms, Cottage Grove

Yellow Squash Casserole
Main Ingredients: butter, onion, yellow squash, egg, cheddar cheese, Panko
2 Tbl butter
1 onion diced
1 yellow squash, peeled and chopped into large dice
1 large egg, beaten
1 cup Panko (Japanese breadcrumbs)
1/2 – 1 cup of shredded cheddar cheese

Salt & pepper to taste
Granulated garlic to taste
Sauté diced squash with butter and onions until very soft. Push through a
strainer or a food mill, for an even texture. Mix in the egg, the panko
and the shredded cheddar cheese, salt, pepper and a shake of granulated
garlic, and pour into buttered casserole dish.

Bake in a preheated 350 degree F oven, for 20 – 30 minutes or until center
is firm.

Brian Uhl, Exec Chef Cabana, Midtown Cafe & Sunset Grill

Zucchini/Yellow Squash Pizza
Main Ingredients: Zucchini, yellow squash, parsley, oregano, basil, olives, onion, mushrooms, green peppers, red peppers, jalapeno, parmesan cheese, feta cheese
Homemade or store bought pizza dough
one or two summer squashes, sliced thin
your choice of herbs and spices
grated cheese, parmesan or feta
Start out with homemade pizza dough or pizza dough pre-made from the grocery store. There are several choices of frozen or pre-packaged dough, including whole wheat or gluten-free. If using a wheat crust, whole wheat is the healthiest. The taste is full and bold.

According to the size of your crust, slice one or two squash into thin slices (you can mix it up with a green and a yellow for color). If the squash are wider then ½ inch, cut in half first, then make your slices. Add other toppings to taste: fresh herbs parsley, oregano, basil, olives, onion, mushrooms, and your choice of peppers, such as red, green, and jalapeno. And of course, 2 - 4 cups of grated Italian pizza cheese, plus ½ cup of parmesan cheese. For a lighter, more delicate pizza, use feta cheese. If you're lactose intolerant you can use goat cheese.

I always put the fresh herbs on the crust first, then about ¾ of the cheese, reserving the rest to sprinkle between the layers of vegetables. Lay the slices of squash on top of the cheese, add the onions and mushrooms, then a thin sprinkle of cheese. Next, add the peppers you have chosen and the olives. If you like, you can also add some more fresh herbs, then top off with another sprinkle of cheese.

Bake in a pre-heated oven between 415 degrees - 425 degrees for approximately 15 minutes (according to how well done you like your pizza). I always remove mine from the oven when the cheese is golden brown around the edges. One extra benefit to this type of pizza-it's a great way to get the kids to eat their vegetables!

Dennis Nanni, Tullahoma, TN