Herb Roasted Parmesan Acorn Squash

INGREDIENTS

• 1 large acorn squash (or 2 small)

• ⅓ cup shredded parmesan cheese + more for garnishing

• 2–3 Tbsp. fresh herbs or 1 tsp. dried (we suggest: thyme, sage, rosemary, or oregano)

• 1 Tbsp. ghee or butter, melted

• ½ tsp. garlic powder

• ¼ tsp. salt + more to taste

• ⅛ tsp. black pepper

INSTRUCTIONS

1. Preheat oven to 400℉.

2. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.

3. In a large bowl, combine all of the ingredients and toss to combine.

4. Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.

5. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.

Spicy Squash Salad with Ginger-Lime Dressing

• 1/2 small butternut squash (about 1 pound), peeled, halved, and cut into 3/4-inch pieces

• 1 small acorn squash (1 pound), peeled and cut into 3/4-inch wedges

• Coarse salt

• 1/4 cup very thinly sliced shallot

• 1/4 cup fresh lime juice

• 1/2 cup safflower oil

• 1 to 2 red Thai chiles, thinly sliced (2 teaspoons), ribs and seeds removed if less heat is desired

• 2 teaspoons finely grated peeled fresh ginger (from a 2-inch piece)

• 1/3 cup packed thinly sliced fresh basil, plus more for serving

• 1/4 cup packed thinly sliced fresh mint, plus more for serving

• 8 cups mixed lettuces, such as Boston, Bibb, and lolla rossa or baby red leaf, for serving

Directions

1. Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes.

2. Whisk oil, chiles, and ginger into shallot mixture.

3. Toss squash with 1/2 cup dressing and herbs. Season with salt. Toss lettuces with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing.

Pickle-Dressed Acorn Squash and Beets

• 1 acorn squash, halved lengthwise, seeds removed, cut crosswise into 1/4-inch slices

• 1 bunch baby beets (8 to 10), scrubbed and stems trimmed to 1 inch

• 1/3 cup white-wine vinegar

• 1/2 teaspoon coarse salt

• 1/3 cup extra-virgin olive oil

Directions

• Fill a large pot with 1 to 2 inches water and bring to a boil. Place squash slices in a steamer basket, then place in pot. Cover and cook until squash is just cooked through, about 8 minutes. Remove with a slotted spoon and transfer to a 9-by-13-inch baking dish. Let cool completely in a single layer.

• Preheat oven to 425 degrees. Wrap beets in parchment-lined foil and roast until easily pierced with a knife, about 50 minutes. Let cool completely. Remove skins (keep stem ends intact, if desired.) Transfer to a shallow bowl.

• Whisk together vinegar and salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Divide vinaigrette between squash and beets and toss to coat.

Acorn Squash Soup with Kale

• 4 strips bacon (4 ounces), cut crosswise into 1/2-inch pieces

• 1 medium onion, finely chopped

• 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)

• 4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed

• Coarse salt and ground pepper

Directions

1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

Sausages with Acorn Squash and Onions

• 1 large acorn squash, halved, seeded, and cut into 1/2-inch slices

• 1 red onion, cut into 1/4-inch wedges

• 3 tablespoons olive oil

• Salt and pepper

• 4 hot or sweet Italian sausages (3/4 pound total)

• 1/2 cup grated aged Asiago cheese (2 ounces)

• 1 tablespoon chopped fresh sage leaves

• 1/4 cup dried cherries, chopped

Directions

• Preheat oven to 475 degrees. On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer; season with salt and pepper. Add sausages to sheet. Roast until vegetables are just tender, 15 to 18 minutes. Heat broiler. Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, 3 minutes. Sprinkle with cherries to serve.