Roasted Squash Toss

Ingredients:
2 cloves garlic, minced
2 tablespoons dark brown sugar
2 teaspoons ground cumin
2 teaspoons red chili flakes
1 teaspoon cinnamon
Kosher salt and freshly ground black pepper
1 (2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 (1 1/2 pound) acorn squash, seeded and cut into 1/2-inch cubes
1/2 cup almond slivers
1/2 orange, zested and juiced (1/3 cup juice and 1 tablespoon zest)

Directions:
Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.

Squash and Roasted-Garlic Risotto

Ingredients:
1 kabocha or butternut squash (about 2.5 pounds)
Cooking spray
2 whole garlic heads
1 teaspoon olive oil
2 14.5 oz cans vegetable broth
1 cup water
2 teaspoons butter
1 cup finely chopped onion
1 cup uncooked Arborio rice or other short grain rice
1/4 cup dry white wine
1/2 cup grated fresh Parmesan cheese
1 tablespoon chopped fresh sage
1/4 teaspoon ground black pepper
1/4 teaspoon salt

1. Preheat oven to 375 degrees.
2. Cut squash in half lengthwise; discard seeds and membrane. Place halves, cut sides down, on a baking sheet coated with cooking spray. With a chef's knife, slice off top 1/4 inch of garlic heads; place on a 4 x 4 inch sheet of aluminum foil. Drizzle with oil and secure foil edges around heads; place on baking sheet with squash. Bake at 375 for 50 minutes or until squash is tender. Cool. Scoop squash out of shell, transfer to bowl, add garlic; mash together with fork. Set aside.
3. Bring broth and water to a simmer in a large saucepan. Keep warm over low heat.
Heat a large nonstick skillet over medium-high heat, until hot. Melt butter in pan. Add onion; saute 4 minutes or until lightly browned.
Reduce heat to medium. Add rice; saute 1 minute. Stir in wine and 1/2 cup broth mixture; cook until liquid is nearly absorbed; stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes or until all broth has been absorbed and rice is tender). Stir in squash mixture, cheese, sage, pepper and salt.

Yields: 6 servings of 1 cup.

Butternut Squash and Jalapeno Soup

This soup is a big hit every time we make it. I am actually giving you the doubled recipe since normally we always make it for a family gathering. We have tweaked the recipe a little bit here and there so this is what we now make!

Ingredients:

• 2 Butternut Squash (about 5 lbs total)
• 2 Oil (Canola, Olive, Corn - anything is fine)
• 1 Yellow Onion
• 1 Jalapeno Pepper
• 7 cups (56 oz.) low sodium chicken broth
• Salt to taste
• Croutons (optional garnish)

Directions:

• Peal the butternut squash, cut off the ends, and scoop out the seeds.
• Cut the squash up into chunks and then microwave for 20 minutes in a large microwaveable container.
• After the squash is done cook (e.g. it is soft), cut up the onion and, in a large pot like you would make pasta in, saute it in the oil for 5 minutes.
• Add the chicken brother, jalapeno, and squash to the pot. Stir, bring to a simmer over medium heat, and cook (uncovered) for about 30 minutes.
• After the soup has been removed from the heat, working in batches, puree the soup in a blender until it is smooth.
• Taste and add salt as needed.
• Eat.