Squash!!!! Apples!!!! Fresh Ginger!!!!


Anyone else get out to a farmers market this weekend? Do any yard work?

John and Arlo were out getting mulch. Erin and I biked down to the Lowertown Farmers Market and got a bunch of great, local produce after having an incredible breakfast (recipe to follow), and now I’m doing some outreach for this month’s events, and sharing some recipes here! The abundance and variety of squash at the market was incredible! We also picked up some fresh, Minnesota grown ginger. If you love ginger, then the fresh stuff is absolutely the best!!

First off: I will have some squash & roasted apple croissants available on Thursday night at the All Vegan Open Market. Now you know. If you’ve been missing the croissants, well, come and get some.

Second, John contributed his go to squash soup base! Here’s that recipe:

Grab any type of squash you like. Butternut is great, but any type of hearty winter squash will do just fine. Cut the squash into small segments (a few inches in length) and roast them with the onions, garlic, and oil at 400 degrees until everything is soft and has some color on it. The Onion can be large chunks and the garlic doesn’t even need to be processed besides removing the skin! Once the veg is done roasting, toss everything in a blender and blend until smooth. You can make it thiccc or thin by just adjusting the amount of liquid that you add in at this point. To serve, top with fresh herbs, toasted pumpkin or squash seeds, and some bread for dipping. I can’t stress enough, this is a BASE RECIPE. Make it once and then fuck around with different herbs and spices. Use coconut milk instead of broth. Make it spicy. Whatever floats your boat.

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
For serving
Chopped parsley
Toasted pepitas
Crusty bread
Finally, here’s the recipe for the amazing squash waffles pictured above!

So, much as with all these recipes, the ability to modify this recipe to include items you have on hand, your personal tastes, or to include ingredients you want to use up.

One of the best parts about this recipe is that it doesn’t use sugar. Now, I did put some brown sugar in the peach & banana compote I made, but the waffles got molasses. Maple syrup, agave nectar, barley malt syrup, apple butter, or even some apple sauce would work, too.

First off, have your roasted squash ready ahead of time. If you have the oven on the night before for dinner, then toss in a squash. You’ll need 1 & 1/2 cups of cooked squash for this recipe. I used the Blue Hubbard, but butternut, pie pumpkin, or any number of other squash would work great. You could even use boiled sweet potatoes!


Mix these dry ingredients together:

3 cups of flour

1/4 cup of ground flaxseed

1 tsp salt

2 Tbsp baking powder

1 Tbsp of corn starch (potato starch works just fine!)

(For seasonings, I just toss stuff in. Start with 1 tsp of each, and add more if you desire)

Ground cloves, cardamom, nutmeg, cinnamon.

1/2 cup of shredded coconut flakes (We had some coconut shreds hanging around from a bundt cake Erin made recently, so I tossed the in. Shredded apples, carrots, cranberries, or any number of other flavors could work. If they are wet ingredients, mix all the dry ingredients first, then add the shredded apples or carrots or cranberries.)

Wet Ingredients:

3.5 cups of your favorite milk

1.5 cups of roasted squash mashed up

1 Tbsp of apple cider vinegar

1/4 cup of molasses

1/2 cup of canola oil

2 tsp vanilla

Pour the milk into a bowl, then whisk in the squash until it is incorporated. Then add the apple cider vinegar and whisk in the molasses until well incorporated. Add the oil and vanilla and let sit while you mix the dry ingredients.

Once the dry ingredients are mixed together, give the wet ingredients a good stir to mix them back up, and add them to the dry ingredients. Mix with a spoon and a spatula to create the batter. Make sure to scrape down the sides and that there are no dry clumps.

I used a mix of whole wheat and bread flour this morning, all purpose flour is great, too. Do not hesitate to add more liquid. Pancake batter is really runny, but waffle batter should look like muffin batter. Once everything is mixed together, let the batter sit for 5-10 minutes. This lets the baking powder interact with apple cider vinegar.

Heat your waffle iron to the recommended setting, and start baking off waffles!

Check the post from August 30th for compote ideas and the easy recipe.

Served these up with sausages from Superior Small Batch, made up in Duluth.

Well, I hope you are enjoying all the amazing, locally grown produce available right now, and find these recipes helpful and inspiring.

Enjoy the week, hope to see you on Thursday at the Open Market, and, as always, reach out with your questions, send us photos of your meals using these recipes, and feel free to suggest any recipes or techniques you’d like us to cover here.

Thanks again!



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