From the farm to your table

Last week we witnessed a beautiful wedding in Tobermory on a glass-bottom boat featuring the summer’s finest ingredients and this weekend we fast forward into fall. The kids are back to school, we are creating fall menu for Olivia’s wedding and I received the call that the butternut squash is coming off the field. Although I am sad to see the summer pass, I am ready for my savoury time of year.

My favourite ways to use squash will surprise you. Yes, you can boil any kind of squash add butter, cinnamon, of course it will taste good. How about adding it to pasta, or into cupcakes? That’s one way of sneaking vegetables into your child’s lunch.

I will dice a variety of vegetables and toss them in olive oil, rosemary, salt and pepper, roast them at 350F for 35 minutes toss in a salad, place on a pizza … the possibilities are endless. I adore the Kamut pasta the nutty flavour works well with the earthy root vegetables. If you have problems finding it call or send an email and I can lead you in the right direction.

These recipes are from our cooking classes, when working with root veggies the size of each vegetable need to be consistent in dicing. Roast at a moderate temperature and a kiss of maple syrup will make your squash sing.

PS thank you so much for reading our thoughts and ideas! We so enjoy your feedback! Our last recipe for zucchini bread omitted the wheat germ. You will need a 1/2 cup of wheat germ.

Butternut Squash Cupcakes with Maple Cream Cheese Icing

• 4 large eggs
• 1 tbsp vanilla
• 1 cup vegetable oil
• 1-1/2 cups sugar
• 2 cups flour
• 1 cup whole wheat flour
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1 tbsp baking soda
• 1 cup apple sauce
• 2 cups shredded butternut squash

Cream Cheese Frosting

• 1/2 cup butter, softened
• 4 oz cream cheese
• 2 tbsp maple syrup
• 1 tbsp vanilla
• 2-3 cups icing sugar

Preheat oven at 350F. In large bowl mix together eggs, sugar, vegetable oil and vanilla, until sugar has dissolved and not grainy;

Add apple sauce and squash, follow with dry ingredients, flours, baking soda, cinnamon, ginger, clove and mix by hand until combined;

Portion cupcake batter into greased and lined muffin trays and bake in oven for approximately 18 minutes. The cupcakes will be done when a wooden toothpick comes out clean. Allow cupcakes to cool.

Icing: Beat the butter until creamy and smooth, add room temperature cream cheese and beat together;

Add icing sugar (don’t add all the icing sugar at once, start with 2 cups add maple syrup and vanilla, then add more icing sugar for spreadable consistency if needed). Ice the cupcakes and enjoy.

Roast butternut squash with Kamut Paperdelle Pasta

• Dried kamut pasta
• 1/4 of butternut squash, diced 1“ cubes
• 1/2 medium sweet potato, diced
• 2 locally grown carrots, diced
• Julienne 1/3 red onion
• 3 sprigs of thyme or one sprig rosemary, chopped
• 3 tbsp, 2 tbsp olive oil
• 2 tbsp shredded asiago cheese
• Chiffonade of 12 basil leaves

Place onion and diced vegetables on a parchment paper lined tray. Season with thyme, salt, pepper, drizzle with olive oil and toss together. Bake in preheated oven at 375 F until golden brown and tender;

Place kamut pasta in rolling boiling salted water. Cook pasta for approximately 8-10 minutes or until there is a slight bite in the center of the pasta (al dente). Drain the pasta into a colander remove any excess water;

In bowl mix together the hot pasta, vegetables, ribbons of basil, drizzle of olive oil, more salt, pepper, and asiago.