White House Fruit Farm Recipes

October 2020 - As if we didn't love fall enough already, the fall season harvests many varieties of squash. Squash provide numerous health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That’s a serious nutritional power-packed veggie. Squash is also rich in manganese. This mineral helps to boost bone strength and helps the body’s ability to process fats and carbohydrates. Savor the color and texture of these brightly hued veggies with some of these farm favorite recipes. Enjoy! 

Spaghetti Squash with Cheese

 6 WHFF spaghetti squash, halved, seeds & membrane scooped out

1 Tbsp olive oil

2 Tbsp butter

1 ½ Tbsp garlic, minced

1 Tbsp all-purpose flour

1 C parmesan cheese

1 ¼ C mozzarella cheese, divided

1 ¼ C half & half

Salt & pepper to taste

1Tbsp minced parsley (optional)

 Preheat oven to 400. Line baking sheet with parchment paper. Place squash cut side up on baking sheet. Brush flesh with olive oil. Sprinkle with salt & pepper. Turn upside down. Bake in preheated oven until tender, about 40 minutes. Let cool slightly, shred spaghetti with a fork while leaving about ¼” border. Set aside. In a large saute pan, melt butter over medium heat. Add garlic and flour. Saute for 1 minute. While whisking vigorously, slowly pour in half & half. Let cook, stirring constantly, until thickened. Reduce to low, add parmesan & stir until melted. (Add a little extra half & half, if needed.) Season with salt & pepper to taste. Remove from heat and add shredded spaghetti squash & 3/4C mozzarella. Toss to evenly coat. Divide mixture between squash halves and sprinkle with remaining mozzarella cheese. Return to oven & bake for 10 minutes, or until cheese has melted. Sprinkle with parmesan (optional) and serve warm. Enjoy!


Squash Casserole

1 small WHFF onion, sliced

1 Tbsp butter

1 Tbsp olive oil

½ tsp Italian seasoning

2 pounds WHFF squash (yellow squash and zucchini)

salt & pepper to taste

¼ C grated parmesan cheese

¼ C cheddar cheese

⅓ C seasoned bread crumbs

2 Tbsp butter

Preheat oven to 350°F. Slice squash/zucchini into ¼" slices. Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp. Place squash and onions in a greased 2 qt casserole dish. Combine breadcrumbs, cheeses, and melted butter in a

small dish. Sprinkle over squash. Bake 35-40 minutes or until squash is tender. Enjoy!


One Dish Roasted Butternut Squash with Chickpeas

1 small WHFF butternut squash

½ C plain, whole milk Greek yogurt

5 cloves garlic, 1 finely grated, 4 chopped

2 Tbsp fresh lemon juice, divided

Kosher salt & freshly ground pepper

4Tbsp olive oil, divided, plus some for drizzling

1 – 15oz can chickpeas, rinsed, patted dry

1 medium WHFF onion, chopped

2 Tbsp curry powder

2 radishes, trimmed & thin sliced

1 C parsley, mint &/or cilantro leaves.

Preheat oven to 425°. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear). Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in curry and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet. Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around. Toss radishes, herbs with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas.