Submitted by apprentice Cheryl Kastanowski

Ingredients:
2 med. sized acorn squash or 2 sm. butternut squash, about 1 1/4 lb. each
1 tbsp. butter
3 c. peeled chopped apples, preferably tart cooking apples
1/2 c. onion, chopped
2 c. low fat cottage cheese
3/4 c. grated cheese (Cheddar, Swiss or Gouda)
1/4 c. lemon juice
2 tbsp. raisins
1/4 tsp. cinnamon plus a few sprinkles for garnish

Directions:

1. Cut the squashes in half lengthwise (through the stem to the flower end), scoop out and discard the seeds and strings, and place the squashes cut side down on an oiled baking pan. Bake the squash in a 350 degree oven for about 30 mintues or until they are tender.
2. In a small skillet, melt the butter and saute the apples and onion for about 5 minutes or until the onion is translucent.
3. In a large bowl, combine the apple-onion mixture with the cottage cheese, grated cheese, lemon juice, raisins and 1/4 teaspoon cinnamon. Fill the cavities of the baked squash with the stuffing. Sprinkle then with additional cinnamon.
4. Place the stuffed squashes on a baking sheet or in a shallow pan, and cover them with foil.
5. Bake the squashes in a 350 degree oven for about 20 minutes or until they are heated through.

From Tomese Buthod, originally published in Edible Louisville & The Bluegrass Region, November-December 2011 issue.

Topped with a sweetened oatmeal crumb, this can become a dessert.

Ingredients:
2.5-2.75 pound Butternut squash, peeled and seeded, cut into 1/4 inch thick slices or 3/4-inch diced (about 6 cups)
2.25 pound medium-size tart green apples, cored and cut into 1/4-inch thick slices or 3/4-inch diced (about 6 cups)
Salt and freshly ground pepper
3/4 cup mixed raisins and dried cranberries
1/4-1/2 teaspoon freshly grated nutmeg
3/4 cup real maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice

Directions:

1. Preheat oven to 350°F.  Cook squash in large pot of boiling salted water until almost tender, 3-5 minutes.  Drain well.
2. Combine squash and apples in a 9-by-13-inch baking dish.  Season generously with salt and pepper.
3. Combine maple syrup, butter, raisins and cranberries, nutmeg and lemon juice in heavy small saucepan.  Whisk over low heat until butter melts.  Pour syrup over squash mixture and toss to coat evenly.
4. Bake until squash and apples are very tender, stirring occasionally, about 1 hour.  Cool 5 minutes.  (Can be made 1 day ahead.  Cover with foil; chill.  Let come to room temperature before re-warming, covered, in 350°F. oven about 30 minutes.)  Serves 12.

From Mollie Katzen’s The Vegetable Dishes I Can’t Live Without

Ingredients:
2 acorn squash, seeded and cut into quarters
Salt and freshly ground black pepper to taste
1 1/2 tsp cornstarch
1/2 cup freshly squeezed orange juice (strained)
1 tsp finely minced orange zest
1 tsp cider vinegar
1 1/2 tsp light-colored honey
1 1/2 tsp dried cranberries

Directions:

1. Preheat oven to 425°.  Line a baking tray with foil and brush with olive oil.  Brush cut surfaces with oil as well, and sprinkle lightly with salt and pepper.  Arrange the squash, one cut-side down, on the tray and roast for 15 minutes.  Turn the squash so the other cut side is now facedown and roast for about 15 minutes longer or until fork-tender.  Remove tray from oven and set aside.
2. In a small saucepan, combine the cornstarch with 2 Tbs of the orange juice and whisk until smooth.  Add the remaining orange juice, along with the zest, vinegar and honey; whisk to combine.  Place over medium heat and cook, whisking, for about 5 minutes, or until thick and shiny.  (The mixture will turn from milky orange to a translucent glaze.)  Remove from the heat and stir in the cranberries.  Season to taste with salt and pepper, if desired.
3. To serve, arrange the squash wedges on a platter and drizzle with the glaze, about 2 Tbs per piece.

From allrecipes.com

Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
Salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

From Farmer John’s Cookbook

Ingredients:
Butter or oil for greasing the pan
3 acorn squash (or similar)
½ cup grated Parmesan cheese, divided
½ tsp salt, divided
½ tsp freshly ground black pepper
1 ½ Tbsp olive oil
1 large leek, chopped (about 2 cups)
4 cups coarsely chopped kale
1 cup vegetable or chicken stock
½ red bell pepper, cored, seeded, diced
2 cloves garlic, minced
1 Tbsp butter
1 apple (or pear) peeled, halved, cored, cut in ½ inch pieces

