Ingredients

• 2 slices seeded whole-grain bread
• 1/4 cup [60g] butternut squash puree
• 1 medium-boiled egg, cut into 8 slices
• Flaky sea salt
• 1 ounce [30g] dandelion greens, thick stems discarded and leaves cut into 1/4-inch [6mm] ribbons
• A few pieces of shallot or red onion, cut paper-thin with a knife or shaved on a mandoline
• Fresh lemon juice
• Olive oil

Instructions

1. Lay the bread slices on a work surface and spread one slice with a good slathering of butternut squash puree. Line up the slices of egg across the puree, then season the egg with the flaky salt. (This sandwich works just as well if you reverse the layers of egg and greens.)
2. In a bowl, toss the greens and shallot with a squeeze of lemon and a drizzle of olive oil. Season with salt and toss to coat evenly. Place the greens on top of the egg and close the sandwich with the remaining bread slice. Using a serrated knife, cut in half and enjoy immediately.

Ingredients

• 2 Tbsp. olive oil
• 1 small butternut squash, cut into 3/4-inch pieces
• 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces
• 1 cup vegetable broth or chicken broth
• 1 Tbsp. whole-grain mustard
• ¾ tsp. salt
• ¼ tsp. freshly ground black pepper

Instructions

1. Heat the oil in a medium-large pot over medium heat. Add the squash and cook, tossing occasionally, until beginning to soften, 10 to 12 minutes. Add the kale, broth, mustard, ¾ tsp. salt, and ¼ tsp. pepper to the pan and cook, tossing occasionally, until the vegetables are tender, 8 to 10 minutes.
2. http://www.realsimple.com/food-recipes/browse-all-recipes/mustard-kale-butternut-squash

Ingredients

• 2 Tbsp. olive oil
• 1 medium white onion, chopped
• 1 medium butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces
• 1 15 oz. can Bar Harbor All Natural Fish Stock (available at WFM)
• 1 Tbsp. Thai Kitchen Red Curry Paste (available at WFM and Kroger)
• 1 1-inch piece of ginger, peeled and sliced
• 1 cup roselle leaves, chopped
• 2 cloves garlic, minced
• 1 14 oz. can light unsweetened coconut milk
• 1 tsp. curry powder
• ½ tsp. cumin seeds
• 2 big handfuls of Malabar spinach
• ½-1 lb. shrimp, cleaned and tails removed
• Juice of 1/2 a lime
• rice or noodles, cooked to package instructions
• ¼ cup chopped fresh Basil

Instructions

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté for a few minutes.
2. Add garlic and squash. Sauté until nice and slightly golden, about 7-10 minutes.
3. Add the curry and cumin seeds and mix to combine. Add broth, ginger and roselle. Stir in coconut milk.
4. Simmer uncovered until squash is completely tender and liquid is slightly reduced, about 8-10 minutes. While simmering, add red curry paste a little at a time, adding more to taste. Add salt and pepper to taste.
5. After 10 minutes, add the spinach and shrimp. Cook 2-3 more minutes until spinach has wilted and shrimp is about done. You can choose to add the noodles or rice to the soup and combine, or keep separate.
6. Squeeze in ½ lime and add chopped basil. Serve hot.

Notes

Ingredients

• 1 lb. eggplant
• 2 lbs. butternut squash
• 2 tablespoons canola oil
• 2 1/2 teaspoons cumin seeds
• 1 1/2 onions, diced
• 1 1/2 Tomatoes, in 1 1/2 inch dice
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground fenugreek
• 1/2 tablespoon ground coriander
• 1/4 teaspoon ground pepper
• 1/2 jalapeno pepper, chopped
• 2 1/2 teaspoons salt
• 3 green onions, chopped in 1-inch pieces
• 1/2 cup chopped fresh cilantro

Instructions

1. Preheat oven to 450°F.
2. Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
3. While the eggplant and butternut squash are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and sauté until brown, 8 to 10 minutes
4. Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño
5. pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
6. Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
7. Using a paring knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
8. Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
9. Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
10. Serve as main dish with Chappatis or as a side dish.
11. http://www.food.com/recipe/oven-roasted-eggplant-and-butternut-squash-curry-253225

Ingredients

• ½ lb butternut squash
• ¼-½ cup crème- I've used table crème and coconut crème, whipping cream can be used, too. The coconut crème was delicious and a great alternative for dairy-free or vegan cooking.
• Rice paper- I found this at Whole Foods Market

Instructions

1. Preheat oven to 375 degrees. Cut the butternut squash
2. and scoop out the seeds. Cut the squash into 1 in
3. pieces and steam the squash until tender. About 10
4. minutes. Mix the squash with crème. Start with ¼ cup
5. and add as needed, making sure it does not get too
6. loose. Heat the squash with the crème for another 2
7. minutes. Prepare the rice paper according to package
8. instructions. (Soak it in warm water for 5 seconds,
9. then use.) Scoop some of the squash onto the rice
10. paper and roll into a thin stick and place on a cookie
11. sheet. Repeat until all of the squash is used. Bake
12. squash sticks at 375 degrees for 15 minutes.

