Sweet Potato Pie


We love this simple recipe so much, that we added it to the back of our cans!


1 15 oz. can Farmer’s Market Sweet Potato Puree
¾ cup sugar
½ tsp. ground nutmeg
¼ tsp. ground ginger
1 tsp. vanilla
1 cup evaporated milk
2 eggs, slightly beaten
1 9”, deep dish pie shell


Mix sweet potato with remaining ingredients. Pour into pie shell. Bake at 425º for 15 minutes, then reduce temperature to 350º for an additional 35-40 minutes. Thoroughly cool pie before serving. Serves 6-8.

Perfect Butternut Squash Macaroni and Cheese


The search ends here! We’ve done all the testing, and are happy to say we have found the perfect Butternut Squash Macaroni and Cheese recipe! This recipe comes together in under an hour, but is possibly the best macaroni and cheese we’ve ever tasted! Perfectly creamy, with a satisfying blend of cheesy, salty, and sweet we’re never giving this recipe up. Great for a holiday meal, or an every day quick dinner this recipe is sure to become a new favorite!

Adapted from The Pioneer Woman. 


12 oz. Macaroni (or any other noodle of choice!)
1 can Farmer's Market Organic Butternut Puree
1 large sweet onion, sliced thinly
6 tablespoons butter
3 tablespoons flour
2 cups whole milk
2 cups grated extra sharp cheddar cheese
1 tiny pinch of nutmeg
salt and pepper to taste


1. Cook the pasta according to the package instructions, and set aside.
2. In a large skillet or dutch oven, melt 2 tablespoons of butter over medium-low heat. When butter is shimmering, add onions and cook on medium-low heat until caramelized, about 10-15 minutes. Once onions are caramelized to your liking, remove them and set aside.
3. In the same skillet, melt remaining butter until shimmering. Slowly add flour, 1 tablespoon at a time and whisk until a thick sauce forms. Cook for 1 - 2 minutes, then slowly stir in milk whisking continuously. Taste, and add seasoning as desired.
4. Slowly incorporate butternut squash, and stir until combined and heated through. Slowly add shredded cheese, and heat until melted.
5. Add macaroni and onions to the sauce, and cook for an additional 1 - 2 minutes or until the mixture is combined and warmed through.
6. Serve immediately and enjoy!

Butternut & Sweet Potato Marshmallow Casserole


With Thanksgiving right around the corner, we’re craving some of our favorite holiday dishes. This recipe is a new twist on the traditional sweet potato casserole – with a rich and creamy Butternut and Sweet Potato base, crunchy, sticky candied pecans, and a thick layer of gooey marshmallows, this dish is sure to become a favorite!


2 cans Farmer's Market Organic Sweet Potato Puree
1 can Farmer's Market Organic Butternut Puree
2 tablespoons butter, softened
1 teaspoon ground cinnamon
1/2 cup packed brown sugar (add more or less depending on how sweet you want the casserole!)
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
2 cups mini marshmallows

Pecan Topping
1 cup pecans, chopped roughly
2 tablespoons butter
1 tablespoon Maple Syrup
2 tablespoons Brown Sugar
1 pinch cinnamon and nutmeg, each


1. Preheat the oven to 375 F, and prepare a medium sized baking dish.
2. While oven is preheating, prepare the pecan topping by heating a skillet over medium low heat. Toast the pecans until fragrant and warm, about 5 minutes, stirring frequently. Be careful that the pecans don't burn or brown! After toasted, add butter, maple syrup, sugar, and spices, stirring constantly to ensure none of the sticky mixture sticks to the pan. Once all the nuts are coated, remove from pan and let cool.
3. Mix together Sweet Potato Puree, Butternut Puree, butter, cinnamon, brown sugar, and nutmeg until completely combined.
4. Pour Sweet Potato and Butternut mixture into baking dish, and spread pecans evenly over the top of the mixture. Alternatively, mix them in with the mixture!
5. Top the entire dish with marshmallows, and bake for 10 - 15 minutes checking every 2 minutes once the 10 minute mark has passed. Be careful as marshmallows can burn quickly. Let cool for 5 minutes, and serve immediately.

