Recipes

Butternut “Pumpkin” Pie

Did you know that most canned pumpkin is actually butternut squash? Try making “pumpkin” pie with your butternut this year and see if you notice any difference! 14 ounces (about 1 3/4 cups) roasted Red Dog butternut squash purée, from 1 Red Dog butternut squash19 ounces sweetened condensed milk (about 2 cups)1/2 cup light brown sugar, firmly packed1...

Holiday Roasted Vegetables

Makes 4 servings. 1 lb. Red Dog brussels sprouts, trimmed and halved3 large Red Dog carrots, peeled and sliced into 1/2” pieces2.5 Tbsp. extra-virgin olive oil1 Tbsp. balsamic vinegar1 tsp. chopped Red Dog rosemary leaves1 tsp. chopped Red Dog thyme leavesKosher saltFreshly ground black pepper1/2 c. toasted pecans1/2 c. dried cranberries Preheat oven to 400°....

Golden Beet Salad

Makes 3 servings. 1 pound Red Dog golden beets1/2 cup walnuts1.5 Tablespoons white balsamic vinegar1.5 Tablespoons orange juiceZest of 1/2 orange1/2 Tablespoon dijon mustard1/2 Tablespoon honey1/2 teaspoon fine kosher saltFreshly-ground black pepper1/6 cup golden raisins1 ounce goat cheese, crumbled1 Tablespoon walnut oil or olive oil Arrange a...

Caramelized Butternut Squash

An alternative to sweet potato casserole using locally grown squash. You can even try topping this with marshmallows! Serves 4. 1 medium Red Dog butternut squash3 tablespoons unsalted butter, melted1/8 cup light brown sugar, packed3/4 teaspoons kosher salt1/4 teaspoon freshly ground black pepper Preheat the oven to 400 degrees F. Cut off and discard...

Cozy Winter Squash Bread

Whether you’re seeking inspiration for what to bring to your next festive gathering or craving a seasonally sweet treat, winter squash bread is the perfect answer. It’s great for those that may be nostalgic for summer zucchini bread and may be a new dish for others. Altogether, this recipe takes about two hours to make between curating the squash puree and bread...

Watermelon Radish with Rosemary Brown Butter

Makes 2 servings. 2 Red Dog watermelon radishes – trimmed, scrubbed, and diced (skin on); about 2-3 cups diced1 tablespoon olive oil2 tablespoon butter – divided; can use salted or unsalted⅛ teaspoon sea salt1 tablespoon fresh rosemary – divided2 teaspoon lemon zest In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium...