Butternut Enchilada Casserole

2 T. olive oil

1 t. chipotle chili powder

1 t. sweet or smoked paprika

1 t. ground cumin

1/2 t. kosher salt

1 13-oz. package cubed butternut squash

1 chopped red bell pepper

1 chopped poblano chile

3/4 c. chopped red onion (from 1 onion)

1 15-oz. can black beans, drained and rinsed

15 5-1/2" corn tortillas, divided

2 c. (16 oz.) red enchilada sauce, divided

6 oz. pepper Jack cheese, shredded, divided

Cooking spray

Sliced avocado, chopped fresh cilantro, and jalapeno slices, for topping

Preheat oven to 400 degrees. Stir together oil, chile powder, paprika, cumin, and salt in a large bowl. Add squash, bell pepper, poblano chile, and onion; toss to coat.

Transfer seasoned squash to a large baking sheet lined with parchment paper; spread into a single layer. Bake until tender, 25-30 minutes. Transfer to a large bowl and stir in beans.

Cut 12 tortillas in half. Pour 1/2 c. enchilada sauce over bottom of an 8" square baking dish. Arrange 8 tortilla halves over sauce with flat edges of tortillas against sides of dish, overlapping as needed. Place 1 whole tortilla in center to cover sauce. Spoon half of squash mixture over tortillas. Sprinkle with 1/2 c. cheese.

Arrange 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with 3/4 c. enchilada sauce. Top with remaining squash mixture and sprinkle with 1/2 c. cheese. Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining 3/4 c. enchilada sauce and sprinkle with remaining 1/2 c. cheese. Coat a piece of aluminum foil lightly with cooking spray and cover dish. 

Bake until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5-10 minutes more. Top with avocado, cilantro, and jalapeno slices.

Serves 6.

Adapted from Real Simple magazine, Dec. 2023, p. 175.

Sausage, Apple & Squash Sheet-Pan Supper

 1/3 c. olive oil
1-2 sprigs each fresh sage, thyme, and/or rosemary
2 medium unpeeled Honeynut squash (or equivalent amount of peeled butternut squash) (1-1/2 lbs. total)
1 large red onion, cut into 1/2"-thick wedges
1 large firm-tart apple, cored and cut into 1/2"-thick wedges
1/2 c. fresh cranberries
1-1/2 t. kosher salt
3/4 t. freshly ground black pepper
6 fresh (uncooked) sweet or hot Italian sausages (1-1/2 lbs. total)

Preheat oven to 425 and set a rack in the middle position. Combine the oil and herbs in a small saucepan and bring to a simmer. Cook until herbs are wilted and the oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside.

Halve the squash lengthwise, scoop out the seeds, and then cut crosswise into 1/2"-thick half moons. In a large bowl, combine squash with the onion, apple, cranberries, and the herbs from the oil. Pout the oil, to taste, over the vegetables (reserve any leftover oil for  vinaigrette or drizzle over potatoes another time). Sprinkle with salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.

Prick the sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until the squash is tender and the sausages are browned and sizzling, 20-25 minutes. Serve hot.

Serves 4-6.

Adapted from Yankee magazine, Sept. 2020, p. 50.

Coconut Curry Chicken

Nonstick cooking spray

2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

6 medium carrots, diced

2 c. cubed butternut squash

1 large onion, diced

1 large green bell pepper, seeded and chopped

2 c. chicken or vegetable stock

1 14-oz. can light coconut milk

1 5-oz. can tomato paste

4 garlic cloves, minced

2 T. curry powder (or to taste)

Freshly ground black pepper

Jasmine rice

Chopped cashews, for garnish 

Chopped fresh cilantro, for garnish

Spray a 6-qt. slow cooker with cooking spray. Add the chicken, carrots, squash, onion, and bell pepper to the cooker.

