T&D Willey Farms

Organic Farm | Madera, California

  • Welcome
  • Who We Are
    • Our Employees
    • Your Assurance
  • How We Farm
  • Fresh & Local
  • Recipes
  • Farm Tour
  • The Harvest
    • Year-Round Cropping Schedule
  • Contact Us
  • Connect on Facebook
  • Nature Must Be Obeyed
  • Urban Sprawl

farmer-woodcut

sidebar_top-rule
DOWN on the FARM
with Tom Willey

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

sidebar_bottom-rule

© 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
rule-bottom

SQUASH WITH ROSEMARY AND BROWN SUGAR

adapted from Fine Cooking Sept. 2010

One 2-lb. Buttercup squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
1 Tbls. unsalted butter
1 Tbls. extra-virgin olive oil
1/2 cup dry white wine 
3 Tbls. packed dark brown sugar
1 Tbls. chopped fresh Rosemary
1 Tbls. fresh lemon juice
Kosher salt and freshly ground black pepper
minced Parsley for garnish

Heat butter and oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat.  Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes. Carefully pour wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 tsp. salt, and 1/8 tsp. pepper over squash. Cover, reduce heat to low, and simmer until squash is almost tender, about 10 more minutes. Uncover pan and increase the heat to medium. Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more. Transfer the squash to a platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, Garnish with chopped parsley and serve.

Find more recipes by produce: Rosemary