Pumpkin Pie


Want a new recipe for pumpkin pie that doesn’t use evaporated milk or sweetened condensed milk?  Don’t worry, we’ve got you covered! Non-dairy substitution included, courtesy of Farmer’s Market fan Maire.


1 can farmer's market pumpkin
1 cup firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 eggs
1/2 cup half and half
1/2 cup milk
1 deep dish pie crust


Preheat an oven to 375ºF.

In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.

Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly.

Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving.

Non-dairy /vegan substitution courtesy of Maire:
Substitute a cup of thick rice milk (recipe below) in place of the dairy milk and half-and-half.

Put 1/4 cup white rice plus 3 cups water in a Dutch oven or similar large pot. Bring to a boil and stir once. Reduce to lowest heat and cover tightly. Simmer for 30 minutes, lifting cover for a moment if froth starts to boil over. Remove from heat and let cool for a few minutes. Transfer mixture to blender with enough extra water to equal 3 cups again. Puree on high speed for about one minute or until smooth.

Gluten-Free Creamy Herb Pumpkin Pasta


On these chilly Autumn days, we’re taking every chance we can get to indulge in hearty, warming dishes that feed the soul. One of our favorites is our classic Creamy Herb Pumpkin Pasta Sauce. Best of all, it’s gluten-free, vegan, and still simply delicious! This recipe is a perfect side for any holiday gathering, or as an indulgent treat for one!


1 can or carton Farmer's Market Organic Pumpkin Puree
1 T coconut oil
1 cup onion, diced
1 - 2 cloves garlic, minced
3 - 4 T chopped sage and thyme
2 T arrowroot starch
1/2 cup vegetable broth
1/2 cup almond milk
1/2 t sea salt
5 - 7 T nutritional yeast
1/4 cup cashews, soaked in warm water for at least 30 minutes then drained
1/4 t red pepper flakes
10 oz. gluten free pasta


1. Melt the oil in a saucepan. Add onions and herbs until fragrant and onions are translucent. Add the garlic, and sauté for another minute.
2. Remove from heat, and add to a food processor along with the pumpkin, arrowroot starch, vegetable broth, almond milk, salt, nutritional yeast, cashews, and red pepper flakes. Pulse until completely combined. Taste for seasoning, and adjust as needed.
3. Return to pan and bring to a simmer on low heat.
4. Make the pasta according to package instructions, and drain.
5. Toss drained pasta with sauce and serve immediately. Garnish with pumpkin seeds and fresh, chopped sage.

Butternut, Parmesan, and Herb Dip


With Thanksgiving quickly approaching, we’re excited to start collecting cozy, warming recipes to enjoy this winter season with friends, family, and community. To kick it off, we whipped up this simple and delicious Butternut, Parmesan, and Herb Dip that will be perfect for tiding guests over while waiting for the main event. On second thought, this is so good we might not even be hungry for turkey! Enjoy!


1 can Farmer's Market Organic Butternut Squash Puree
1 tablespoon olive oil
1 1/2 cup parmesan cheese, grated
1/4 teaspoon nutmeg
1/3 cup milk, or whipping cream for extra smoothness
2 bunches each fresh sage and thyme, diced very finely
Salt and Pepper to taste


1. Preheat the oven to 425 F, and prepare a medium-sized baking dish.
2. Combine Butternut Squash Puree, olive oil, 1 cup parmesan cheese, nutmeg, milk, seasoning, and diced herbs in a large bowl. Stir until well incorporated.
3. Spoon Butternut Squash mixture into prepared baking dish, and sprinkle remaining 1/2 cup cheese on top.
4. Bake for 10 - 15 minutes, or until bubbling and slightly browning.
5. Set the oven to broil, and broil for 3 - 4 minutes, or until the top layer of cheese is golden brown to your satisfaction.
6. Let cool for 5 minutes, and enjoy! Serve with a hearty loaf of bread; vegetables like carrots, celery, bell pepper; or crackers.