Directions:
Preheat oven to 375 F. Lightly grease a 13”x9” pan with butter or oil. Cut squash in half, scoop out seeds and put the squash halves cut-side down on a baking sheet. Bake until tender (30-45 minutes). Turn the squash halves over and sprinkle with ¼ cup Parmesan, ¼ tsp salt and ¼ tsp pepper. Bake for 5 more minutes.  Heat oil in a large skillet over medium high heat.  Add the leeks, sauté until soft, about 5 minutes.  Add the kale, stock, bell pepper, garlic and remaining  ¼ tsp salt and ¼ tsp pepper. Bring to boil, cover and cook for 5 minutes. Remove cover and increase heat to medium-high. Cook, stirring frequently, until kale is tender and the liquid evaporates (8-10 minutes). Transfer mixture to a bowl and set aside.  Melt butter in a large skillet over medium-high heat. Add the apple, sauteé until lightly browned and tender but not mushy, 2 to 3 minutes. Add the apple to kale mixture and stir well. Spoon the kale and apple mixture into the squash halves. Top with the remaining ½ cup Parmesan. Bake for 10 minutes.

From Farmer John’s Cookbook

Ingredients:
3 Tbsp unsalted butter
1 cup chopped scallions
1/4 cup chopped fresh parsley
1 jalapeño pepper, seeded, finely chopped
2 cloves garlic, minced
2 pounds butternut (about 1/2 large squash), peeled, seeded, cubed
4 cups chicken or vegetable stock
2 cups peeled, chopped, fresh tomatoes
12 whole fresh curry leaves (optional)
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
pinch freshly ground nutmeg
2 teaspoons curry powder
salt
freshly ground black pepper
1/4 cup chopped fresh parsley

Directions:

1. Melt the butter in a large saucepan over medium heat.  Add the scallions; sauté until soft and wilted, about 3 minutes.  Stir in the parsley, jalapeño, and garlic; cook, stirring occasionally, for 5 minutes.
2. Add the squash and toss to coat it with the scallion mixture.  Add the stock, tomatoes, curry leaves, allspice, mace and nutmeg.  Bring to a boil; reduce the heat and simmer, covered, until the squash is very tender, about 45 minutes.  Let cool slightly.
3. Transfer the soup in batches to a blender or food processor; purée.
4. Transfer the soup back to the pot.  Stir in the curry powder and add salt and pepper to taste.  Return the soup to a simmer to heat through.  Garnish with parsley just before serving.

From Martha Stewart

Ingredients:
3 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
½ cup heavy cream
2 large egg yolks
½ pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
⅓ cup loosely packed fresh sage leaves, coarsely chopped
1 ¼ cups homemade or store-bought low-sodium chicken or vegetable stock
Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
4 ounces finely grated Parmesan cheese (1 ¼ cups)

Directions:

1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
5. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Inspired by a recipe in Chez Panisse Vegetables

Ingredients:
1 small butternut squash (about a pound, but you will likely have leftover squash)
olive oil
kosher salt
2 cloves garlic
fresh ricotta cheese
a few sprigs thyme, leaves removed
1/4 cup freshly grated Parmigiano Reggiano
10-15 sage leaves
canola oil for frying

Note: Original recipe called for mozzarella and Gruyère cheeses as well as parsley and fresh squeezed lemon as final seasonings.

Directions:

1. Preheat the oven to 400ºF. Remove the skin: Slice the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb — cutting the squash into two pieces makes the peeling process easier. Note: I made only one pizza, so I only peeled the longer portion (the non bulb portion) of the butternut squash. Stand the squash (whichever piece you want to peel first) upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices. I used a mandoline, which saves time and creates uniform pieces, but using a knife works just fine, too.
2. Place the slices of squash on a baking sheet, drizzle with olive oil, season with kosher salt to taste, toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender.
3. Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil. After rolling out a pizza round and placing it on a prepared baking sheet (see recipe above), brush dough with the garlic olive oil. (I spooned some of the oil into the center of the dough and then, using the back of my spoon, spread it over the dough to coat evenly.) Spread a thin layer of fresh ricotta over the garlic oil. Sprinkle with fresh thyme to taste. Top with baked squash slices. Top with grated Parmigiano. Bake for 8 to 10 minutes.
4. Meanwhile, fry the sage. The book recipe does not give detailed instructions for this step, and after a few burnt batches of leaves, I turned to the internet for some advice. The sage leaves should take no longer than 5 seconds in hot oil to crisp up. I didn’t use a thermometer or a deep fryer, so it was a trial and error process, but I found that frying the leaves one at a time in a small sauté pan filled with a layer of canola oil worked well ultimately. I had to take the pan off the heat every so often, but once I got the hang of it, it was a simple process and well worth the effort — the crispy sage adds a really nice flavor.
   5. Remove the pizza from the oven and top with the crispy sage. Yum!

