BIG BATCH

butternut squash COOK & EAT big batch Savour sweet roasted butternut squash over two nights in a veggie-packed “bowl” and a comforting cottage pie. Plus, spiced squash waffles (with candied bacon, no less) will make your morning.

RECIPES THE TEST KITCHEN PHOTOGRAPHY MAYA VISNYEI FOOD STYLING CLAIRE STUBBS PROP STYLING CATHERINE DOHERTY

FRESH THYME VINAIGRETTE

MAKES ABOUT ½ CUP HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES

⅓ cup olive oil 3 tbsp lemon juice 1 tbsp chopped thyme 2 tsp Dijon mustard 2 tsp liquid honey ¼ tsp each salt and pepper

In small bowl, whisk together oil, lemon juice, thyme, mustard, honey, salt and pepper. Drizzle over Veggie-Stu ed Squash Bowls (see recipe, page 96).

PER 2 TBSP about 175 cal, trace pro, 18 g total fat (3 g sat. fat), 4 g carb (trace dietary fibre, 3 g sugar), 0 mg chol, 178 mg sodium, 22 mg potassium. % RDI: 1% calcium, 2% iron, 7% vit C, 1% folate.

VEGGIESTUFFED SQUASH BOWLS

BUTTERNUT SQUASH VEGETARIAN COTTAGE PIE

TEST KITCHEN MAKE- AHEAD

Stack cooled waffles and wrap in plastic wrap. Overwrap in foil and freeze for up to a month. Toast before serving.

SQUASH WAFFLES WITH CANDIED BACON

VEGGIE-STUFFED SQUASH BOWLS

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1¼ HOURS

3 butternut squash (about 1.6 kg total) 2 tbsp olive oil, divided 1 large zucchini, cut in ½-inch chunks 1 sweet yellow pepper, cut in ½-inch chunks half large red onion, cut in ½-inch chunks 1 cup cherry tomatoes 1 tbsp chopped thyme ½ cup Fresh Thyme Vinaigrette, divided (see recipe, page 93) 1 cup shredded mozzarella cheese 1 cup chopped walnuts, toasted 1 140 g pkg goat cheese, crumbled 8 cups spring mix

Position racks in top and bottom thirds of oven; preheat to 400°F. Line 2 baking sheets with parchment paper. Halve squash lengthwise and remove seeds. Brush cut sides of squash with 1 tbsp of the oil; arrange on prepared pans, cut sides down. Roast squash, turning once and switching and rotating pans halfway through, until fork-tender, 40 to 50 minutes. Remove from oven; let stand until cool enough to handle, about 5 minutes. Scoop esh from 4 of the squash halves, leaving -inch border. Set esh aside. Scoop esh from remaining halves into large bowl; add reserved esh and mash until smooth. Refrigerate in airtight container for up to 3 days for use in Butternut Squash Vegetarian Cottage Pie and Squash Wa es (see recipes, right and opposite).

While squash are roasting, in large nonstick skillet, heat remaining oil over medium-high heat; cook zucchini, yellow pepper and red onion until softened, about 4 minutes. Add tomatoes and thyme; cook until tomatoes begin to soften, about 1 minute. Remove from heat; let cool slightly. Toss together zucchini mixture, ¼ cup of the Fresh Thyme Vinaigrette, the mozzarella and walnuts.

Mound mixture into 4 hollowed-out squash halves, slightly packing. Sprinkle with goat cheese. On same pans, bake until warmed through and cheese is beginning to brown, 10 to 15 minutes. Halve crosswise; serve with spring mix tossed with remaining Fresh Thyme Vinaigrette.

PER EACH OF 8 SERVINGS about 405 cal, 12 g pro, 29 g total fat (7 g sat. fat), 32 g carb (6 g dietary fibre, 9 g sugar), 21 mg chol, 229 mg sodium, 942 mg potassium. % RDI: 22% calcium, 20% iron, 266% vit A, 113% vit C, 42% folate.

