Thank you to the crowd that came out to our farm tour and secret product reveal this past Sunday, for your patience while waiting in line, for the smiles and love on the beautiful sunny day.
As I said in my little speech before the reveal, Randy and I sometimes feel like imposter influencers for hyping up something as silly as a jar of sauce, but every single person in attendance and in our community shares the same values, excitement, and joy over life’s simple pleasures. You make our jars of butternut squash feel like liquid gold and we can’t wait to see the wonderful meals you serve with it.
As promised, below you'll find a list of recipes that I've found success with, and I'm excited to add to this growing list as you submit your recipes to me, too.
Victoria’s Butternut Squash Curry
1 jar of Laurel Glen Farm butternut squash sauce
1 tbsp. of yellow curry powder
1 cup of coconut milk (more or less to taste)
1 potato, peeled and diced
1 can of chickpeas, drained and rinsed
2 cups of spinach, or other tender greens, washed
Pour jar of sauce into a saucepan and stir in the coconut milk and curry powder. Add the potato and simmer on high for about 10 minutes. Add the chickpeas and simmer for another 10 minutes until both are ender. Stir in the spinach and simmer for one more minute until it’s wilted. Serve with hot rice or naan.
Cheesy Stuffed Shells with Butternut Squash Sauce
½ box of jumbo shells
1/2 jar of Laurel Glen Farm butternut squash sauce
1 cup of ricotta cheese
1 egg
2 cups of shredded mozzarella cheese
Optional: caramelized onions, bacon crumbles, or other fillings/toppings of your choice
.
Preheat the oven to 400 degrees. Boil the stuffed shells. Drain.
Meanwhile, mix together the ricotta, egg, and mozzarella cheese. Add in your caramelized onions or other filling.
Stuff a spoonful of the cheese mixture into the shells. Place them in a 9 x 13 baking dish. Pour the jar of sauce over the shells.
Bake at 400 for 30 minutes. Top with bacon crumbles and serve.
Butternut Squash Pizza with Bacon and Caramelized Onions
1 pizza dough
½ jar of Laurel Glen Farm butternut squash sauce
1 cup of ricotta cheese
2 cups of shredded mozzarella
Optional toppings: caramelized onions, bacon crumbles
Preheat oven to 450. Roll out your dough on a floured surface and place on a pizza pan. Top dough with mozzarella. Add small dollops of ricotta cheese, sprinkle on bacon and caramelized onions.
Drizzle butternut squash sauce on top.
Bake pizza for about 12 minutes, or until dough looks brown and cheese is melted and bubbly.
Additional uses for Laurel Glen Farm butternut squash sauce:
· Dipping sauce with pork tenderloin or turkey
· Serve over your favorite pasta shape or risotto
· Heat and eat as soup
· You tell us!!!! Share your ideas by tagging us @laurelglenfarmllc
P.S. We made this sauce because we accidentally grew 550 lbs. of massive butternut squashes - an heirloom variety that weighs 12-15 lbs. each! This is what they look like.
We added in another 350 lbs. of regular squash to meet the 900 lb. minimum needed for processing by the New Haven facility that makes our sauces. We hope this was a serendipitous accident and that you love the sauce!
Jars will be on sale in our store for $8.99 when we open for the season again on Saturday, May 3, 2025.
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