Yield: One 12-inch pizza

From Eating Well magazine

Ingredients:
2 small delicata squash, about 12 oz each, halved and seeded
6 tsp extra virgin olive oil, divided
1/2 tsp salt, divided
1/2 cup bulgur
1 cup water
1 small onion, chopped
8 oz lean ground beef (90% or more)
2 Tbsp chili powder
1/2 cup nonfat or low fat plain yogurt
4 tsp toasted pepitas

Directions:

1. Preheat oven to 425 F.
2. Brush the cut sides of the squash with 2 tsp oil and sprinkle with 1/4 tsp salt. Place facedown on a large baking sheet. Bake until tender and browned on the edges, 25 to 30 minutes.
3. Meanwhile, bring bulgur and water to a boil in a small saucepan. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 10 minutes. Drain well.
4. Heat the remaining 4 tsp oil in a large skillet over medium heat. Add onion; cook, stirring, until beginning to brown, 4 to 5 minutes. Add beef, chili powder, and the remaining 1/4 tsp salt; cook, stirring and breaking up with a spoon, until the meat is cooked through, about 5 minutes. Stir in the bulgur and cook 1 minute. Stir in yogurt.
5. Spoon about 3/4 cup filling into each squash half. Serve sprinkled with pepitas.

Serves 4, 1/2 squash each.

Ingredients:
2 delicata squash
2 tbsp olive oil
Salt to taste

Directions:

1. Preheat oven to 425 degrees.
2. Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.
   With a sharp knife, cut delicata in half lengthwise. With a spoon scoop out the seeds and discard. Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
3. Arrange the pieces in a single layer in a baking pan and coat in 2 tbsp olive oil Salt gently. Place in oven and roast 10 minutes. Using a spatula flip the squash, and continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.
4. Serve as a side dish.

Ingredients:
1 spaghetti squash
Kosher salt
1 1/2 pounds tomatoes, seeds removed, roughly chopped
1 tablespoon fresh rosemary (or more to taste)
1 clove garlic, coarsely chopped
Dash dried pepper flakes
2 Tablespoons olive oil
Freshly grated parmigiano reggiano cheese

Directions:

1. Preheat oven 450 degrees.
2. Carefully slice spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds, discard. Place squash cut side down on an aluminum foil lined baking sheet. Bake for 30-45 minutes, until they can be easily pierced with a pairing knife. Remove from oven and allow to cool to room temperature. Using a fork, scrape the strands of squash from the inside of the skin. Season with ½ teaspoon of coarse sea salt.
3. In a food processor combine 1 cup of the chopped tomatoes, the rosemary, garlic, red pepper flakes, ½ teaspoon salt, and olive oil. Puree until smooth.
4. In a large bowl combine the spaghetti squash, chopped tomatoes, and tomato puree. Taste and add additional salt to taste. Serve warm or at room temperature with a sprinkle of freshly grated parmigiano reggiano cheese.

Ingredients:
1 ounce (2 tablespoons) unsalted butter
1 medium onion, finely chopped (1 cup)
2 small garlic cloves, minced (2 teaspoons)
Coarse salt and freshly ground pepper
2 stems fresh rosemary
4 fresh sage leaves
2 pounds buttercup, butternut, Hubbard, or kabocha squash, peeled, seeded, and cut into 2-inch cubes
1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 2-inch cubes
3 cups homemade or store-bought low-sodium chicken stock, plus more if needed

Directions:

1. Melt butter in a medium stockpot over medium heat. Add onion, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
2. Place rosemary and sage on a small square of cheesecloth, and tie with kitchen string. Stir in the herb sachet, squash, potatoes, stock, and water. Bring to a boil, then reduce heat to a simmer, and cook until vegetables are soft, about 15 minutes. Discard herb sachet. Let cool slightly.
3. Working in batches, puree soup in a blender until smooth. Adjust to desired consistency with stock or water. (Soup can be made up to 2 days ahead; warm over low heat.) Season with salt and pepper. Serve topped with croutons.

From Chez Panisse Vegetables by Alice Waters

If you’re not accustomed to eating winter squash, this is a quick and easy side dish that brings out the sweet flavor.

Ingredients:
2 pounds winter squash
salt and pepper
4 cloves garlic
6 sage leaves (optional)
1/4 pound unsalted butter
3/4 cup milk

Directions:

1. Preheat the oven to 400°F.
2. Cut the squashes in half lengthwise. Scoop out the seeds, season the flesh with salt and pepper, and fill the cavities with the garlic cloves, peeled, and the sage leaves. Place the squashes skin side down, in a shallow ovenproof dish, and add just enough water to barely cover the bottom, to prevent burning.
3. Bake for about 45 minutes, or until completely tender. Allow to cool. Remove and discard the garlic and sage.
4. In a small saucepan, melt the butter in the milk over a low flame. Scoop the squash flesh out of the skin and put through a food mill or a ricer. Whisk in the milk and butter to give a soft texture to the purée. Taste and adjust seasoning.

