Tag Archives: Recipes

Butternut Squash and Caramelized Onions Lasagna

From Edible Green Mountains, Winter 2010

Cheesy, gooey and satisfying, this wintery take on lasagna stars butternut squash, sage and thyme in the roles traditionally played by tomato, oregano and basil.

Serves 8 to 10

1 pound lasagna noodles
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon sugar
3 large sweet onions, sliced into ¼-inch rings
2 pounds butternut squash, peeled, seeded and cut into ¼-inch slices
1 (14-ounce) can vegetable broth
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 (15-ounce) containers whole-milk ricotta cheese
4 cups grated mozzarella cheese
2 cups grated mixed Parmesan and Romano cheeses
Salt and black pepper
3 large eggs

Cook the pasta until al dente; drain and rinse with cold water to prevent sticking. Set aside.

Melt the butter with the olive oil in a large skillet over medium heat. Stir in the sugar and onions and sauté for 20 minutes, until the onions are soft and beginning to turn golden. Transfer to a bowl and return the skillet to the stovetop.

Add the squash, broth, 1 tablespoon of the thyme and 1 tablespoon of the sage to the skillet. Cover and simmer over medium heat until the squash is just tender, about 6 minutes. Uncover and cook until the squash is very soft but still retains its shape, 7 to 10 minutes. Drain, reserving the cooking liquid for another use.

Stir together the ricotta, 2 cups of the mozzarella cheese, 1½ cups of the Parmesan cheese mixture, the remaining 2 tablespoons thyme and the remaining 1 tablespoon sage in a large bowl. Season to taste with salt and pepper. Mix in the eggs.

Preheat the oven to 350°F. Oil a 9- by 13-inch glass or ceramic baking dish.

Spread 1½ cups of the ricotta mixture over the bottom of the baking dish. Arrange three noodles on top. Spread 2 cups of the ricotta mixture over noodles. Arrange half of the squash slices over. Sprinkle with half the onions and 1 cup of the mozzarella. Top with three noodles, then 2 cups ricotta mixture, the remaining squash, remaining onions and remaining 1 cup mozzarella. Finish with a layer of three noodles, then the remaining 2 cups ricotta mixture. Sprinkle with the remaining Parmesan mixture. Cover with oiled aluminum foil.

Bake for 35 minutes. Uncover; bake for about 30 minutes longer, until the top begins to brown. Let stand for 10 minutes before serving. (The lasagna can be assembled 1 day ahead and refrigerated).


Cook Off!

With potlucks abound during the holiday season, the following finalists made it to the office and a friend’s place. The pork stir fry, thrown together at the last minute for us, the cooks, stayed home. The pork was of course from pasture raised Vermonter pigs.

Fudge Brownies

These brownies are incredible! The recipe is from King Arthur Flour, also a Vermonter.


1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

4) Add the hot butter/sugar mixture, stirring until smooth.

5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9″ x 13″ pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Peanut Butter Cookies

This recipe was adapted from a JIF recipe.


  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup Peanut Butter
  • 1 cup butter or margarine, softened
  • 2 eggs
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 16-ounce package (1 cup) semisweet chocolate pieces


  • Preheat oven to 325ºF.
  • Cream together sugars, Jif and butter or margarine; beat in eggs.
  • Stir together flour and baking soda; add to creamed mixture.
  • Beat just till well mixed. Stir in chocolate pieces.

  • Drop from teaspoon onto ungreased cookie sheet.
  • Flatten slightly with the back of a spoon.
  • Bake in 325ºF oven about 15 minutes or till lightly browned.
  • Cool slightly before removing from pan to cooling rack.
  • Makes 6 dozen cookies

Eating Vermont: Fat Rooster Farm Chicken, Pumpkin Cake and Morning Glory Muffins

Roasted Chicken, adapted from Gourmet Magazine, online. Chicken from Fat Rooster Farm, Vermont.


  • 1 whole chickens (about 3 1/2)
  • 1 stick unsalted butter, cut into tablespoons, divided
  • 6 large garlic cloves, smashed and peeled
  • 2 lemons, halved
  • 2 tablespoons all-purpose flour
  • 2 cups water

For roast chicken:

  • Preheat oven to 450°F with rack in middle.

  • Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 4 Tbsp butter with garlic and brush butter all over chickens. Season both chickens inside and out with 2 1/2 tsp salt and 1 tsp pepper (total). Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.

Roast chickens in a large (17- by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 170°F, 50 to 60 minutes total. Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan. Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.

Pumpkin Cake and Morning Glory Muffins, from The Best of Vermont Country Cooking. The Pumpkin Cake and Morning Glory Muffins are really delicious and fun to make. The cake is superb. However, if you would like the recipe, please purchase the book from the two wonderful authors who worked so hard to publish it (link above).

Eating Vermont: Pre-Thanksgiving Dinner

Chicken Tetrazzini (Secret Recipe) and Apple Pie

As told to Clem Nilan by Hamilton Davis, recipe courtesy of City Market Co-op, Burlington, VT.

The Crust


  • 2 1⁄2 c all-purpose flour
  • 1 t white sugar
  • 2 sticks cold, unsalted butter
  • 1⁄3 c water plus 1-2 tablespoon ice water
  • 1⁄2 c whole wheat pastry flour


To make the crust:
Mix together dry ingredients in a large bowl. Cut the butter into small pieces and add to bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs and a few pea-sized pieces remain. Drizzle with ice water and stir. If you can’t form a ball with your hands, add 1-2 Tbs. more ice water. Divide the dough in half, press each half into a round flat disk, wrap tightly in plastic or wax paper, and refrigerate.

The Filling


  • 6 c sliced apples (3 cups high acid, 2 cups high tannin, and 1 cup high sugar varieties)
  • 1⁄3 c brown sugar
  • 2 1⁄2 T all-purpose flour
  • 1⁄2 t cinnamon
  • 1⁄8 t salt
  • 2 T butter


To make the filling:
Preheat oven to 450. Peel, core and slice 6 cups apples. Combine apples with brown sugar, flour, cinnamon, and salt.

To roll out the crust:
Generously flour two overlapping sheets of wax paper with pastry flour (try Gleason’s Grains as a local choice) and also flour the rolling pin. Roll out first disk into 13″ round, fit into a 9″ pie plate, and refrigerate. Roll second disk into 12″ round and set aside.

To assemble:

Stir filling and pour into bottom crust. Dot with butter. Brush edge of the bottom crust with cold water. Cover with top crust and seal and crimp the edge. Cut steam vents.

To bake:
Bake for 15 min. Turn heat down to 350, lightly cover with foil, and bake for +/- 1 hour or until filling bubbles.

Chicken Tetrazzini (Secret Recipe)

Made with Free Bird Chicken meat.