Roasted Butternut Squash Risotto

INGREDIENTS:

• 3 lb butternut squash

• 6 cups nonfat chicken broth

• 1 medium onion, chopped

• 1 tablespoon unsalted butter

• 1 1/2 cups Arborio rice (9 oz)

• 1 teaspoon minced garlic

• 1/2 teaspoon ground cumin

• 5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)

• 1 teaspoon salt

• 1 1/2 teaspoons chopped fresh sage

• 4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

PREPARATION:

1. Preheat oven to 450°F.

2. Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.

3. Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

4. Start risotto after squash has been roasting 40 minutes.

5. Bring broth to a simmer and keep at a bare simmer, covered.

6. Meanwhile, cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

7. Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

8. Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

9. Serve risotto immediately, spooned over reserved squash slices.

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.

Butternut Squash & Barley Risotto with Crispy Sage

INGREDIENTS:

• 2 tbsp olive oil, divided

• 1 cup hulled whole-grain barley, rinsed

• 3 cloves garlic, minced

• 1/2 cup dry white wine

• 3 1/2 cups low-sodium vegetable or chicken broth

• 1 bay leaf

• 4 cups peeled, seeded and diced butternut squash

• 1/2 cup fresh sage

• 1/2 tsp ground black pepper

• 3/8 tsp (1/4 + 1/8 tsp) sea salt

• 1/4 cup raw unsalted pine nuts

• 1/2 cup grated Parmesan cheese

PREPARATION:

1. Preheat oven to 425°F. In a large saucepan on medium, heat 1 tbsp oil. Add onion and sauté, stirring frequently, until tender, about 4 minutes. Add barley and garlic and sauté for 1 minute. Add wine and cook, stirring constantly, until most of the liquid has evaporated, about 1 minute.

2. Add broth, bay leaf and 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until barley is tender yet still slightly chewy in center, about 50 minutes.

3. Meanwhile, line a rimmed baking sheet with parchment paper. In a bowl, toss together squash, sage, remaining 1 tbsp oil, pepper and salt. Arrange in a single layer on prepared sheet. Bake, without turning, until squash is tender, about 25 minutes. Remove from oven and sprinkle with pine nuts. Bake until pine nuts are golden, about 4 minutes more. Transfer sage to a plate; set aside.

4. In the last 10 minutes of cooking, add three-quarters of the squash mixture to the barley. Once cooked, remove from heat and break up squash completely with the back of a wooden spoon. Add cheese, stirring to combine. To serve, top with remaining squash mixture and sage.

Butternut Squash & Apple Soup

INGREDIENTS:

• 6 slices bacon, cut crosswise into 1/2-inch pieces

• 2 celery ribs, chopped

• 1 carrot, chopped

• 1 medium onion, chopped

• 1/4 teaspoon cinnamon

• 3/4 pound boiling potatoes

• 2 medium Granny Smith apples (about 3/4 pound total)

• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)

• 2 cups reduced-sodium chicken stock or broth

• 2 to 2 1/2 cups water

Garnish:

• Sour cream

PREPARATION:

1. Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)

2. Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.

3. While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.

4. Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

5. Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)

6. While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.

7. Serve soup topped with sour cream, bacon, and apple matchsticks.

Cooks' Notes: Soup can be made 2 days ahead and chilled, covered once cooled. Cooked bacon can be kept refrigerated in an airtight container. Reheat in a 375°F oven in a small baking pan.

Cheesy Kale & Squash White Lasagna

INGREDIENTS:

• 1 large egg

• 1 cup whole-milk ricotta cheese

• ½ cup grated Parmesan cheese, divided

• 1 tsp dried oregano

• ½ tsp each sea salt and fresh ground black pepper

• 2 cups loosely packed baby spinach leaves, chopped

• 1 cup loosely packed baby kale leaves, chopped

• 3 tbsp organic unsalted butter, divided

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 3 tbsp white whole-wheat flour, divided

• 1 cup low-sodium chicken broth

• 4 9 x 6-inch fresh whole-grain lasagna noodles or 8 dry oven-ready whole-grain lasagna noodles (TIP: If using dry oven-ready noodles, soak them in a 9 x 13-inch cake pan filled with hot water for 10 minutes before using.)

• 1 small (about 1-lb) butternut squash, peeled, seeded and sliced thinly

• ½ cup whole milk

• ¼ tsp ground nutmeg

PREPARATION:

1. In a large bowl, mix together egg, ricotta, ¼ cup Parmesan, oregano, salt and pepper until well combined. Fold in spinach and kale.

2. Prepare sauce: In a large pot on medium, melt 2 tbsp butter. Add onions and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Add 2 tbsp flour and cook, stirring gently, for 1 minute more or until golden. Slowly add broth, whisking constantly and cook until slightly thickened, about 1 minute more.

3. Place one-third of sauce on the bottom of a 5-qt slow cooker, spreading to cover entire bottom. Top with a single layer of noodles, trimming them to fit if necessary (1 fresh sheet or 2 dried noodles). Spread half of cheese mixture on top followed by half of the butternut squash slices. Top with another layer each of the following: noodles, sauce, cheese, squash, noodles and sauce. Cover slow cooker and cook on high for 2 hours.

4. In the last 45 minutes of cooking, melt remaining 1 tbsp butter in a small saucepan. Add remaining 1 tbsp flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in milk and cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in remaining ¼ cup Parmesan and nutmeg.

5. Pour sauce over lasagna; cover again and cook for remaining 30 minutes. Turn slow cooker off and allow to stand for 30 minutes before slicing.