BUTTERNUT SQUASH VEGETARIAN COTTAGE PIE

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 1 HOUR TOTAL TIME 1½ HOURS

2 tbsp olive oil 2 227 g pkg sliced cremini mushrooms ½ tsp salt, divided 2 carrots, cut in ¼-inch cubes 1 onion, finely chopped 3 cloves garlic, minced 4 sprigs thyme ½ tsp hot pepper flakes 2 cups vegetable broth 2 340 g pkg precooked soy protein (such as Yves Veggie Ground Round) ½ cup chopped parsley 1 cup frozen peas

Topping

4 cups mashed butternut squash, warmed (see Veggie-Stuffed Squash Bowls recipe, left) ⅓ cup finely grated Parmesan cheese, divided ¼ cup salted butter, melted and divided ¼ tsp salt 1 cup panko bread crumbs

Preheat oven to 425°F. In large pot, heat oil over medium-high heat; cook mushrooms and ¼ tsp of the salt, stirring often, until softened, 10 to 15 minutes. Add 1 tbsp water; scrape up browned bits from bottom of pot. Add carrots and onion; cook, stirring occasionally, until onion is softened, about 4 minutes. Add garlic, thyme and hot pepper akes; cook, stirring constantly, for 30 seconds.

Add broth; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until carrots are softened, about 10 minutes. Remove thyme; discard. Stir in soy protein, parsley, peas and remaining salt; cook, stirring often, until mixture is warmed through, about 2 minutes. Scrape into 13- x 9-inch baking dish or six 10 oz ramekins.

Topping In large bowl, combine squash, ¼ cup of the Parmesan, 3 tbsp of the butter and the salt. In small bowl, stir together panko, remaining Parmesan and butter.

Spread squash mixture over top of

mushroom mixture; sprinkle with panko mixture. Transfer to baking sheet; bake until panko is dark golden and lling is hot, 25 to 30 minutes. Let stand for 10 minutes before serving.

PER EACH OF 8 SERVINGS about 319 cal, 21 g pro, 13 g total fat (5 g sat. fat), 35 g carb (8 g dietary fibre, 8 g sugar), 20 mg chol, 955 mg sodium, 1,098 mg potassium. % RDI: 18% calcium, 36% iron, 178% vit A, 50% vit C, 22% folate.

SQUASH WAFFLES WITH CANDIED BACON

MAKES 8 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 50 MINUTES

Candied Bacon

¼ cup packed brown sugar 8 strips bacon, halved crosswise

Waffles

2 cups alI-purpose flour 3 tbsp granulated sugar 1 tbsp baking powder 2 tsp pumpkin pie spice 1 tsp baking soda ½ tsp salt ¾ cup mashed butternut squash (see Veggie-Stuffed Squash Bowls recipe, opposite) ¼ cup unsalted butter, melted 2 cups buttermilk 3 eggs 1 tsp vanilla

Toppings (optional)

whipped cream maple syrup toasted pecans

Candied Bacon Position racks in top and bottom thirds of oven; preheat to 375°F. Line baking sheet with parchment paper. Sprinkle brown sugar over prepared pan; arrange bacon over top, pressing and turning to coat both sides. Bake on bottom rack until sugar is bubbly and bacon is crisp, 13 to 15 minutes. Using tongs, transfer to plate; let cool completely.

Reduce oven temperature to 250°F; place clean baking sheet on each rack. In large bowl, whisk together our, sugar, baking powder, pumpkin pie spice, baking soda and salt.

In blender, purée squash with butter. Add buttermilk, eggs and vanilla; purée until smooth. Pour over our mixture; stir just until combined. Batter will be thick and u y.

Spray and heat nonstick wa e iron to medium heat; using heaping ½ cup for each wa e, pour batter onto hot wa e iron, spreading to edge. Close lid; cook until crisp, deep golden and steam stops, about 5 minutes. Transfer to baking sheet in oven to keep warm. Serve with Candied Bacon and whipped cream, maple syrup and pecans (if using).

PER SERVING about 319 cal, 11 g pro, 13 g total fat (6 g sat. fat), 40 g carb (1 g dietary fibre, 15 g sugar), 99 mg chol, 690 mg sodium, 274 mg potassium. % RDI: 14% calcium, 16% iron, 35% vit A, 7% vit C, 29% folate.