1 butternut squash, peeled
1 bunch kale or other greens
1 large onion
3 cloves garlic
3 TBS olive oil
Salt and pepper
2 cups diced tomatoes
1 TBS chopped fresh sage leaves
1 cup grated Gruyere, Swiss, mozzarella or fontina cheese, for topping.
Cut the squash in half lengthwise, then scoop out the seeds. Place the halves face-down and cut in 1/4-inch slices. Remove and discard the stems from 1 bunch kale or other greens. Chop the leaves roughly. Dice 1 large onion and mince 3 cloves of garlic. Sauté the onion in 3 TBS olive oil until soft, then add the garlic and cook another minute. Add the kale and cook for 5 minutes. Season with salt and pepper.
Lightly grease a 13-by-9-inch baking dish or large cast iron skillet, then cover with an overlapping layer of squash slices. Sprinkle with salt and pepper. Spread the cooked greens over the squash, then make another layer of squash. Spoon 2 cups of diced tomatoes and 1 TBS chopped fresh sage leaves over this layer, then make another layer of squash. Top with grated cheese. Bake the casserole at 350 degrees for 45 minutes or until it is brown on top and bubbling.
2 TBS extra-virgin olive oil
2-3 medium leeks (about 1 cup), cut lengthwise, rinsed well and thinly sliced
1-2 cloves of garlic
1 small to medium butternut squash (about 4-5 cups), halved, seeded, peeled and diced
1/4 cup vegetable or chicken stock
1 cup rice milk (or regular milk)
1 pound pasta (we used spirals, but penne, or fettuccine would work well)
1/4 cup minced fresh parsley
Directions: Heat oil in a skillet over medium heat. Add leeks and garlic and a pinch of salt and sauté until wilted, about 5 minutes. Add squash and a pinch of salt and cook, stirring frequently, 5 to 6 minutes. Add stock and milk and season lightly with salt. Cover, reduce heat to low and cook until squash is quite soft, about 15 minutes, stirring occasionally. While sauce is cooking, bring a large pot of water to a boil. Add pasta and cook just until tender to the bite, about 10 minutes. While pasta cooks, transfer squash and leek mixture to a food processor and puree until smooth. Return to skillet and simmer over low heat 2 to 3 minutes. Drain pasta; do not rinse. Toss with sauce and minced parsley and serve immediately.
4 cups cleaned and diced winter vegetables*
1 piece thick sliced bacon, cut into 1-inch pieces (optional)
1 Tbsp. olive oil
1 1/2 tsp. dried thyme
1 Tbsp. garlic powder
2 oz. feta cheese
Preheat oven to 425 degrees. In a medium-sized bowl, toss together vegetables, bacon, olive oil, thyme and garlic powder. Spread mixture into a shallow baking pan. Roast in oven about 35 minutes, stirring vegetables every 10 minutes,
until tender. Remove from oven and sprinkle with feta cheese. Serve hot over toasted baguette slices, pasta or crackers
*Choose any mixture of winter squash (butternut), carrots, parsnips, brussel sprouts, turnips, sweet potatoes or rutabagas. Note: vegetable mixture may be cooked ahead of time and reheated prior to serving.
Makes about 3 1/2 cups.
Per 1/2 cup serving: 130 calories, 7 g fat, 4 g protein, 13 g carbohydrates, 2 g fiber, 250 mg sodium.
2 cups butternut squash, peeled, and cut into bite-size pieces
1 lb. small sunchokes, unpeeled and scrubbed, cut in half or quartered
1 medium red onion, trimmed and cut into wedges
1 1/2 TBS garlic oil
2 TBS minced fresh herbs (try sage, rosemary, thyme, or a combination)
Preheat oven to 425. Toss together all ingredients in a large bowl. Season with salt and pepper, if desired, and spread on baking sheet. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.
1 (8oz.) pkg. reduced-fat cream cheese, softened
¾ cup cooked butternut squash
2 Tbsp. taco seasoning mix
1/3 cup chopped dried beef
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
Directions: In a mixing bowl, beat cream cheese, until smooth. Slowly beat in squash and taco seasoning until thoroughly blended. Stir in beef and peppers. Cover and refrigerate until served. Serve with fresh veggies, crackers or corn chips
*To cook butternut squash. Cut in half, lengthwise. Scoop out seeds. Add about a cup of water to 13×9 inch baking dish; place squash, cut-side down, in dish. Cover. Bake at 425 degrees for 40 min or until tender.
