Recipes
Here are recipes you can try using Verger Labonté products:
- Squash and maple syrup ratatouille
- Pumpkin, squash and root vegetables "au gratin"
- Butternut squash soup
- 3 Squash soup
- Cream of pumpkin soup
- Butternut squash couscous
- Honey and orange roasted chicken
- Legendary Verger Labonté muffins
To find out how
to prepare a butternut squash:
Squash and maple syrup ratatouille
2 tbsp. olive oil
1 cup squash (butternut, acorn, pumpkin, etc.), diced
1 green squash, diced
1 yellow squash, diced
1 red pepper, diced
1 green pepper, diced
1 ½ cups mushrooms, cut into quarters
1 onion, coarsely chopped
3 cloves garlic, chopped
1 cup Italian tomatos, diced
¼ cup maple syrup
Basil and oregano, fresh or dried, to taste
Salt and ground pepper
In a saucepan, heat the oil and sauté the onions 4 or 5 minutes. Add the tomatoes, maple syrup, salt and pepper and cook 4 or 5 minutes. Add the spices at the last minute. Serve as a side dish or melt cheese on top.
Preparation : 15 minutes
Cooking time: 10 minutes
4 portions
Source : La fédération des producteurs acéricoles du Québec
Pumpkin, squash and root vegetables "au gratin"
1 tsp. butter
2 cups pumpkin, peeled and sliced finely
1 ½ cups turnip, peeled and sliced finely
3 French shallots, chopped finely
Nutmeg, freshly grated
1 cup 15% cream
2 cups strong cheddar or other cheese of your choice, grated
1 ½ cup butternut squash, peeled and sliced finely
1 ½ cups celery, peeled and sliced finely
Salt and grated pepper
- Preheat the oven to 200°C (400°F). Butter a 9 in square pan. Layer the slices of pumpkin and the slices of turnip. Season, sprinkle with half the shallots, sprinkle on nutmeg, add half the cream and half the cheese. Cover with the slices of squash and celery. Season and add the remaining shallots, some nutmeg, the remaining cream and the remaining cheese.
- Cover and cook in the oven for 30 minutes. Uncover and continue cooking 10 or 15 minutes until the vegetables are cooked. For a more golden colour, broil for a few minutes.
Preparation : 40 minutes
Cooking time: 45 minutes
4 to 6 portions
Source : Magazine
45 ml (3 tbsp.) olive oil
1kg (2 lbs) butternut squash, halved with the seeds removed
4 cloves garlic, unpeeled
Salt and ground pepper to taste
1 large onion or 6 shallots, peeled and chopped
45 ml (3 tbsp.) butter
15 to 30 ml (1 to 2 tbsp.) ginger, chopped fine
10 ml (2 tsp.) mild curry or your choice of curry
1 l (4 cups) chicken or vegetable broth
- Preheat the oven to 190°C (375°F). Line a cookie sheet with aluminum foil or parchment paper.
- Spread oil on the squash and on the garlic. Sprinkle with salt and pepper to taste. Place both halves of the squash on th cookie sheet, cut surfaces on the sheet. Place the garlic cloves under the squash. Cook 45 minutes in the center of the oven, or until the squash is tender.
- Allow to cool 10 minutes, then peel the squash and the garlic. Put them aside. In a saucepan, sauté the onion for 10 minutes at medium heat, stirring regularly.
- Add the ginger and curry. Continue cooking for 1 minute.
- Add the squash, onion and broth. Bring to a boil, reduce the heat and simmer with the lid off for 10 minutes.
- Purée the soup in the mixing cup or using a blender. Dilute the soup if necessary.
Serve with your choice of:
Plain yogurt and a quarter of lime. The yogurt may be favoured with
mango chutney.
- Replace the yogurt with coconut milk and pieces of spinach or
baby spinach, added at the end of cooking, and garnish the soup
with roasted slivered almonds.
- Pour the soup in a deep heated bowl. Place shrimps or cooked scallops
in the center. Garnish with chopped chives or a shot of flavoured
oil.
*To facilitate cutting open the squash, use a large knife or a mallet.
Jacques Robert's suggestion
He makes his soup without ginger or curry. He flavours the soup
upon serving with a mixture of celery hearts minced with the leaves
and pieces of grapefruit. He adds a shot of honey spiced with Thai
chili pepper. At Christmas time, he garnishes the soup with a slice
of salted liver pâté.
Source : http://www.telequebec.tv/aladistasio/version_imprimable.asp?IDRecette=423
2 tbsp. of butter
2 tbsp. of oil
1 clove of garlic
1 large cut onion
1 cup of pieces of acorn squash
1 cup of butternut squash
1 cup of spaghetti squash
2 stalks of celery
1 bay leaf
1/4 tsp. sage
1/4 tsp. nutmeg
1 pinch of cinnamon
4 cups of vegetable broth
- Heat the butter and oil.
- Sauté the garlic and onion for 2 minutes.
- Add the squash, celery, bay leaf, sage, nutmeg and cinnamon, and brown for a few minutes.
- Pour in the vegetable broth.
- Add salt and pepper to taste.
- Reduce the heat and simmer for 25 minutes.
- Blend in the blender to a smooth purée.
1 large onion, peeled and sliced
3 1/2 pounds ( 1 1/2 kg) of pumpkin peeled, seeded, and coarsely chopped
1/2 cup (125 g) butter
8 1/2 cups (2 liters) chicken or vegetable broth or water
Salt and freshly ground black pepper
Croutons, as garnish (optional)
- In a large heavy saucepan over low heat, melt half the butter. Add the pumpkin pieces and onion, toss to coat with the butter, and gently cook until the onions are translucent, stirring frequently.
- Add the broth or water and season with salt and pepper to taste. Increase the heat and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the pumpkin is tender.
- Using a slotted spoon, remove the pumpkin and onion from the pot to a food processor or blender, in batches, and process until smooth. Put the purée in another pot and stir in enough of the cooking liquid until the desired consistency is reached. Taste and adjust the seasoning.
- Add the remaining butter and reheat over low heat, stirring frequently. Sprinkle servings with some crispy croutons, if desired.
Source: Boisset, C. (1997). Pumpkins & squashes, Gardering, Crafts & Recipes, Reader's Digest: New York/Montreal.
¼ cup almonds
2 tbsp. olive oil
2 chopped onions
2 cloves of garlic, minced
¼ tsp. cayenne pepper
1/8 tsp. cinnamon
1 cup of canned tomatoes, cut in their juice
1 butternut squash (approximately 2 lb), peeled, halved, seeds removed, and diced into 3/4 inch cubes
¼ cup of grapes
3 cups chicken broth
1 ¼ c. tsp. salt
2 cups chick peas, drained and rinced
¾ cup freshly cut parsley
1 ½ cups water
1 ½ cups couscous
- In a small saucepan, brown the almonds at medium heat, stirring frequently, until they brwn, approximately 5 minutes. Or roast them in the oven at 350°F for 5 to 10 minutes.
- In a large saucepan, heat the oil at medium heat. Add the onions and cook them until they become transparent, stirring often, approximately 5 minutes. Add the garlic, cayenne pepper, nutmeg and cinnamon, and cook for an additional minute. Add the tomatos, cubes of squash, grapes, chicken broth and 1 tsp. of salt and allow to simmer. Add the chick peas and and cook covered for about 10 minutes. Uncover and allow to simmer until the chick peas are tender, about 10 minutes. Add the parsley.
- At the same time, in a medium saucepan, bring the water and ¼ tsp. of salt to a boil. Add the couscous. Cover, remove from heat and cool for 5 minutes. Pour the sauce aver the couscous and garnish with the roasted almonds.
Bon appétit !
Honey and orange roasted chicken
1 chicken 2 kg (4 1/2 pounds)
2 tbsp. oil or butter
salt and pepper
1 tsp. thyme
1 1/4 cups orange juice
2 tbsp. orange zest
1 tsp. savory
1 tbsp. chiken broth
1/3 cup honey
2 tsp. lemon juice
- Preheat the oven at 350°F (175°C).
- Brown the chicken and spread with butter or oil on top. seson with salt, pepper and thyme.
- Roast for about 45 minutes in a pot or roasting pan.
- In the meantime, in a large bowl, mix all the other ingredients. Pour the mixture on the roasted chicken and cook for another hour, basting frequently. When the chicken is ready, boil the remaining liquid until it thickens and pour it over the chicken.
Enjoy!
Source: Le cercle des fermières du Québec. Qu'est-ce qu'on mange? (1989)
Legendary Verger Labonté muffins
Ha! ha! ha!
Did you really think that the real recipe would be available!!! Sorry, you'll have to come to Verger Labonté to get some!!!
