Butternut Squash & Kale Lasagna
2 tablespoons olive oil
1 medium butternut squash, peeled and cut into small cubes (about 8 cups)
1 tablespoon brown sugar
4 cloves garlic, finely chopped
1/2 teaspoon salt + 1/2 teaspoon pepper
1/4 teaspoon nutmeg, plus a pinch more forthe bachamel
6 fresh sage leaves, chopped + more for topping
2 teaspoons fresh thyme, chopped
1 large bunch kale, roughly chopped
4 tablespoons butter
1/4 cup flour
2 1/2 cups warm milk (I use 2%)
1/4 teaspoon nutmeg
1/2 cup parmesan cheese, grated, plus more for serving
4 ounces blue cheese, crumbled (or use cream cheese or mozzarella)
8 ounces fontina cheese, shredded
1 pound no boil whole wheat lasagna noodles (OR 1 pound fresh pasta)
Toasted pumpkin seeds + salt, for topping
Preheat the oven to 400 degrees F. and grease a 9×13 inch baking dish – if baking the lasagna right away. Heat a large skillet over medium heat, add the olive oil. Add the butternut squash and sprinkle with brown sugar and season with salt and pepper. Cook over medium heat stirring frequently to avoid burning for 10 to 15 minutes or until the squash begins to caramelize all over. Add the garlic, nutmeg sage and thyme, cook 5 or so minutes more. Now remove the skillet from the heat and add the kale, cover and let sit for 10 minutes. The heat from the pan will cook the kale down.
Meanwhile, make the bacchamel sauce. Melt the butter over medium heat and allow the butter to brown lightly. Once the butter begins to brown, add the flour and cook, whisking constantly, for 1 minute. Whisk in the warm milk in a steady stream. Add the a pinch of freshly grated nutmeg and simmer for 2 minutes, whisking. Remove from the heat, stir in the blue cheese (or mozzarella) and parmesan. Season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming. To assemble the lasagna, spoon a little bacchamel onto the bottom of the prepared baking dish. Add a layer of lasagna noodles. Sprinkle about 1/3 of the butternut + kale mixture over the noodles. Now add 1/3 of the fontina cheese and drizzle with a little bacchamel. Repeat the layering process until you have three to four layers. Once you get to the very top, spread any remaining bacchamel over the noodles. Sprinkle with the last of the fontina cheese. Feel free to add more cheese if desired!! Top the lasagna with sage leaves. Spray a piece of tin foil with cooking spray and cover the the lasagna. At this point the lasagna can be placed in the fridge for up to 3 days or frozen. Bake, covered for 35-45 minutes and then uncovered for 15 minutes more. Let stand for 10 minutes before slicing. If your lasagna was cold prior to baking, bake covered for 15-30 minutes longer.
Butternut Squash Risotto with Bacon & Sage
1 qt. homemade or low-salt chicken broth; more as needed
1/2 cup dry white wine
2 Tbs. olive oil
10 large fresh sage leaves
4 slices bacon, cut crosswise into thirds
2 medium shallots, minced (about 1/4 cup)
2 cups 1/4-inch-diced butternut squash
1-1/2 cups arborio or other risotto rice, such as carnaroli or vialone nano
1/2 cup freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper
Serves 4 as a main course, or 6 as a starter.
Combine the chicken broth and wine in a small saucepan and set over medium heat.
In a medium (3-qt.) saucepan, heat the oil over medium heat. Add the sage leaves and fry, turning once, until they’ve turned dark green in most places, about 1 minute total. Don’t brown. With a fork, transfer to a plate lined with paper towels to drain. Put the bacon in the saucepan and cook, stirring occasionally, until nicely browned,
5 to 7 minutes. Transfer the bacon to the plate with the sage.
