Squash Weeknight Stress
Whether you’re a student, have students in your home, or are just looking for more structure in the day as the weather changes and slows us down, meal prep doesn’t have to be something that adds to your load. Here’s a simple, seasonal recipe featuring Community Foods and Everyday Low Price ingredients that can make transitioning into your autumn routine a little bit easier.
About Community Foods
Community Foods is a Seward Co-op labeling program featuring producers that best align with our cooperative values and mission to sustain a healthy community. We contribute to a more equitable economy by offering quality products through intentional sourcing. Community Foods purchases are important, everyday investments in a sustainable and equitable food system. Look for Community Foods logos and the purple tags around our stores to support Community Foods producers, and read more about a few of the producers featured in this recipe below!
Ferndale MarketFerndale Market has been raising free-range turkeys in Cannon Falls, Minnesota, since 1939, when it was founded by Dale and Fern Peterson. Today, their third-generation family farm continues to care for their animals without antibiotics, additives, or growth hormones. In partnership with other local farms, Ferndale supports a resilient, community-based food system. |
Thimmesch FarmsFor the past 17 years, Jason Thimmesch and his family have built and worked on Thimmesch Farm in Wisconsin’s Driftless region, raising children on the land and growing a close-knit farming community. With help from neighbors and friends, the farm operates communally, and is rooted in shared values of land stewardship and growing food together. |
Maple Valley CooperativeFounded over 30 years ago by maple farmer Cecil Wright and two friends, Maple Valley Cooperative produces organic maple products using fair and sustainable methods. By prioritizing the health of their trees and tapping minimally so they can produce for up to 200 years, this cooperative supports several multi-generational farms committed to land stewardship. In return, Maple Valley offers its 30 farmer members a competitive, sustainable living wage for their dedication to quality and care. |
LEARN MORE ABOUT THE COMMUNITY FOODS PROGRAM
Harvest Sheet Pan with Veggies and Wild Rice Brats
Ingredients
- 12 oz pack of Ferndale Market Turkey Wild Rice Bratwurst, sliced
- 2 cups Featherstone Farm butternut squash, peeled and cut into 1/2-inch cubes
- 2 cups Thimmesch Farm brussels sprouts, trimmed and halved
- 2 Whistling Wells Honeycrisp apples, peeled and chopped
- 2 tablespoons Field Day olive oil
- 3 tablespoons Maple Valley Cooperative maple syrup
- 1 tablespoon Field Day Dijon mustard
- 4 cloves garlic, minced
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 teaspoon each of fresh sage, thyme, and rosemary from Wisconsin Growers, finely chopped
Instructions
- Preheat your oven to 425°F. While it heats, peel and chop the vegetables, apples, and herbs. Slice the brats into bite-sized pieces and keep them separate from produce.
- Make the maple mustard glaze by whisking together the maple syrup, olive oil, Dijon mustard, garlic, and onion powder in a small bowl. Set aside.
- Spread out the chopped veggies and apple pieces on a large baking sheet. Drizzle everything with the glaze and sprinkle with fresh herbs. Toss gently to coat evenly, then season with salt and pepper.
- Place the tray in the oven and roast for about 30 minutes, tossing halfway through to ensure even browning. Add Ferndale brats for the last 10 minutes. Serve with rice, quinoa, or simply on its own, and enjoy! This meal will last in your fridge for up to 5 days.
