Farm Fresh Recipes — squash

Delicata squash are a favourite here at the Farm. So delicious and versatile, and you don't have to worry about peeling them because the skin is thin enouch to eat! Stuffing these little autumn delights makes for a simple and delicious week night meal or slice into smaller portions for a side dish.

This recipe comes from another farmer who has mastered the art of seasonal, local eating! Andrea Bemis of Tumbleweed Farm in Oregon suggests that this recipe is highly customisable - use whichever winter squash you have on hand, and feel free to swap in kale, collards, cabbage, spinach, or swiss chard if you don't have bok choy.

The arrival of winter doesn't mean that salads are off the menu here at the Farm. Over the winter our salads become heartier, like this one that is filled with sweet roasted root vegetables and peppery arugula.

As if spaghetti squash wasn't delicious enough, now add come cream and cheese! This spaghetti squash and cheese casserole is a real crowd pleaser - consider trying it out at the next family potluck!