Spicy Chipotle Butternut Squash Soup

INGREDIENTS:

• 1-3 dried chipotle chiles

• 1 4-lb butternut squash (or 2 2-lb squashes), halved lengthwise and seeded

• 3 tbsp organic unsalted butter

• 1 tbsp pure maple syrup

• 2 small carrots, halved crosswise

• 1 small yellow onion, thinly sliced

• 6-7 cups low-sodium vegetable or chicken broth, divided

• 1½ tsp sea salt + additional to taste

• Optional garnishes: toasted unsalted pumpkin seeds, cilantro, Greek yogurt

PREPARATION:

1. In a small bowl, soak chiles in warm water for 2 to 6 hours; drain.

2. Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.

3. Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes.

4. With an immersion blender, purée soup until smooth. Add 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).

Quinoa with Moroccan Winter Squash and Carrot Stew

INGREDIENTS:

Stew:

• 2 tablespoons olive oil

• 1 cup chopped onion

• 3 garlic cloves, chopped

• 2 teaspoons Hungarian sweet paprika

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon ground ginger

• 1/2 teaspoon cayenne pepper

• Pinch of saffron

• 1 cup water

• 1 14 1/2-ounce can diced tomatoes, drained

• 2 tablespoons fresh lemon juice

• 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)

• 2 cups 3/4-inch cubes peeled carrots

Quinoa:

• 1 cup quinoa

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/2 cup finely chopped onion

• 1/4 cup finely chopped peeled carrot

• 2 garlic cloves, minced

• 1/2 teaspoon salt

• 1/2 teaspoon turmeric

• 2 cups water

• 1/2 cup chopped fresh cilantro, divided

• 2 teaspoons chopped fresh mint, divided

PREPARATION:

Stew:

1. Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Quinoa:

1. Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

2. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

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.)

Sautéed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans

INGREDIENTS:

• 2 pounds brussels sprouts

• 2 tablespoons (1/4 stick) butter

• 3 tablespoons extra-virgin olive oil

• 2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped

• 1 large garlic clove, minced

• 2/3 cup low-salt chicken broth

• Coarse kosher salt

• 1/2 cup pecans, toasted, chopped

PREPARATION:

1. Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.

2. Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.

Kale & Brussels Sprout Salad

INGREDIENTS:

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced

• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

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

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

PREPARATION:

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

2. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.