Serves 4-6.

Ingredients:
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.
3. Remove squash from oven, and set aside to cool enough to be easily handled.
4. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.
5. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

This recipe come from former farm crew members Josh and Bri. I’ve given you the ingredients and general directions, but you’ll have to figure out proportions for yourself.

Ingredients:
Butternut squash
Tomatoes
Garlic
Balsamic oil
Olive oil
Yogurt

Directions:

1. Cut tomatoes into quarters and place in a baking dish.
2. Peel squash, remove seeds, and cut into 1-inch cubes. Place in a baking dish.
3. Peel paper off garlic and find a spot for it in your pan(s).
4. Drizzle olive oil over everything.
5. Roast until the surface of the squash looks crisp and when a fork inserted reveals its soft. The tomatoes sometimes need a bit more time to pull out all the flavor.
6. Remove from oven and mash all ingredients together, stirring in a bit of balsamic oil, olive oil and yogurt to taste.
7. Enjoy your creamy sauce on top of some pasta!

Any hard-shelled winter squash can be prepared this way, as long as the squash wedges have a cavity to hold the butter and maple syrup. Serve with pork chops, roast chicken, or roast duck.

Ingredients:
1 acorn squash, about 2 ½ pounds
Kosher or sea salt
4 tsp unsalted butter
4 tsp maple syrup
¼ cup water

Directions:

1. Preheat the oven to 375°F. With a cleaver or heavy chef’s knife, cut across the top of the squash to remove the stem, then quarter the squash lengthwise and remove the seeds and stringy fibers in the seed cavity.
2. Put the squash quarters, cavity side up, in a bakinG dish just large enough to hold them comfortably. Season the squash with salt, then put 1 tsp butter and 1 tsp maple syrup in each cavity. Pour the water into the baking dish, then cover the dish and bake until the squash is tender when pierced, about 45 minutes.
3. Pour any juice from the squash-cavities in to the baking dish, then transfer the squash quarters to a serving platter. Transfer all the juices from the baking dish into a small pan and place over high heat. Cook until reduced to a syrup, then spoon the syrup over the squash. Let rest for 10-15 minutes before serving. The squash is best when it is not piping hot.

From bettycrocker.com

Ingredients:
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 tsp. packed brown sugar
2 tsp. butter or margarine, softened
1/2 tsp. lemon juice
1/8 tsp. ground nutmeg

Directions:
Heat oven to 400°. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish. Mix remaining ingredients; spoon into squash halves. Cover and back 30 to 40 minutes or until squash is tender.

From food.com

Ingredients:
1 (2 1/2 lb) buttercup squash
2 tbsp. brown sugar, packed
1⁄4 tsp. salt
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground nutmeg
2 tbsp. butter or 2 tbsp. margarine
1 tbsp. fresh chives, chopped
1⁄8 tsp. ground nutmeg, if desired

Directions:

1. Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
2. Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended.
3. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
   Bake 20 to 25 minutes or until hot.

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
2 acorn squash
1 lb. bulk sausage
1 cup finely chopped onion
1 cup finely chopped celery
3/4 cup stale bread crumbs
1 cup grated cheese

Directions:
Cut squash in half lengthwise and remove seeds. Place squash cut side down in a baking pan. Add 1/4 to 1/2-inch water and bake at 375º for 35 minutes. Meanwhile brown sausage and remove from pan. Drain off all but 2 tbsp. drippings. Saute onion and celery in the drippings about 5 minutes. Remove from heat. Stir in bread cubes. Quickly stir in sausage and cheese. Put into lightly salted squash cavities and bake at 350º for 20-30 minutes.

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
1 medium acorn squash
3 tbsp. melted butter, divided salt
1 baking apple, peeled, cored and chopped
2 tbsp. sugar
1/4 tsp. cinnamon
1 tsp. lemon juice

Directions:
Cut squash in half lengthwise and remove seeds. Place squash, cut side down in a baking pan. Add 1/4 to 1/2-inch water and bake at 375º for 35 minutes. Turn cut side up and brush cut surfaces and cavities with butter. Sprinkle lightly with salt. Divide chopped apple evenly into squash cavities. Combine sugar and cinnamon and sprinkle over apples. Sprinkle lemon juice and remaining butter over the apples. Reduce heat to 350º and bake 30 minutes. This recipe can easily be doubled or tripled.

