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.

Maple Roasted Chicken with Acorn Squash

INGREDIENTS:

• 1 acorn squash (about 
1 1/2 lb), halved, seeded and cut into 1/2-inch-
thick slices

• 1 tbsp olive oil

• 1 red onion, cut into 1/2-inch wedges

• 3/4 tsp each sea salt 
and ground black 
pepper, divided

• 4 large boneless chicken thighs (about 1 lb), trimmed

• 3 tbsp pure maple syrup

• 1 1/2 tbsp finely chopped fresh rosemary

• 1 tbsp coarsely 
chopped garlic

PREPARATION:

1. Preheat oven to 375°F. In a large bowl, toss squash with oil; spread in a single layer on a large rimmed parchment-lined baking sheet. Arrange onion wedges around squash. Sprinkle 1/4 tsp each salt and pepper over vegetables. Bake for 15 minutes.

2. Meanwhile, in same bowl, toss chicken with maple syrup, rosemary, garlic and remaining 1/2 tsp each salt and pepper.

3. Increase oven temperature to 425°F. Place chicken on same baking sheet on top of squash and onions. Pour any remaining syrup mixture from bowl over chicken. Return to oven and bake until an instant-read thermometer inserted into the largest thigh registers 165°F, 25 to 30 minutes. Baste chicken once or twice during baking time using juices from bottom of baking sheet.

Fig, Apple & Sage Stuffing

INGREDIENTS:

• 1 24-oz loaf whole-wheat bread (680 g), trimmed of crust and cut into 1/2-inch pieces

• 1 tbsp olive oil

• 2 to 3 carrots, peeled and finely chopped (about 1 cup)

• 3 to 4 celery ribs, finely chopped (about 1 cup)

• 1 large white onion, finely chopped

• 1 tsp dried thyme (or fresh)

• 1 tsp dried rosemary (or fresh)

• 1 tsp chile powder

• 1/2 tsp sea salt

• Fresh ground black pepper, to taste

• 10 to 12 unsweetened dried figs, chopped (about 1 cup)

• 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped

• 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed

• 1 1/2 tbsp chopped fresh sage

PREPARATION:

1. Preheat oven to 350°F. Divide bread among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted.

2. Meanwhile, in a large saucepan, heat oil on medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage. Stuff turkey and cook according to recipe.

Spiced Pork with Celery Root Purée and Lentils

INGREDIENTS:

Celery Root Purée:

• 2 pounds celery root (celeriac), peeled, cut into 2-inch cubes

• 5 cups whole milk

• 2 tablespoons (1/4 stick) butter

• 1 teaspoon fresh lemon juice

• Ground white pepper

Lentils:

• 3 bacon slices, chopped

• 1/4 cup 1/8-inch cubes peeled carrots

• 1/4 cup chopped shallots

• 1/4 teaspoon minced fresh rosemary

• 1 1/2 cups dried lentils

• 3 cups water

• 1 teaspoon butter

Pork:

• 1/2 cup honey

• 6 tablespoons red wine vinegar

• 1 tablespoon curry powder

• 1 1/2 teaspoons cayenne pepper

• 2 1/2 pounds pork tenderloins

• 1 tablespoon olive oil

• 3/4 cup low-salt chicken broth

• 1 tablespoon cold butter

PREPARATION:

For Celery Root Purée:

1. Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For Lentils:

1. Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For Pork:

1. Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

2. Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

3. Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Butternut Squash, Brussels Sprouts & Parmesan Frittata

INGREDIENTS:

• 5 large whole eggs

• 1/2 cup egg whites (about 4 large egg whites)

• 1/2 tsp sea salt, divided

• 1/8 tsp fresh ground black pepper

• 1½ tsp olive oil

• 1/4 lb Brussels sprouts, trimmed and quartered

• 2½ oz white button mushrooms, thinly sliced

• 1 cup peeled and diced butternut squash (¼-inch cubes)

• 1 large shallot, minced

• 1 sprig fresh rosemary, leaves minced

• 1 large clove garlic, minced

• 1 oz goat cheese, crumbled

• 2 tbsp grated Parmesan cheese

PREPARATION:

1. Preheat oven to 375˚F.

2. In a medium bowl, whisk eggs, egg whites, ¼ tsp salt and pepper; set aside.

3. In a 10-inch nonstick ovenproof skillet, heat oil on medium. Add Brussels sprouts, mushrooms, squash, shallot, rosemary and remaining ¼ tsp salt. Sauté, stirring often, until mushrooms and squash are tender and Brussels sprouts are almost cooked through, about 4 minutes. Add garlic and sauté for 1 more minute. Arrange vegetables in an even layer in skillet.

4. Pour egg mixture over top and gently shake pan to distribute evenly. Sprinkle with goat cheese and Parmesan and cook undisturbed until edges set, about 3 minutes. Transfer to oven and cook until eggs are completely cooked through and cheese melts, 10 to 12 minutes. Let rest for 5 minutes. To serve, carefully invert onto a plate. (Tip: Run a thin knife around edge and place plate over top of skillet; flip skillet to release onto plate.)