Delicata "Doughnuts" With Cider Icing

Recipe & Pic from Bittersweet

Rounds of sweet and fudgy delicata squash are battered and fried in this recipe that gives traditional doughnuts a run for their money!

1 Medium (A Little Over 1 Pound) Delicata Squash
3/4 Cup All-Purpose Flour
2 Tablespoons Tapioca Starch
2 Tablespoons Chickpea Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
3/4 Cup Water

Neutral Oil for Frying, such as Rice Bran or Canola

Cinnamon Sugar:

1/2 Cup Granulated Sugar
1 Tablespoon Ground Cinnamon

Cider Icing:

2 Cups Unfiltered Apple Cider
1/2 Teaspoon Vanilla Extract
2 Cups Confectioner’s Sugar

To begin, fill a large saucepan about 1/3 full with your neutral oil of choice and heat to 350 degrees.

Meanwhile, thoroughly wash and dry your delicate before slicing it into 1/2-inch thick rings. Clean out the inner guts and seeds by either scraping it with a spoon, or using small round cookie cutters to punch out the stringy innards.

Prepare the batter by simply whisking together all of the dry ingredients before slowly adding in the water. Whisk just until the mixture is smooth. Separately, stir together the cinnamon and sugar topping in a medium bowl, and set aside.

For the glaze, place the apple cider in a small sauce pan and simmer until it has reduce to a mere 1/4 cup. Add in the vanilla and confectioner’s sugar, stirring until perfectly smooth and lump-free. Set aside.

When the oil has come up to the right temperature, dip the delicata rings into batter one at a time, letting the excess drip off. Carefully lower them into the hot oil, cooking no more than two or three at a time, depending on the size of your pot. Let them cook undisturbed for about a minute before turning, flipping them frequently from that point onward to monitor browning. When the rings are evenly golden brown all over, use a spider or slotted spoon to transfer them to a wire rack. While still warm, toss them individually in the cinnamon sugar, if using. If using the cider icing, let the donuts cool just until you can comfortably handle them, and gently dip the tops into the prepared glaze.

Best eaten as soon as possible!

Futsu In Green Curry Sauce

Recipe & Pic from Edible East Bay

This recipe really highlight's Futsu's fudgy texture and sweet nutty flavor! Try serving over some steamed jasmine rice to make a full meal.

1 medium winter squash (approximately 2 pounds)
6 tablespoons butter
Salt
2 stalks lemongrass (Cut away and compost the tough green portions and bruise the more tender lower portion with the back of a knife before slicing thinly.)
½ medium-sized onion, chopped
1 2-inch piece fresh ginger, minced
3 green apples, peeled and diced
Zest of 2 limes
2 tablespoons green curry paste
2 cans coconut milk
½ cup cream (optional)
1 bunch cilantro leaves, chopped (Reserve a few whole sprigs for garnish.)

Preheat oven to 350°.

Cut squash into 1-inch-thick half moons. If your squash has tender skin, you may not need to peel it.

Clarify 2 tablespoons butter and use it to coat the squash segments. Lay them on a parchment-lined baking sheet, salt lightly, and roast until the squash is soft and its skin is crisp.

Melt the remaining butter in a saucepan and sauté onion, ginger, lemongrass, and apple until soft. Allow to cool and then pureé in a blender or food processor along with the lime zest, curry paste, coconut milk, cream, and cilantro. Just before serving, gently heat the curry sauce while arranging the roasted squash slices onto plates. Spoon the sauce over top and serve garnished with cilantro sprigs and slices of lime.

Radicchio & Roasted Delicata Squash Salad

Recipe & Pic from Brooklyn Supper

In this autumnal salad the bitterness of the Radicchio is well balanced by acid from the dressing as well as the caramelized sweetness of the Delicata- it's the perfect gateway recipe if you are just starting to explore bitter greens!

~Rae

2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices

1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)

sea salt

Salad and Dressing

1 small head radicchio , cored with leaves torn into bite-sized pieces

zest of 2 lemons and 2 tablespoons juice , divided

sea salt

2 shallots , divided

1 tablespoon maple syrup

3 tablespoons extra virgin olive oil

Toppings

1/4 cup raw, hulled pepitas

heat tolerant neutral cooking oil (such as grapeseed)

10 sage leaves , rinsed and patted completely dry

1/4 cup shaved Parmesan cheese

fresh ground pepper

Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets. (If both trays fit on a single rack in the oven, all the better. If not, move second oven rack to top third of oven and roast with pans on 2 oven racks, rotating shelves halfway through.)

Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.

While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.

Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.

To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.

In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.

As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet.

Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.

Recipe: Thai Winter Squash Curry

2021 Week 24 Newsletter

Recipe & Pic From Little Spice Jar

A flavorful and warming dish that will welcome any variety of winter squash that you might have on hand! Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

1 tablespoons coconut oil (or any oil really)

1 large shallot, chopped (or onions or leeks)

2-2 ½ cups diced winter squash (about 1.5 pounds)

1 tablespoon grated ginger

2-3 tablespoons red curry paste

½ tablespoon yellow curry powder

1 (15 ounce) can coconut milk

¾ cup vegetables or chicken broth

2 teaspoons fish sauce (omit for vegans/vegetarians)

2 teaspoons sugar

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder and stir until all the squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the squash with the tip of a knife.

Recipe: Five Spice Pumpkin Pie

2021 Week 23 Newsletter

Instead of writing it all out, this week I thought I'd link right to the Smitten Kitchen recipe we love to make in my house - pecan topping optional! You can click right on this text and it will take you there, or copy and paste the link below.

A quick google search will bring up directions to easily turn your own pie pumpkin into homemade pumpkin puree! We usually say that each pound of pumpkin yields about 1 cup of puree - and ya'll pumpkins are around 4lbs each (give or take). Hopefully that helps you decide how to use it!

-Alice

A note from Rae: Feel free to use the tried and true holy trinity of nutmeg, ginger, and cinnamon, but if you want to mix things up a bit, sub in Chinese Five Spice Powder and wow your fellow diners with touches of anise and a subtle zing of Sichuan pepper! 2 or 3 tsps is usually just right.

https://smittenkitchen.com/2014/11/classic-pumpkin-pie-with-pecan-praline-sauce/

Recipe: Black Futsu & Radicchio Salad

2021 Week 21 Newsletter

Recipe & Pic From Eat Winter Vegetables

This recipe calls for Futsu but feel free to incorporate any variety of roasted winter squash that you like! Click on the recipe title above to link to the Eat Winter Vegetables website where you can watch a video on prepping this salad (as well as check out some other awesome cool-season recipes!)

For The Salad

1 small Black Futsu squash, ripe (this squash is ripe when tan/orange)

2-3 small heads of Treviso (or radicchio), washed

1 “grateable” chunk of Pecorino to yield about 2/3 cup grated

High-quality sea salt such as Jacobsen Salt or Maldon

Fresh black pepper

For the Citronette

1/3 cup fresh squeezed lemon juice

1/3-1/2 cup good quality extra virgin olive oil

1 shallot, very gently and finely diced

1 clove garlic

4 anchovy fillets, packed in olive oil (for a vegetarian version of this dressing, sub ½ head roasted garlic for anchovy)

Salt

Prepare the citronette – Combine the minced shallot and lemon juice in a bowl, season very lightly with salt and set aside. Finely chop the anchovy and garlic until a paste forms, combine with lemon/shallot mixture. Gently whisk in olive oil until just combined. This can be prepared up to a week ahead.

Prepare the squash – Cut the squash in half lengthwise, remove seeds. Tightly wrap and refrigerate one half for another use or tomorrow’s salad. Cut the remaining half into two or three wedges and peel/cut away all skin from their exterior. Very carefully, slice the wedges very thinly (think the thickness of 4-5 sheets of notebook paper stacked). Season with salt very lightly in a bowl and set aside.

Compose the salad – Cut the Treviso/radicchio into thin strips and toss gently in a large bowl to separate. Gently “squeeze” the sliced squash to remove any excess moisture then add to the Treviso/radicchio bowl, mix gently and season lightly with salt and pepper. Liberally dress with the anchovy citronette and transfer to a serving dish. Grate Pecorino over the top (don’t be shy!) and finish with more cracked pepper.

Recipe: Winter Squash & Greens Bake

2021 Week 20 Newsletter

Recipe & Pic From Smitten Kitchen

This is a flexible recipe that can embrace just about any hearty green or winter squash variety! It keeps for up to a week so you can make it well ahead of time and then just reheat in a 350 degree oven whenever you are ready to eat.

1 large egg

1 cup (250 grams) ricotta

1 cup (100 grams) finely grated parmesan, divided

1 cup (85 grams) coarsely grated fontina cheese

1 1/4 cups (300 grams) water

3 tablespoons (45 ml) olive oil, divided

1 tablespoon kosher salt (I use Diamond; use less of other brands)

Freshly grated nutmeg (optional)

Freshly ground black pepper

1/4 to 1/2 teaspoon red pepper flakes, to taste

3 garlic cloves, thinly sliced

5 ounces (140 grams) baby spinach, roughly chopped (sub in your chard!)

2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)

1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin

8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long

Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.

Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.

Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.

Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Recipe: Homemade Pumpkin Puree

from Vanilla & Bean

Thinking of making pumpkin pie from scratch for Thanksgiving this year? Make your puree ahead of time and store in the freezer until a day or two before the big cooking day! 

1 Winter Luxury Pumpkin (or any pie pumpkin)

Preheat oven to 375F. Cut the pumpkin in half. If the seeds will not be saved, roast the pumpkin with the seeds and scoop them out after roasting. It's much easier! If saving the seeds, using a metal spoon and/or your hands, scoop out the seeds and strings. Place the seeds in a bowl of water. 

Place pumpkin halves skin side up on a parchment or silpat lined baking sheet. Roast for 50-60 minutes or until flesh is soft and fragrant. Remove from oven and allow to cool until they can be safely handled.

If you roasted the pumpkin with seeds, use a metal spoon to scoop out the seeds and discard. Otherwise, scoop out the flesh. Puree the flesh until silky smooth or desired consistency is reached.

Recipe: Stuffed Winter Squash

from The Splendid Table

This recipe is very versatile and can be used with futso, acorn, butternut, or delicata!

2 small winter squash, cut in half through the stem and seeded

2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish

3/4 teaspoon kosher salt

6 ounces chorizo or sweet sausage, crumbled or cut into small pieces (or cooked chopped bacon)

1 cup chopped leeks (1 small leek)

1 cup chopped apple (1 to 2 apples)

Freshly ground pepper

2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons

4 fresh sage leaves, coarsely chopped

2 cups cooked millet, rice, or quinoa (or try crumbled corn bread!)

1/2 cup grated Cheddar cheese or Parmesan

Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.

Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.

Recipe: Roasted Delicata & Kale Salad

A Farm Favorite

1-2 delicata squash

1/2 onion, chopped

3 tablespoons olive oil, divided

Salt and pepper, to taste

1 head of garlic

1 bunch kale, chopped

2 tablespoons balsamic vinegar

1/3 cup chopped toasted hazelnuts

Preheat oven to 425° F.

Seed and cut squash into 1-inch cubes. Toss cubed squash and onions with 2 tablespoons oil. Season with salt and pepper. Roast squash, onions and garlic on a baking sheet for 30 minutes.

Toss kale in remaining tablespoon oil. Roast on a separate baking sheet for 10 minutes.

Squeeze roasted garlic cloves from skin. Toss garlic with squash, onions, kale, balsamic vinegar and hazelnuts.

Recipe: Roasted Apple & Squash Soup With Spiced Squash Seeds

from Edible Marin & Wine Country

1 (2-pound) Red Kuri squash

1 large sweet yellow onion, coarsely chopped

1 shallot, peeled and quartered

3 tart apples, peeled and coarsely chopped

1 tablespoon fresh ginger, finely minced

2 tablespoons olive oil

2 tablespoons melted butter

¼ cup maple syrup

1 tablespoon freshly grated ginger

1 tablespoon fresh thyme leaves

¾ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground mace

Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

Recipe: Winter Squash Tempura

from Bon Appetit

Vegetable oil (for frying; about 10 cups)

½ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup cornstarch, plus more for dusting

1 club soda

1 small winter squash sliced into ¼-inch-thick wedges

4 scallions, cut into 1-inch pieces

Honey and crushed red pepper flakes (for serving)

Flaky sea salt

Pour vegetable oil into a large pot fitted with a deep-fry thermometer to come 2" up sides; heat over medium-high until thermometer registers 375°.

Meanwhile, whisk flour, baking powder, kosher salt, and ½ cup cornstarch in a medium bowl. Add club soda and whisk just to combine.

Working in batches, dust squash and scallions with some cornstarch, shaking off excess, then dip in batter, letting excess drip off. Fry, turning occasionally, until golden, about 4 minutes. Drain on paper towels. Serve drizzled with honey and sprinkled with red pepper flakes and sea salt.

Recipe: Roasted Beet & Acorn Squash Salad

from My Diary Of Us

For the Salad

3 Medium Sized Beets

1 Acorn Squash

2 Tbsp. Olive Oil

1 Tbsp Fresh Thyme

1 1/2 Tbsp. of Kosher Salt

1 Tbsp. Black Pepper

2 Cups of Baby Kale or Spinach (try subbing in your collards, bok choy, or lettuce!) 

2 Oz of Goat Cheese

1 Cup of Cooked Farro (can swap for a wild rice or quinoa)

1/2 Cup of Pecan Halves

For the Dressing

1 Shallot, Sliced Thin

1 Glove Minced Garlic

1 Tbsp. Kosher Salt

1 Tsp. Cracked Black Pepper

1 Tbsp. Dijon Mustard

2 Tbsp. Maple Syrup

1/4 Cup Red Wine Vinegar

1/4 Cup Extra Virgin Olive Oil

Preheat oven to 425 degrees.

Wash beets and cut in half. Drizzle the beets with 1 tablespoon of olive oil and season with half of the salt and half of the pepper and toss to coat thoroughly. Wrap in aluminum foil tightly and roast for 45-60 minutes until the beets are fork tender.

Slice acorn squash in half and scoop out the seeds. Slice half rings about an inch thick of the acorn squash and drizzle with 1 tablespoon of olive oil and season with the rest of the salt and pepper and thyme. Place the squash on a parchment paper lined baking sheet and roast for 45 minutes until tender and caramelized. (You can roast the beets and the squash at the same time.)

While the vegetables are roasting, make your vinaigrette by combining all ingredients in a mason jar and shaking them well until the dressing is emulsified. (which means it has all come together and the oil has mixed with the rest of the ingredients)

When the beets are done roasting, let cool slightly and then remove the peeling by simply scraping the skin off of the beet. (Roasting makes this process very easy.)

Layer the baby kale or spinach on the bottom on a large serving platter and then arrange the squash and beets on top followed by the farro, goat cheese, and pecans.

Drizzle the vinaigrette over top of the salad and serve immediately or at room temperature.

Recipe: Roasted Delicata, Chard, & Leeks With Farro

from Blossom To Stem

1 delicata squash, sliced (approx. 1/2-inch thick) and seeded

3 cloves garlic, minced

1 teaspoon dried rosemary

1/4-1/2 teaspoon red pepper flakes, (use the smaller amount if you like things on the mild side, the larger if you like extra heat)

4 tablespoons extra virgin olive oil, divided

1 bunch chard, de-ribbed and sliced into approx 1-inch wide strips

2 large or 4 small leeks, washed well, sliced lengthwise and then crosswise into 1/2-inch slices

3/4 cup farro

2 teaspoons sherry vinegar

1/4 cup marcona almonds

salt

Preheat oven to 425°F. Fill a medium saucepan about 2/3 full with water and bring to a boil.

In a large mixing bowl, add the delicata squash slices and toss to coat. Add 3 tablespoons of olive oil, the garlic, rosemary, red pepper flakes and generous pinch of salt. Lay out in a single layer on one side of a half sheet pan leaving the excess oil and seasonings in the mixing bowl. Add the chard to the mixing bowl along with a pinch of salt and toss to coat. Lay the chard out on the other side of the sheet pan–it doesn’t have to be a single layer, but it should be evenly spread out.

In a small mixing bowl, add the leeks, the remaining tablespoon of olive oil and pinch of salt and toss to coat. Spread in an single layer on a quarter sheet pan or other small pan.

Roast until the vegetables are deeply caramelized in spots and tender. The chard takes about 10-12 minutes. If you have smaller leeks they’ll be ready around 15 minutes, if you have large leeks (most supermarket leeks fall into this category) they take 20-25 minutes. The squash should be take about 20-25 minutes. As each vegetable is ready, remove it from the oven and place in a large bowl.

Meanwhile, cook the farro in the boiling water until tender, about 20-24 minutes. Drain in a fine mesh strainer and add to the bowl with the vegetables. Add the sherry vinegar. Toss everything together to coat. Sprinkle with marcona almonds. Serve warm or at room temperature.

Recipe: Squash & Celeriac Quinoa Stuffing

From Good Saint

1 cup quinoa
2 cups water
3/4 cup diced celeriac (celery root)
3/4 cup diced winter squash
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground sage
1 teaspoon ground thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly chopped parsley
1/4 cup hazelnuts, chopped
1 tablespoon olive oil

Rinse quinoa, pour in a sauce pan with 2 cups of water, and bring to a boil. Avoid stirring and let boil until the quinoa absorbs all the remaining water, about 10-15 minutes. [Tip: For guaranteed perfect quinoa, after all the water is absorbed, turn the heat off and let it sit in the pan with the cover on for at least 10 more minutes. The quinoa will absorb any remaining water left in the pan and stay moist and fluffy!] Set aside in a large mixing bowl.

Melt about a tablespoon of oil in a pan. Chop the garlic, onions, squash, and celeriac, and add it to the oil. Cook on medium, stirring frequently, until veggies are fork tender- about 20 minutes. Once the veggies are softened, add the thyme, sage, salt and pepper and stir coat evenly.

Add the veggies to the quinoa in a large mixing bowl and stir to combine. Pour in the chopped parsley, hazelnuts, and olive oil and toss until everything is evenly distributed.

Recipe: Spice- Kissed Pumpkin Pie

From 101 Cookbooks

1 pie crust (of your choice)*
2 cups hazelnuts (divided) , toasted
1/2 cup brown sugar
1 tablespoon pumpkin pie spice blend*
1 teaspoon salt
1 tablespoon or cornstarch
1 1/2 cups of roasted pumpkin puree*
1 teaspoon vanilla extract
3 extra large eggs PLUS one for glaze, lightly beaten
1 cup coconut milk

Preheat oven to 350 degrees, racks in the middle. Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.

Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.

*We love Smitten Kitchen's All Butter Crust

*Spice Blend: 1 tablespoon freshly ground cassia cinnamon, 3/4 teaspoon freshly ground allspice, scant 1/2 teaspoon freshly ground cloves, 1 1/2 teaspoons ground ginger (pre ground)

*Roasted Pumpkin: Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges - get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout - about an hour. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.

Recipe: Miso Sesame Winter Squash

From 101 Cookbooks

2 pounds winter squash, halved, seeded, and cut into 1/2-inch inch thick pieces
2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water
8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
 

Preheat the oven to 425F / 220C, with a rack in the middle.

In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

When the squash is deeply golden on both sides, remove from the oven.

Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Serve immediately with lemon wedges on the side (to squeeze on top).

Recipe: Stuffed Delicata Squash

Adapted From Aggie's Kitchen

2 Delicata squash, cut lengthwise
2 teaspoon olive oil, divided
salt and pepper
2 garlic cloves, minced
1 small onion, chopped finely (or substitute your shallot!)
1 15 oz can cannellini or white beans, rinsed and drained
3 handfuls fresh kale, roughly chopped
1/4 cup panko or bread crumbs
1/4 cup Parmesan cheese
red pepper flakes, for serving

Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.

While squash is baking, make stuffing for squash:
Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add kale to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
Spoon stuffing into each squash half.

In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.

Recipe: Savory Stuffed Pumpkin With Sausage & Gruyere

From The Kitchn

1 large baking pumpkin (approximately 5 to 10 pounds)
1 (1-pound) loaf day-old crusty bread, such as sourdough or French baguette
1 1/2 cups (about 5 1/2 ounces) grated Gruyère cheese
2 tablespoons neutral cooking oil, such as canola
1 pound uncooked Italian sausage or bulk sausage, any casings removed
3 large shallots, thinly sliced (sub in onions from your box!)
2 to 3 large cloves garlic, minced
1/4 cup dry white wine
2 to 3 heaping cups spinach or Swiss chard, coarsely chopped
4 large eggs
2 cups half-and-half (or 1 cup heavy cream and 1 cup whole milk)
2 teaspoons Dijon mustard
2 teaspoons kosher salt, plus more to taste
1 teaspoon fresh thyme leaves (substitute sage from your box for a really lovely flavor!)
Freshly ground black pepper
1/4 cup grated Parmesan cheese, for the top

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the pumpkin on a flat work surface. Using a heavy-duty knife inserted at a 45-degree angle, carefully cut out a “lid” from the top of the pumpkin. Remove any seeds and cut away any loose strings using kitchen shears. Transfer the pumpkin to the prepared baking sheet and set aside.

Combine the bread cubes and Gruyère in a large mixing bowl and set aside.

