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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Orange Shakshuka

An autumnal twist on shakshuka that uses butternut squash in place of tomatoes! Please consider leaving a picture or comment if you decide to try this recipe!

Source: downshiftology.com (Entered by Ariana Giddens)
Serves: 6
Vegetarian!

Ingredients
2 3/4 to 3 pounds Butternut squash      View Available Products
3 tablespoons Olive oil (divided)      View Available Products
1 medium sized Onion      View Available Products
1 Bell pepper (orange if possible)      View Available Products
3 cloves Garlic (minced)      View Available Products
1 teaspoon Cumin
1 1/2 teaspoons Fresh thyme (chopped)
1/4 teaspoon Nutmeg
2 cups Vegetable broth
6 Eggs      View Available Products
Fresh thyme (for garnish)
And/or fresh parsley (for garnish)
And/or microgreens (for garnish)      View Available Products
Salt & pepper (to taste)

Step by Step Instructions
  1. Preheat oven to 400 degrees, slice the butternut squash in half and rub the halves with a bit of olive oil and lightly season the halves with salt & pepper.
  2. Flip the squash over and bake it for 40 to 45 minutes. When the squash is 5 minutes away from being done cooking, saute the onion, bell pepper, and 2 tablespoons of the olive oil in a pan for 5 minutes.
  3. Add the minced garlic, cumin, thyme, nutmeg, salt and pepper. Scoop out the flesh of the butternut squash and add it and the vegetable broth to the skillet.
  4. Break up the chunks of butternut squash and bring the mixture to a simmer. Make six little wells around the shakshuka and crack an egg into each one.
  5. Cover the pan with a lid and let cook for 5 to 8 minutes. Garnish as desired before serving.

Comments

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