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Certified Organics
November 2016



So Many Seasonal Favorites
By Mark Mulcahy


Organic Butternut Squash


As the seasons change and November greets us with brisk mornings and cool days, my thoughts wander to the warmth of a fire, aromas from the oven, and the laughter of friends.

Most years I host a Grateful Saturday in between the holidays for special friends in my life. You know the friends that no matter the time or distance apart, you can always get together and feel like family. The holidays are getting closer and I am filled with gratitude and excitement to have my home overflowing with an abundance of nourishment for body and soul.

As I walk the produce aisle I am reminded of all of my favorite fall dishes and smile. Every year I look forward to Melissa’s organic autumn bounty and exploring new recipes to share with friends and family during holiday festivities.

I’ve sent out my Grateful Saturday invitations and anticipate starting a new food memory with a fantastic recipe I found while I was paging through a magazine on a recent flight home.

The recipe: Roasted Yams, Squash and Chestnuts with Hazelnut Topping.
Organic Leeks
This delicious dish includes many of my seasonal favorites like Melissa’s Organic Leeks, Butternut Squash, Shallots and Garnet Yams, and is fairly easy to make.

Roasted, Squash, and Chestnuts with Hazelnut Topping
Serves 8


This satisfying and fiber-rich mixture is a true celebration of autumn. In the magazine they gave this Ingredient tip: Save time by using our pre-packaged chestnuts or bottled chestnuts and frozen sweet potatoes, if you like.

I admit I use the pre-packaged or bottled chestnuts when fresh aren’t available at my local store. But the rest of the Melissa’s organic ingredients are fantastic right now so no need to make any adjustments there!


Here’s what you’ll need:

Filling:

5 Melissa’s Organic Leeks, well-rinsed and sliced into ¾ inch chunks (white and light green parts)
2 Melissa’s Organic Shallots, thinly sliced
2 large Melissa’s Organic Garnet Yams, peeled and cut into 1-inch pieces
1 pound Organic Butternut Squash, peeled, seeded, and cut into 1-inch pieces
1 cup Roasted Chestnuts (or one pre-packaged chestnuts or one 7 ounce jar roasted chestnuts, drained)
1 teaspoon Dried Sage
1 teaspoon Dried Marjoram
Salt and Freshly Ground Black Pepper, to taste
2 tablespoons Olive Oil
1 cup Organic Vegetable Broth

Topping:

1 cup Freshly Grated Pecorino Cheese
¾ cup Hazelnuts, coarsely chopped
½ cup Dry Whole-Wheat Panko or Regular Breadcrumbs
2 tablespoons Raw Organic Pumpkin Seeds
3 tablespoons Olive Oil
Freshly Ground Black Pepper

  • Preheat oven to 400°. Combine all vegetables, chestnuts, sage, marjoram, salt, and pepper in a large roasting pan; drizzle with olive oil and toss gently to coat. Roast for 45 minutes, stirring once or twice, or until vegetables are tender and browned. Remove from oven.
  • Stir in broth. Transfer mixture to a 9x13-inch baking dish lightly coated with oil or butter.
  • In a medium bowl, combine all topping ingredients. Sprinkle over filling. Bake for 30 minutes or until filling is hot and bubbly.

Why not host your own Grateful Saturday or Grateful Any-Day for that matter?

I’m sure you and all of your friends will agree that this dish is one for the memory books and won’t it feel good to slip into a day of friends, food, and fond new memories together?

I can’t wait!