Thai Curry with Winter Squash and Chickpeas

1 delicata or acorn squash 

1 Tbsp canola oil

1 sweet pepper, sliced

½ onion, sliced thin

1 clove garlic, minced

1/4 cup Thai red curry paste

One 15-ounce can chickpeas (garbanzo beans), drained and rinsed

Kosher salt to taste

One 13-ounce can unsweetened coconut milk

1/4 cup fresh parsley or cilantro, plus more for garnish

Cut squash in half lengthwise and scoop out the seeds. Trim the ends. Cut into 1/2- inch-wide half crosswise if using Delicata, or cut into wedges and then peel if using acorn.

Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant.

Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add sweet pepper, onion, and garlic and sauté for about 1 minute.  Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.

Stir in the parsley and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly.

Season to taste with salt. Serve with Rice. 

Spiced Acorn Squash

1/2 cup packed brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 small acorn squash, halved and seeded

1/2 cup raisins

2 Tbsp butter

1/4 cup water

In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly.

Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2 to 4 hours or until squash is tender. Open foil carefully to allow steam to escape. 

Spice Roasted Squash with Tomatoes and Greens

1 jester squash, cut into thin wedges with seeds removed

2 tomatoes, quartered and seeds removed

1 head of bok choy or kale, sliced thin 

1 red onion sliced thin

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon chili powder

1/2 teaspoon turmeric

Position rack in bottom third of oven and preheat to 450°F.

Combine squash, onion on heavy large, rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned.

At 20 minutes, add the tomatoes and greens then roast for about 20 more minutes.

Transfer to shallow dish and serve.

Savory Roasted Winter Squash

1 acorn or autumn frost squash, washed

2 Tbsp olive oil

¼ cup grated parmesan or asiago cheese

1-2 tsp garlic powder

Salt and pepper to taste

Pre-heat oven to 400˚F. Cut squash in half and remove the seeds with a spoon. Cut squash into ½ inch slices and toss in olive oil. Place evenly on a baking sheet.

In a small bowl mix the salt, pepper, garlic powder and grated cheese. Sprinkle over the top of the squash and then place in the oven.

Bake for 20-25 minutes until squash is fork tender and the cheese is lightly browned. 

Root Vegetable Stuffed Acorn Squash

1 acorn squash, cut in half

2-3 small purple top turnips, small dice

2-3 medium watermelon radish, small dice

1-2 onions, sliced

1 Tbsp minced parsley

2 Tbsp olive oil

¾ cup parmesan cheese, grated and divided in half

Preheat the oven to 400 degrees and line a baking sheet with parchment paper 

Cut the squash in half from the tip to the stem. Use a spoon to scoop out the seeds and discard.

Place the squash halves cut side up and drizzle 1 Tbsp of olive oil over the squash, and season with salt and pepper. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan and bake about 30 to 45 minutes. 

While Squash is cooking, clean and chop radishes and turnips.

Slice 1-2 onions and mince parsley.

In a sauté pan, heat up 1Tbsp olive oil and sauté turnips and radishes with the onions until the root veggies are fork tender. Remove from heat then add the minced Parsley. Season with salt and pepper.

Once squash is cooked, remove from oven and turn face up. Add the root vegetable mixture to the inside of the squash and sprinkle shaved parmesan cheese over the mixture. Return to oven and bake until cheese starts to brown up slightly. Roughly 15 minutes

Roasted Spaghetti squash with Red Pepper sauce

1 medium spaghetti squash

3 peppers halved, stems and seeds removed 

3 tablespoons olive oil

1 Ailsa Craig onion, chopped

3 cloves garlic, rough chopped

1/2 pound of tomatoes, halved

1/2 tsp dried oregano

1/2 tsp dried basil

1 or 2 tablespoon(s) sherry vinegar

Pinch of red pepper flakes

Kosher salt

Freshly ground black pepper

Parmesan, grated

Place peppers, tomatoes, garlic and onion on a baking sheet and brush with 1 tablespoon of olive oil. Put in oven under broiler on low. Roast for about 10 – 15 minutes or until a good caramelization. Let cool a bit, then pour into a food processor or blender. Add a splash of sherry vinegar and red pepper flakes and purée until smooth. May need a splash of water to help get the right consistency Taste and see if it needs more Kosher salt or sherry vinegar. Once you are happy with the sauce, return it to the pan, and keep warm over low heat until ready to serve.

Preheat oven to 400°F.

Cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender, about 45-60 minutes.

To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed. 

When ready to serve: place roasted spaghetti squash strands in bowls and top with Roasted Red Pepper – Tomato Sauce. Add grated parmesan.

Roasted Jester Squash and Leek Risotto

2 Tbsp olive oil

1 jester squash, cut in half seeds removed

1-2 leeks, diced and thoroughly rinsed to remove sand/dirt

1 1/2 cups arborio (other rice will work, but will cook faster)

1 cup white wine

5 (approximately) cups vegetable or chicken stock

1/2 cup parmesan or asiago, grated

Roast Jester Squash in oven at 350˚F until tender. Remove and let cool to room temperature then scoop the meat of the squash away from the skin. Set aside.

Bring stock to a simmer in saucepan and reserve hot.

Place a large heavy sauce pan over medium heat, add the oil. Once oil is aromatic add leeks.

Cook until leeks are tender, about 10 minutes. Add the rice and stir to combine. Add the wine and cook, stirring, for 2 to 3 minutes, or until the wine has evaporated.

Reduce heat to medium-low. Add the stock, waiting for the liquid to evaporate before adding each ladle-full.

Add the roasted squash when you’ve gone through half of the stock. Stir, and continue adding the remaining stock one ladle at a time until rice is tender, about 35 to 40 minutes total cooking time.

Season with salt and pepper and stir in the cheese. Serve immediately.

Roasted Butternut Squash Hummus

1 cup cubed butternut squash

4 cloves garlic, minced 

2 tbsp. lemon juice 

1 15-ounce can chickpeas, rinsed and drained

1/3 cup tahini

3-4 Tbsp olive oil, plus more for roasting garlic

Sea salt + pepper to taste 

1/2 cup fresh parsley, chopped

1/4 tsp ground cinnamon

1/2 tsp ground cumin

1/4 tsp smoked paprika

Preheat oven to 400˚F and position a rack in the middle of the oven.

Add cubed butternut squash to a baking sheet and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper. Toss to combine.

Bake for 15-20 minutes, or until all squash is fork tender and the garlic is golden brown. Let cool 5 minutes.

Add squash to a food processor with 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin and smoked paprika 

Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it's too thick. Taste and adjust seasonings, then serve immediately with pita chips and vegetables of choice.

Roasted Butternut Risotto

1 butternut squash peeled seeded and cubed

1 Tbsp olive oil

1 1/2 cups arborio rice

5 cups vegetable stock, kept warm

1 cup freshly grated parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Preheat the oven to 350˚F.

Drizzle Squash with olive oil salt and pepper and roast until soft, just browning around the edges. Roughly 20 minutes. Then remove. At the same time as roasting the butternut, place the rice mixture in the oven. 

Place the rice and 4 cups of the stock in a Dutch oven. Or a large casserole dish with lid. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

After 30 minutes add the roasted butternut to the rice dish and recover and continue baking.

Remove from the oven, add the remaining cup of stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot.

Roasted Beet and Winter Squash Salad

1 winter squash

2-3 beets

½ bunch of green kale

2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

 Salt and freshly ground pepper

1 small garlic clove, minced or put through a press

4 tablespoons extra virgin olive oil

3 tablespoons chopped walnuts

2 tablespoons parsley chopped

Preheat the oven to 425˚F.

Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4-inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Cut squash into 1 inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets. Remove from the heat and allow to cool

Meanwhile, bring a pot of water to a boil. Add salt to the water, and blanch the kale for 1 minute or until tender. Transfer the kale to a bowl of cold water, then drain and squeeze out the water. Chop coarsely.

Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice. Remove skins from squash when cool. Toss with half the salad dressing. In a separate bowl, toss the ingredients together and serve.

Maple-Bourbon Glazed Acorn Squash

1 stick unsalted butter

2 Tbsp pure maple syrup

2 Tbsp packed dark brown sugar

1/2 tsp kosher or sea salt, plus more for sprinkling

1 tsp freshly ground pepper

2 Tbsp good-quality bourbon whiskey

1 acorn squash

Preheat a gas grill on medium.

