With back-to-school season in full steam and fall just around the corner, the leaves will soon start to turn and so will the recipes in our kitchens. It's important to recognize that, although the seasonal fruits may differ and we might spot pumpkin spice more often than not, the impact that we create by living sustainably remains absolutely constant.
So. snag your stack of BeeBAGZ, keep your food fresh as can be, and get inspired with our favourite zero-waste fall recipes. Let's have some fun with it!
1 (3-pound) butternut squash (peeled, seeded, and cubed)
1 large yellow onion, chopped
½ teaspoon seat salt
2 tablespoon extra-virgin olive oil
3 garlic cloves, chopped
1 tablespoon fresh sage, chopped
½ tablespoon fresh rosemary, minced
1 tsp grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
1. Heat oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Then add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
2 large acorn squash (about 1 ½ pounds each), halved, seeded, and sliced 3/4-inch-thick
1 tablespoon fresh thyme leaves
4 tablespoon olive oil, divided
Kosher salt and freshly ground black pepper
1 ½ cup farro
3 tablespoon red wine vinegar
2 shallots, thinly sliced
3 oz. blue cheese, crumbled (about ½ cup)
¼ cup toasted hazelnuts, chopped
¼ cup pomegranate seeds
Preheat oven to 425°F. Toss together squash, thyme, and 2 tablespoons of oil on two large rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 18 to 22 minutes. Transfer squash to a cutting board and roughly chop.
Meanwhile, cook the farro according to the package directions. Combine vinegar and shallots in a bowl. Season with salt and pepper. Let sit, stirring occasionally, 15 to 20 minutes.
Add remaining 2 tablespoons oil to shallot mixture and stir to combine. Fold in farro, squash, blue cheese, hazelnuts, and pomegranate seeds.
