Butternut Squash Curry
- 1 cup long-grain white rice
- 3 Tbsp coconut or canola oil, divided
- 1/2 small butternut squash (about 1 pound, peeled and cut into 1/2-in. pieces, about 2 1/2 cups)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. grated peeled fresh ginger
- 3 tbsp. yellow Thai curry paste
- 1 13.5-oz can light coconut milk
- 1 jalapeño, halved
- 1/2 tsp. ground turmeric
- 1 red pepper, seeded and cut into 1/2-in. pieces
- 2 tbsp. lime juice, plus lime wedges for serving
- 1 tbsp. fish sauce or soy sauce if vegan
- 3 c. baby spinach, chopped
- Chopped cashews and cilantro, for serving
- Cook rice per package directions. Meanwhile, heat 2 tablespoons oil in large skillet (or medium Dutch oven) on medium. Add squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes; transfer to plate.
- Add remaining tablespoon oil along with onion and sauté 6 min. Stir in garlic and ginger; cook 2 minutes. Add curry paste and cook, stirring, 1 minute.
- Add coconut milk, jalapeño and turmeric and bring to a simmer. Add red pepper and squash and simmer until squash is just tender, about 15 minutes. Remove from heat, remove and discard jalapeño and stir in lime juice and fish sauce, then fold in spinach to wilt. Serve over rice and sprinkle with cashews and cilantro if desired.
Cheesy Chicken and Broccoli Casserole
- 1 lb. boneless, skinless chicken breasts
- Kosher salt and pepper
- 1 tbsp. plus 1 tsp olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic, pressed
- 3 tbsp. all-purpose flour
- 3 oz. Parmesan, finely grated
- 12 oz. broccoli florets
- 3 oz. roughly torn baguette (about 2 cups)
- Heat the oven to 425°F. Cut chicken into 1 1/2-inch pieces; season with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet on medium-high and cook chicken until browned on 1 side, about 2 minutes; transfer to a plate. Reduce heat to medium-low, then add onion; sauté until tender, 5 minutes. Stir in garlic; cook 1 minute.
- Sprinkle flour over onion and cook, stirring, 1 minute. Slowly stir in 1 1/2 cups water, scraping up any browned bits, then Parmesan. In a 2 1/2-quart shallow baking dish, toss together chicken and broccoli. Spoon onion mixture over top and bake 10 minutes.
- Meanwhile, in a food processor, pulse baguette with remaining teaspoon oil to form coarse crumbs; sprinkle over casserole and bake until golden brown, about 15 minutes.
Pressure Cooker Winter Squash and Lentil Stew
- 2 medium shallots, thinly sliced
- 1 tbsp. finely chopped peeled fresh ginger
- 1 tbsp. vegetable oil
- 1 tsp. ground coriander
- 1/2 tsp. ground cardamom
- 1 small butternut squash, peeled, seeded and cut into 1 1/2″ chunks
- 1 lb. green lentils, picked over
- 6 c. chicken or vegetable broth
- 5 c. packed baby spinach
- 1 tbsp. cider vinegar
- In pressure-cooker pot on medium, cook shallots and ginger in oil 5 minutes or until shallots are golden, stirring. Add coriander and cardamom; cook 1 minute, stirring. Add squash, lentils, broth and 1/4 teaspoon salt.
- Cover, lock and bring up to pressure on high. Reduce heat to medium-low. Cook 12 minutes. Release pressure by using quick-release function.
- Stir in spinach, vinegar and 1/2 teaspoon each of salt and pepper.
Quinoa-Stuffed Acorn Squash with Cranberries and Feta
- 4 small acorn squash (about 4 1/2 lbs.)
- 3 tbsp. olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 c. mixed-color quinoa
- 2 tsp. fresh thyme leaves
- 1/3 c. dried cranberries
- 1 small bunch Swiss chard, stems discarded, leaves roughly chopped (about 6 cups)
- Crumbled feta cheese, for serving
- Place rimmed baking sheet in oven and heat oven to 425°F. From squash, cut 1/2 inch from each pointy end, then halve each through its center (this will help them stand straight); spoon off and discard seeds. Rub squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Arrange on baking sheet and roast, hollow side down, until tender, 25 to 30 minutes.
- Meanwhile, in 3- to 4-quart saucepan, heat remaining 2 tablespoons oil on medium. Add onion and 1/2 teaspoon each salt and pepper. Cook, covered, stirring often, 7 minutes. Stir in garlic; cook 2 minutes.
- Add quinoa and toss to coat, then add thyme and 2 cups water; simmer, covered, 10 minutes. Stir in cranberries; simmer, covered, 5 minutes.
- Remove from heat; place Swiss chard on top of quinoa and cover pot with clean dish towel, then lid. Let stand 10 minutes.
- Transfer squash to platter, hollow sides up. Fold chard into quinoa, then spoon into squash halves. Top with feta, if desired.
Autumn Squash Salad
- 2 20-oz. containers chopped butternut squash
- 1 lb. skinless, boneless chicken thighs
- 2 tbsp. oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 5 oz. mixed greens
- 3 tbsp. lemon juice
- 4 oz. goat cheese, crumbled
- On 2 large rimmed baking sheets, toss butternut squash and chicken thighs with oil and salt and pepper. Bake at 425 degrees F 40 minutes or until squash is tender. Chop chicken; toss with squash, mixed greens, lemon juice, and goat cheese. Season with salt and pepper to taste.
Harvest Succotash Ravioli
- 1 lb. cheese ravioli
- 2 small bell peppers
- 1 medium onion
- 3 slices bacon
- 1 tsp. fresh thyme leaves
- 1/2 c. fresh or frozen corn kernels
- a 12-inch skillet
- Bring a pot of water to a boil and cook 1 pound cheese ravioli according to the package instructions.
- Seed and chop 2 small bell peppers. Finely chop 1 medium onion. Set aside.
- Chop 3 slices of bacon. Add bacon and 1 teaspoon olive oil to a skillet and cook on medium heat until bacon is crisp, about 6 minutes.
- Use a slotted spoon to transfer bacon to a paper-towel-lined bowl. Leave the bacon fat in the skillet.
- Add chopped peppers, onion, 1 teaspoon fresh thyme leaves, and 1/2 teaspoon salt to the skillet. Cook for 7 minutes.
- Then, add 1/2 cup corn and cook for 2 more minutes.
- Add cooked ravioli and bacon to the skillet. Then, toss everything together to combine.