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Embed code for: Final Document for October Newsletter Recipes
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Final Document for October Newsletter Recipes
Stuffed Acorn Squash with Quinoa and Mushrooms
2 Medium size Acorn Squash
3 Tbsp. of BG Arbequina EVOO & BG Basil Olive Oil for finishing oil
2 cups of cooked Quinoa. We love tricolor Quinoa for its presentation
1-1.5 cups of Cremini mushrooms
½ small chopped onion
2 cloves of chopped garlic
½ cup of chopped almonds
Fresh Basil for garnish
Preheat oven to 450°F
Cut the Acorn squash in half, remove the seeds and place cut side up in a baking dish. Drizzle with 1 Tbsp. of Arbequina EVOO, season with salt and pepper, add ¼ inch of water and cover. Place squash in the oven and bake for approximately 35-40 minutes. Squash should be fork tender, remove and let cool.
While squash is baking, cook Quinoa according to package directions and enough to yield 2 cups of cooked Quinoa.
In a large pan, heat the remaining Arbequina EVOO, sauté the mushrooms and onions over medium heat until translucent. Add the garlic, and chopped almonds, season with salt and pepper.
After the squash have cooled, scoop out the insides, leaving about ¼-1/2” flesh (depending upon size and shape). Be careful to not scoop out the bottom. In a large bowl, combine 2 cups of cooked Quinoa, acorn squash flesh that has been scooped out, mushrooms, onions and garlic. Salt and pepper to taste, mix well.
Reduce the oven temp to 375°F. Spoon the squash mixture back into the hollow acorn squash and return them to the oven to bake for about 20-25 minutes.
Drizzle with BG Basil olive oil and garnish with fresh basil.
Southwestern Style Butternut Squash Soup
2 Tbsp. of Arbequina Evoo
1 carrot, diced
1 Celery stalk, diced
1 medium onion, diced
4 cups of butternut squash fresh
½ tsp. chopped fresh thyme
4 cups of low-sodium chicken broth
½ tsp. salt
½ tsp. pepper
Heat the olive oil in a large pot. Add carrot, celery and onion. Sauté until vegetables have begun to soften and onions turn translucent. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce the heat and let simmer until squash is fork tender, about 30 minutes.
Allow soup to cool slightly and carefully in small batches, puree in a blender until you arrive at the desired consistency.
Add 1 Tbsp. chopped chipotles in adobo sauce to the carrot, celery and onion mixture. Garnish the soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.
1.5 cups grated zucchini
2/3 cup light brown sugar
½ cup Brava Gourmet Meyer Lemon Olive Oil
1/3 cup plain Greek Yogurt
2 large eggs
1 tsp. vanilla extract
1.5 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
1.5 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 tsp. finely grated lemon zest
½ cups of chopped walnuts
Heat oven to 350°F
Butter 1 8” loaf pan
In a large bowl, mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract
Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts.
Pour batter into prepared loaf pan and bake for about 40 – 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
Cool on a wire rack for 10 minutes. Remove the bread from the pan and allow to cool completely before serving.