In a blender, process the stock, coconut milk, tomato paste, garlic, curry powder, and black pepper until smooth. Pour the mixture over the chicken and vegetables, and mix well. Cover and cook on low for 7-8 hours, until cooked through.

During the last 20 minutes of cooking, remove the chicken and shred it using two forks. Return the chicken to the slow cooker for the remaining cooking time.

Serve over jasmine rice, if desired, garnished with chopped cashews and cilantro.

Serves 6-8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 79. 

Butternut Squash Soup with Apples & Red Onion

3-lb. butternut squash, peeled and cut into cubes (cooked or raw)
3 apples, unpeeled, cored and chopped
1 medium red onion, diced
2-3 garlic cloves, minced
4 c. vegetable broth
1 c. water (optional--will make soup thinner)
1/2 t. salt
1/2 t. black pepper
1/4 t. freshly grated nutmeg
1/4 t. ground cinnamon
3/4 grated peeled apple, for garnish

Grease the interior of a 6-qt. slow cooker with nonstick cooking spray.

Place the squash cubes, chopped apples, onion, and garlic into the prepared crock. Stir in the vegetable broth. Add water, if desired. Cover. If squash is raw, cook on LOW for 6 hours. If squash is already cooked, cook on LOW for 2-3 hours, until apples and onion are tender.

At the end of cooking time, puree soup with an immersion blender until smooth. Stir in the salt, pepper, nutmeg, and cinnamon.

Serve in bowls, topped with freshly grated apple.

Serves 6.

Adapted from Stock the Crock, p. 24.

Red Lentil Squash Soup with Lemon

2 T. olive oil, plus more for serving
1 large yellow onion, chopped
4 cloves garlic, finely chopped
2 t. finely chopped ginger
2 t. harissa
1 t. coriander
1 t. cumin
1 t. turmeric
1 t. kosher salt
1/4 t. black pepper
2 qt. vegetable broth
2 c. cubed butternut squash
1-1/2 c. dried red lentils
3 medium carrots, chopped
2 T. fresh lemon juice
Chopped roasted almonds and chopped parsley, for serving
Toasted pita bread and plan yogurt, for serving

Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6-8 minutes. Add ginger, harissa, spices, salt, and pepper; cook, stirring constantly, until fragrant, about 2 minutes.

Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Blend with an immersion blender (or in a regular blender, in batches, using a towel instead of the lid to allow steam to escape) until smooth. Stir in lemon juice.

To serve, drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.

Serves 6.

Adapted from Real Simple magazine, Jan. 2020, p. 105.

Kale Salad with Butternut Squash, Toasted Pecans & Feta

Salad:
1 small red onion, thinly sliced crosswise
1/2 c. cider vinegar
1/2 c. water
2 t. sugar
1 t. kosher salt, divided
1/2 butternut squash, peeled and sliced crosswise into 1/4" thick half moons
2 T. extra-virgin olive oil
2 bunches kale, stemmed and chopped
3/4 c. toasted pecans
1/2 c. crumbled feta cheese

Dressing:
1/4 c. sweet cider or cider syrup
1/4 c. cider vinegar
1/4 c. extra-virgin olive oil
1/2-3/4 t. kosher or sea salt
1 small clove garlic, crushed

First, pickle the onion: In a small saucepan over medium-high heat, simmer the onion with the cider vinegar, water, sugar, and 1/2 t. salt for 3 minutes. Remove from heat and set aside.

Preheat the oven to 400 degrees. Arrange the squash on a baking pan lined with parchment paper, making sure the slices don't overlap. Drizzle with olive oil, then sprinkle with remaining 1/2 t. salt. Roast until the squash begins to brown, 20-30 minutes. Set aside to cool.

While squash roasts, make the dressing: Combine cider syrup, vinegar, olive oil, salt, and garlic in a jar and shake well to emulsify.

When squash is done and cool, put the kale in a large bowl. Add 1/2 c. of the dressing and vigorously massage the kale for about 15 seconds or until nicely coated. Strain the onion, add to salad, and toss well.

