Butternut Squash and Pea Curry

I'm a little hesitant to make any recipe with the word winter in name right now, but just because I've grown tired of winter weather doesn't mean I've lost love for everything bearing that moniker. Be it November or March, the sweet creaminess of butternut squash is a perfect mate for curry, and I won't deny myself one of my favorite veggies just because of its seasonal name. A squash by any other name would taste as sweet...

Mark Bittman specializes in bringing good food, in terms of flavor and nutrition, to the masses. I've been lucky enough to see him speak, and his palpable passion for sustainable, healthy, flavorful food combined with pragmatism is what I think has made his approach resonate with so many people. This recipe is a prime example of that enthusiastic, yet practical approach, tons of flavor and nutrition packed into an inexpensive meal that is prepared quickly and freezes well. There's no special twist or magic to this recipe, just a classic combination of ingredients with an undeniable affinity for each other, that I've made even more flexible. The hearty base squash or sweet potato base eagerly soaks up aromatic curry spices and rich coconut milk, happily punctuated with verdant peas or beans for a well-rounded collection of vegetal flavors.

Even in its simplest form, this is a flavorful vegan dinner, but I encourage you to dress it up to your heart's content. Plain yogurt, hot sauce, and fresh cilantro are my finishes of choice, but particularly ravenous diners may also want to include grilled chicken or tofu. Whether mixed into a bowl of rice, or messily scooped with naan or pita, you'll leave this meal feeling healthy and satisfied.

Butternut Squash and Pea Curry

adapted from How to Cook Everything by Mark Bittman

serves 4

2 tablespoons olive or canola oil
1 onion, chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger

2 to 4 garlic cloves, peeled and chopped
1 1/2 pounds butternut or other winter squash, peeled and roughly chopped (or sweet potatoes, or a combination)

1/2 to 1 cup fresh or frozen peas (or green beans)
1 to 1 1/2 cups coconut milk, stock or water
Salt and freshly ground black pepper
Red pepper flakes, to taste (optional)
Rice, naan, or pita, for serving (optional)
Chopped fresh cilantro leaves, for serving (optional)

Sour cream or yogurt, for serving (optional)
Hot sauce, for serving (optional)

1. Put the oil in a pot or deep skillet with a tight-fitting lid over medium-high heat. When hot, add the onion and cook until softened, about 5 minutes. Add the curry, ginger, and garlic and cook until the onion just starts to brown, about 2 minutes.

2. Add the squash and coconut milk and sprinkle with salt, pepper, and red pepper flakes to taste. Bring to a boil, cover, and turn the heat down to low. Cook, stirring periodically, until the squash is just tender, about 20 minutes, checking periodically to make sure there is adequate liquid; if the squash is done and there is still a lot of liquid, remove the lid and turn the heat to medium-high until it’s thicker than stew. Add frozen peas and cook until warmed through. Taste and adjust the seasoning, and serve hot or warm over rice or naan with choice of garnishes.

Winter Squash and Greens Lasagna Rolls

I do not eat enough lasagna. For something that I love so much, it appears on my dinner plate far too infrequently because it's generally a meal for a big crowd, not for just a couple of servings. Enter lasagna rolls, which make both an elegant dish for a large gathering, but are also easily freezable  individual portions. I've long been thinking I should give them shot, only dissuaded by the effort of assembling all the individual rolls. But when a favorite coworker that I persuaded to join the same CSA told me this was her favorite use of our copious deliveries of winter squash, I knew I had to try it. Neither one of us are the kind of women who go in for "skinny" recipes, but despite that moniker, this recipe is absolutely delicious.

Butternut squash and spinach are the original combination, and quite delicious, but this recipe can certainly extend to other winter squash and hearty greens, like acorn squash and Swiss chard or delicata squash and kale. I object on principle to fat-free dairy (perhaps it's my Wisconsin roots), opting instead for part-skim, which I prefer because of the slightly lighter texture. The nuttiness of whole wheat noodles complements the sweetness of the squash and earthiness of the greens much better than the regular white variety, but any kind will make a suitable canvas for this comforting meal. Rich and cheesy, but packed with nutrition, this cozy meal will satisfy on even the coldest of winter nights.


Winter Squash and Greens Lasagna Rolls
adapted from SkinnyTaste
makes 9 rolls

1 pound butternut or other winter squash, peeled and diced
1 teaspoon olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

9 whole wheat or whole grain lasagna noodles, cooked according to package directions to al dente
10 ounce package frozen chopped spinach, kale, or Swiss Chard heated and squeezed well
15 ounce part-skim ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
Kosher salt and freshly ground black pepper, to taste

3 ounces shredded mozzarella (or mozzarella-provolone blend) cheese

1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.

2. Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 tablespoons of the Parmesan cheese and set aside.

3. Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

4. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5. Ladle remaining sauce over the noodles in the baking dish and top evenly with shredded cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Makes 9 rolls.

Thanksgiving 2013 in Review - Leftovers Redux

When it comes to holiday feasts, I'm mostly a traditionalist. This year, as in years past, I cooked up an entirely homemade feast of turkey, mashed potatoes and gravy, candied sweet potatoes, roasted Brussels sprouts and squash, rolls, cranberry sauce, and pumpkin pie. While I relished each bite freshly prepared, the leftovers might be better than the main event. I ate my fill at dinner time and picked at leftovers throughout the day on Thursday, but Friday when was the experimenting began.

Leftovers found a new fate as soon as I woke up Friday morning, starting with oatmeal with candied sweet potatoes (made with butter, maple syrup, and walnuts) and cranberry sauce.

Sweet potatoes, turkey, and cranberry sauce found their way into my lunch in the form of turkey fried rice with sweet potatoes, peas, and a cranberry teriyaki sauce. If hadn't eaten all the squash and Brussels sprouts the day before, I would have used them here in lieu of the peas I had to retrieve from the freezer.

Cocktail hour is a fine way to start Friday night, with cranberry sauce finding a purpose there as well. In a take on a smash cocktail, I combined gin, cranberry sauce, lemon juice, and simple syrup, topped with an optional splash of soda water.

With my appetite properly whetted, I moved on to the main course - a turkey and Gruyere melt with cranberry sauce, a side of gravy for dipping, and candied sweet potato hash.

Saturday's lunch was a slapdash shepherd's pie, a fine place to use up turkey and any lingering veggies, or a way to sneak some fresh ones in.

The last of the mashed potatoes were devoured in a hearty Sunday morning breakfast of potato pancakes, dunked in the last of the gravy, and scrambled eggs with veggies.

Lunch was a bit lighter fare, the penultimate bits of turkey added to a spinach salad of red onion, dried cranberries, toasted walnuts, and blue cheese, topped with a cranberry sauce vinaigrette, and accompanied by the last of the rolls.

Breakfast for dinner is in the works for tonight, the very last of turkey likely finding its way into a hearty clean-out-the-fridge hash or quinoa stir-fry, officially closing out Thanksgiving and helping me get ready for my next winter CSA delivery on Wednesday.

So tell me, how did you use your leftovers?

Quinoa and White Bean Stuffed Acorn Squash

Thanksgiving is rapidly approaching and while that means I'll spend many hours in the kitchen lovingly preparing that meal, it also means that I don't have as much time for my regular eats in the days leading up to the big event. With crusts to be rolled, cranberries to be sauced, and birds to be brined, it's godsend to have a meal that spends much of its time unattended in the oven. Requiring little hands-on time without sacrificing flavor, this nutritional powerhouse is precisely what I needed to keep me on point rushing around house tackling chores.

Whenever I prepare dried beans or grains, I make big batches, portion them out, and store them in the freezer. This preparation leaves me without an excuse to skip a home-cooked meal and is what allowed me to put dinner on the table with a scant 20 minutes of effort on hectic weeknight. But even if I had to cook quinoa and drain a can of beans, it would be worth the effort. Those hearty ingredients blend with seamlessly with sweet squash, savory Parmesan, and fresh lemon, so though quite simple, it hits all the taste buds quite nicely and in lovely balance. For me this was fueling up for pre-Thanksgiving preparations, but if you're hosting someone who won't be partaking in the turkey, there's no reason not to break this out for the big event as well.

Quinoa and White Bean Stuffed Acorn Squash
adapted from HGTV
serves 2

1 acorn or festival squash
1 tablespoon butter

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup cooked quinoa
1/2 cup prepared white beans
1 ounce baby spinach (optional)
1/4 cup freshly shredded Parmesan cheese
1 tablespoon fresh lemon juice

1. Preheat oven to 400 degrees F.

2. Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the two pieces of squash on a baking sheet.

3. Divide the butter in half and place each pat of butter in the center of the squash. Season with salt and pepper. Add 1 cup of water to the bottom of the baking dish to ensure that the bottom of the squash doesn't burn.

4. Place the squash in the oven and let it roast for 60-70 minutes until the insides of the squash are fork tender.

5. In a large skillet, add the olive oil over medium high heat. Sauté the onion for about 5 minutes until they are translucent. Add the garlic and sauté for 1 minute more. Add the beans, quinoa, and spinach, if adding, and cook until greens are wilted and quinoa and beans are warmed through. Remove the skillet from heat, mix in half of the Parmesan cheese, and adjust seasoning as needed.

6. Place half of the quinoa mixture in each of the squash cavities. Sprinkle half of the remaining Parmesan on each squash half.

7. Place the squash back into the oven for about 5 to 10 minutes, just until Parmesan cheese is melted. Remove from oven and serve immediately.

Stuffed Acorn Squash for Two

Without fail, my winter CSA means many meals of stuffed squash. I would make it occasionally in the years before I started getting a winter CSA share, but now it has become a staple fall/winter meal. I am constantly in search of new recipes and flavor combinations and this basic template allows me to easily experiment with myriad combinations of beans, grains, greens, and nuts. The amounts listed for the main ingredients here are all ranges because the size of the squash you're stuffing (and appetite) can vary quite a bit, but I typically lean towards the higher end so I can pack my squash to the absolute limit.

Sometimes I'll buy specific ingredients for combinations I think will be delicious, but more often than not I'm improvising with is in my pretty well-stocked pantry and fridge. To give you a little inspiration, I'll offer the tasty combination pictured above - quinoa, kale, cannellini beans, and walnuts - a meal equally appropriate for a weeknight dinner as a vegetarian main on Thanksgiving. (You can also keep it gluten-free by using quinoa or rice.) Flexible, delicious, nutritious, and easy, this recipe surely deserves a regular place in your winter meal rotation.


Stuffed Acorn Squash for Two
adapted from Whole Living
serves 2

1 halved and seeded acorn, festival, or delicata squash
1 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
1 diced large onion
2 teaspoons chopped fresh or 1/2 teaspoon dried herbs
1/3 to 1/2 cup cooked beans (white, black, pinto, garbanzo, etc.)
1/3 to 1/2 cup cooked grains (quinoa, brown rice, bulgur, couscous, etc.)
1 to 2 cups chopped hearty greens (kale, spinach, Swiss chard, etc.)
2 tablespoons freshly grated Parmesan cheese, optional
2 Tbsp chopped toasted nuts or seeds, divided (hazelnuts, walnuts, almonds, pecans pumpkin seeds, sunflower seeds, etc.)
Lemon or balsamic (or other) vinegar

1. Heat oven to 400 degrees. Brush squash with 1 teaspoon oil and season with salt and pepper. Roast cut side down until tender, about 30 minutes. Flip and set aside.

2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and cook, stirring, until tender, about 6 minutes. Add herbs, beans, grains, and greens. Cook, stirring, until greens wilt, about 2 minutes. Season with salt and pepper.

3. Divide stuffing between squash halves, top with Parmesan, and roast until golden, 15 to 20 minutes.

4. For each serving, sprinkle with 1 tablespoons nuts or seeds and squeeze with lemon or vinegar.

Winter Squash and Ricotta Lasagna

This last beautiful weekend almost had me convinced it was spring, but the cold snap this week indicates otherwise. The only saving grace of this retreat into winter is that it puts some foods back on my seasonal table, like this lasagna. I've gotten quite lax in using up my winter squash puree in my freezer recently, but this recipe uses a whopping four cups to a delicious end. Winter squash and ricotta get paired up all the time, their sweetness and silkiness blending beautiful while still maintaining their own character. Pungent Parmesan cheese adds a more assertive note, with a simple seasoning of salt, pepper, and sage bringing it all together. I can't exactly call this fast food since it spends quite some time baking, but you won't spend long preparing it before putting it in the oven. For a meal that will make you resent this backslide into winter just a little less, make up a batch of this hearty lasagna. Even if it's only for a few minutes, a cozy meal will make the cold spring rains feel just a little less harsh and threatening.

Winter Squash and Ricotta Lasagna
adapted from Vegetarian Times
serves 4 to 6

2 12-oz. pkg. frozen wintersquash purée, thawed, or 4 cups fresh winter quash purée
1 ½ tsp. salt
1 tsp. dried rubbed sage
½ tsp. ground black pepper
15 oz. part-skim ricotta cheese
½ cup grated Parmesan cheese
8 short no-cook whole wheat lasagna noodles (about 7x4 inches)

1. To make Lasagna: Preheat oven to 400°F. Combine squash purée, 1 tsp. salt, sage, and ¼ tsp. pepper in medium bowl; mix well. Combine ricotta, ¼ cup Parmesan, ½ tsp. salt and ¼ tsp. pepper in second bowl, and mix well.

2. Coat 8×8-inch baking dish with cooking spray. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining ¼ cup Parmesan.

3. Cover baking dish with foil. Bake 45 minutes, remove foil, and bake 20 to 25 minutes more, or until golden on top. Let stand 5 to 10 minutes before serving.

Winter Squash Orzo with Sage

If you're a regular reader of this blog, you may be sick of squash recipes by now. But then you'd also know how I love local, organic ingredients and hate waste, so you may still have an appreciation for the plethora of squash recipes. Luckily I've managed to find enough variety in my recipes to use up my freezer squash cache that I'm not sick of it just yet, but I may feel differently when it truly feels like spring around these parts. Until then I'm going to keep looking for new and different ways to enjoy many members of the gourd family. I've made quite a few pastas with a squash-based sauce, but this stands out as one of the creamiest, silkiest indulgences yet. The squash itself is mildly sweet and very smooth, with a little bit of butter and milk enriching the sauce enough to form a full background against which the sage and Parmesan shine. For me, sage is decidedly a harvest and winter herb, and this perfectly seasonal bowl of flavor is a fine way enjoy the (hopefully) impending end of winter.

Winter Squash Orzo with Sage
adapted from Serious Eats
serves 4

8 ounces whole wheat orzo
3 cups vegetable or chicken stock
3 cups water
1 1/2 cups winter squash puree (pumpkin, butternut, acorn, etc.)
1 1/2 cups vegetable or chicken stock
1/2 cup milk
1 shallot, diced
1 tablespoon butter
3/4 teaspoon salt
Freshly ground black pepper

1 teaspoon dried sage
1/4 cup Parmesan cheese, plus additional for serving

1. In a large saucepan, bring 3 cups of broth and 3 cups of water to boil over high heat. Add orzo. Return to a boil and cook for 7 or 8 minutes or until pasta is just shy of al dente. Drain and set aside.

2. Meanwhile, sauté shallots in butter for 5 minutes over medium heat. Add 3/4 cup of broth and 1/2 cup of milk. Allow to simmer for 5 minutes or so.

3. Add squash puree to simmering broth and stir well. Add salt, pepper, sage and remaining 3/4 cup of broth. Reduce heat and simmer on medium low for about 8 to 10 minutes, or until sauce is slightly thinner than the desired consistency.

4. Add orzo, stir thoroughly, and continue to cook for an additional few minutes until the orzo is cooked and sauce is the desired consistency, adding additional water or broth if sauce is too thick. Stir in Parmesan cheese and serve hot, serving with more cheese on top, if desired.

Creamy Winter Squash and Greens Soup

Bacon and kale? Awesome. Bacon and winter squash? Delicious. Bacon, kale, and squash? Absolutely scrumptious, and an easy way to get a healthy dinner on the table in less than 30 minutes. The cliche that bacon makes everything better exists for a reason, with just a small amount of that glorious ingredient turning what would just be a merely tasty bowl of soup into a really memorable one. It's hard to believe that just four ingredients (if you don't count water, salt, and pepper) are this flavorful when brought together, each bite the perfect balance of savory, salty bacon, sweet squash, and hearty kale. (If you are a vegetarian or vegan, and have chosen to deny yourself the glory that is bacon, you can simply saute the onion in olive oil instead of rendered bacon fat.) All this creamy veggie-packed deliciousness demands a roll or piece of crusty bread to sop up every last bit of flavor, making this soup the perfect excuse to stop at your favorite bakery. Extra soup freezes well, so whip up an extra batch for a quick meal anytime, but hold off on garnishing with the bacon bits until you're ready to serve.

Creamy Winter Squash and Greens Soup
adapted from Martha Stewart
serves 4

4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, or other hearty green, thick stems removed, leaves finely chopped (about 8 cups)
4 cups homemade winter squash (butternut, acorn, etc.) puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
Coarse salt and ground pepper

1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

Baked Winter Squash Pasta with Parmesan Croutons

Now that I've either eaten or preserved most of my winter CSA vegetables, save for some potatoes, carrots, and onions, I'm working on tackling the massive stores of frozen squash puree in my freezer. While I love squash flavor, especially pumpkins and butternut, squash puree can also seamlessly blend into sauces without becoming the dominant flavor. In this scrumptious pasta dish, its subtle sweetness and silky texture is the perfect canvas for pungent Parmesan cheese and fresh rosemary, creating a grown-up mac and cheese that you might even be able to convince the kiddos to eat. Although I always choose whole grain pasta over one made with white flour, I think the nuttiness of whole grain pasta is a particularly good complement to both the squash and Parmesan, an under-appreciated palate in its own right. My first choice of squash would be butternut, but acorn, festival, or nearly any other winter squash would work also nicely. Despite a relatively short list of ingredients, the flavor of this meal is surely more than the sum of its parts. Be it Meatless Monday or date night, this sophisticated blend of vegetables, whole grains and cheese is a hearty bowl of comfort any winter night.

Baked Winter Squash Pasta with Parmesan Croutons
adapted from Martha Stewart's Everyday Food
serves 4

Cooking spray, for baking dish
2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
Coarse salt and ground pepper
1 teaspoons chopped fresh rosemary leaves
8 ounces small whole wheat pasta (penne, rotini, shells, etc.)
1/2 package (6 ounces) frozen winter squash puree, thawed
1/2 cup grated Parmesan cheese
1 baguette or whole grain bread, cut into 1/4-inch cubes (about 2 ounces)

1. Preheat oven to 400 degrees. Spray a 8- or 9-inch square baking dish with cooking spray. Heat 1 1/2 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 10 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes total. Stir in 1/2 teaspoon rosemary.

2. Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 cup  cooking water. Return pasta to pot.

3. Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/4 cup Parmesan with pasta. Transfer to prepared dish.

4. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

Moroccan Stuffed Squash

Thanks to my winter CSA, I've eaten seemingly countless different kinds stuffed squash, but I have to say this is my favorite. I've gotten a lot of recipes from tried and true sources, made up recipes on the spot with whatever I happened to have around, but The Sprouted Kitchen is my latest cookbook obsession because of perfect recipes like this one. The first stroke of genius is cooking the quinoa in coconut milk, something I'm ashamed I never thought to do myself. It makes the quinoa unbelievably creamy and the crunch of the pistachios and pop of the pomegranate seeds have the perfect textural contrast. These same elements also contrast each other beautifully in flavor - subtly rich coconut milk quinoa is the perfect canvas for tart pomegranate seeds, rich pistachios, salty feta cheese and fresh herbs. I happen to think that combination of nuts, fruits, cheese, and herbs is paragon of flavor, but feel free to swap out any of these elements for others than strike your fancy. By far the most interesting collection of ingredients I've ever had the pleasure of stuffing into a squash, this dish is sure to appear on my dinner table until my bounty of squash is depleted.

Moroccan Stuffed Squash

adapted from The Sprouted Kitchen

serves 4

2 medium acorn squash
3 tablespoons coconut oil
Sea salt and freshly ground black pepper
1 cup quinoa
1 (13.5-ounce) can light coconut milk
1 teaspoon sweet paprika
1/4 teaspoon each ground coriander
1/4 teaspoon each ground cumin
1/4 cup thinly sliced preserved lemon peel or 2 tablespoons grated lemon zest
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2 tablespoons freshly squeezed orange juice
1/2 cup pomegranate seeds
1/2 cup feta cheese, plus more for garnish

1/2 cup chopped toasted pistachios (optional)

1. Preheat the oven to 425 degrees. Cut the squash in half lengthwise and scoop out seeds. Rub 1 tablespoon of the coconut oil on the cut sides of the squash halves and sprinkle with salt and pepper. Place the squash, cut side down, on a baking sheet and pierce the skin a few times with a fork. Roast 20 minutes. Flip them over and continue cooking until you can easily poke a knife through the flesh at its thickest part, another 10 to 20 minutes depending on its size. Remove from the oven and let cool.

2. While the squash are cooking, rinse the quinoa in a fine-mesh strainer. Bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat, with a pinch of salt and pepper. Add the quinoa; turn the heat down to a simmer and cover. Cook until liquid is absorbed, 15-18 minutes; then turn off the heat and let the quinoa steam in the saucepan for 5 minutes.

3. Add the remaining 2 tablespoons coconut oil, the paprika, coriander and cumin to the quinoa and toss to combine. Add the preserved lemon peel, mint, cilantro, orange juice, pomegranate seeds and feta and toss together. Taste and add salt and pepper, if necessary

4. Divide mixture between the squash halves. Garnish with a sprinkle of feta and the pistachios. Serve immediately.

Cheesy Orzo Baked in Acorn Squash

When I'm not feeling creative or am really busy, most squash that makes its way into my kitchen (and there's been a lot of it lately) is either roasted and pureed (butternut) or stuffed with grains and veggies and baked (acorn and festival). Even though these preparations aren't time-comsuming or elaborate, they are some of the most delicious ways to enjoy squash and this recipe certainly falls into that category. Quick-cooking orzo is combined with a few simple flavorings in a creamy blanket of milk and cheese for a fast and very satisfying dinner, perfect for Meatless Monday if you're a participant. This balanced plate of flavors-mildly sweet and soft squash, nutty whole wheat orzo, and salty, savory cheese-is sure to please your palate (and soul) on a dark, chilly winter evening. Although it's an easy, healthy dish, it can be made indulgent with whole milk or half-and-half, generous amounts of cheese, and crumbled bacon with a beautiful presentation that makes it elegant enough to serve for company. At whatever place in the indulgence spectrum you decide to jump in, I hope you give these charming cups of winter squash deliciousness a try.

Cheesy Orzo Baked in Acorn Squash
adapted from Bon Appetit, via Epicurious
serves 4

2 small acorn squash, halved, seeded
3/4 cup water
1 cup orzo (rice-shaped pasta; also called riso)
1 tablespoon butter
2 cloves garlic, finely chopped or pressed through a garlic press
1 large onion, chopped
1 cup low-fat (1%) milk
1/2 cup canned vegetable broth
1/2 cup grated sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
Dash of hot pepper sauce (such as Tabasco), optional

1. Preheat oven to 400° F. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Increase oven temperature to 450 degrees F.

2. Meanwhile, cook orzo in pot of boiling salted water until almost tender, about 5 minutes. Drain. Return pan to medium heat and melt one tablespoon of butter. Add garlic and chopped onion and cook, stirring frequently, until onions are softened but not mushy, 7 to 10 minutes. Pour milk and broth into same pot; bring to boil. Add orzo; boil until liquid thickens and orzo is tender, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 2 tablespoons Parmesan. Season with hot pepper sauce, salt and pepper.

3. Divide orzo mixture among squash halves. Sprinkle with remaining 2 tablespoon Parmesans. Bake until tops begin to brown, 8 to 12 minutes.

Brown Sugar and Cinnamon Glazed Acorn Squash

When you've got good produce, it takes very little in terms of both ingredients and cooking technique to make an absolutely delicious dish, and this recipe is a prime example. Acorn, festival, and butternut squash all take particularly well to sweet glazes containing honey, brown sugar, or maple syrup and what are probably mostly commonly thought of as baking spices, like cinnamon and nutmeg. The combination of fat, sweetener, spices, and a touch of salt is a dependable combination for preparing winter squash for elaborate holiday meals and weekday dinners alike. With those expert pairings in mind, I was able to quickly put this side together while attending to all other facets of the meal and watch it be eagerly gobbled down with all the other trappings of a hearty Thanksgiving meal. Although squash wasn't a part of my Thanksgiving dinner as a kid, I've made it for at least the last two holiday meals I've hosted and I can see it becoming a part of the traditions I'm crafting as an adult.

Like so many of the recipes I share, this recipe is open to myriad interpretations, depending on what ingredients you have hand and what you'll be pairing with the squash; roasting the squash and pureeing the flesh with the same ingredients also produces a splendid result. With such a bounty of squash in my CSA box I don't always have time for elaborate and highly creative dishes, but I can also to come back to solid simple recipes like this one without being disappointed.

Brown Sugar and Cinnamon Glazed Acorn Squash
serves 4

2 small to medium acorn or festival squash
1/4 cup dark brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
2 tablespoons unsalted butter, melted

1. Preheat oven to 450 degrees F. Cut squash in half and then into 1/2-inch-thick rings, discarding end pieces, and place in a single layer on a prepared baking sheet.

2. In a small bowl, mix brown sugar, cinnamon, nutmeg, and sea salt together. Brush the top half of the squash rings with half of the melted butter and sprinkle with half of the brown sugar mixture. Flip rings over, brush with the remaining melted butter, and sprinkle with the remaining brown sugar mixture.

3. Roast squash rings for 10 to 12 minutes. Flip rings over and continue to roast until the squash rings are caramelized and tender, 10 to 15 minutes, depending on desired level of tenderness. Remove from over and serve warm.

Barley Stuffed Acorn Squash

I've eaten a lot of squash since getting my winter CSA, so I'm trying to get creative with recipes to avoid getting completely sick of it, and if I can turn it into a main dish, all the better. I've had a bag of barley since making Barley Soup with Beef and Mushrooms, so I decided to use that as my grain instead of my typical go-to grains of quinoa, couscous, or brown rice. I probably eat a broader range of whole grains than the average person, but I'm still working on expanding the number of kinds of whole grains I have in my diet.

The most dominant flavor in this dish is Parmesan cheese, so pick a high-quality Parmesan (or Parmigiano-Reggiano) and grate it yourself, if possible. I have a block of absolutely delicious Hook's Parmesan which made this dish something special, but this dish is still well worth your time and effort even with Kraft Parmesan. This dish is  hearty and healthy without being heavy, with salty and rich cheese, toasty walnuts, fresh parsley and sweet apples providing fulfilling a wide variety of elements of flavor.


Barley Stuffed Acorn Squash
serves 4

2 small to medium acorn squash, halved and seeded
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Canola oil cooking spray
3/4 cup pearled barley (not hulled barley), rinsed and drained
1 medium to large onion, diced
4 garlic cloved, minced or pressed through a garlic press
1 cup grated Parmesan cheese
1/2 cup chopped dried apples
2 tablespoons minced fresh flat leaf parsley
2 tablespoons toasted chopped walnuts
1 tablespoon butter

1. Preheat oven to 400 degrees F. Line two baking sheets with aluminum oil and spray with cooking spray. Brush the cut sides of the squash with olive oil and season with salt and pepper to taste. Place squash cut side down on baking sheets and roast until a knife can be slipped into the flesh with no resistance, rotating once during cooking, about 35 to 55 minutes, depending on the size of the squash. Remove squash from oven and increase heat to 450 degrees.

2. Meanwhile, bring 3 quarts of water to a boil. Add barley and 1/4 teaspoon kosher salt and return mixture to boil. Simmer until barley is tender, 25 to 30 minutes. Drain and set aside.

3. Dry saucepan and return to medium heat. Add remaining teaspoon of oil and onion and cook, covered, over medium heat until onion is softened, about 8 minutes. Add garlic and cook until garlic is fragrant, 30 seconds to 1 minute longer. Remove from heat.

4. Off the heat, add cooked barley, 3/4 cup Parmesan, apples, parsley, walnuts, and butter and stir thoroughly to combine. Season with salt and pepper to taste.

5. Divide mixture even among squash halves and top with remaining 1/4 cup Parmesan cheese. Return to oven and bake for 5 to 10 minutes longer, until cheese is melted squash and barley mixture are warm.

Vanilla and Cardamom Glazed Acorn Squash Rings

In the spirit of fall, I've dived into another squash recipe. While the Southwestern Butternut Squash Saute was delectable savory squash side, these glazed acorn squash rings, with their sweet, caramelized flavor are so simply sweet and delicious they almost feel like dessert. I'm a sucker for anything with maple syrup, so this recipe was made for me. The glaze in this recipe would be equally delicious blended into roasted acorn squash puree as an alternative to mashed potatoes or sweet potatoes. This side is equally at home alongside a grilled panini or roast turkey at Thanksgiving dinner.

Vanilla and Cardamom Glazed Acorn Squash Rings
from Fast, Fresh, and Green by Susie Middleton
serves 2 to 3

1 small acorn squash (1 to 1.25 lbs)
2 T. unsalted butter, plus 2 t. more if needed
2 t. pure maple syrup
1.5 t. vanilla extract
1/8 t. ground cardamom
Kosher salt

1. Preheat the oven to 475 degrees F. Line a large (18x13x1-inch) heavy-duty rimmed sheet pan with a piece of parchment paper.

2. With a sharp chef's knife, cut the acorn squash in half lengthwise (though both the stem end and the pointy end). Scrape out the seeds and fibers with a spoon. Put each half, cut side down, on a cutting board. Slice off about 3/4-inch from each end, and discard. Slice the squash crosswise into 1/2-inch-thick half-rings. If you want, you can trim away any remaining fibers from the rings by running a paring knife around the inside of each. Pout the half-rings on the parchment paper.

3. In a small sauce pan, melt the 2 tablespoons butter over low heat. Remove the pan from the heat and add the maple syrup, vanilla, and cardamom. Stir well. Use a pastry brush to lightly brush the squash pieces with a little less than half of the mixture. Season the pieces very lightly with salt and turn them over. Brush this side with more of the mixture, but reserve about 1 tablespoon for brushing on after cooking. (If using a larger squash and you wind up with less than 1 tablespoon of liquid, add 1 to 2 teaspoons more butter to the saucepan). Season the tops very lightly with salt.

4. Roast the squash for 12 minutes. Use tongs to flip the pieces over. Continue to roast until they are nicely browned (the bottoms with be browner than the tops) and tender when pierced with a paring knife, 10 to 12 minutes. Flip the piecces over again when they come out of the oven so that the browner side is up.

5. Reheat the butter mixture briefly over low heat if necessary (or to melt the additional butter). Brush the butter mixture over the squash slices and serve.