In a small saucepan, melt the butter over medium-high heat. Pour or ladle 1/3 of the butter into a heatproof bowl or measuring cup and set aside. Add the maple syrup, brown sugar, 1/2 teaspoon salt, and the pepper to the butter in the pan and whisk until the sugar is melted. Remove from the heat, add the bourbon, and stir until smooth. Set aside and keep warm.

Cut the squash in half lengthwise. Scoop out and discard the seeds and strings. Cut each half into wedges. Arrange the squash in a single layer on a rimmed baking sheet and brush the wedges generously on the flesh side with the reserved melted butter. Sprinkle with salt.

Place the squash on the grill, cover, and grill until just beginning to caramelize at the edges and soften, 15 minutes. Brush the wedges with the bourbon-butter mixture, re-cover, and grill an additional 5 minutes. Brush the wedges again, re-cover, and grill until tender when pierced with a knife, about 5 minutes longer.

Transfer the squash wedges to a serving platter and serve immediately, or keep warm until ready to serve.

Roasted Beet and Acorn Salad

1 acorn squash

1 bunch beets, with greens

2 Tbsp red wine vinegar

1 tsp balsamic vinegar

 Salt and freshly ground pepper

1 small garlic clove, minced or put through a press

4 Tbsp extra virgin olive oil

3 Tbsp chopped walnuts

2 Tbsp parsley chopped

Preheat the oven to 425˚F.

Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4-inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl

Line another roasting pan with foil or parchment and brush with olive oil. Cut in 1 inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets. Remove from the heat and allow to cool

Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely

Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice. Remove skins from squash when cool. Toss with half the salad dressing. In a separate bowl, toss the ingredients together and serve.

Red Kuri and Collards

1 Red Kuri squash seeded and cubed (skin is edible if you like)

1 teaspoon olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

Sprinkling of black pepper

1 cup water or vegetable stock

2 Tbsp olive oil

1 red onion, sliced 

3 cloves garlic, minced 

1 teaspoon balsamic vinegar

1 bunch of collards, ribs removed, sliced thin

Salt and pepper to taste

Preheat oven to 425°F.

Place cubed squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until fork tender.

15 minutes into roasting the squash, start on the onions. Heat olive oil on medium high heat in a thick-bottomed pot. Add the sliced red onion and toss to coat. Let cook for 5 minutes until softened. Add the garlic and cook a minute more.

Add the balsamic vinegar and the sliced collards. Stir until the collards are mixed well with the onions then add the water or stock. Continue cooking until the collards is just wilted. And the moisture is evaporated. 

Stir in the roasted squash and then season to taste.

Pumpkin and Quinoa Pilaf

1 pie pumpkin (or other sweet winter squash) peeled, seeded and diced (medium dice)

1 bunch of kale – stems removed and rough chopped

1 onion, finely chopped

2 garlic cloves, crushed

2 Tbsp olive oil

1 tsp finely grated ginger

1 tsp ground coriander

1/2 tsp turmeric 

1 cup quinoa, rinsed, drained

2 cups water or vegetable stock

Salt and pepper to taste

Preheat oven to 400˚F.

Line a large baking tray with baking paper. Toss diced pumpkin in 1 Tbsp olive oil and season with salt and pepper. Bake until golden and tender, 30-40 minutes.

Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.

Add quinoa and 2 cups water or stock and bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir in the chopped kale until just wilted, then gently fold in the roasted pumpkin and season with salt and freshly ground black pepper.

Northern Italian Fall Pumpkin Soup

1/2 pumpkin (you can roast the other half for addition to another meal)

1/2 savoy cabbage

1 onion

1 tbsp of butter

1 clove of garlic

1 bay leaf

1 sprig rosemary

4 leaves of sage

1 cup of rigatoni pasta (any small pasta type will do)

4 tablespoons extra virgin olive oil 

Salt and pepper to taste

Slice the cabbage into thin strips and blanch for 1 minute in boiling, lightly salted water. Drain the cabbage, reserving the water, and immediately immerse it in a bowl of cold water.

Peel the pumpkin and dice into small cubes. Finely chop the sage and rosemary. 
Peel the onion and thinly slice. 

Place butter in a pot. Heat the pot, then add the bay leaf torn in half and the sliced onion. Stir for a couple of minutes to soften the onion. Then add a ladleful of hot water from blanching the cabbage. Stir and stew the onions for a couple of minutes until the water has evaporated.

Then add the pumpkin and peeled, crushed garlic. Season with salt and cook for a minute. Then add the cabbage and stir well. Sauté the vegetables for a couple of minutes, then add enough cabbage cooking water to completely cover the vegetables. Cook for 10 minutes.

Season the soup with salt, then add the pasta.

Cook the pasta for the time indicated on the box. Once cooked serve the soup garnished with the sage, rosemary, black pepper and extra virgin olive oil.

Moroccan Style Butternut Squash Stew

For the stew:

3 cups 1-inch cubes peeled butternut squash

2 cups 3/4-inch cubes peeled carrots

1/2 chopped onion

2 tablespoons olive oil

3 garlic cloves, chopped

2 tsp Hungarian sweet paprika

1 tsp salt

1/2 tsp each of ground black pepper, ground coriander, ground cumin, turmeric, ginger, and cayenne

1 cup thin sliced cabbage

1 cup water

1 - 14 1/2-ounce can diced tomatoes, drained

2 Tbsp fresh lemon juice

For the quinoa:

1 cup quinoa

1 tablespoon butter

1 tablespoon olive oil

1/2 finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cups water

½ cup chopped cilantro

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 7 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. After about 10 minutes, add the cabbage. Season with salt and pepper.

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover and cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Stir in cilantro to finish.

Miso Pepper and Acorn Squash

1 acorn squash, seeds removed and cut into even sized wedges

1-2 carmen frying pepper, sliced thin

1 yellow onion, sliced thin

1 carrot, peeled and sliced into thin ½ moons

2 Tbsp canola or safflower oil

2 Tbsp miso paste

2 cups vegetable broth

Heat large skillet or frying pan to med-hi heat. Add the oil then place the acorn wedges in and cook for about 30 seconds per side. Remove and add the sliced onions and carrots and sauté for about a minute then place the squash back in the pan. 

Add the miso and vegetable broth into a bowl and stir until miso is incorporated then add to the pan. Reduce heat and simmer for about 10 minutes then add the sliced peppers and continue cooking for another 5 minutes or until the squash is tender. 

Kabocha Squash Gnocchi

1 winter sweet kabocha, halved and seeded (this squash works great for gnocchi because it has a drier texture

2 cloves garlic, pressed

1/2 teaspoon salt

1 egg

1 cup whole wheat flour

1 cup white flour

7 cups water

1 tablespoon salt

1 cube chicken bouillon

1 cup beer

1/3 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 cup cold unsalted butter, cut into small cubes

1/2 cup grated Parmesan cheese or crumbled blue cheese. 

Use a knife to perforate the kabocha squash with several slits. Roast in oven at 375 degrees for 20 minutes, or until soft. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.

Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.

Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.

Jester Squash and Carmen Pepper Soup

1 medium Jester squash, cut in half, and seeds removed

2 red Carmen peppers, cut in half lengthwise and deseeded 

2 cups vegetable broth 

1 teaspoon fresh grated ginger

1/2 teaspoon garlic powder 

1/2 teaspoon cumin 

Salt and pepper, to taste

Dollop of yogurt to finish

Preheat oven to 375 degrees. Line a baking sheet with parchment and place squash flesh side down and roast for 20 minutes.

Add peppers and roast for 30-35 more minutes. Turn off oven and let vegetables cool for about 5 minutes.

Remove flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a high powdered blender or use an immersion blender. Blend until smooth, about 1-2 minutes.

Add a dollop of yogurt when you serve to make the soup a little creamier. 

Butternut and Rutabaga Gratin

1 small butternut squash peeled and seeded

1 medium rutabaga peeled

1 onion sliced thin

Kale or collards if you have them available (optional)

2 teaspoons fresh thyme minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 cups vegetable broth

1 cup Gruyere cheese grated

Preheat oven to 400 degrees.

Lightly spray a large shallow baking dish.

Heat a small pot over medium heat and add 2 tablespoons olive oil. Add sliced onions and cook until they are softened, about 5 minutes. Stir in thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.

Slice the squash and rutabaga into very thin rounds. If using Greens, slice very thin and add to the mixture as you are layering in the next step.

Place 1/3 of onion and broth into the bottom of the baking dish. Arrange butternut squash and rutabaga in an overlapping layer. Scoop 1/3 of the onions and broth over the vegetables and sprinkle with half of the cheese. Top squash with another layer of squash and rutabaga, followed by the remaining onions and cheese.

Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil. Continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.