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GoFarm Blog

Recipes: Week of September 14th, 2020

Recipe Share: Delicata Squash Pappardelle


1 pound dried pappardelle pasta (can sub fettuccine)

1/2 bunch kale, washed and stems removed

1 pint cherry tomatoes

1 small delicata squash, cubed

1 small onion, diced

1 clove garlic, minced

1/2 cup dry white wine (sub water if you prefer)

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

Olive oil for drizzling


  1. Preheat the oven to 400 F.

  2. Drizzle the cherry tomatoes and cubed delicata squash liberally with olive oil and season with salt and pepper. Arrange in one layer on a rimmed baking sheet and bake until the tomatoes wilt and squash browns on the edges, 20-30 minutes (the smaller you cube your squash, the crispier the edges will get).

  3. Meanwhile, tear the kale leaves into small pieces and drizzle them with olive oil and season with salt and pepper. Arrange in a single layer on another rimmed baking sheet and bake for about 10-12 minutes, or until crispy. They burn easily so start checking after 8 minutes.

  4. Set the cooked vegetables aside. Bring a large pot of water to boil. Add the pasta and cook until just shy of al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta cooking water.

  5. Heat a Tbsp of olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook until softened and fragrant, about 3 minutes. Add the white wine (or use water) and cook until the liquid is almost fully reduced.

  6. Add the cooked pasta and the reserved pasta water and toss together, cooking for about a minute.

  7. Remove from the heat and toss with the vegetables. Top each plate with a bit of freshly grated Parmesan cheese.




1 pound fresh tomatillos, husks removed and quartered

4 garlic cloves, unpeeled

2 medium green chiles, stems removed, chiles cut in half lengthwise (do not seed)

1 medium onion, cut into 8 wedges

1 cup coarsely chopped fresh cilantro, plus more for garnish

2 Tbsp fresh lime juice (from 1 lime)

1 tsp salt, plus more for sprinkling

1 ear sweet corn, kernels shaved off

2 cups vegetable oil

12 (6-inch) corn tortillas, each cut into 6 wedges

1/2 cup sour cream

1 large avocado, cut into thin wedges

1 large tomato, chopped

4 ounces queso fresco (fresh Mexican cheese) or mild feta cheese, crumbled (about 1 cup)

4 fried eggs, for serving


  1. Preheat oven to broil. Arrange tomatillos, garlic, chiles, and onion in a single layer on a baking sheet. Broil until vegetables are lightly charred in spots and slightly softened, about 12 minutes, stirring halfway through. Let cool for 5 minutes, then remove and discard garlic skins, and add garlic back to tomatillo mixture.

  2. Process the tomatillo mixture, cilantro, lime juice, and salt in a blender until smooth, about 1 minute. Set tomatillo salsa aside.

  3. Heat vegetable oil in a large deep skillet over medium-high. Working in 4 batches, fry tortillas, until lightly brown and crisp, 1 to 2 minutes per side. Drain fried tortillas on a paper towel-lined baking sheet. Sprinkle lightly with salt. Discard oil from skillet, and wipe clean.

  4. Pour tomatillo salsa into skillet over medium-low, and cook, stirring often, until hot and bubbly, about 4 minutes. Add fried tortilla chips, and stir gently to coat. Divide chip mixture evenly among bowls, and top evenly with sour cream, avocado wedges, tomato, corn, cheese, and fried eggs. Garnish with chopped cilantro, and serve immediately.


Stuffed Acorn Squash


To roast the squash:

2 Tbsp of olive oil

1 acorn squash, cut in half and seeds removed

Salt and pepper

To make the stuffing:

1 Tbsp olive oil

1/2 medium onion chopped

1 stalk of celery, chopped

1/2 apple peeled and cut into small cubes

1 cloves of garlic minced

1 cup cooked quinoa

1/4 cup dried cranberries

1/4 cup pecans, coarsely chopped

1 tsp salt

1/2 tsp black pepper

Option* handful of pomegranate arils as garnish


  1. Preheat the oven to 400 F.

  2. Drizzle the insides of acorn squash with olive oil and spread the oil all over the flesh. Sprinkle each half with a large pinch of salt and pepper.

  3. Place the squash cut side down and roast for 40 minutes or until easily pierced with a fork or knife. Let it cool on the counter for 5 minutes before stuffing.

  4. Meanwhile to make the stuffing, heat olive oil in a large pot in medium high heat. Add in the onion and celery and cook,  stirring frequently, until translucent, 5-6 minutes. Add in the apple and cook 3-4 more minutes or until apples are softened.

  5. Stir in the garlic and cook for 30 seconds.

  6. Add in quinoa, cranberries, pecans, and salt and pepper. Give it a large stir and turn the heat to medium low. Let it cook for 7-8 minutes, stirring a few times to make sure it is moist. If you feel like it is drying out, stir in a few Tbsp of water.

  7. Taste for seasoning and add more if necessary.

  8. To assemble: Fill each acorn squash half with the stuffing and garnish it with pomegranate arils if using. Serve and enjoy!


Beet and Potato Chips


6 beets

6 potatoes

1/2 cup olive oil

2 tsp sea salt


  1. Preheat the oven to 300 F and line several baking sheets with parchment paper. Scrub the beets and potatoes well with a veggie brush and cut off the tops of the beets.

  2. Use a mandolin slicer (or anything you have to make the strips thin) to slice the beets and potatoes paper thin (1/16-inch).

  3. Place the slices in a large bowl and pour the oil and salt over the top. Toss well. Let the beets and potatoes sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.

  4. Toss the beets and potatoes again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 30-50 minutes until crisp, but not brown. Test after 30 minutes and only bake longer if necessary. Remove the chips from the oven and cool completely before storing in an air-tight container.



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