West Taghkanic Diner | Photo by Lawrence Braun Ingredients 1 large butternut squash, sliced in half lengthwise 3 oz. unsalted butter 1 medium onion, thinly sliced 2 cloves garlic, minced
Courtesy of Chef Zach Wade at Restaurant Kinsley in Kingston Leaving the skin on helps to keep the squash intact and adds a wonderful texture when roasted. Seeds can be
Courtesy of Dan Sabia, Wood Fire Food Ingredients • 1 cup honey • ¼ cup chopped vinegar peppers • ¼ cup cider vinegar, plus more for seasoning • 1 acorn squash, cut lengthwise
Courtesy of Blooming Hill Farm, Monroe Ingredients • 2 butternut squash, halved and seeded • 1/4 cup olive oil • 4 oz goat cheese • ¼ cup pumpkin seeds, toasted • 2 tablespoons honey
Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge Ingredients • 1 delicata squash • 1/4 cup maple syrup • 8 sage leaves • 2 tablespoons olive oil • 1 cup aioli or mayonnaise • 1 tablespoon
When it comes to capturing the cozy flavors of autumn in the Hudson Valley, nothing hits the spot like winter squash. “[Winter squash] have an outstanding taste,” notes Michael Compton,
The bounty of the Hudson Valley would be nothing without the farmers who cultivate it. That’s why we’re spotlighting their unique stories in our Meet the Farmer series. We encourage
The bounty of the Hudson Valley would be nothing without the farmers who cultivate it. That’s why we’re spotlighting their unique stories in our Meet the Farmer series. We encourage
The bounty of the Hudson Valley would be nothing without the farmers who cultivate it. That’s why we’re spotlighting their unique stories in our Meet the Farmer series. We encourage
By Chef James Haurey / The Grange Serves 4 Ingredients Pattypan Squash 1 pattypan squash, about a pound, cut into quarters 4 tablespoons fresh summer savory, chopped 2 tablespoons fresh
By Chef Emma Rose Chudkowski / A Tavola Serves 1 Ingredients 2 zucchini, julienned 1 tablespoon butter 1/4 cup peas 2 egg yolks 1 whole egg 1/4 cup heavy cream
Barry Ballister Ingredients 1 whole large zucchini chopped onions, celery, carrots, garlic, ginger salt and pepper to taste Method Cut the squash in half lengthwise. Carefully cut out the marrow
Barry Ballister Using the basic batter recipe, you can prepare different stuffings to fill the blossoms before dipping and frying. Some single-stuffing ingredients include small-cubed Monterey Jack or Mozzarella cheese;
Barry Ballister Ingredients gently washed and dried fresh squash blossoms 1 egg, beaten 6 tablespoons seasoned fine bread crumbs 1/8 teaspoon chili powder or cayenne pepper parsley, cilantro and/or sweet
Josh Kroner, Terrapin Restaurant Serves 14 Ingredients 7 pounds golden nugget squash 1 cup water 2 tablespoons safflower oil 1 pound Spanish onions, chopped 2 tablespoons chopped garlic 2 tablespoons
Franz Brendle, Nina Serves 24 Ingredients 1 pound garlic cloves (about 60 cloves), peeled Extra-virgin olive oil Salt 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 2 large
Hudson Valley Restaurant Week is back this October 28 to November 10!