From the HomeGrown Co-op

Serves 4

Ingredients:
2 winter squashes, washed (try this with acorn, butternut, thelma sanders for best results)
Olive oil
1 cup water
1 teaspoon kosher salt
1/2 cup quinoa, rinsed well
1/4 cup dried tart cherries or dried cranberries, preferably halved
1/4 cup chopped walnuts or pecans, preferably toasted
1 tablespoon maple syrup
1 tablespoon melted butter
1 teaspoon cinnamon

Directions:

1. Preheat oven to 400F. Cut squash in half lengthwise; remove and discard seeds and membrane. Rub skin and cut edge with oil. Place squash face-down on a baking dish (preferably one with sides as high as the squash halves) and bake for 30 minutes.
2. Meanwhile, bring the water and salt to a boil in a medium saucepan. Add the quinoa, return to a boil and cook for 15 – 20 minutes or until liquid cooks away.
3. Stir in the fruit, nuts, maple syrup, butter and cinnamon.
4. Mound the quinoa mixture in the squash halves. Cover with foil and bake for another 15 minutes.

From domenicacooks.com

Ingredients:
1 1/2 pounds bonbon squash (or other winter squash such as butternut, buttercup, or kabocha), peeled and cut into chunks
1 pound of carrots, peeled and cut into chunks
2 yellow onions, cut into chunks
3 large cloves garlic, coarsely chopped
4 fresh thyme sprigs
2 tbsp. coarsely chopped fresh basil
1 tbsp. coarsely chopped fresh flat-leaf parsley
fine sea salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cups chicken broth, plus more for thinning the soup
1 batch pancetta croutons, made with 6 oz. pancetta cut into 3/4 inch dice

Directions:

1. Preheat the oven to 425º. In a roasting pan, combine the squash, carrots, onions, garlic, thyme, basil and parsley. Season with 1 tsp. salt and a grinding of pepper. Drizzle the olive oil over the vegetables and toss to coat. Roast, stirring every 15 minutes, until tender and browned in spots, about 45 minutes.
2. Remove the vegetables from the oven and discard the thyme sprigs. Transfer the vegetables to a soup pot and add 4 cups of the broth. Using an immersion blender, puree the soup until smooth. Alternately, transfer to a stand blender, puree the soup with the broth in two batches and return to the pot.
3. Add more broth to thin the soup to the desired consistency. Place over medium low heat and cook until warmed through, about 10 minutes.
4. While the soup is warming, make the pancetta croutons. Ladle the soup into bowls, garnish with a few of the pancetta croutons, drizzle with a few drops of olive oil and serve.

Wine suggestions: A crisp white such as Soave Classico.

From Runningtothekitchen.com

Ingredients:
1 Acorn (or Jester) squash
1/3 cup bread crumbs
2 tbsp. unsweetened shredded coconut
1 tbsp. whole wheat pastry flour
1 tsp. minced rosemary
salt and pepper
1/3 cup unsweetened coconut milk
1 tsp. coconut oil

Directions:
Preheat oven to 425º. Line a baking sheet with tin foil and place a cooling rack on top. Cut the squash into rounds and remove the seeds. I peeled the rounds as well. Combine the dry ingredients in a dish. Combine the wet ingredients in a shallow bowl and warm in the microwave for about 30 seconds to get the coconut oil to melt. Coat each squash round first in the wet mixture and then the dry mixture and place on rack. Drizzle with olive oil or spray with cooking spray before baking. Bake for 15-20 minutes, flip rounds and drizzle with more olive oil before baking for another 15-20 minutes.

Note: I made a sauce combining sriracha and BBQ sauce for a spicy kick.

From veganricha.com

Ingredients:
dinner rolls or slider buns

For the roasted squash:
2 cups cubed, roasted butternut squash or other squash
1 tsp. extra virgin olive oil
salt, pepper, italian herbs to taste

For the sriracha mayo:
1 tbsp. sriracha or garlic chile sauce
4 tbsp. vegan mayo

For the balsamic caramelized onions:
2 tsp. oil
1 cup sliced onion
1/4 tsp. sugar
a generous pinch of salt
1 tsp. balsamic vinegar

Directions:

1. Prep the buns/rolls. Toast lightly if needed. I used my Spelt Rye Sorghum Kamut Barley Multigrain rolls. Top the roll with lettuce or baby greens, tomato slices (optional). Heat up a pan with a tsp. of extra virgin olive oil and toss the roasted butternut cubes in salt, pepper and herbs of choice (I used parsley) for a minute to heat it all up. You can also serve it cold tossed in salt and herbs. Use cubed or sliced. If you don’t have roasted squash, slice the raw squash and place in a large greased pan on medium heat. Flip the slices after 6-8 minutes, sprinkle salt, pepper, herbs and cook until tender. Top with balsamic or plain caramelized onions. Drench the whole tower in as much or as little of the sriracha/hot sauce mayo. Top with the other half of the roll.
2. For sriracha mayo: add 1 tbsp. (or more to taste) of sriracha or hot sauce in 4-5 tbsp. of veganaise or home made mayo like this one or sriracha/hot sauce mixed in cashew cream. Mix and use.
3. For caramelized onions: add enough extra virgin olive oil or other oil of choice to coat a pan, heat on medium and cook sliced onion for 10 minutes. Sprinkle a pinch of salt and 1/4 tsp. sugar (for a 1/2 cup of sliced onion) and a few drops of water. Mix and keep cooking on low-medium heat, partially covered, stirring every 6-8 minutes, until golden brown. If the onions start to stick or burn, add some water. For balsamic onions, add balsamic vinegar (1/2 tsp. or more to taste for 1/2 cup onion) and cook for another 2-3 minutes.

