INGREDIENTS
• 1 tbsp olive oil
• 1 package Lemon Dill Salmon Sausages 2 links, cut into 1/2 pieces
• 3 tbsp unsalted butter
• 1/2 Yellow Onion, finely diced
• 3 cloves garlic minced
• 2 cups vegetable or chicken broth
• 1 1/2 cups half and half
• 8 oz linguine pasta break into halves
• 2 1/2 cups baby spinach
• 1 tbsp dill fresh, chopped
• 1 lemon, zested
• 5 tbsp lemon juice
• 1/4 tsp red pepper flakes
• salt and pepper, to taste
INSTRUCTIONS
Heat olive oil in a large skillet, over medium-high heat. Add salmon sausage and cook until golden brown on all sides, about 3 - 4 mins, remove sausage and set aside. Add butter to skillet. Once melted, add yellow onion, and cook until softened, about 2 mins. Add garlic and cook until fragrant, about another minute. Slowly add broth and half-and-half, stirring frequently to combine. Add the dry pasta and bring to a slow boil, stirring occasionally. Immediately reduce to a simmer. Cover and cook 12 - 15 minutes, or until pasta is al dente. Remove cover and increase heat to medium. Add in spinach, lemon juice and zest. Stir frequently and cook until spinach wilts, about 2 - 3 minutes. Top with cooked salmon sausage and season with salt and pepper to taste. Garnish with chopped dill and crushed red pepper flakes. Serve and enjoy!
How to Cube
Cut stem and blossom ends with a sharp knife.
Once peeled, halve the squash right down the middle.
Cut each half right above the seed cavity, splitting it into the neck and the body. This makes it easier to cube.
Cube it all up. Try to cut similar sizes for more even cooking.
Peel squash. Ceramic peelers get the job done with ease!
Cook as desired. To roast, place into pan. Add oil and seasonings of your choice. You can also boil, sauté or add directly to soup or stew. 1 3 2 4 5 6 7 8
Scoop seeds out with a spoon. You can toss with olive oil and salt. Roast on a sheet pan at 300°F for 20-25 minutes. Cut the neck into evenly sized strips. Repeat this step with the body (you’ll cut rings instead of strips).
INGREDIENTS
• 2.5 lbs cubed and savory roasted butternut squash
• 2 tbsp. of fresh chopped ginger
• 1 large sliced onion
• 4 cups of vegetable broth
• ¼ tsp. cayenne pepper
• 1/2 cup heavy cream at room temp
• 1 package Walden Hill Acorn Fed Bacon, cooked and crumbled
STEP 1 Add roasted butternut squash, chopped ginger, sliced onion, vegetable broth and cayenne pepper to a slow cooker.
STEP 2 Cook on low for 6-8 hours or on high for 3-5 hours.
STEP 3 Blend the soup until creamy using an emulsion blender or work in batches using a blender or food processor. If using an emulsion blender consider transferring the soup to a Dutch oven or pot and not working within your slow cooker.
STEP 4 At this point the soup should be thick and creamy like a bisque. Stop here if making a meat free-dairy free version.
STEP 5 Add heavy cream to the soup and stir.
STEP 6 Serve and top with Walden Hill Acorn Fed
COOK'S NOTES
There are many variations to this recipe that you can use to make this your very own special tradition. Adding local apples stored from your orchard adventures or chopped fresh carrots adds extra nutrients and sweetness. Throw in extra garlic or ginger for a bigger kick. Top with fried sage, toasted seeds or toasted bread cubes left-over from your holiday rolls. Coconut cream would make a delicious vegan-friendly substitute and add a delicious complex flavor...you decide! This is your new tradition!