Ingredients
Servings: 6
2lbs.skinlesschickenthighs,cutintoservingpieces
1smallkabochasquash,peeledandcubed
1bunchbabybokchoy
½headsmallcabbage,sliced 6cupschickenbroth
1smallwhiteonion,sliced
1tablespoonwholepeppercorns
Fishsauce(“patis”),totaste
Instructions
1.
2.
Source:PanlasanagPinoy
Cleanchickenthighs(rinsewithvinegarandwaterorlemon)andsliceintobite-sizedpieces.Setaside.
Prepallveggies:dicetheonions,slicethesquashintocubes,andslicethecabbage.Setaside.(Note:Squashcanbehardtocutopen. Tosoften,placethesquashinthemicrowavefor5minutes.Forcuttingtips,see thisvideo:“TricktoCuttingKabochaSquashEasily”)
Pleasenotethatthebokchoydoesnotneedtobechopped;youcansimplypullthebokchoypiecesapartfromitscoreandsetaside.
3.
Bringyourchickenbrothtoaboil.Addonion,wholepeppercorns,andchicken.Coverandboilonmediumheatfor30minutes.Add morewaterorbrothasneeded!
4.
Addthesquashandcookfor10–15minutes,untilsoftened.
Addthecabbageandcook,covered,for5minutes. 5.
Lastly,addthebabybokchoyandsomefishsaucetotaste.Cookfor1minute. 6.
7.
Servewithrice!Garnishescanincludegreenonion,lemon,andpepper.
Optional:Trymakingasauceonthesidewith1tablespoonofsoysauce,halfalemon,andhalfateaspoonoffishsauce.Pourthisover everybite,toaddawonderfulflavor.
MandelaProduceDistributionisaprojectofMandelaPartners.Learnmorebyvisitingwww.shopmandela.com/shop
Chicken Nilaga with Kabocha Squash
Ingredients
2 Servings
1butternutsquash(4 cupscubed)
2largecarrots
1stalkcelery
1Tablespoonoliveoil
1Tablespoonbutter
Butternut Squash Soup
1Tablespoonall-purpose flour
2cupsvegetablebroth ½teaspoonrosemary ½teaspoondriedthyme ½ teaspoonpaprika
OriginalRecipe:veggiefunkitchen.com
8Onceblended,returnthesouptothepottoreheatifneeded.Servewarmwithbreadorrolls! . Instructions
1Preheattheovento375°F. . 2Wash,peel,andchopthesquash,carrots,andcelery. .
Tossthevegetablesinoliveoil,salt,andpepper,thenspreadthemoutonabakingsheet.Roastfor45–55 minutes,oruntilfork-tenderandlightlybrowned.Removefromtheoven.
3. Inalargepot,meltthebutterovermediumheat.Stirintheflourtoformaroux(pronounced"roo")andcook untilitturnsgoldenbrown.
5.
4. Graduallywhiskinthevegetablebrothuntilsmooth,thenaddtheroastedvegetables,rosemary,thyme,and paprika.
6Bringthemixturetoagentleboil,thenreducetoasimmerfor20minutes. .
7Letthesoupcoolslightly.Inbatches,carefullytransferthesouptoablenderandblenduntilsmooth. .
MandelaProduceDistributionisaprojectofMandelaPartners. Learnmore:www.shopmandela.com/shop|@mandelaproduce|@mandelapartners
Stuffed Acorn Squash
Ingredients
1mediumtolargeacornsquash,washedand patteddry
Avocadooil,cookingspray
8ouncescreminiorbuttonmushrooms,finely chopped
½mediumyellowonion,dicedsmall(about1½ cups)
1smallpinklady,coredanddiced
3garliccloves,minced
1teaspoondriedsage
1teaspoondriedthyme
1teaspoondriedrosemary,crushed)
½–¾teaspooniodizedsalt
¼teaspoonblackpepper
4cupsofbabyspinach
⅓cuppomegranate
¼cuptoasted,choppedpecans
¼cupshreddedParmesancheese+morefor sprinklingontop
Instructions
Preheatovento375℉andrefertosquashroastinginstructionsonthebackof thispage.
Whilethesquashisbaking,heatalargeskilletovermedium-highheat.Once hot,spraywithcookingspray,thenaddmushrooms,onions,andapples.Cook for9-10minutes.
Whilethesquashisbaking,heatalargeskilletovermedium-highheat.Once hot,spraywithcookingspray,thenaddmushrooms,onions,andapples.Cook for9-10minutes.
Addthegarlic,sage,thyme,rosemary,salt,andpeppertothemixture.Stirand cookforanadditional30secondsoruntilthegarlicisfragrant. Stirthespinachintothemeatmixtureandreducetheheattomedium.
Continuecookingfor2-3minutesoruntilthespinachiswilted,stirring occasionally.
Removefromtheheatandstirinthepomegranates,pecans,and¼cup Parmesancheese.Tasteandseasonwithadditionalsaltifneeded.
Scoopthemixtureintothebakedsquashhalves,moundingthemasneededto useupallofthefilling.SprinkleeachsquashhalvewithalittlemoreParmesan. Bakethestuffedsquashfor8-10minutesorthecheeseismelted.
Removefromtheovenandserve.
Roasting Winter Squash
Our guide will teach you the basics of roasting ANY fall or winter squash this season!!
1
Carefully cut the squash in half, removing the top is optional but may make it easier.
Next, use a spoon scoop out the seeds
3 4 2 Roast Prepare
Depending on the size of the squash, roast for 30-55 minutes at 375°. The squash is done when;
The skin starts to separate. A fork can peirce the thickest part.
Rub oil all over the squash:inside & out.
Salt generously.
Season Enjoy!
Lay face-down on a baking sheet or cast iron pan lined with parchment paper.
Try different squash until you find your favorite variety & recipe!
-Blend it into soups
-Make Quesadillas
-Add to pastas
-Enjoy as a side!
