Mount Vernon Northwestern Washington Research and Extension Center

Vegetable Research and Extension

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Stuffed Squash with Pears and Cheese

Recipe by: Cady Lake Manor 360-372-2673

2 medium Acorn Squash
1 Tbs. Olive Oil
2 medium Pears (2 cups), cored
4 Green Onions sliced (1/2 cup)
1 clove Garlic, minced
1 15-oz. container Ricotta Cheese
1/2 cup (2 oz.) shredded Cheddar Cheese
1/4 cup Raisins chopped
1/4 cup chopped Pecans
1 tsp. finely shredded Lemon Peel
1/4 tsp. ground Nutmeg
1/4 tsp. Salt
1/8 tsp. Pepper

Halve squash lengthwise; remove seeds. Place squash, cut side down, in a 2-qt. rectangular baking dish. Bake, uncovered, in a 350 degree oven about 30 minutes or until tender.

Meanwhile, in a large skillet, cook pears, green onions, and garlic in hot oil until tender but not brown. Remove from heat. Stir in ricotta cheese, cheddar cheese, raisins, pecans, lemon peel, and nutmeg. Turn squash cut side up, in baking dish. Season with salt and pepper. Spoon cheese mixture into the baked squash, mounding as necessary. Continue baking for 20-25 minutes more or until heated through. Makes 4 servings.

Winter Squash Soup

Recipe by Chef Julia Bushree

Squash Soup
4 lb. sorted winter squash
4 Tbs. unsalted butter
2 medium onions, halved and thinly sliced
2 Tbs. minced shallots
1/4 cup dry Champagne
4 to 5 cups chicken/vegetable stock
1 teaspoon freshly ground nutmeg
salt and white pepper to taste
Creme Fraiche* or sour cream for garnish

Preheat oven to 325 and line a baking sheet with foil. Quarter the squash and scoop out the seeds. Place the quarters skin side up on a baking sheet. Bake 1 to 1 1/2 hours, until the squash is tender. Cool. Scoop out the pulp and puree it in several batches in food processor.

In a heavy large skillet, melt 2 Tbs. of the butter and sauté the onions and shallots until translucent. Add the Champagne and cook for 15 minutes until the liquid is absorbed and the onions are golden brown, stirring often. Puree the onions/shallots with a little of the squash in a food processor.

Combine theonion, shallot Champagne mixture and squash puree in a large saucepan. Whisk in the chicken stock until the soup is desired consistency. Cover and heat through over medium heat, stirring occasionally.

Whisk inthe remaining 2 Tbs. of butter. Season with salt and pepper. Ladle the soup into bowls and swirl creme fraiche on each serving.

*Creme Fraiche – makes 2 1/2 cups
2 cups heavy cream, at room temperature and
1 1/2 cups sour cream, at room temperature

In a large bowl, whisk together the heavy cream and sour cream (both must be at room temperature). Cover the mixture with plastic wrap and let it stand in a warm, draft-free place for 12 hours or overnight.

Food from the Field

Local farmers are providing new foods for your table. Buying local produce not only gives you fresh, nutritious food, but also enhances your community. This recipe series is produced by WSU Extension Agricultural Systems Program and Gayle Alleman, MS, RD. You can contact us at: 360-740-1295

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