Add the shallots to the saucepan and cook, stirring with a wooden spoon, until softened, about 1 minute. Add the squash and rice and cook, stirring, for 1 minute. Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently until the broth is mostly absorbed. Add another ladleful of broth
and continue cooking, stirring, and adding more ladlefuls of broth as the previous additions are absorbed, until the rice is tender with just a slightly toothsome quality, about 25 minutes. As the risotto cooks, adjust the heat so that it bubbles gently. The broth mixture needn’t be boiling; it should just be hot. If you use all the broth and wine before the rice gets tender, use more broth but not more wine.
Curried Squash Soup
2 tablespoons olive oil
1 large organic onion, diced (about 2 cups)
4 – 6 cloves garlic, minced (about 2 tablespoons)
2 tablespoons fresh grated ginger
2 teaspoons whole cumin seed
2 teaspoons whole coriander seed
1 butternut squash or 2 acorn squash, peeled and cubed (about 3 cups)
6 cups vegetable stock (or chicken stock)
2 teaspoons sea salt
1 teaspoon freshly grated black pepper
1 cup organic cream
Heat olive oil in a large heavy-bottomed soup pot over medium heat; add onion and cook until translucent, about 7-8 minutes. Reduce heat to low; add garlic and ginger and cook 5-6 minutes, stirring often. In a mortar and pestle, or in a spice grinder, grind cumin and coriander seeds; add spices to pot and continue cooking 2-3 minutes. Add squash and stock; turn heat up and bring to a boil. Reduce heat, cover and cook until squash is tender, about 25 minutes. Puree soup in small batches until smooth. Season with salt and pepper. Add cream and heat through. Check seasonings and adjust. Serves 6-8
Curried Vegetable and Chickpea Stew
1 teaspoon olive oil
1 large onion, diced
2 medium red or yellow potatoes, diced
1 tablespoon kosher salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper, optional
2 cups vegetable broth 2 (15.5-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
1 (10-ounce) bag baby spinach
1 cup coconut milk
Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed. Serve over couscous or orzo if you like.
Delicata Creamy Squash Soup
3 delicata squash, halved
lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste
Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in a baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Kale Salad with Butternut Squash and Almonds
serves 4 (bonappetit.com)
- 8 Tbsp extra virgin olive oil
- 3 Tbsp balsamic vinegar
- ½ medium shallot, minced
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 ½ cups ½ -inch cubed butternut squash
- 1 bunch kale, stems removed, cut into ½ inch wide ribbons (about 5 cups)
- ¾ cup whole almonds, toasted, coarsely chopped
- Parmesan for shaving
1. Preheat oven to 425 degrees. Whisk 5 Tbsp oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp oil in a medium bowl and toss to combine; Season with salt and pepper. Transfer squash to baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes.. Let cool slightly.
2. Meanwhile, heat remaining 1 Tbsp oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1-2 minutes. Remove from heat: add 3-4 Tbsp dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.
3. Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing if desired. Using a vegetable peeler, shave Parmesan over. Serve.
Macaroni & Cheese with Butternut Squash
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 1/2 cups nonfat milk
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil, cooking spray
1/2 cup part-skim ricotta cheese
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
Maple Squash Mash
2 ½ – 3 lbs. acorn, red kuri, or butternut squash, halved and seeded
¼ cup maple syrup or more to taste
1 Tbsp. unsalted butter, at room temperature
2 Tbsp. heavy cream or milk
Salt and freshly ground black pepper
Preheat oven to 350 degrees. Lay a square of parchment paper on a baking sheet. Place the squash cut side down on the parchment paper. Roast until the squash is very tender, about 1 hour. Allow the squash to cool a little; then scoop out the flesh and put it in a medium bowl. Stir in the maple syrup, butter, and cream, and season to taste with salt and pepper, serve warm.