From allrecipes.com

These would be great to make a big batch and freeze for later!

Ingredients:
1 cup mashed, cooked butternut squash
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 pinch cayenne pepper
1/2 cup mascarpone cheese
1 egg yolk
1/3 cup grated Parmesan cheese
1 16 oz. package round wonton wrappers
2 tbsp. butter
1 clove garlic, peeled
chopped fresh sage to taste
1 tbsp. grated Parmesan cheese, or to taste

Directions:
Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water and run it all along the other edge of the wonton skin to moisten. Place about 1 tsp. of filling in the center of the wonton. Fold the wonton in half to make a half moon shape and press the edges to seal. Repeat with the remain wonton wrappers. Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil. Drop the filled raviolis into the boiling water, a few at a time and cook until they float to the top, about 2 minutes. Drain the raviolis and transfer them to the skillet. Turn the heat under the skillet up to medium-high and cook until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper and extra Parmesan cheese to taste.

From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3 1/2 lb. spaghetti squash
1 lb. ground beef
1 onion, chopped
15 1/2 oz. jar spaghetti squash or 1 pt. homemade sauce
1 tsp. basil
1/2 tsp. oregano
1 tsp. salt
1/8 tsp. pepper
1 cup cottage cheese
1 cup mozzarella cheese

Directions:
Pierce squash several places with a knife or carving fork. Boil in 4 qt. of water in a large kettle approximately 25-30 minutes or until fork tender. Drain and cool until easy to handle. Fry ground beef and onion until beef is browned. Stir in sauce, basil, oregano, salt and pepper. Reduce heat and simmer 15 minutes. Combine cottage cheese and cheese. Cut squash in half starting by the stem. Scoop out seeds. Layer 1/3 of the spaghetti strands in a 13×9 baking dish. Top with a third of meat mixture and third of cheese. Repeat twice. Bake covered at 400F for 15 minutes, then uncovered 5 more minutes. Let stand 10 minutes for easier cutting.

Ingredients:
2 honeynut squash, exterior washed and dried
1 to 2 tablespoons extra-virgin olive oil
Fine sea salt, to taste
Freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Using a sharp knife, halve the squash lengthwise (stem to base). To cut lengthwise, start the cut in the center of the squash and cut towards the base (while securely holding the opposite end). Rotate the squash and again, start in the center but this time cut towards and through the stem. (If the squash it too difficult to cut through, see recipe notes below.)
3. Using a spoon, scoop out and discard the seeds and pulpy insides.
4. Drizzle the cut side of the squash halves with oil or use a brush to apply a thin layer.
5. Season with a generous sprinkle of fine sea salt and freshly ground black pepper or to taste.
6. With the honeynut squash halves cut side face down, roast for 20 to 25 minutes or until a fork can easily pierce through the skin to the fleshy inside. Remove from the oven and carefully flip the squash halves over, lifting from the top half of the squash. The sides along the base (or fashioned bowl) will be the most fragile. Serve immediately (or see recipe notes on how to store and reheat).
7. To Enjoy: Using a fork, dig into the fleshy inside. Don’t worry if you find yourself scraping all the goodness down to the skin. Totally acceptable!

From Garlic and Zest

Ingredients:
3 honey nut squash
1 tablespoon olive oil
1 pinch salt

For the Stuffing:
1 cup quinoa, farro or a blend, cooked at room temperature
1 medium onion diced
2 cloves garlic minced
8 ounces mushrooms fresh, finely diced
1 teaspoon thyme fresh
1/2 teaspoon sage dried, crumbled
2 cups kale leaves only, tough stems removed, finely chopped (OR CHARD!)
1/4 cup vegetable broth
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg freshly grated
3/4 cup Parmigiano Reggiano freshly grated

For the Topping:
1 teaspoon butter
1 slice bread; I used potato bread, but sourdough or plain white bread work fine too

Directions:

