Recipes from Minnesota Grown Farmers
Check out these tasty side dish recipes featuring fresh, local ingredients. These spotlight-stealing recipes will give your turkey a run for its money! Each of these recipes were contributed by Minnesota Grown farms. Click the ingredient links to find local sources in the directory.
Savory Squash Pie, Pahl’s Market
What You’ll Need:
2 pastry crusts: use one to line the pan and one for embellishment
2 cups mashed cooked winter squash (buttercup or butternut)
1/2 cup sugar
1 tbsp butter, melted
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves (optional)
1 3/4 cups milk
2 slightly beaten eggs
1 tsp vanilla
Unsweetened Whipped cream
Directions for Pie Crust:
Prepare and roll out pastry.
Line a 9-inch pie plate with pastry crust.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge high; do not prick pastry.
Bake for 5 minutes at 450 degrees. Cool thoroughly on rack.
Directions for Filling:
Using a sieve, drain mashed squash well to remove any excess liquid.
In large mixing bowl combine drained squash, sugar, melted butter, cinnamon, salt, ginger, nutmeg, and cloves.
Stir in milk, beaten eggs and vanilla to the dry ingredients.
Place partially baked pie shell on oven rack; pour in filling. To prevent overbrowning, cover edges of pie crust with foil. Top with embellishment crust cut-outs at this time.
Bake for 30 minutes at 375 degrees. Remove foil; bake about 20 minutes more or until nearly set. (Pie appears soft in center but becomes firm after cooling.)
Cool pie on rack before serving. Garnish with unsweetened whipped cream, if desired. Cover; chill to store.
Baked Winter Squash with Apples, Big River Farms
What You’ll Need:
1 1/2 lbs. uncooked winter squash, peeled & cut into cubes
1/2 lbs. fresh cranberries (optional)
2 to 3 apples, chopped
1/4 cup raisins
Juice & grated peel of 1 small orange
1 1/4 tbsp maple syrup (or honey)
Dash each of salt & cinnamon
Preheat oven to 350 degrees F. Combine squash, cranberries, apples and raisins in a small buttered casserole dish. Combine juice, peel, syrup and salt, and pour over squash mixture. Lightly dust with cinnamon, cover, and bake until squash is tender, approximately 30 to 45 minutes.
McCann Stuffing, TC Farm
What You’ll Need:
1-2 lbs of sourdough bread, cut into 1" cubes
Dried sage, thyme and rosemary (or Herbs de Provance)
1 ½ cup celery, cut up
1 medium onion, diced
Chopped up giblets from your turkey
1 stick butter
2 eggs, beaten
1lb pork sausage, fried and drained (Italian or breakfast sausage)
1 apple cut into small pieces, leaving skin
4-5 fresh sage leaves, chopped course
Fresh thyme and oregano
1 cup mushrooms (if using dried, rehydrate to be 1 cup worth and put soaking water into the stuffing
½ cup dried cranberries
Toss the bread cubes in olive oil and place on a baking sheet. Sprinkle herbs onto the bread. Place baking sheet in oven and toast at 250-350 degree heat until golden. Watch and stir as needed. Set aside.
Sautee the giblets, celery, and onion in butter until the veggies are soft. Place the mixture in a large mixing bowl and add sausage, eggs, apple, mushrooms, cranberries, and croutons. Season with salt, pepper, fresh sage, thyme, and oregano. Moisten with chicken broth as needed. Bake inside of the turkey for stuffing until at least 160 degrees OR in a baking dish.
Acorn Carrot Soup, Food Farm
Prepare squash, carrots, celery and onion by chopping each.
Add olive oil and butter to stock pot and melt together. On medium heat. Add onion and celery. Cook 5 minutes.
Add the veggie broth, water, squash and carrots. Bring soup to boil and let simmer for 30 minutes. Season with salt and pepper and garlic powder.
Let soup cook for 15 minutes. Working in batches blend the soup in a blender. Reheat and serve!
Recipe adapted from saltandlavender.com.