Delicata Squash is a small-sized winter squash that is pale fleshed, and has medium water content. Delicata Squash is ideal for stuffing and serving from “the shell.” One unique finger food style offering is Delicata Squash Rings. Simply seed, slice, bread and fry. There’s no need to peal the skin, that’s edible too! Best served with your signature dipping sauce as an appetizer, add a heaping for a side with BBQ brisket, or load a pile on a burger.

Chef’s suggested dipping sauce: Maple Cumin Aioli. A combination of mayonnaise, dijon mustard, toasted cumin, real maple syrup and seasoning.

This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal.  As used for this recipe; a spiral cutter gives you the ability to transform many vegetables into spiral strands that resemble pasta.

Ingredients for two servings:

• 3 oz oil blend
• 4 cloves garlic rough chop
• 2 oz onion, chopped
• 6 oz Caribou Russet potato, spiralized #
• 4 oz butternut squash, spiralized
• 4 oz carrot, spiralized
•  2 sprigs rosemary, chopped
• 3 oz garbanzo beans
• 2 oz cream sherry
• 4 oz vegetable stock
• 2 oz hummus to thicken sauce
• S&P to taste
• Optional: fold in baby arugula or spinach

1. Heat oil, sauté potato, butternut squash and carrot to wilt; about 2 minutes. Add garlic, onion, rosemary and garbanzo beans continue to cook for one minute.
2. Deglaze with cream sherry and reduce by half, add vegetable stock. Cook until vegetables are al dente. Be sure heat is not too high as you will need some remaining stock to crate sauce. Turn heat off and fold in hummus, this will cream a cream-like sauce texture without the addition of cream.
3. S&P to taste
4. Serve as you would serve pasta…Yum!

Note: As a rule of spiralization you should use proper sized non-hollow vegetables. For instance, the top solid portion of a butternut squash, the top thick portion of carrots and parsnips…etc. Golden beets and turnips would be great additions.

More About Caribou Russets Recipe: Caribou Shrimp Recipe: Caribou Lasagna

When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Thus, spaghetti squash. Yes, this is to say it can be used in the same fashion as its traditional semolina-based counterpart; making it an ideal gluten free vegan spaghetti.

To prepare, simply cut in half, scoop the seeds out, season the inside and roast until tender but still al dente… as all spaghetti should be served. Roasting with the bowl side facing down on a sheet tray will create more of a steaming environment created by the heat from the oven in conjunction with natural moisture from the squash. By reversing and cooking with the bowl side up a deeper roasted flavor will be achieved. Ultimately the choice is yours, steaming vs. roasting depends solely on your preference and the flavor profile you wish to achieve. Either way, spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.

Use for spaghetti Squash:

• As a vegetable side
• Baked in a frittata
• Roasted and served in the shell, finished with cheese and herds
• Use in place of pasta for spaghetti and meatballs (blue mango burger meatless-balls), or any favorite spaghetti (pasta) dish
• Try spaghetti bread as an alternative to zucchini bread
• Add chilled to slaws
• Use on salads
• Make spaghetti fritters and serve with marinara for dipping

INGREDIENTS
Serves: 100

• 3lbs diced onion
• 6oz minced garlic
• 1 tablespoon, 1 teaspoon canola oil
• 12lbs 8oz canned, low-sodium diced tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried basil
• 128 whole-wheat lasagna sheets 3 1/2″ x 7″
• 18lbs 8oz peeled, sliced butternut squash
• 2lbs sliced spinach
• 3lbs 2oz low-fat mozzarella, part-skim cheese

DIRECTIONS

1. 1. To make tomato sauce, sauté onions and garlic in oil for 2-3 minutes. Add tomatoes, oregano, thyme, and basil. Simmer over low heat, uncovered for 30 minutes, stirring occasionally.
   2. Place pasta sheets in hot water for 7-10 minutes. Remove sheets as dish is assembled.
   3. Lightly coat steam table pan (12″x20″x2 1/2″) with pan release spray (about 4 pans).
   4. First Layer: 16 lasagna sheets, slightly overlapping. 2 1/2 cups tomato sauce. About 2 1/2 cups spinach. 2lbs 5oz squash slightly overlapping.
   5. Second Layer: Repeat first layer.
   6. Third Layer: 2 1/2 cups tomato sauce.
   7. Cover with foil and bake until squash is fork tender. Convection oven: 350˚F for 40-55 minutes.
   8. Remove from oven. Sprinkle 3 1/8 cups cheese evenly over each pan of lasagna.
   9. Bake uncovered until cheese starts to brown slightly. Convection oven: 350˚F for 10 minutes.
   10. Remove from oven and allow to set for 15 minutes before serving. Cut each pan 5×5 (25 pieces per pan).

Serving: 1 piece proves 1/2oz equivalent meat alternate. 5/8 cup red/orange vegetable. 1/8 cup other vegetable, and 3/4oz equivalent grains. 

INGREDIENTS
Serves: 100

• 3gal 1qu of water
• 11lbs 4oz brown, long grain rice
• 1 tablespoon, 2 teaspoons of salt
• 48 liquid, or fresh large beaten eggs
• 1 1/4 cups vegetable oil
• 3lbs extra-lean turkey ham, diced 1/4″
• 1lbs 4oz fresh, diced green onion
• 6lbs fresh, chopped spinach
• 1/3 cup sesame oil
• 1/4 cup low-sodium soy sauce

DIRECTIONS

1. 1. Boil water.
   2. Place 2lbs 13oz brown rice in each steam table pan (12″x20″x2 1/2″) about 4 pans.
   3. Pour boiling water over brown rice, stir, cover pans tightly.
   4. Add salt to brown rice, mix well, set aside.
   5. Whisk eggs and 1 cup water.
   6. Lightly coat pan with pan release spray. Cook half of egg mixture. Chop and set aside for later. Reserve other half of egg mixture.
   7. Sauté ham in vegetable oil over high heat for 2 minutes or until ham beings to brown.
   8. Reduce heat to medium. Mix in brown rice.
   9. Add remaining egg mixture. Stir frequently for about 5 minutes, or until cooked.
   10. Mix in onions, spinach, chopped egg, sesame oil and soy sauce.
   11. Portion into 1 cup, and serve!

Serving: 1 cup provides 1oz equivalent meat/meat alternate and 1 1/2oz equivalent grains. 

Serves: 1 pizza

INGREDIENTS

1 red bell pepper item #12579
1 green bell pepper item #26110
1 red onion item #26385
1 yellow squash item #16021
1 eggplant item #77641
1 cup ricotta cheese item #179
1 cup mozzarella cheese
2 pre-baked pizza crust
1 cup sun-dried tomato pesto

DIRECTIONS

• Slice and grill all vegetables over medium-high heat.
• Dice vegetables into bite sized pieces.
• Toss cooked vegetables in sun-dried tomato pesto on pizza crust, 1/2 cup per crust.
• Scatter pre-grilled and marinated vegetables on pizza crust.
• Scatter dollops of ricotta cheese.
• Spread mozzarella cheese topping.
• Bake in 350˚F oven for 12-15 minutes until crust is crispy and cheese is nicely melted.

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