Vegetable Cooking Class with Squash

Would you like to take part in the next vegetable cooking class? Registration for February's cooking class with carrots is now open! Contact or call 519-679-4769! 


  • Baked Zucchini Fries with Yogurt Dip
  • Spaghetti Squash “Pasta” with Pancetta, Peas, Parmesan
  • Pumpkin-Ginger Bread Pudding


Zucchini Fries


  • 12 green zucchini
  • 5 eggs beaten with tbl. water
  • 5 cups of panko bread crumbs
  • 1⁄4 cup grated parmesan
  • 1 tbl. Oregano
  • Flour
  • Salt and pepper


Preheat oven to 375

Cut zucchini into fry shape about 2 inches long.

Mix oregano, parmesan, salt and pepper with bread crumbs.

Working in batches, dip zucchini into flour, then egg, and lastly bread crumb mixture.

Transfer to a baking sheet lined with parchment paper.

Bake for about 20 minutes or until golden brown and cooked through, turning once




  • 1 cup greek yogurt
  • 1⁄2 bunch chopped chives
  • 1⁄2 lemon zest
  • Salt and pepper


Mix all ingredients and serve with fries


Spaghetti Squash “Pasta” (serves 4):


  • 1 spaghetti squash
  • 100 grms. Thick sliced pancetta
  • 1 cup frozen green peas
  • Small wedge of parmesan for shaving onto dish
  • Olive oil
  • Salt and pepper


Preheat oven to 375

Cut squash lengthwise and remove seeds.

Drizzle insides with olive oil and season.

Place cut side down on a parchment line baking sheet and bake until a knife pierces the

flesh easily (about 30 minutes).

While squash is baking dice pancetta and fry until crispy. Add peas to pan and set aside.

When squash is cooked use a fork and tongs to shred the flesh. Add to pancetta and pea


Mix pancetta with peas and drizzle with olive oil to coat. Season and serve with parmesan

shavings over top.

Pumpkin-Ginger Bread Pudding:


  • 1 4-pound sugar pumpkin or
  • Extra-virgin olive oil, for brushing
  • 4 large eggs
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 cups heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 loaf brioche, challah or plain white loaf, diced (about 10 cups)
  • 1/2 cup golden raisins
  • 1/4 cup diced crystallized ginger


Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove

the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side

up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour.

Remove from the oven and let cool. Discard the skin and puree the flesh in a food

processor. (The puree can be prepared 1 or 2 days ahead.)

Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or

squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.

Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding

mixture over the bread to cover and let sit 15 minutes. (You might not use all of the

pudding mixture at first; add more if there's room in the dish once the bread has soaked.)

Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and

sprinkle a dusting of confectioners' sugar on top, if desired.


 Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
The William and Katharine Kostuk Family FundLove Alchemy Cornerstone