T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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© 2023 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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ROASTED PARMESAN ACORN SQUASH

adapted from www.doitdelicious.com

1 Acorn Squash
2 Tbls. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup grated Parmesan Cheese (1 oz.)

Heat oven (with oven rack in middle) to 425 degrees F. Spray a rimmed sheet pan with cooking spray. Using your chef’s knife, shave a thin piece from the side of the squash to stabilize the squash on your cutting board. Trim ends of the squash and cut it in half lengthwise. Scoop out seeds and membrane. Slice into half-moons, 3/4-inch thick. In a large bowl, toss together with olive oil, salt and pepper. Spread into a single layer on rimmed baking sheet and sprinkle with Parmesan. Roast without turning, until squash are golden brown and tender, 35 to 40 minutes.

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