Squash

Butternut Squash Pie with Pecan Crust

Serves: 8 to 10 For Butternut Squash Purée:

• 1 butternut squash • ½ teaspoon olive oil • Pinch of salt

For the crust:

• 2 ½ cups pecans • 2 tablespoons unsalted butter, melted • 2 tablespoons maple syrup • Pinch of salt

For the filling:

• 2 cups Butternut Squash Purée (above) • 1 cup brown sugar • 1 (12-ounce) can evaporated milk • 3 large eggs • 1 tablespoon unsalted butter, melted • 1 teaspoon vanilla • 1 tablespoon cornstarch • ½ teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • ¼ teaspoon salt

To make the butternut purée: Heat oven to 350 degrees.

Halve the squash lengthwise and scrape out the seeds. Drizzle each side of squash with olive oil and salt. Bake until the squash is fork-tender, 60 to 70 minutes, or longer depending on the size of the squash.

Let squash cool completely, then use a spoon to scrape out the flesh. Using a blender, purée the squash. Measure out 2 cups purée and reserve the remainder for another use. (If not making the muffins right away, you can store the squash purée in the fridge overnight.)

While the butternut squash is baking, make the crust: Using a food processor, coarsely grind the pecans with the butter, syrup and salt.

Press the pecan mixture into a 9-inch pie plate. Place in the freezer for 15 minutes, then bake in the 350-degree oven until firm, 8 to 10 minutes. Set aside while making the pie filling.

To make the filling: Using a stand mixer fitted with the paddle attachment, beat together the squash purée and brown sugar. Add the remaining ingredients and beat until combined.

Transfer to the pie crust and place on a baking sheet. Bake in the 350-degree oven until the filling is set, 60 to 70 minutes. If the edges start to get too browned, cover them with aluminum foil. Let pie cool and serve slightly warm or at room temperature.

Gluten-Free Spaghetti Squash Carbonara

Serves: 2

• 1 large spaghetti squash, halved lengthwise and seeded • ¼ cup extra-virgin olive oil, plus more for serving • Kosher salt and freshly ground black pepper • 1 cup water • 4 strips bacon, cut into 1-inch pieces • 4 large egg yolks, beaten • ½ cup finely grated Pecorino Romano cheese, plus more for serving • 3 tablespoons freshly chopped chives

Heat the oven to 400 degrees.

Drizzle oil into the flesh of the squash and season liberally with salt and pepper. Place into a baking dish cut-side-down, then add water to the dish. Roast until squash is tender but not mushy, 40 to 50 minutes. Remove from the oven and let sit until cool enough to handle. Use a fork to scoop out the squash into long, spaghetti-like strands.

In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Add the squash and toss to coat with the fat. Remove from the heat and, while stirring constantly to prevent scrambling, add the egg yolks, cheese and chives. Once the squash is coated with the yolk mixture, season with salt and a generous amount of black pepper. Drizzle with a little more olive oil and sprinkle with additional cheese. Serve immediately.

Butternut Squash Soup

Serves: 6

• 1 (4-pound) butternut squash, halved and seeded • 6 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper • ½ onion, roughly chopped • 6 cloves garlic, peeled • 2 bay leaves and 2 sprigs thyme, tied together with kitchen twine • 1 teaspoon ground nutmeg • 4 cups chicken broth • 1 cup heavy cream • ¼ cup maple syrup • ¼ cup sherry vinegar

Heat the oven to 400 degrees.

Using your hands, rub each squash half with 1 tablespoon of the olive oil. Season both halves with salt and pepper and tightly wrap each half in aluminum foil. Place directly on the center rack of the oven and roast until the squash is completely soft and caramelized, 45 to 60 minutes. Let cool slightly and scoop the flesh away from the skin with a spoon. Discard the skin.

In a large stockpot, heat the olive oil over medium heat. Add the onion, garlic and a generous pinch of salt, and cook until the onion is soft and translucent, about 5 minutes. Add the herbs and nutmeg and cook for 30 seconds. Add the cooked squash, chicken broth, cream, maple syrup, sherry vinegar and another generous pinch of salt.

