Roasted “From our Farm” Kobocha squash served open-faced and glazed with a delicious maple-cinnamon butter, pomegranate seeds, and fresh herbs. Vegetarian or not, this incredible side will knock your slippers off.

Ingredients: Squash from our farm, Olive Oil, Maple Syrup, Butter, Honey, Fresh Herbs, Cinnamon, Salt, Garlic & Spices

Serves 2

Aprox. 1 lb

Butternut squash, brussel sprouts, cauliflower, shallots, cipollini onions, whole cremini mushrooms, and carrots are seasoned and roasted. They are then tossed together and garnished with chopped italian parsley and vibrant green kale as a hearty and healthy side featuring the best vegetables the season has to offer.

Size: 1 lb ~ approx.

Serves: 2 - 3 people.

Heating Instructions:

Remove vegetables from container (*Container is not oven safe) and place on a foil-lined cookie sheet. Place the vegetables in a pre-heated 350º oven for 10 - 15 minutes, or until fully warmed and slightly crispy.

Ingredients:

Cauliflower, Brussel Sprouts, Carrots, Cipollini Onions, Shallots, Butternut Squash, Mushrooms, Olive Oil, Salt, Pepper.

The ultimate way to begin a Thanksgiving meal is by sharing in the toasty creaminess of this delectable fall soup.  We blend fresh butternut squash harvested from our family farm with just the right amount of stock and seasoning, crafting a cozy not too sweet soup with butternut as the star.  Eat it with a hunk of good bread, and when your soup is gone, steal some from the bowl next to you.  Feed it to any squash-haters you know.  But be prepared to pass it again -- they'll probably ask for seconds.

Size: 1 Quart.

Serves 2 - 3 people.

*See below for Pumpkin Seed Brittle that makes the perfect garnish.

Heating Instructions:

Pour the soup into a large saucepan and bring to a simmer over medium heat.

Ingredients:

Butternut Squash, Carrot, Celery, Onion, Apple, Apple Cider, Vegetable Stock, Butter, Heavy Cream, Nutmeg, Cinnamon, Salt, Pepper.