1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
2. Cut the squash in half, vertically and scoop out the seeds. Drizzle the cut side with olive oil and rub it into the flesh. Sprinkle with salt and place the squash cut-side-down onto the baking sheet. Roast for 20 minutes.
3. Meanwhile in a medium skillet, heat the olive oil over medium heat and add the onions and garlic. Saute for 2-3 minutes then stir in the chopped mushrooms, thyme, sage and salt, cook until the mushrooms release their liquid, about 5 minutes. Stir in the chopped kale and vegetable broth, cover and reduce heat to a simmer for 3-4 minutes until kale softens. Stir in the pepper, nutmeg and the cooked grains. Add the parmigiano reggiano and stir until just combined.
4. Tear the bread into large pieces and transfer to a mini prep food processor. Add the butter and pulse several times until it forms bread crumbs.
5. When the squash is done, fill the cavities with the stuffing and sprinkle with breadcrumbs and bake for an additional 10 minutes. If the breadcrumbs need additional browning, turn on the broiler and cook just until the breadcrumbs start to brown, (about a minute or two).

Submitted by CSA friend Julene Jones

Ingredients:
1 medium delicata squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 uncooked bulgur wheat
1/4 cup minced scallions (whites and greens)
1/4 cup minced parsley
3 tablespoons sunflower seeds
1 ounce crumbled goat cheese
2 tablespoons olive oil
2 tablespoons lemon juice (see note)
salt and pepper, to taste

Directions:

1. Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4″ thick half moon slices.
2. Place in a bowl, drizzle with olive oil and toss with salt and pepper. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.
3. While squash is roasting, combined the bulgur with 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook for 12 minutes. Leave covered and remove from heat, let sit for 5 minutes.
4. Assemble salad once squash and bulgur is done. Toss the squash and bulgur (see note) with the scallions, parsley, sunflower seeds, and goat cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Add to bowl and toss lightly until everything is well combined.

Tips: Another great alternative to lemon juice in this recipe is a white balsamic or champagne vinegar. I only used half the cooked bulgur in this recipe (I like my ratio on the high side of vegetable. Feel free to use as much or as little as you want).

From Making Thyme for Health

A vegan lasagna? Yes, A vegan lasagna! Eat up, buttercups!

Ingredients:
2 large spaghetti squash
2 tablespoons extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 ounces mushrooms, diced
1 bunch kale, stem removed and finely chopped (about 3 cups)
2 tablespoons tomato paste
15-ounces diced tomatoes, drained
1 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon salt & pepper
Cashew ricotta and parmesan

Directions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
2. Cut the stem off of each squash then slice down the center. Using a spoon, scrape out the seeds and any loose strands of flesh. Lightly grease the outer edges of the flesh then lay face down on the baking sheet. Bake for about 45 minutes, until squash is pliable when squeezed with an oven mitt. Time may vary depending on the size of your squash.
3. Meanwhile, prepare the filling. In a large skillet, warm two tablespoons olive oil over medium heat. Cook the onion for about 3 minutes, until translucent.
4. Add the mushrooms, and garlic then continue to cook for 5 minutes, or until mushrooms start to release their liquid.
5. To the skillet, add the diced tomatoes, tomato paste, basil, oregano, salt & pepper. Stir to combine. Bring to a low boil then reduce to a simmer. Add the kale, cover and allow to steam for a few minutes, until kale is wilted.
6. Once the squash is cooked, flip each one over so that the flesh is facing up.
7. Using a fork, scrape about half of the squash strands out onto a plate. Scoop a heaping 1/2 cup of the filling inside the squash. Layer the squash strands on the plate back into the squash bowls then finish with another 1/2 cup of the filling. Top with cashew ricotta and parmesan, and enjoy!

*To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.

From Mom's Kitchen Handbook

Ingredients:
3 whole delicata squash
1 1/2 tablespoons butter (or olive oil for a vegan version)
1 1/2 tablespoons pure maple syrup
Salt and pepper to taste
6 small sprigs fresh thyme or 1/8 teaspoon dried thyme

Directions:

1. Preheat oven to 450 degrees F.
2. Wash the squash. Use a large, sharp knife to slice off the stems. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and string. Discard. Set the squash cut-side-up on a baking sheet.
3. Put a dab of butter in the center of each squash. Drizzle the maple syrup into the cavity of each one. Sprinkle salt and freshly ground black pepper over the flesh of the squash. Set a small sprig of thyme or sprinkle the dried thyme in each half.
4. Bake until the squash is very tender when pierced with the tip of a knife. The time will vary depending on the size of the squash, but will range from 35 to 45 minutes.
5. Remove from oven and serve.

From Minimalist Baker

Are you craving the carbs of pasta? Never fear - Spaghetti Squash is here! Replace your average-joe pasta dish with spaghetti squash. Here is a basic recipe to get you started!

