Celebrate with Squash!

Happy New Year!

The Ecology Action Centre office is open again after the holidays and we’ve got several new blog posts lined up for you here at Adventures in Local Food.

I have several food related New Year’s resolutions (e.g. creative ways to use up leftovers and reduce food waste), but before we get to the serious stuff, here’s a quick post dedicated to New Year’s Eve deliciousness.  What better way to ring in the new year than with a delightful meal with someone you love!

Appetizer: Chutney & goat cheese in filo pastry.  Based on a suggestion from Alison, we whipped up these quick appetizers.  Remember the blueberry apple chutney from our summer preserving posts?  Here’s a great way to use it.

Ingredients: filo pastry, olive oil, chutney, soft goat cheese. (I used Ran-cher Acres cheese.)

Take five sheets of filo pastry.  Brush olive oil on the first sheet, then cover that sheet with another sheet of filo.  Brush it with oil, and so on until you have five stacked sheets. Cut sheet into small rectangles. (I got eight rectangles out of the sheet I had.)  The size is flexible – I’d say that mine were 10 cm x 20 cm.  In one corner, place a spoonful of chutney (1-2 tbsp) and a small amount a goat cheese (about 1 tsp).  Fold them up into small triangles and bake for 12-15 minutes at 350 degrees.

Main Course: Squash Ravioli with Sage Butter sauce

We recently acquired an old pasta machine.  Using the recipe and tips from our Spring cooking workshop, we made sheets of pasta, which we then cut into squares of approximately 10 cm x 10 cm.  Then we used this recipe from the Food Network website to make the squash filling and sage butter sauce.  Yummy!  I think I’ll be planting extra sage in the garden next spring.

2012 is sure to be a year of delicious local eating!  What do you have planned for 2012?  Is this the year you build a root cellar or join a CSA?  Do you have a new recipe to try?

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One thought on “Celebrate with Squash!

  1. Pingback: Using your preserves | Adventures in Local Food

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