[ Home ] [ Find Us ] [ Our Farm ] [ Pickup Day] [ Newsletter ] [ Membership ]

Early Summer Sautee  (from Gayle)
1-2 Spring onion, chopped
1-2 Spring garlic, chopped
1-2 TB olive oil
1 summer squash (1/4” thick slices)
1 pepper, sliced
a favorite herb sprig (dill recommended)
Pour 1-2 tablespoons of olive oil in a skillet on medium heat.  Chop the spring onion and garlic, using the lower parts of the stem as well.  Saute until lightly brown and then add sliced summer squash and  pepper.  Turn regularly and cook for 5-7 minutes to desired level of  texture and color.  Add the herb, crushing slightly, during the last minute in the pan.
Can add a zucchini or eggplant at the same time as the summer squash.  Also, can add sundried tomatoes, allowing them to hydrate and add flavor.  Our boys like grated cheese added on top.

Butternut Squash and Apple Casserole (from

  • 1 small butternut squash, about 2 pounds
  • 2 apples, cored, peeled, sliced
  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup cold butter
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
    Peel squash, scoop out seeds, and cut in small pieces.
    Place squash and apple slices in oblong baking dish (7x11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly.
    Distribute over squash and apple.
    Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.
    Butternut squash recipe serves 6 to 8.
1 (3 lb.) spaghetti squash
1 tbsp. minced fresh parsley
2 tsp. butter
1/2 tsp. dried whole basil
1/4 tsp. salt
1/8 tsp. pepper
Dash of dried whole sage
Fresh basil sprig (optional)
Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides down, in a Dutch oven; add water to pan to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until squash is tender. Drain squash; let cool. Using a fork, remove spaghetti-like strands from squash; discard shells. Place strands in a serving bowl; add parsley and next 5 ingredients, and toss gently. Garnish with a fresh basil sprig, if desired.



1 spaghetti squash, about 2-3 lbs.
1 med. green pepper, chopped
1 med. onion, chopped
1 tsp. basil leaves, crushed
1 tsp. oregano leaves, crushed
1 tsp. garlic powder
1/4 tsp. each of marjoram, thyme, and sage
2 tbsp. Italian olive oil
5 to 6 med. tomatoes, chopped
2 Tbs butter
¼ cup parmesan cheese
Wash squash, prick with fork. Cook in 400 degree oven until tender, about 40 minutes. Cook and stir green pepper and onion with seasoning in oil over medium heat until vegetables are tender. Stir in tomatoes. Simmer uncovered 5 minutes. Cut squash into halves, remove seeds and fibrous strings. Remove spaghetti-like squash strands with two forks. Toss with butter and cheese. Spoon tomato mixture over squash.

California Succotash  
3 Tbs. butter
1 bunch green onions, chopped (white parts only)
1 lb. yellow summer squash
1 sprig fresh thyme
10-oz. pkg. frozen baby lima beans, thawed
1/2 cup water
2 ears sweet corn, husked
1/2 lb. cherry tomatoes
1/4 cup torn fresh basil leaves
Combine the butter and green onions in a large skillet over medium heat and cook to soften onions. Quarter summer squash lengthwise and slice thinly. Add to skillet with salt, as desired but no more than 1 teaspoon, the thyme leaves scraped with thumb and forefinger from stem. Cover skillet and cook on medium-high, stirring occasionally, until squash has softened, about 10 minutes. Meanwhile, slice corn kernels from cobs. Add to skillet with the thawed lima beans and water (or chicken broth). Scrape the cobs with an inverted tablespoon, adding the milky bits to the skillet. Slice tomatoes in half and add to skillet; heat through. Add basil and serve. Yield: 6 servings
Recipe adapted from How to Read a French Fry and Other Stories of Intriguing Kitchen Science by Russ Parsons, Los Angeles Times food editor.


Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter

  • 3 tablespoons unsalted butter
  • 2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise
  • 2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
  • 1/2 cup (about 32 leaves) fresh mint, loosely packed

In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine.

Roasted Patty-Pan Squash (serves 4) from

8 patty-pan squash, quartered
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried thyme
Kosher salt and black pepper to taste
  • Preheat your oven to 450 degrees.
  • Combine all ingredients in a roasting pan.  Toss to coat well. 
  • Roast until reasonably tender and fragrant, about 15 - 20 minutes. 
  • Serve. 
  • Butternut Squash Pie
    Butternut squash is a real treat for you today.  I prefer butternut squash to pumpkin pie.  If you have not had this before, it is easy to make tasty dishes from it.   It is brighter orange and has a delicious taste.  Place the whole squash stem and skin and all on a flat pan in an oven at 350 degrees for about an hour.  The whole squash will become soft.  Allow it to cool, then remove the skin and seeds.  Mash the rest of the pulp.  Add 2 eggs, a can of non-fat Eagle brand sweetened evaporated milk, ¼ teaspoon of cinnamon, ¼ teaspoon of ginger, 1/8  teaspoon of  cloves, and 1/8 teaspoon of nutmeg.  Mix it with beaters, then pour it into an unbaked pie shell.  Brush milk around the edges, then sprinkle sugar on the dough.  Bake it about 45 minutes at 350 degrees.

    Butternut Squash Apple Soup
    Can be prepared in 40 minutes or less. The trick to great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash.  (Recipe from Southern Living)
    1 yellow onion, chopped
    1 rib of celery, chopped
    I carrot, chopped
    1 Tbsp butter
    1 butternut squash, peeled, seeds removed, chopped
    1 tart green apple, peeled, cored, chopped
    (squash and apple should be at a 3 to 1 ratio)
    3 cups chicken broth (or vegetable broth if vegetarian)
    Pinches of nutmeg, cinnamon, salt and pepper. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.  Serves 4-6.

    Grilled Mix Squash with Onions (100% Berries on Bryan Station ingredients!)

    Dice up one yellow and one zucchini squash and place in a ziploc bag. Add two quartered spring onions, one sliced mild pepper, a tablespoon of oil, one minced garlic clove, salt & pepper to taste and allow to marinate while you get the charcoal lit and ready. I added a shake or two of red pepper flakes as well as a couple of dashes of dried oregano. Grill over medium high heat in a grill basket for 5 to 7 minutes stirring frequently to prevent burning.

    4744 Bryan Station, Lexington, KY