Ingredients:
1 large spaghetti squash

Pesto:
1/4 cup raw cashews
1/4 cup toasted pine nuts (or raw walnuts)
2 Tbsp nutritional yeast
1/4 tsp sea salt (plus more to taste)
2 cups fresh basil (packed)
3 cloves garlic (minced // ~1 1/2 Tbsp as original recipe is written)
3 Tbsp sun-dried tomatoes (chopped // if in oil, drain)
1/4 cup extra virgin olive oil

Optional:
Toasted pine nuts
Vegan parmesan cheese
Red pepper flakes
Garlic bread

Directions:

1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if increasing batch size) with foil.
2. Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
3. Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
4. In the meantime, add cashews, pine nuts, nutritional yeast, and sea salt to a blender or food processor and pulse until a fine meal.
5. Add basil, garlic, sun-dried tomatoes, and olive oil and puree into a fine paste. If it has trouble mixing, add a bit more oil or hot water (2-3 Tbsp // amount as original recipe is written // adjust if altering batch size) to help encourage it along. It doesn’t need to be finely pureed, just well-mixed. A bit of texture is a good thing in this dish. Taste and adjust seasonings as needed.
6. Use a fork to scoop out spaghetti squash into fine strings and divide between serving plates. Top with desired amount of pesto and lightly toss.
7. Serve with additional toppings as desired (listed above). I prefer red pepper flakes and vegan parmesan cheese.
8. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh. Pasta can be enjoyed hot, chilled, or at room temperature.

From Bon Appetit

I made this recipe last week and it was absolutely delicious. We used both honeynut and butternut squash - so if you have squash left over from the last share be sure to zchoosh up the recipe any way you want to!

Ingredients:
2 tablespoons olive oil, divided
1 medium butternut squash, halved, seeded
2 garlic cloves, peeled
1 onion, chopped
2 teaspoons grated peeled ginger or 1/2 teaspoon dried ground ginger
2 teaspoons kosher salt plus more for seasoning
1/2 teaspoon ground turmeric
1 28-oz. can whole peeled tomatoes, drained
1 1/2 cups cups low-sodium chicken broth
Freshly ground black pepper

Directions:

1. Preheat oven to 400°. Brush a baking sheet with 1 Tbsp. oil. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes.
2. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins. Do ahead: Squash and garlic can be roasted 1 day ahead. Cover and chill.
3. Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. Add onion; cook until softened, about 5 minutes. Stir in ginger, 2 tsp. salt, and turmeric.
4. Cook until fragrant, about 30 seconds. Add roasted squash and garlic cloves and stir to coat. Add tomatoes and chicken broth; bring to a boil. Reduce heat and simmer to allow flavors to meld, about 20 minutes.
5. Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.

From Bon Appetit

It is finally cold enough to enjoy some nice fall soups!

Ingredients:
1 lb. delicata or acorn squash, halved lengthwise, seeds removed, sliced crosswise ½” thick
½ head of garlic
2 sprigs sage
2 sprigs thyme
½ cup extra-virgin olive oil
¾ tsp. kosher salt
1 Tbsp. white wine vinegar

Directions:

1. Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes.
3. Let cool slightly, then add vinegar and toss to coat.

From Smart in the Kitchen

Ingredients:
2 tablespoons avocado oil
1 medium onion, diced
2 carrots, sliced
1 Granny Smith apple, peeled, cored and diced
3 cloves garlic, diced
2 honey nut squash, cut in half and seeds scooped out (substitute 1 butternut squash if you can’t find honey nut)
3 baby red potatoes, diced (no need to peel)
1 small 15-ounce can pumpkin puree (not pumpkin pie filling)
7 cups chicken or vegetable broth
1/2 teaspoon red pepper flakes, or more to taste
Salt and pepper to taste, about 1-2 teaspoons

Directions:

1. Preheat the oven to 425 degrees.
2. On a roasting pan, place the honey nut squash cut side up with a drizzle of olive oil and a sprinkling of salt. Roast in the upper third of the oven for 35-40 minutes until soft and easily pierced with a fork. Remove from the oven and set aside.
3. In a large soup pot, heat the oil over medium heat and add the onion. Stir onion until translucent. Add carrot, apple and garlic and a pinch of salt. Sauté about 1-2 minutes; be careful not to burn the garlic.
4. Scoop out the flesh of the roasted squash and add it to the soup pot along with the potato, pumpkin puree and broth. Cover and simmer the soup until vegetables are very tender, about 20-30 minutes.
5. Puree the soup with a handheld immersion blender, or in batches in a blender or food processor, being careful not to scald yourself from the steam. Return the pot to the stove and taste for seasoning, adding more salt, pepper and red pepper flakes if necessary.
6. If the soup is too thick, add coconut milk or stock to loosen it. If you’d like, add a dash of Tabasco to punch up the flavor (this doesn’t make the soup spicy, it just enhances the flavors that are already there).