Wednesday, November 18 , 2020
Harvest Box Recipe
, by Ryan Peterson

Roasted Butternut Squash

roasted butternut squash

With the first welcome rains of November the season for roast butternut squash has arrived. Similar to sweet potato, butternut squash has a sweet nutty flavor with a delectable moist texture when cooked. The best kind of comfort food—homemade, delicious and easy to make.

1butternut squash
4sprigs thyme, picked
2 tspsalt
olive oil

Preheat oven to 425 degrees. Remove the skin with a peeler. Cut the stem and root ends off of the squash and then cut the squash in half lengthwise. Use a spoon to remove the seeds and stringy fibers. These seeds can be set aside and cleaned to roast separately. Cut the squash into roughly 3/4” cubes. Toss the squash with olive oil, salt, and thyme. Place the squash on a parchment lined baking sheet and roast, rotating your tray and flipping the squash periodically to lightly brown on multiple sides. Check after 15-20 minutes for doneness. You are looking for squash that is fork tender but still slightly firm and golden brown.

Harvest Box

Thoughtfully curated by culinary and agricultural artisans. Fa rm Share is an opportunity to experience the seasons with all of its diversity of colors and flavors in your own home. Harvest Box is a weekly offering of organic fruits, vegetables, and herbs from our fa rm and farm partners. Sign up for a subscription or one-time box in either Individual or Family-sized box options.

Included in this Week’s Harvest

Starting at $25.00


Organic Seeded Loaf

Sarah from Rye Goods is the best baker that we know in our region. Every ingredient is sourced organically and then milled and made with love daily. The Seeded Loaf is a wild fermented sourdough loaf made with spelt and filled inside and out with toasted sesame seeds.