Serves 24. Per 2-tablespoons: 35 calories, 2 g fat, 2 g protein, 3 g carbohydrate, 0 g fiber, 170 mg sodium
from the Lundberg rice website
1 1/2 cups Lundberg Wild Blend®
3 1/2 cups water
1/2 cup fresh parsley, chopped
2 Tablespoons olive oil
1 medium onion, chopped
3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
2 apples, unpeeled, cored, cut into 1/2 inch cubes
1 Tablespoon dried thyme
1 cup chicken broth or water
1/2 cup walnut pieces
Directions: Preheat oven to 425°F. 9 X 13 inch well buttered baking dish. Combine water and Lundberg wild blend in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside. Heat oil in a large skillet and sauté onion over medium-high heat until translucent. Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and onion/butternut squash/apple mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top. Bake 425°F for 20-25 minutes. until heated through and squash is tender.
Serves 10-12. Nutritionals: Serving size 1 cup, Calories 120, Calories from Fat 40, Total Fat 4.5g (Sat. Fat .05g, Trans Fat 0g), Cholesterol 0mg, Sodium 60mg, Total Carbohydrates 20g, Fiber 2g, Sugars 3g, Protein 3g.
from Serving Up the Harvest
1 large buttercup, butternut, or red kuri squash, or 1/2 small baby blue Hubbard squash
2 tablespoons butter
2-4 tablespoons dark or light brown sugar
1 tablespoon dark or light rum
1 tablespoon milk
salt and pepper
Directions: Preheat oven to 400 degrees.
Cut the squash in half if small, or into quarters if large. Remove and discard seeds and fibers. Place skin-side up in a baking dish and add about 1 inch water to the dish. Bake until completely tender when pierced with a skewer, 60-90 minutes, depending on the size of the pieces. Drain off the water. Turn the squash flesh-side up, and allow to cool enough to be easily handled. Scrape the flesh from the skins into a mixing bowl and discard the skins. Add the butter, brown sugar, rum and milk and mash or beat until smooth. Season to taste with salt and pepper. If desired, reheat in a microwave or on top of a double boiler over boiling water. Serve hot.
1 butternut squash (about 2 lb.), cut in half, seeds removed
¾ cup finely chopped onion
2 Tbsp. butter
½ tsp. poultry seasoning
½ tsp. ground black pepper
1 lb. cubed, cooked turkey
2 cups seasoned salad croutons
1 cup low-fat chicken broth
½ tsp. salt
½ cup low-fat shredded cheddar cheese
Directions: Preheat oven to 350 degrees. In a 15×10-inch baking pan, add halves of squash cut side down; add ½” of hot water. Bake 45 minutes. Drain water from pan, turn squash cut side up; bake 10-15 minutes more or until tender. Scoop out pulp, mash and set aside. In a large skillet, sauté onion in butter until tender. Stir in the croutons, salt, poultry seasoning and pepper. Cook 2-3 minutes or until croutons are toasted. Stir in squash, turkey and broth; heat through. Place all ingredients in a greased 1½-quart baking dish. Bake 20 minutes; sprinkle with cheese. Bake for 5-10 minutes more or until edges are bubbly and cheese is melted.
Serves 8 (about 1 cup each) Per 1-cup serving: 190 calories, 7 g fat, 17 g protein, 23 g carbohydrate, 5 g fiber, 710 mg sodium
3 cups vegetable broth
¼ cup diced carrots
¼ cup diced celery
¼ cup diced onion
½ cup diced potatoes
1 cup whole kernel corn, drained
1½ cups peeled, diced butternut squash, or delicata/sweet dumpling squash
½ tsp. ground black pepper
½ tsp. dried thyme leaves
½ tsp. dried basil leaves
¼ tsp. pumpkin pie spice
pinch of dried cayenne pepper
Directions: In a stockpot, combine all ingredients and bring to a boil. Reduce to a simmer and cook until all the vegetables are tender.
Serves 4. Per 1-cup serving: 90 calories, 0 g fat, 2 g protein, 21 g carbohydrate, 1 g fiber, 470 mg sodium
from Serving Up the Harvest
1 1/2-2 pounds delicata squash (or sweet dumpling) (about 2 medium)
3 tablespoons butter, melted
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 tablespoon honey
Directions: Preheat oven to 350 degrees.
Slice off the ends of the squash, scoop out the seeds and fibers. Cut the squash into 3/4-inch rings. Stir together the butter, garlic and ginger in a small bowl. Brush on both sides of the squash, reserving 1 tablespoon of the butter mixture, and place the rings on a rimmed baking sheet. roast for 15 minutes, turning once halfway through. Add the honey to the remaining butter. Brush the honey-butter mixture over the squash and return to the oven to roast for another 5 minutes, or until completely tender and lightly browned.