Herb-Roasted Parmesan Acorn Squash

INGREDIENTS:

• 1 large acorn squash (or 2 small)

• ⅓ cup grated Parmesan cheese + more for garnishing

• 2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix)

• 1 tablespoons butter or ghee, melted

• ½ teaspoon garlic powder

• ¼ teaspoon salt + more to taste

• ⅛ teaspoon black pepper

PREPARATION:

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.

Roasted Squash with Mint and Toasted Pumpkin Seeds

INGREDIENTS:

• 2 medium acorn or butternut squash (about 3 pounds total)

• 4 tablespoons olive oil, divided

• Kosher salt and freshly ground black pepper

• 1/4 cup shelled pumpkin seeds (pepitas)

• 1 tablespoon aged balsamic vinegar

• 1/4 cup fresh mint leaves, torn

PREPARATION:

1. Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.

2. Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt.

DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving. Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

Roasted Squash with Lemon-Tahini Sauce

INGREDIENTS:

• 1 large acorn squash (1 pound), scrubbed,

• 1 1-pound delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded

• 7 tablespoons extra-virgin olive oil, divided

• 1 1/2 teaspoons cumin seeds, divided

• Kosher salt, freshly ground pepper

• 4 scallions, cut into 2" pieces

• 2 tablespoons fresh lemon juice

• 1 tablespoon tahini (sesame seed paste)

• Aleppo pepper or crushed red pepper flakes

PREPARATION:

1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.

2. Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

3. Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.

4. Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

Beef and Squash Chili

INGREDIENTS:

• 1 dried ancho chile

• 1 dried pasilla chile

• 3 cups low-sodium chicken broth

• 2 tablespoons plus 1 teaspoon vegetable oil

• 1 pound boneless beef chuck roast, cut into 1/2" pieces

• Kosher salt

• Freshly ground pepper

• 1 large white onion, finely chopped

• 4 garlic cloves, finely chopped

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1 (12-ounce) bottle lager

• 1/2 acorn squash, scrubbed, sliced into thin wedges, then into 1" pieces

• 2 tablespoons fresh lime juice

• 2 tablespoons raw pumpkin seeds (pepitas)

• Sour cream

• Chopped avocado

• Sliced red onion (for serving)

PREPARATION:

1. Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.

2. Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.

3. Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6–8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.

4. Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20–25 minutes. Add squash; cover and cook until tender, 10–15 minutes. Stir in lime juice.

5. Meanwhile, preheat oven to 350°F. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8–10 minutes. Let cool.

6. Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.

Sheet-Pan Roasted Squash and Feta Salad

INGREDIENTS:

• 1 large or 2 small acorn or delicata squash (about 1 1/2 lb. total), halved lengthwise, seeded, cut into 1/4" slices

• 1/4 tsp. freshly ground black pepper

• 1/2 cup extra-virgin olive oil, divided

• 1 1/2 tsp. kosher salt, divided

• 4 slices country bread, cut into 1" cubes (about 4 cups)

• 1/2 lb. Greek feta, cut into 1" cubes

• 1/4 cup sherry or red wine vinegar

• 1 tsp. honey

• 1 tsp. thyme leaves

• 1 head of radicchio or 1/2 head of escarole, leaves separated, torn into large pieces

• Aleppo-style pepper (for serving; optional)

PREPARATION:

1. Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10–15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8–10 minutes.

2. Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.

3. Transfer to a platter and sprinkle with Aleppo pepper (if using).