Quinoa Stuffed Sweet Dumpling Squash
3 sweet dumpling squashes
1 tablespoon olive oil
1 small onion, diced (about 1/2 cup)
1/4 cup shelled pistachios, coarsely chopped
8 dates, coarsely chopped (about 1/4 cup)
1 teaspoon lemon zest
1 teaspoon cinnamon
1 cup cooked quinoa
Salt and freshly ground black pepper
Preheat oven to 375 F. Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.) Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from the oven but keep the oven on. Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios, dates, lemon zest, and cinnamon and sauté for another minute. Stir in the cooked quinoa and season to taste with salt and pepper. Turn the squash upright in the baking dish and stuff with the quinoa mixture. Cover dish with aluminum foil and bake for another 20 minutes. Serve warm, garnished with extra pistachios or lemon zest, if desired. The peel of sweet dumpling squash is generally tender enough to be eaten.
Roasted Squash, Brussels Sprouts & Quinoa Salad
serves 4 to 6. (msmarket.coop)
- 1 ½ lbs. butternut squash, peeled, seeded, and cut into ½-inch cubes
- 1 lbs. Brussels sprouts, trimmed and cut in half
- 2 Tbsp olive oil
- 1 pinch salt
- 1 pinch freshly ground pepper
- 2 cups red or white quinoa
- 1/3 cup pumpkin seeds, roasted
- 1 bunch Italian parsley, chopped (or use the celery leaves!)
- 1 shallot, finely chopped
- 2 Tbsp Apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp maple syrup, honey or agave nectar
1. Preheat oven to 400 degrees. Toss squash and Brussel sprouts with 2 Tbsp olive oil then salt and pepper to taste. Spread in a single layer on a baking sheet and roast until tender, about 20 minutes.
2. Meanwhile, rinse quinoa in a fine-meshed strainer. Place in a medium sauce pan and add 3 cups water. Cover, bring to a boil and let simmer for 10 minutes. Turn off heat and let quinoa stand covered for another 10 minutes.
3. To prepare dressing in a small bowl, stir together shallot and vinegar. Let stand for 10 minutes. Add remaining ingredients and mix well.
4. Once squash and Brussels sprouts are roasted, quinoa is cooked, and dressing is prepared, combine quinoa and dressing in a large bowl, then add squash, Brussels sprouts, pumpkin seeds, and chopped parsley. Gently stir to combine and serve.
Roasted Winter Vegetables
6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.
Cut hard skinned squash in half lengthwise. Using a spoon, scoop out the pulp and the seeds. On a sheet pan, place the squash halves flesh side up. Brush the halves generously with oil or melted butter, and season liberally with kosher salt
and fresh ground black pepper. Roast the halves in the oven at 350 degrees for approximately 45 min to 1 hour or until squash are tender. Serve roasted squash warm, topped with a pad of butter. Squash can also be dressed up with fall flavors. Spices such as star anise, cinnamon, cloves, nutmeg, and cardamom can be used in combination to make fall spice butter. You can also sweeten up squash with a touch of brown sugar or maple syrup. Folding minced, fresh sage zinto cooked squash is also an added fall flavor.
Fall Spice Butter
1 stick softened, whole butter (unsalted)
1 tsp. cinnamon
1 tsp fresh grated nutmeg
1 tsp. ground cloves
2 Tbsp. brown sugar
With a fork, thoroughly mix the butter with the cinnamon, nutmeg, cloves, and brown sugar. Cover butter and refrigerate overnight. Prior to use, allow the butter to soften on the counter top. Put approximately 1 Tbsp. of the spice butter in each half of warm roasted fall squash and serve.
Southwestern Butternut Squash Soup
serves 4 to 6 (thekitchn.com)
- 1 large (3 lbs.) butternut squash, peeled, seeded, and cut into bite-size pieces
- 1 Tbsp. olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 2 jalapeño peppers, seeds discarded and diced
- 3 gloves garlic, minced
- 2 tsp. cumin
- 1 ½ tsp. kosher salt, plus more to taste
- 1 tsp. coriander
- 1 tsp. dried oregano
- 1 tsp. smoked paprika (regular paprika is also fine)
- ½ tsp. cinnamon
- ¼ tsp. cayenne pepper, optional
- 4 cups vegetable or chicken stock
- Juice from 1 orange
- Juice from 1 lime
Soup toppings: chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds, oven-roasted chickpeas
1. Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and sauté until translucent and just starting to turn brown, 6 to 8 minutes. Add the bell peppers and jalapeños, sauté until softened, 3 to 4 minutes. Stir in the minced garlic, spices, and salt, and cook until fragrant, 30 to 60 seconds.
