Chef Eddie Castillo from Arizona Food Crafters shares fall recipes.
Butternut Squash Fall Harvest Salad
Roasted Butternut Squash and Apple Farro Salad
1bag raw farro - rinsed well
1/4 cup evoo!
2 garlic cloves - crushed!
4 large sage leaves - torn
Rinse Farro well under running cold water. Bring large pot of water to a rolling boil. Season water with salt to taste. cook farrow in a simmering water, stirring occasionally 20-25 minutes till al dente.
Meanwhile place 1/2 cup evoo in small saute pan add sage and garlic, lower heat and gently infuse evoo with sage and garlic. Oil is ready when fragrant. Drain farro well and toss with 1/4 cup infused evoo in large bowl and set aside.
1 cup celery - diced small 1 cup granny smith apples - peeled, cored and diced small 1/4 cup apple cider vinegar Place vinegar in small bowl, peel, core and dice apple and add to vinegar tossing to coat. Add diced celery, toss again and set aside.
1/4 cup fresh sage leaves 1/4 cup parsley - chopped small 1 cup toasted walnuts
Combine seasoned farro with apple and celery mix (including all the vinegar), add cooled butternut squash, toasted walnuts, parsley and sage. Toss well to evenly distribute herbs, vinegar and oil infused farro. Chill in fridge for one hour tossing every 15 minutes to keep flavors evenly melding.
Roasted Butternut Squash - yields 2 cups cooked
4 cups butternut squash washed peeled and diced small (1/2")
1 t sea salt
1/4 t fresh ground black pepper
1 t ground dried sage
Place diced squash in mixing bowl, drizzle with evoo, season with salt, pepper and sage. Toss to coat well.
Spread evenly on foil lined sheet pan. Roast 20 minutes in 400* preheated oven. Remove from oven, set aside to cool.
2-3 baking pumpkins or one large Cinderella pumpkin
1/2 cup water
Wash pumpkins thoroughly and pat dry. Cut pumpkins in half, remove seeds and place cut side down on foil lined cookie sheet. Pour water around bade of pan and roast in preheated 400 degree oven for about 45 minutes or fork tender. Allow to cool and remove pumpkin pulp. Use in your favorite pumpkin recipe.
Old Fashioned Pumpkin Pie
2 cups cooked pumpkin
1 cup sugar
1/4 cup melted butter
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup heavy cream
9 inch unbanked pie shell
Preheat oven to 350 degrees
Combine all ingredients in large bowl with hand mixer until well blended. Pour into prepared crust and bake 35-45 minutes or till center is set.
For Hand Pies
Pour filling into glass casserole baking dish. Set baking dish in a larger shallow pan and pour water around baking dish about half way up the side of baking dish. Bake in a preheated 325 oven for 30-40 minutes or until center is set. Remove from oven and allow to cool completely.
When filling is cool it is ready to use for making hand pies.
AZ Food Crafters
961 W Ray Road Suite 1
Chandler, Arizona 85225
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