Butternut Squash Fries

1 Butternut Squash (about 1½ - 2 pounds)

2 tsp olive oil

l½ tsp salt

Preheat oven to 425 degrees. Cut the squash in half and remove the seeds and strings. Cut the squash into two or three easy-to-work-with pieces. Use a paring or chef’s knife to remove the rind. Cut the squash into fry-shaped pieces. Toss the squash with the oil and salt and spread into a single layer on an aluminum foil-lined pan. Bake for 20 minutes and gently flip. Bake an additional 15 minutes or until lightly browned.

Notes: 
Delicious sprinkled with cinnamon and sugar.
 Watch the squash carefully while baking to ensure to ensure they don’t burn.
 The more uniform the fries, the more evenly they cook.
 The fries are best eaten the same day, but can be refrigerated and eaten later, though they may become soggy. A better taste might result if reheated in a skillet on medium-high heat.

Sweet and spicy roasted kabocha squash

1/2 small to medium sized kabocha squash

3 Tbs light brown, natural cane, or muscovado sugar, plus a bit more for sprinkling

1/2 tsp ground cayenne pepper or hot chili powder, more or less to taste

1/2 tsp ground cumin

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 Tbs soy sauce

Oil for drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, argan oil, or walnut oil (see notes)

Preheat the oven to 200°C / 400°F. Line a baking sheet or two with silicon baking liner or parchment paper.

De-seed and cut the squash into slices about 1/2 cm or 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)

Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.

Spread the slices in a singler layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.

Winter Squash Risotto

INGREDIENTS

5 cups reduced-sodium chicken broth, or vegetable broth

2 tablespoons extra-virgin olive oil

3 medium shallots, thinly sliced

3 cups butternut, chopped, peeled, hubbard, red kuri or kabocha squash (1/2-inch pieces)

2 cups shiitake mushroom caps, thinly sliced

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/8 teaspoon crumbled saffron threads, (optional)

1 cup arborio rice

1/2 cup dry white wine, or dry vermouth

1/2 cup finely grated Parmigiano-Reggiano cheese

PREPARATION

Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.

Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Oven-Roasted Squash with Garlic & Parsley

5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks (see Tip)

2 tablespoons extra-virgin olive oil, divided

1 1/2 teaspoons salt

1/4 teaspoon freshly ground pepper, divided

3 cloves garlic, minced

2 tablespoons chopped Italian parsley

PREPARATION

Preheat oven to 375°F.

Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).

Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.

Squash & Leek Lasagna

INGREDIENTS

10 ounces lasagna noodles, preferably whole-wheat

2 tablespoons unsalted butter

4 large or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)

1/2 cup all-purpose flour

4 cups nonfat milk

1 teaspoon dried thyme

1 teaspoon salt

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon freshly ground pepper

2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater

6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater

1/4 cup toasted pine nuts

PREPARATION

Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.

Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.

Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.

Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions).

Squash Cheesecake Bars

INGREDIENTS

9 low-fat graham crackers, (4 1/2 ounces)

1/2 cup old-fashioned rolled oats, (not quick-cooking or steel-cut)

2 tablespoons plus 1/2 cup sugar, divided

1/4 cup plus 3 tablespoons all-purpose flour, divided

2 tablespoons unsalted butter

3 tablespoons nonfat milk

8 ounces nonfat cream cheese, at room temperature

8 ounces reduced-fat cream cheese, (Neufchâtel), at room temperature

1/2 cup squash puree

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

PREPARATION

Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray

Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened.

Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes.

Meanwhile, reduce oven temperature to 325°. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust.

Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.

Squash, Chickpea & Red Lentil Stew

INGREDIENTS

3/4 cup dried chickpeas

2 1/2 pounds kabocha squash, (see Note) or butternut squash, peeled, seeded and cut into 1-inch cubes

2 large carrots, peeled and cut into 1/2-inch pieces

1 large onion, chopped

1 cup red lentils

4 cups vegetable broth

2 tablespoons tomato paste

1 tablespoon minced peeled fresh ginger

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon saffron, (see Note)

1/4 teaspoon freshly ground pepper

1/4 cup lime juice

1/2 cup chopped roasted unsalted peanuts

1/4 cup packed fresh cilantro leaves, chopped

PREPARATION

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice. Serve sprinkled with peanuts and cilantro

Amazon Bean Soup with Winter Squash & Greens

INGREDIENTS

1 tablespoon butter

4 cloves garlic, minced

2 carrots, chopped

1 medium onion, chopped

6 cups reduced-sodium chicken broth

3 pounds buttercup squash, peeled and diced (about 6 cups)

1 plum tomato, chopped

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 15-ounce cans pinto or other brown beans, rinsed

10 ounces spinach, stemmed and coarsely chopped

1 lime, cut into wedges

PREPARATION

Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.

Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.

To make squash bowls:

Preheat oven to 425°F. Slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh. Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash. Place squash cut-side down in the water. Bake until the flesh is tender when gently poked with a knife and the squash still holds its shape, about 30 minutes.