Butternut Squash and Pear Sauté

By: Co+op, stronger together

Recipe Information
Total Time: 30 minutes
Servings: 6

Fresh and delicious fruit can be enjoyed all year round - in winter, sweet treats like our Produce department’s USDA certified organic Asian pears make beautiful additions to your recipe repertoire. Pick up a couple and combine them with a small pack of our Laura Chenel goat cheese, both of which are on sale, to try your hand at this tasty winter side dish.

Ingredients

• 3 tablespoons olive oil

• 1 large yellow onion, diced

• 1 tablespoon garlic, minced

• 1 1/2 -1 3/4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes

• 1⁄3 cup chicken stock

• 1/4 cup white wine

• 2 Anjou pears, peeled, cored, and cut into 1-inch cubes (about 2 cups)

• 1 1/2 tablespoons fresh sage, minced

• 1/4 teaspoon ground nutmeg

• Salt and pepper to taste

• 1/4 cup chopped pecans

• 4 ounces fresh goat cheese, crumbled

Preparation

In an extra-large skillet, heat the oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add squash and chicken stock and simmer, stirring occasionally, for 10-12 minutes until the squash is just tender. Add pears, white wine, nutmeg and sage, and cook for another 4-5 minutes until the pears are just tender and most of the liquid is absorbed. Season well with salt and pepper, and garnish with pecans and goat cheese.

Serving Suggestion

This sweet and savory dish is a lovely accompaniment for pork or poultry. Add leftover turkey or chorizo to make a hash for breakfast or a quick and tasty supper.

Turkey Banh Mi with Quick-Pickled Cranberries

By: Co+op, stronger together

Total Time: 40 minutes
Servings: 4

Now that Thanksgiving is over, bring on the leftover recipes! The turkey sandwich is a classic, of course, so why not try a new angle on it? Quick-pickled cranberries are easy to make and give brilliant, tangy flavor to this Vietnamese-inspired Banh Mi.

Ingredients

Quick-Pickled Cranberries

• 1/2 cup sugar

• 1/2 cup rice vinegar

• 1/2 teaspoon salt

• 1/2 cup chopped cranberries

• 1 cup shredded carrot

Sandwich 

• 1 or 2 baguettes, cut into

• 4 6-inch lengths

• 4 tablespoons mayonnaise

• 1 teaspoon vegetable oil

• 1 small onion, chopped

• 4 cloves garlic, chopped

• 1 tablespoon chopped fresh ginger

• 2 cups shredded turkey

• 2 tablespoons fish sauce,more if needed

• 1 teaspoon five-spice powder

• 1 tablespoon sugar

• 12 slices cucumber

• 1 small jalapeño, sliced

• 1/2 cup fresh cilantro, torn

• Sriracha sauce (optional)

Preparation

1. In a medium bowl, combine the sugar, rice vinegar and salt, then stir to combine. Add the cranberries and carrots and toss to coat. Let stand at room temperature while you make the rest of the sandwich.

2. Preheat the broiler. Slice the baguette pieces almost all the way through lengthwise and open each like a book. Spread a tablespoon of mayo on the cut sides of each piece. Place on a sheet pan and reserve.

3. In a large sauté pan over medium heat, drizzle the oil and add the onion. Stir for 5 minutes, until softened. Add the garlic and ginger and stir for a minute, then add the turkey and sprinkle with fish sauce, five-spice powder and sugar. Stir until the turkey is heated through. Remove from heat and keep warm.

4. Place the prepared baguette slices under the broiler and broil until the mayonnaise is bubbly. Fill each baguette with the turkey mixture, then top it with cucumber slices, cranberry mixture, jalapeño and cilantro. If desired, drizzle with Sriracha sauce. Serve immediately.