Return to a simmer, reduce the heat to low and cook until the flavors have melded, about 30 minutes. Using a tabletop or immersion blender, pureé the soup until completely smooth. Season to taste with salt and black pepper. Serve hot.

Greasy Breakfast with Delicata Rings and Migas

Serves: 1

• 1 strip bacon, cut into lardons (thin strips) • 2 tablespoons extra-virgin olive oil • 1 tablespoon unsalted butter • 2 large eggs • 1 clove garlic, peeled • ½ delicata squash, cut into ½-inch-thick rings • ½ cup migas (broken corn chip fragments from the bottom of the bag)

Add bacon, oil and butter to a pan and cook on medium to release the grease. Meanwhile, mix the eggs with a tablespoon of water.

Swat the clove of garlic with the flat of the knife, about two inches from the tip, like you’re killing a spider with a flip-flop. Put the battered remains of the clove in the hot grease, where it will persist in a state of half-spice, half-vegetable. Turn the heat to medium-low and fill the pan with squash rings, rearranging the pan as necessary to accommodate as many rings as possible.

Cook like this until the bottoms of the rings are brown, about 10 minutes, and flip them. If using migas, scatter them atop the whole business.

After about five minutes, turn the heat up to high, stirring the pan as necessary so nothing burns and everything heats up and stays coated by hot grease. Pour in the beaten eggs and twist the pan around until as much egg is in contact with as much hot pan and its contents as possible. With as few strokes as possible, stir/toss/flip the contents until all of the egg is exposed to heat, but is not overcooked. Remove from the heat and serve with salsa or hot sauce, and mayonnaise.

Wild Rice Butternut and Pecan Pilaf

Serves: 4 For the dressing:

• 1 tablespoon extra-virgin olive oil • 1 teaspoon Dijon mustard • 1 teaspoon maple syrup • 1 teaspoon apple cider vinegar • Kosher salt and freshly ground black pepper

For the pilaf:

• 1 ½ cups butternut squash, peeled and cut into ½-inch pieces • 2 teaspoons maple syrup • 1 teaspoon extra-virgin olive oil • ¼ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • 1/8 teaspoon cinnamon • 1/8 teaspoon nutmeg • 1/3 cup chopped pecans • 1 cup wild rice, cooked according to package instructions • ¼ cup dried cranberries • 2 tablespoons chopped parsley

Heat the oven to 375 degrees. Spray a baking sheet with non-stick oil spray.

To make the dressing: In a small bowl, whisk together the olive oil, mustard, maple syrup and vinegar. Season to taste with salt and pepper.

To make the pilaf: In a medium bowl, combine the butternut squash with the maple syrup, olive oil, salt, pepper, cinnamon and nutmeg, and toss to coat. Drain the squash from the excess liquid and transfer to the baking sheet. Roast for 15 minutes, then toss with a spatula and return to the hot oven for an additional 15 minutes.

During the last 10 minutes of roasting, add the pecans to the baking sheet with the squash.

In a large bowl, combine the cooked wild rice, dried cranberries, parsley, squash and pecan mixture, and dressing. Toss to combine and serve warm or at room temperature.

Roasted Butternut RoastedButternutSquash Squash with Pecorino and Sage with Pecorino and Sage

Serves: 2 to 4

• 1 large butternut squash, peeled, seeded and cut into 1-inch pieces • 3 tablespoons extra-virgin olive oil • 5 cloves garlic, smashed and peeled • ¾ ounce fresh sage, leaves only, plus more for garnish • Kosher salt and freshly ground black pepper • ¼ cup Pecorino Romano cheese shavings

Heat the oven to 400 degrees.

In a large bowl, toss the squash with the olive oil, garlic and sage, then season with salt and pepper. Arrange squash in a single layer on a baking sheet and roast, stirring occasionally, until tender and lightly browned, 30 to 45 minutes.

Discard the garlic, toss with the Pecorino and serve, garnished with additional sage.