Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Roasted Butternut Squash
MU staff has been LOVING this recipe from Martha Stewart! “It’s a good thing” to prepare for a family or a group with one of those large butternuts that have been around market as of late, and while it gets a bit involved with all of the components in it, it’s a complete, vegetarian meal once prepared so you don’t need to worry about getting anything else on the table. The balance between toothsome grains, caramelized alliums, fresh herbs which you can swap out depending on what you find at the market, the pistachio yogurt, and savory roasted squash is good to the last bite (and makes great leftovers!) - we recommend adding this to the butternut recipe repertoire.
- 1 medium butternut squash (2 pounds, 4 ounces), halved, seeds removed
- 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 2 small shallots (2 ounces total), 1 thinly sliced, 1 finely chopped
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and freshly ground pepper
- 1/2 cup farro
- 2 tablespoons sherry vinegar
- 1/2 teaspoon Aleppo-style pepper
- 1/3 cup pomegranate arils
- 1/4 cup packed fresh parsley leaves, chopped
- 1 tablespoon capers, chopped
- 1/2 cup raw pistachios
- 3/4 cup plain Greek yogurt
Preheat oven to 425°F. Arrange squash, cut-sides up, in a 9-by-13-inch baking dish; drizzle with 1 tablespoon oil, sprinkle with sliced shallot and thyme, and season with salt and pepper. Roast until the thickest part of the flesh is easily pierced with the tip of a knife, 1 hour to 1 hour, 10 minutes.
Meanwhile, bring a saucepan of salted water to a boil. Add farro and cook until tender but still slightly chewy, 20 to 25 minutes. Drain.
In a bowl, whisk together the remaining 4 tablespoons of oil, vinegar, and Aleppo-style pepper until well combined. Stir in warm farro, pomegranate arils, parsley, capers, and chopped shallot. Season with salt and pepper.
In a food processor, purée pistachios with yogurt until mostly smooth, 1 to 2 minutes. Season with salt and pepper. Spread pistachio-yogurt mixture on a platter and arrange squash on top. Top with farro relish; drizzle with more oil and serve.
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.