Pesto Winter Squash with Chicken Apple Sausage

 

Though it may still be one hundred degrees here in the Central Valley, it still doesn't mean we can't enjoy some early Fall luxuries. While we dream of rain, fog, and cooler weather, let us enjoy an Autumn dish!

Spaghetti Squash and Butternut Squash will grace the plate, yum yum! Feel free to add Acorn Squash as well; I'm not the biggest fan of that particular Winter Squash.

Recipe:

• One medium sized Spaghetti Squash
• 2 cups chopped Butternut Squash
• 2 cups chopped chicken apple sausages
• 1 clove chopped garlic
• 4 tablespoons pesto, find our recipe here
• Salt and pepper to taste
• Olive Oil for spreading and sautéing
• 1/2 cup water

Step One:
Baking the Spaghetti Squash. Preheat oven to 375° F. Cut off the ends.

 

Cut in half long ways.

Scoop out seeds; be sure to save them for your chickens!

Brush the meat of the squash with olive oil, sprinkle with salt and pepper, then lay face down on cookie sheet with parchment paper. Bake for about 40 minutes.

When 40 minutes are up, check to see if you can poke a fork into the squash with some ease. If you can, then it is done. Take out of oven and put aside to cool.

 

Step Two:
Cooking the Butternut Squash. Place chopped squash into a skillet, pour 1/2 cup of water and steam squash until soft.

Once you can stick a fork through the squash, add 2 tablespoons of olive oil, garlic, sausage and a dash of salt. Sauté until sausage is fully cooked.

Step Three:
"Making spaghetti." When Spaghetti Squash is cool enough to handle, take a fork and scrape the inside of squash. You will see how it makes noodle like strands.

Scrape until the meat of the squash is gone, place in casserole dish. Repeat process with second half.

Combine ingredients from skillet into casserole dish. Add pesto, salt and pepper. Stir together; once fully combined serve and enjoy!

It's a very healthy dish, and you will enjoy all the flavors that mingle together. Super yummy!

Nancy Jane

How to Freeze Pesto!

As a child, pesto was this foreign green stuff that looked absolutely disgusting! My eyes judged before I tasted it. It was green, it was all liquidy, it looked weird.

It wasn't until college when pesto was given a chance. The sauce was one of the first cuisine purchased when I moved to Los Angeles. With no experience living away from home, I became a lost puppy. While meandering down a grocery aisle trying to figure out what to buy, a frozen package of noodles and pesto caught my eyes. As soon as I was back at the dorm, I cooked it up. From the first bite to the last, my eyes were opened to the heavenly dish. Oh my word, these taste memories still float in my head. Of course, the whole bag was devoured...and I wonder how those sophomore 20 pounds showed up...

As my taste buds evolved, now homemade pesto is a must! I use fresh basil from the garden. Italian works the best, however, Thai and Opal work well. Word of warning, the Opal basil alone as pesto looks odd, might make a good Halloween dish!

Italian, Thai, and Opal Basil.

You can use any recipe for freezing, but here is the one Mother Judith and I prefer.

• 1/3 cup olive oil, plus a little extra
• 1 cup chopped basil leaves
• 1/2 cup chopped walnuts
• 3-4 garlic cloves, diced
• 2/3 cup grated parmesan cheese
• Salt to taste

Once ingredients are prepared, combine all ingredients in blender, blend until smooth, or you reach desired texture. Stop to scrape sides every once in a while. I don't mind a little lumps in my sauce.

 

Seriously, pesto is not photogenic.

Once pesto is made, pull out a sheet of wax paper, place on cookie sheet. Scoop heaping tablespoon of pesto and place on wax paper. You will get about eight scoops.

 



Not the most beautiful thing to photograph...



Stick the cookie sheet in freezer and let set for a day. When pesto is frozen, you will see how easy it is to peel them off. Place all of them in Ziploc bag, release all the air, and freeze until you want to use them! They keep for about a year.

 

 

When you want to use them, I found it best to let it thaw in a bowl, then use it. It just makes life easier and quicker!

 

The great thing about making pesto is the aroma! Washing dishes has never smelled so good!

Hope you find this useful! It's a great way to keep enjoying your summer herbs year round.

Nancy Jane

Cilantro Pesto

The Ingredients for Cilantro Pesto:

• Raw Cilantro....one bunch ...slightly trim stems
• Raw Garlic..1-2 cloves...depending on taste
• Lemon juice from one lemon (maybe two again depending on size)
• Dash of salt, to taste

Place in food processor and process

Keep Jars handy in refrigerator.

Great on eggs, omelets, salad toppings, tacos, burrito...mmmmmm getting hungry thinking about it...but great way to build nutrients in meals.

 

 

Mother Judith