2. Add the cubed squash and stock to the pot. Bring to a boil, then reduce heat to medium-low. Partially cover the pot and simmer until the squash is soft when pierced with a fork, 20 to 25 minutes. Remove the pot from the heat.
3. Using a stick blender, puree the soup until creamy. Alternatively, let the soup cool slightly, then blend in a blender or food processor.
4. Return the pot to low heat and stir in the orange and lime juice. Taste and add more salt and other spices as desired. If you want a thinner soup, stir in a cup of broth.
Meat Eater Version: Stir in cooked sausage or bacon after the soup is pureed.
Squash & Vegetable Soup
serves 6 (harmonyvalleyfarm.com)
- 6 cups chicken or vegetable broth
- 1 butternut or delicate squash-quartered, seeded, peeled, and cut into 2 inch pieces
- 5 thyme sprigs
- 2 garlic cloves, halved
- 2 medium onions, rough chopped
- 1 small celeriac, rough chopped (or use potatoes)
- 1 Tbsp. vegetable oil
- 2 thick slices bacon, cut into ½ inch pieces (optional), cooked crisp
- 2 packed cups coarsely chopped kale
- 1 15 oz. pinto beans, drained and rinsed
- 1 medium carrot, finely diced
- 1 red pepper, finely diced
- 1 cup frozen sweet corn
- Salt and ground black pepper, to taste
In a large, heavy pot, combine broth, squash, thyme, garlic, onions and celeriac & bring to a boil. Cover and simmer over low heat for 45 minutes. Discard thyme sprigs from the soup. Working in batches, puree the soup in a blender. return the soup to the pot. Add bacon, greens, pinto beans, carrot, pepper, and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.
Squash, White Bean & Kale Soup
1 medium onion, chopped
2 Tbsp. butter, ghee, coconut oil, or bacon fat
2 cloves garlic, minced
1 quart slightly undercooked white beans (2 cups dry or 2 [15 oz.] cans)
1 medium winter squash, diced
4 cups broth
Salt to taste
1 large bunch kale, stemmed and chopped
1 small bunch fresh sage (8-10) leaves, chopped
6 sliced cooked bacon, chopped (optional)
In a large stockpot, saute the onion until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the cooked white beans, squash, and broth. Stir, add salt, and bring to a simmer. Cook until the squash is tender, 15-25 minutes. Remove about 2 cups of the soup and puree until smooth. Return the puree to the pot, add the kale and sage, and stir. Cover and simmer until the kale is tender, 5 to 10 minutes. Serve topped with bacon (if desired).
Squash with Rosemary & ramp & Parmesan – serves 4
(Minnesota’s Bounty; 2013)
2 medium acorn squash
Salt and freshly ground pepper
4 Tbsp. butter
4 Tbsp. chopped rosemary (or sage)
¼ cup dry white wine (or broth)
2 Tbsp. grated Parmesan, plus a little more for
1 cup fresh breadcrumbs
2 Tbsp. extra-virgin olive oil
1. Preheat oven to 400 degrees. Place squash cut side up in a baking dish, sprinkle it with salt and pepper. Bake
until the squash is very tender, about 45 minutes to one hour.
2. Remove the squash from the oven, and scoop most of the flesh into a bowl. Mix in the butter, rosemary, wine,
and Parmesan, adding a little more wine to moisten it if necessary. Mound the seasoned squash flesh in the
shells. Top it with the breadcrumbs, and drizzle the oil over the top. Return the squash to the oven, and bake
until the filling is heated through, the cheese is bubbly, and the bread crumbs are crisped.
3. Serve garnished with additional Parmesan.