Heat the oil in a large skillet over medium to medium-high heat. Add the sausage and cook, stirring occasionally and breaking it into crumbles with a wooden spoon, until it is golden-brown and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the bowl with the bread and cheeses

Reduce the heat to medium and add the shallots, cooking until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Increase heat to high and add the wine, using the wooden spoon to scrape up any brown bits from the bottom of the pan. Reduce the wine until it is almost evaporated. Add the spinach or chard and a generous pinch of salt; stir until wilted, 1 to 2 minutes. Add the spinach or chard to the bread mixture.

In a separate bowl, whisk the eggs, half-and-half, Dijon, 2 teaspoons salt, thyme, and pepper until combined to make the custard. Pour the custard over the bread mixture and gently toss to coat. Let sit, stirring occasionally, until absorbed, about 10 minutes

Transfer the stuffing to the pumpkin, filling it all the way to the top. (If there is extra, you can bake it in a small dish on the side.) Fit the “lid" back onto the pumpkin and transfer to the oven

Bake until the filling is bubbling and hot, and the flesh of the pumpkin can be pierced with a knife. This can be anywhere from 1 to 2 (or more) hours, depending on the size and type of your pumpkin. If possible, remove the cap for the last 30 to 45 minutes of baking (sprinkle with grated Parmesan and fluff lightly if the stuffing has smushed down) so the top can crisp up a bit.

Carefully transfer the pumpkin to a serving platter. Slice the pumpkin into large wedges and serve along with a generous portion of stuffing.

Recipe: Spaghetti Squash & Kale Fritters With Smoky Cashew Sauce

From Dishing Up The Dirt

1 spaghetti Squash, cut in half lengthwise (use a sharp knife and steady hand!) seeds removed with a spoon
2 Tablespoons olive oil, divided
2 leeks OR 1 small onion, finely chopped
2 cloves of garlic, minced
1 jalapeño pepper, seeded and diced
1 1/2 cups kale, roughly chopped
2 eggs, lightly beaten
1/3 cup oat flour-ground in a food processor or blender from about 3/4 cup of old fashioned rolled oats (can sub all purpose flour if need be)
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup cornmeal
neutral oil for frying

Smokey Cashew Sauce:

1 cup raw cashews, soaked at least 30 minutes in water
2 Tablespoons tomato paste
1/4 cup nutritional yeast
1-2 teaspoons smoked paprika (more or less depending on preference)
1/4 teaspoon cayenne pepper + more to taste
1/2 teaspoon fine sea salt
2 Tablespoon fresh lemon juice
1 cup water + additional to thin if necessary

Preheat the oven to 400F. Line a baking sheet with parchment paper and brush the squash slices with 1 Tablespoon olive oil. Place cut side down and roast until fork tender. About 35-40 minutes. Remove from the oven and let cool before scraping out the flesh with a fork. Reduce the oven temperature to 200F.

While the squash cooks prepare the veggies. Heat the remaining 1 Tablespoon olive oil in a large skillet. Add the onion and cook, stirring occasionally until soft and fragrant, about 5 minutes. Stir in the garlic, jalapeño, and kale. Continue to cook, stirring often, until the kale is slightly wilted adding additional oil if necessary. Remove from the heat and place the cooked veggies in a large bowl. Wipe out the pan and set it aside (you'll be using it again!)

Once the squash has cooled use a fork to scrape out the flesh into long strands. Place the scraped squash strands into a dish towel and wring out as much liquid as possible. Place wrung out squash in the bowl with the cooked veggies. Add the eggs, flour, salt and spices. Mix until well combined.
Place the cornmeal in a shallow dish and using your hands form the squash/veggie mixture into small uniform patties (about 1/4 inch thick) Carefully dip each side of the patty in the cornmeal. (The patties may be a bit fragile at this point but they'll be sturdy once they're fried up!)

Heat about 1/4 cup oil in a large skillet over medium-high heat. Working in batches add the squash patties in a single layer and fry until golden, about 3-4 minutes per side.
Keep the cooked fritters warm in a 200F oven until ready to serve.

Prepare the cashew sauce by draining the soaked cashews and running them under cold water. Place the cashews along with the rest of the sauce ingredients into a high speed blender and blend on the highest setting until completely smooth and creamy, scraping down the sides of the blender as necessary. Add additional water-1 Tablespoon at a time- until you reach the right consistency.
Serve fritters with the smokey cashew sauce and enjoy!