Transfer salad to a serving platter and scatter the squash, pecans, and feta over the top. Drizzle with more dressing, if desired.

Makes 6 servings.

Adapted from Yankee magazine, Sept./Oct. 2019, p. 58.

Seasonal Grain Salads

5-1/2 c. vegetable broth
3 c. quinoa, bulgur, and/or millet
Dressing and toppings as below

In a 3-4 qt. saucepan combine vegetable broth and grains. Bring to boiling; reduce heat and cook, covered, 15 minutes or until liquid is absorbed.

Prepare dressing while grains are cooking.

When grains are ready, divide cooked grains between 6 bowls. Add desired toppings and top with dressing.

Winter:
Dressing: 1/3 c. lemon juice; 1/3 c. olive oil; 1 clove garlic, minced; 1/4 t. salt; 1/4 t. black pepper
Toppings: 4 c. torn fresh chicories, such as escarole, radicchio, and/or endive; 3 c. chopped celery; 2 c. chopped cauliflower; 1/2 c. halved pitted Kalamata olives; 1/3 c. thinly sliced dried apricots

Spring:
Dressing: 1/2 c. olive oil; 1 t. lime zest; 1/4 c. lime juice; 1/2 t. salt; 1/4 t. black pepper
Toppings: 2 carrots, cut into thin ribbons; 1 c. snap peas, halved diagonally; 1 c. sliced English cucumber; 1/2 c. thinly sliced radishes; 1/4 c. chopped fresh mint; lime wedges

Summer:
Dressing: 1/2 c. olive oil; 1 t. lemon zest; 1/4 c. lemon juice; 1 T. snipped fresh oregano; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby spinach leaves; 2 c. blackberries; 1 fennel bulb, halved, trimmed, and thinly sliced; 1 bunch green onions, sliced; 1 c. halved cherry tomatoes; 1 c. coarsely chopped pistachio nuts; 4 oz. goat cheese, crumbled

Fall:
Dressing: 1/2 c. olive oil; 1/4 c. cider vinegar; 2 T. maple syrup; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby kale; 2-1/2 c. roasted cubed butternut squash; 2 c. slices roasted beets; 4 oz. crumbled blue cheese; 1/4 c. chopped fresh parsley

Serves 6.

Adapted from Fast & Fresh, p. 74. 

Kale Salad with Butternut Squash, Cranberries & Pepitas

1 lb. butternut squash (or delicata squash or pumpkin)
2 T. olive oil
Pinch of salt
Pinch of pepper
1/4 c. apple cider
2 T. apple cider vinegar
2 T. olive oil
1 T. maple syrup
Salt and pepper
6-8 c. packed de-stemmed, chopped kale or chard
1/2 c. dried cranberries
1 T. olive oil
1/2 c. pepitas
1/8 t. ground cinnamon
1 t. brown sugar
Dash of salt

Preheat oven to 400 degrees. Peel the squash, cut in half, and scoop out the seeds. Cut into 1/2" half-moons. Toss the squash with the oil, salt, and pepper. Place in a single layer on a baking sheet and roast for 20 minutes, turning after 10 minutes. Remove from oven and let cool.

In a small bowl, mix together the apple cider, cider vinegar, olive oil, maple syrup, and salt and pepper to taste. Drizzle a little of the dressing at a time over the kale and gently rub it into the leaves to coat. Toss in the cranberries.

In a separate small bowl, mix together the olive oil, pepitas, cinnamon, brown sugar, and salt. Toast the pepitas in a shallow pan over low heat, just until they start to puff up and become fragrant, 6-8 minutes. Set aside to cool.

Divide the squash on plates, then top with equal amounts of kale and toasted pepitas.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 19.

To Peel Winter Squash or Pumpkin

Poke the squash or pumpkin all over with a fork, place it in a microwave-safe dish, and microwave on high for 3 minutes. Use a paring knife or vegetable peeler to remove the skin. It will practically fall off in large strips.

