Summer is coming to a close, and with fall just a few short weeks away, we’re already starting to see winter squash make its way to markets! This week, look out for butternut, acorn, spaghetti, kabocha, and honeynut squash! If you can’t wait for all the delicious recipes that come with autumn, try making some of these yummy dishes with a few of our favorite winter squash varieties.
Butternut squash is heralded for its creamy texture and decadent flavor! This delicious curry recipe is the perfect way to showcase what we love most about butternuts. In a large pot, sauté one diced yellow onion in oil over medium heat until translucent. Add one centimeter each of peeled and grated fresh ginger and turmeric, and one green chili deseeded and diced, then cook for a few more minutes. Stir in one teaspoon of ground coriander and cumin, and cook for another minute. Add one peeled and cubed butternut squash, two crushed tomatoes, and one can of coconut milk. Cover and simmer until butternut squash is tender, then turn off heat. Season with salt and pepper, add half a cup of shredded kale, then let sit until the kale is wilted. Serve your butternut squash curry over basmati rice and enjoy! You can find butternut squash from Tucker’s Garden (West and North Asheville markets), Olivette Farm (Asheville City and East Asheville markets), and more!
Spaghetti squash is the perfect vegetable if you’re looking for an easy, comforting meal! The simplest way to cook up this fall delicacy is by cutting in half, scooping out the seeds and poking a few holes in the bottom, then roasting at 400 degrees for 30 to 40 minutes with some olive oil and salt. After baking, all you need is a fork to scrape and fluff the strands from the sides of the squash, then enjoy your effortless meal for two (or one if you’re hungry)! If you want to get a little more creative with spaghetti squash this week, try making these spaghetti squash fritters! Start by whisking together one egg, half a teaspoon of salt, a dash of black pepper and dried thyme, and one minced garlic clove. Mix in one cup of cooked and drained spaghetti squash strands, a quarter cup of flour, and a quarter cup of grated parmesan. Heat butter in a large skillet over medium heat, then spoon a quarter cup each of the squash mixture onto the skillet, flattening with a spatula. Cook about three minutes per side until golden brown, then enjoy! You can find spaghetti squash from Full Sun Farm (North Asheville and River Arts District markets) and Windy Hollow Farms (Weaverville Tailgate Market).
At farmers markets now you’ll also find melons, corn, apples, tomatoes, eggplant, peppers, cucumbers, potatoes, cucumbers, carrots, beets, radishes, mushrooms, and greens like lettuce, kale, and bok choy. Markets are also stocked with a variety of plants, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online Local Food Guide.