Butternut Squash Puree & Broccoli Surprise

Mark Gandara, our "Chef in the Classroom" has given us the recipes for the first two Farmer's Choice vegetables this year. We hope you will enjoy making these recipes at home!

ROAST BUTTERNUT SQUASH PUREE

Serves 4

1 Butternut Squash

Extra Virgin Olive Oil

Salt and pepper to taste

2 sprigs of rosemary

4 leaves of sage

Maple syrup to taste

Dash of cinnamon

Preheat oven to 350 Degrees. Cut butternut squash lengthwise in half. Clean out the seeds using a large kitchen spoon. Take each half and lay them on a baking sheet, cut side up. Sprinkle olive oil salt and pepper on the squash, stuff cavity with the fresh herbs. Turn Squash cut side down and place into oven. Roast for 45 minutes to an hour, until Squash is soft to the touch.

Remove from oven, let cool enough to handle. Scoop flesh out of skins into a big bowl, season with salt, pepper, cinnamon and maple syrup to taste. You can either use a potato masher or a blender to turn squash into a smooth puree. Taste for seasoning and adjust accordingly.

BROCCOLI SURPRISE

SERVES 4

1 lb broccoli

1 carrot, peeled and grated on a box grater

1 tbsp cilantro, chopped

3 tbsp vegetable oil

1 tbsp dark sesame oil

1 tbsp soy sauce

1 orange, zested and juiced

1/4 tsp each of ground cumin and ground coriander, toasted

Combine orange juice, zest, soy sauce and spices together in a blender. Slowly add oils to emulsify mixture.

Rinse broccoli and trim if needed. Place a pot filled with salted water over high heat, bring to a boil, add broccoli and boil gently for 3-4 minutes or until vibrant green.

Drain broccoli, toss with grated carrots and chopped cilantro. Add sesame-orange dressing to taste. Season with salt and Pepper.