From Real Simple magazine, Oct. 2016, p. 196.

Root Vegetable & Pomegranate Couscous

1/2 t. ground cumin
1/4 t. ground ginger
1/2 t. ground cinnamon
1-1/2 t. kosher salt, divided
1/4 t. black pepper
2 lbs. root vegetables, such as carrots, parsnips, turnips, and winter squash, peeled and chopped or sliced 1/2" thick
1 red onion, cut into wedges
2 T. extra-virgin olive oil
1 c. boiling water
1 c. uncooked couscous
1/2 c. almonds, toasted and chopped
1/2 c. pomegranate seeds
Fresh mint or cilantro sprigs
Orange wedges

Preheat oven to 425 degrees.

In a large heatproof bowl combine cumin, ginger, cinnamon, 1 t. kosher salt, and 1/4 t. black pepper. Add vegetables and oil; toss to coat. Spread on 2 shallow baking pans. Roast, uncovered, 25-30 minutes or until tender, stirring once.

In the same large bowl combine boiling water, couscous, and 1/2 t. kosher salt; stir. Cover tightly; let stand 5 minutes. Fluff with a fork. Serve with vegetables. Top with almonds, pomegranate seeds, and herbs. Squeeze orange wedges over all.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 70.

Baked Pappardelle with Squash

1 clove garlic, lightly crushed but whole
1/4 c. extra-virgin olive oil
12 oz. [winter] squash flesh, thinly sliced
1/2 c. dry white wine
14 oz. fresh pappardelle
1 T. finely chopped parsley
Freshly ground black pepper
12 oz. freshly grated Fontina cheese
1 T. butter
1/2 c. freshly grated Parmesan cheese

Preheat oven to 400 degrees. Oil a large baking dish.

Saute the garlic in the oil in a large frying pan over medium heat until pale gold. Add the squash and wine and simmer for 10 minutes. The squash should be tender.

Cook the pasta in a large pot of salted boiling water until al dente, 3-5 minutes. Drain and add to the squash. Simmer over medium heat for 2 minutes. Add the parsley and season with pepper. Discard the garlic.

Transfer the mixture to the prepared baking dish. Top with the Fontina and butter. Sprinkle with the Parmesan.

Bake until lightly browned, 10-15 minutes. Serve hot.

Serves 4-6.

From Simply Delicious Vegetarian, p. 122. 

Butternut Squash Chili

1 T. extra-virgin olive oil
1 red bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
2 cloves garlic, pressed through a garlic press or very finely chopped
1/2 c. dry red wine
3 c. butternut squash cubes, in 1-inch pieces
1-1/2 c. cooked white beans, such as Great Northern (rinsed, if canned)
1 14-oz. can whole tomatoes with juice, chopped into 1/2-inch pieces
1/2 c. store-bought salsa
1 T. chili powder
1 T. ground cumin
2 t. unsweetened cocoa powder
1/2 t. ground cinnamon
1/2 t. cayenne pepper (optional)
plain reduced-fat Greek yogurt
1 avocado, halves, pitted, and cut into 1/2-inch cubes

Heat olive oil in a large soup pot over medium heat, 1 minute. Add the bell pepper and onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Stir in the garlic and cook until fragrant, about 1 more minute. Pour in the wine and let bubble 1 minute, stirring and scraping any browned bits from the bottom of the pot.

Add the butternut squash, beans, tomatoes and their juice, salsa, 1 cup water, chili powder, cumin, cocoa, cinnamon, and cayenne. Bring the chili to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until the squash is tender and the soup begins to  thicken, about 1 hour. (If it looks too thick while cooking, add up to 1 cup more water.) Serve topped with a dollop of yogurt and some avocado cubes.

Serves 4.

From Food Network Magazine, Jan./Feb. 2015, p. 81