FARM TO TABLE: RECIPES FROM INDIAN RIDGE

Editor’s Note: Those who may not have known the story, we introduced Indian Ridge Farm & Bakery at the beginning of the summer season with a recipe from Barclay Daryani, co-owner. You can say “hi” to Barclay and husband Tony or their lovely interns every Friday for a few more weeks at the Indian Ridge stand at the Telluride Farmers Market. You can join their CSA farm, which now feeds 65 families, online. For all great recipes from Indian Ridge, go to Our Writers and click on Barclay name. See below for the latest.

Kale, turkey sausage-stuffed Delicata squash

Kale, turkey sausage-stuffed Delicata squash

“This week’s recipe features one of my favorite winter squashes, Delicata. It is a wonderfully sweet squash and so tender you can eat the skin as well as the flesh. I encourage you, if you’ve never tasted a Delicata, to try it first simply baked with a little olive oil and salt, in a baking dish with about 1/3 of an inch of water at 350 degrees.”

“If you’re afraid of butter, use cream,” Julia Child

Kale and Sausage Stuffed Delicata Squash

Ingredients:

2 Medium Delicata Squash, halved and seeded
2 Tablespoons olive oil
6 oz Italian style turkey sausage (can substitute with Indian Ridge’s Goat Sausage or white beans for a vegetarian option)
½ small onion diced
2 cloves garlic minced
½ teaspoon dried sage
Pinch of nutmeg
Pinch of cayenne pepper
½ tsp. salt
¼ tsp. pepper
½ bunch kale, coarsely chopped (roughly 2 heaping cups)
1 TBLS cooking sherry
2 TBLS chicken stock or water
¼ cup grated Jarlsberg or Swiss Cheese
¼ cup grated parmesan cheese
¼ cup breadcrumbs (optional)

Preparation:

Preheat oven to 375F degrees. Place halved and seeded squash on a baking sheet and drizzle with a touch of olive oil and season with salt and pepper. Roast in a preheated oven for 25 minutes. While squash is roasting, prepare filling. In a medium saute pan, heat olive oil over medium heat. Add turkey sausage and onion, cooking until sausage is cooked through and onions are soft about 10 minutes. Add garlic and cook 1 minute more. Stir sage, nutmeg, cayenne, salt and pepper into the sausage mixture. Add chopped kale, sherry, and water. Give a good stir and then cover pan with a lid for 3-5 minutes, stirring a few times, until kale is starting to wilt and most of the moisture has evaporated. Remove filling from the stove and let cool 10 minutes. Lastly stir in both cheese and taste, adjusting seasoning if necessary. Split the mixture among the 4 divided squash and top with a tablespoon of breadcrumbs if desired. Bake at 375 for 20 minutes until filling is heated through and squash is completely cooked. Remove from oven and enjoy as a meal or hearty side dish.

“…no one is born a great cook, one learns by doing,” Julia Child, “My Life in France”


Comments are closed.