Vegan Butternut Mac N Cheese


The creamy texture of butternut squash paired with the rich blend of spices and cashews makes the perfect “cheese” sauce.


1 can Farmer’s Market Butternut Squash
1 lb. macaroni noodles
1/2 cup onion, chopped
1 Tbsp. olive oil
2 cloves garlic, minced
1/4 cup almond milk
2 Tbsp. reserved cooking liquid
1/4 cup vegetable broth
1/4 cup raw cashews, soaked in water for 30 minutes
3 Tbsp. nutritional yeast
1/8 tsp. smoked paprika
1/8 tsp. turmeric


Bring a large pot of water to a boil over high heat and salt liberally. Add the pasta and cook according to package instructions. Drain, reserving 2-3 Tbsp. of the cooking liquid, and set aside.

While the pasta is cooking, heat the olive oil in a large saucepan. Sauté the onions and garlic for two minutes or until fragrant.

Add the onion mixture to a blender along with the remaining ingredients. Blend until smooth. Return to the pan and bring to a simmer. Cook for five minutes. Off heat, add the macaroni and toss to coat. Garnish with fresh, chopped parsley.

Butternut Sage Scones


The perfect balance of savory and sweet, these quick scones are perfect on their own or drizzled with crispy sage sautéed in butter.


2 cups all-purpose flour
1 Tbsp. baking powder
1/4 tsp. ground cinnamon
1 Tbsp. fresh chopped sage
3 Tbsp. half & half or almond milk
1 egg
7 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground ginger
6 Tbsp. cold, unsalted butter
3/4 cup Farmer’s Market Butternut Squash
12 sage leaves


Preheat oven to 425F. Mix the dry ingredients and chopped sage together in a large bowl. Using a fork or pastry knife, cut in the butter until the mixture resembles a course meal.

In a separate bowl, combine the butternut squash, half & half and egg. Whisk until combined. Make a well in the center of the dry ingredients and pour in the butternut mixture. Gently fold, using a fork, until combined. Knead dough slightly to form a ball.

Turn out onto a floured surface and pat into a rectangle. Cut out 12 triangles and place on a baking sheet. Brush with cream. Top each with a sage leaf dipped in melted butter. Bake for 20 - 25 minutes.

Butternut Squash, Carrot Turmeric Smoothie Bowl


A great smoothie, loaded with veggies to start your day off right. It’s also a great afternoon snack.


1/2 cup finely grated carrot or frozen diced carrot
1 cup Farmer’s Market Butternut Squash
1 cup frozen mango or pineapple
3/4 cup almond milk or coconut milk
1 serving Protein powder of your choice in Vanilla
2 tsp. ground turmeric
1 Tbsp. fresh ginger, peeled and diced
pinch sea salt
1/2 tsp. cinnamon
pinch black pepper


Combine all ingredients in a blender and blend until smooth.Divide among bowls and garnish with granola and unsweetened coconut flakes.

Sweet Potato Smoothie Bowl


A simple, delicious recipe that’s ready in minutes. It will keep you full and focused until lunch. Our favorite toppings are listed below, but feel free to create your own combinations!


2 bananas, frozen
3/4 cup Farmer’s Market Sweet Potato Puree
1/2 cup almond milk
1/2 tsp. cinnamon
1/4 tsp. ground ginger
garnish walnuts, sunflower seeds and pomegranate seeds.


Combine bananas, sweet potato puree, almond milk, cinnamon and ginger in a blender and blend on high until fully combined.

Pour into bowls and top with sunflower seeds, chopped walnuts, pomegranate seeds and any other desired topping. Serve immediately.