Ingredients

• 2 1/2 cups vegetable broth
• 2 cups butternut squash, cut into 1-inch cubes
• 2 Tbsp. butter
• 1 large shallot, finely chopped
• 3/4 cup arborio rice (risotto)
• 1/4 cup dry white wine
• 1/4 cup freshly grated parmesan cheese
• kosher salt and freshly ground black pepper
• 2 Tbsp. toasted pine nuts (see note below)
• 1 Tbsp. finely chopped fresh basil

Instructions

1. In a small saucepan, heat the broth over medium-high heat. When the broth comes to almost a boil, add the butternut squash. Reduce the heat to a simmer over medium-low heat. Cook the squash for about 5 minutes until tender. Using a slotted spoon, transfer the butternut squash to a bowl. Cover the broth with a lid and reduce the heat to low to keep warm. In a medium saucepan, melt the butter over medium heat. Add the shallots and cook for 2 to 3 minutes until tender. Add the rice and stir to coat with the butter. Add the wine and cook for 1 to 2 minutes until wine has evaporated. Add 1/4 cup of the warm broth and stir for 1 to 2 minutes until absorbed. Continue cooking the rice and stirring constantly, adding 1/4 cup of broth at a time after each addition has absorbed, for 18 to 20 minutes until rice is tender and creamy. Turn off the heat. Add the squash and parmesan cheese. Gently stir to combine. Season with salt and pepper to taste. Transfer the risotto to a serving bowl. Top with pine nuts and basil.
2. Toasting Pine Nuts: To toast the pine nuts, heat a small pan over medium heat. Add the pine nuts, spreading them evenly in the pan. Stir occasionally until they are slightly golden 3 to 5 minutes.
3. http://lattesandleggings.com/2013/01/22/butternut-squash-risotto-with-basil-and-pine-nuts/

Ingredients

• ½ box whole grain elbow macaroni (about 2.5 cups dry)
• 1 cup canned butternut squash puree
• ¼ cup + 2 tablespoons evaporated milk
• ¼ cup chicken or vegetable broth
• 1 oz low fat cream cheese
• 1 teaspoon salt
• ½ cup shredded cheddar cheese
• 1 tablespoon butter
• ½ cup onions, sliced thinly
• 1 large crispy apple, chopped or grated
• 4 tablespoons crumbled bacon
• Serves 4

Instructions

1. Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
2. Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt.
3. Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
4. Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.

Ingredients

• Squash
• 1 3 lb butternut squash, quartered
• 1 tablespoon olive oil
• salt and pepper
• Sauce
• 2 cups milk
• 6 oz brie cheese, rind removed
• 4 oz extra sharp cheddar, shredded
• 4 oz cream cheese
• 1/8 teaspoon ground nutmeg
• salt & pepper to taste
• 1 lb pasta, cooked
• 4 bacon slices, diced and fried crispy
• Read more at http://www.farmgirlgourmet.com/2011/10/roasted-butternut-squash-brie-mac.html#IH0fFFWOrZwhCTc7.99

Instructions

1. 1 Preheat oven to 400 degrees and place the quartered squash on a baking sheet lined with foil. Drizzle with the olive oil and salt a pepper and wrap tightly with more foil. Bake for 40 minutes, or until fork tender. Remove the seeds and discard and remove pulp to the blender. Puree until smooth. Remove 2 cups and set aside, reserving the remainder for another use.
2. 2 Cook the pasta as directed on the package. In a large pot or large skillet over medium heat, add the milk, cheeses, nutmeg and salt and pepper. Whisk until smooth. Add the 2 cups of squash puree and whisk until smooth. Add the drained, cooked pasta and toss to coat. Top with the crisp bacon bits and serve.
3. Makes 6 Servings
4. Read more at http://www.farmgirlgourmet.com/2011/10/roasted-butternut-squash-brie-mac.html#IH0fFFWOrZwhCTc7.99

Ingredients

• 1 pound butternut squash, peeled and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons unsalted butter
• 1 small shallot, chopped
• 1 tablespoons flour
• 1/4 cup mascarpone cheese
• 2/3 cup milk
• 1/2 pound whole wheat penne
• 1/4 cup freshly grated mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
• sage leaves
• crumbed bacon, if desired
• Serves 4

Instructions

1. reheat oven to 400 degrees F. Peel and chop squash, then lay on a baking sheet. Toss with olive oil, salt, pepper and nutmeg. Roast for 20 minutes, flip once, then roast for 20 minutes more. Remove from oven and add squash to a bowl, then mash with a potato masher or fork.
2. Prepare water for pasta and cook according to directions.
3. While pasta is cooking, heat a medium saucepan over medium heat and add butter and shallots. Whisk continuously until the butter browns and small brown bits appear in the pan. Immediately whisk in flour and cook for 1-2 minutes. Add milk, mascarpone and mashed squash, then mix until until combined. I chose to keep my “sauce” in a thicker state (see the second picture), but if you’d like it thinned out a bit more, add additional milk. At this point, taste and see if you’d like any additional salt or spices – this will most likely depend on how seasoned your squash was. I added another small pinch of salt.
4. Add pasta to an 8 or 9-inch baking dish. Pour sauce over top, then use a spoon to fold the sauce into the penne, coating it completely. Top with shredded cheeses and fresh sage leaves. Bake for 25-30 minutes, or until cheese is golden and bubbly. Garnish with crumbled bacon if desired.
5. Note: this is a very “thick” pasta, and it is not swimming in sauce. If you would prefer it to be “saucy,” I’d advise adding more milk to the sauce while cooking. It is great reheated, and adding 1-2 tablespoons of milk when reheating helps it come together nicely.

Ingredients

• 1 medium butternut squash, peeled, seeds removed, and chopped
• 1 large sweet potato, peeled and chopped
• 1 large carrot, peeled and chopped
• Drizzle of olive oil
• Salt and pepper, to taste
• 1 T olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 cans low sodium vegetable broth (15 oz.)
• 1 cup water
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.
2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.
3. Stir in the roasted veggies. Cook for five minutes.
4. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.
5. Let the soup cook for 20 minutes.
6. Puree the soup with a hand held blender. If you don't have one, transfer soup to a blender and puree in batches.
7. Serve the soup hot. You can freeze this soup!