• Dairy Donations: Finding a Home for Excess Milk
  • Dairy Donations: Finding a Home for Excess Milk

    The Vermont Milk Commission recently recommended a path towards supply management in the dairy industry. Supply management is a complicated task that stems from a simple goal: stop creating too much milk. But while we have too much milk in the system overall, we have not enough milk going to some households that want it. Foodbanks on average distribute one gallon of milk per person every year - even though demand is high. How does our "extra" milk get to consumers who want it but can't afford it?  

    Read more

0
Shares

Buttercup Pasta

0.0/5 rating (0 votes)
BButtercup Squash

Adapted from The Minimalist Cooks at Home by Mark Bittman

Ingredients

  • 1 buttercup squash
  • 2 tablespoons butter
  • 1 cup chicken stock (or other stock or water)
  • 1 pound fusilli or other pasta
  • 1 tablespoon chopped garlic
  • 1 teaspoon sugar (optional)
  • 5–6 leaves sage
  • 1/2 cup freshly grated Parmesan, plus more for on top

Directions

The hardest part of the recipe is preparing the squash. You need to peel it. The easiest way I think is to cut the squash in half, scrape out the seed, cut into sections, then slice off the peel with a knife. Then, using a food processor, finely grate all the squash. After this, the recipe is easy.

Melt the butter in the bottom of heavy-bottom pot. Add the squash, 1/2 cup stock, and the garlic. Stir occasionally. As it dries out and threatens to stick, add another 1/2 cup stock. Repeat as needed, but don’t thin it any more than necessary. Chop the sage and add it midway through the cooking. When the squash begins to fall apart and get soft (10–15 minutes), put the pasta in to cook. Taste the squash and add salt, pepper, and sugar to taste. When the pasta is done, drain it and add it to the sauce with the cheese. Mix it all up. Serve topped with more Parmesan and freshly ground pepper.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.