Winter Squash

Baked macaroni and cheese with butternut squash and collard greens

1 medium butternut squash
1 bunch collards greens, sliced into ribbons
1 lb. macaroni or other pasta, cooked
1 onion, chopped
4 tbs. olive oil
½ c. water or vegetable stock
1 c. milk or half and half
½ c. grated cheddar cheese
½ c. grated parmesan cheese
1½ tsp. salt
½ tsp. black pepper
a few pinches grated nutmeg
2 tbs. breadcrumbs

Preheat the oven to 400 degrees. Slice the top and bottom off of the butternut squash, then peel the squash. Cut it in half lengthwise and remove the seeds. Cut the squash into small cubes. Toss the cubed squash with ½ tsp. salt and 2 tbs. olive oil. Spread into a baking sheet and bake until tender, about 25 minutes. Remove from oven and set aside.

While squash is baking, Heat the remaining 2 tbs. oil in a medium sized skillet. Add the onion and sauté until translucent, 2-3 minutes. Add the collards and sauté 2-3 minutes more. Then add the water or vegetable stock, cover the skillet and simmer until collards are tender, about 5 minutes. Uncover and allow most of the moisture to evaporate. Add the milk or cream, salt, pepper and nutmeg and heat through, stirring well.

In a large bowl, mix together the cooked pasta, baked squash, collard mixture, the cheeses and the breadcrumbs. Spread into a large casserole dish and bake until golden and bubbling, about 25 minutes. Serves 6.

Stuffed Acorn Squash with Apples and Turkey Sausage

2 acorn squash
2 tbs. butter
1 tbs. maple syrup
½ c. onion, chopped
1 apple, chopped
¼ lb. turkey sausage (use tofu or tempeh to make vegetarian)
2 c. cooked rice, quinoa or couscous
½ c. walnuts or pecans, toasted
1 tsp. dried sage
½ tsp. ground coriander
½ tsp. salt
¼ tsp. black pepper

Preheat oven to 375. Cut the squash in half lengthwise and scoop out the seeds. Melt 1 tbs. butter and mix with the maple syrup, and brush mixture on the inside of the squash. Bake for 20 minutes.

While squash is baking, brown turkey (or tofu or tempeh- if using one of these, use a little oil and a few pinches salt, pepper and ground corriander) in a small skillet, then set aside.

Heat the remaining butter in a medium skillet and sauté the onion until translucent. Add the dried sage, coriander and the apple, sauté a few minutes more. Add the cooked grain, salt and pepper, stir well and cook 1-2 minutes more, until the grain is heated and combined with other ingredients. Remove from heat and stir in the sausage and toasted nuts.

Fill each squash half with about 1 c. of the mixture. Return to the oven and bake 15 minutes more. Serve with a salad or a side of steamed kale. Serves 4.

Arabian Squash Casserole

4 c. baked butternut squash
1 medium onion, chopped
4-5 garlic cloves, chopped
1 red and 1 green bell pepper, chopped
½ c. plain yogurt
1 c. crumbled feta cheese
1 tbs. olive oil
salt and pepper to taste
½ c. sunflower seeds or pecan pieces

Preheat oven to 375 degrees. Sautee onion and garlic in oil for about 5 minutes with a few pinches of salt and pepper. Add the bell peppers and sautee until tender. In a large bowl, mash the butternut squash. Add in the sautéed vegetables, yogurt and feta and mix well. Add salt and pepper to taste. Transfer mixture into an 8 x 8 baking dish or pie plate. Spread seeds or nuts on tops. Bake uncovered for 30 minutes, until bubbly and golden on top.

Recipe adapted from The Moosewood Cookbook by Mollie Katzen

Butternut Squash Soup with Apple Confit

3 c. vegetable stock
1 tbs. olive oil
1 medium sized yellow onion
3 tbs. calvados or white wine
4 lbs. butternut squash, peeled and cubed, about 6 cups
1 tbs. butter
sea salt and white pepper
2 apples, peeled, cored and sliced
½ c. apple cider or apple juice
½ c. cream or crème fraiche

Heat the oil in a soup pot. Add the onion and a few pinches of salt and pepper, sauté for 10 minutes on low heat, until onions begin to caramelize. Add 2 tbs. calvados or wine and sauté 1 minute more. Add butternut and 1 tsp. salt to pan. Cover with the stock and bring to a boil. Simmer for 20-30 minutes, until squash is tender. Puree soup in a blender or food processor. Return to the pot and simmer 15 minutes more.
While the soup is cooking, make the confit. Heat the butter in a small saucepan. Add the apples and cook over medium heat for 1-2 minutes, stirring to coat apples with butter. Then add the remaining tbs. of calvados or wine and cook another 1-2 minutes until the pan is almost dry. Add the apple cider, cover the pan, and cook 10 minutes until apples are very tender. Uncover and allow most of the liquid to evaporate. Mash the apples with a fork or potato masher. Stir the confit into the soup and season with salt and pepper to taste. Add the cream just before serving. Serves 6.

Recipe adapted from Fields of Greens by Annie Sommerville.