Ginger Acorn Squash Soup with Spicy Chickpeas

INGREDIENTS:

• 2 acorn squash, each cut into quarters and seeds removed

• 1 yellow onion, peeled, trimmed and quartered (core still intact)

• 1 carrot, peeled and cut into 2-inch chunks

• 1 1/2 tsp olive oil

• 3 sprigs thyme

• 1 tbsp peeled and chopped fresh ginger

• 1 tbsp curry powder

• 1 tbsp fresh lime juice

• 1 tsp sea salt

• 3/4 tsp fresh ground black pepper

• 6 cups low-sodium vegetable broth

SPICY CHICKPEAS:

• 1 cup BPA-free canned chickpeas, drained and rinsed

• 1/2 tsp olive oil

• 1 tsp ground ginger

• 1/4 tsp each sea salt and fresh ground black pepper

PREPARATION:

1. Preheat oven to 400°F. Line 1 large and 1 small baking sheet with foil and set aside.

2. To large baking sheet, add squash, onion and carrot. Drizzle 11⁄2 tsp oil over top, sprinkle with thyme leaves and toss well to coat. Transfer to oven. Roast until squash and carrots are tender, about 40 minutes. Remove sheet from oven and set aside to cool.

3. Meanwhile, thoroughly dry chickpeas with a kitchen towel and place on small baking sheet. Sprinkle with 1⁄2 tsp oil, ground ginger and 1⁄4 tsp each salt and pepper; toss to coat. Roast until browned and crunchy, about 25 minutes, tossing once halfway through.

4. When squash is cool enough to handle, scoop out flesh into a blender, discarding peels. To blender, add roasted onions, carrots, fresh ginger, curry powder, lime juice, 1 tsp salt and 3⁄4 tsp pepper. Add about 3 to 4 cups broth and carefully blend mixture on medium speed to a smooth purée. Empty into a large pot. Add remaining broth to pot and stir. Bring to a boil and remove from heat. Serve with spicy chickpeas over top.

Roast Chicken with Rhubarb Butter and Asparagus

INGREDIENTS:

• 1 large rhubarb stalk, cut into 1/2" pieces

• 1/4 cup fresh orange juice

• 2 tablespoons honey

• 1 tablespoon finely grated peeled ginger

• 1/2 cup (1 stick) unsalted butter, room temperature

• Kosher salt, freshly ground pepper

• 1 (3 1/2–4-pounds) chicken, backbone removed, chicken patted dry

• 2 tablespoons olive oil, divided

• 1 tablespoon fresh thyme leaves

• 1 bunch asparagus, trimmed

• 2 lemons, halved

PREPARATION:

1. Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.

2. Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.

3. Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.

4. Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40–50 minutes. Let rest 10 minutes.

5. Meanwhile, prepare grill for medium-high heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2–3 minutes. Let lemon halves cool.

6. Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.

Turkey & Mushroom Ragu-Stuffed Acorn Squash

INGREDIENTS:

• 2 acorn squash, halved and seeded

• 2 tbsp avocado oil

• 1 cup chopped yellow onion

• 3½ oz shiitake mushrooms, chopped

• 5 oz cremini mushrooms, chopped

• Pinch each sea salt and ground black pepper

• 1 lb lean ground turkey

• 2 tbsp unsalted tomato paste

• 2 tbsp chopped fresh thyme

• 1 tsp smoked paprika

• 1½ cups marinara sauce

• 1 tbsp coconut aminos

• 1 tbsp balsamic vinegar

• 1 bay leaf

• ¼ cup + 1 tbsp nutritional yeast, divided

• ¼ cup sliced fresh basil

PREPARATION:

1. Preheat oven to 400ºF. Wrap each squash half in foil and place on baking sheet. Bake until squash flesh is soft when poked with a fork, about 45 minutes.

2. Meanwhile, in a large, deep skillet on medium-high, heat oil. Add onion, shiitake and cremini mushrooms, salt and pepper and sauté for 5 minutes. Add turkey and cook for 5 minutes, breaking up with a wooden spoon. Add tomato paste, thyme and smoked paprika. Stir to combine and cook for 3 minutes more.

3. Stir in marinara, coconut aminos and vinegar. Add bay leaf, cover, reduce heat to low and simmer for 25 minutes. Stir in ¼ cup nutritional yeast. Remove bay leaf.

4. To serve, divide turkey mixture among roasted squash halves. Top with remaining 1 tbsp nutritional yeast and basil.

Miso Orange Glazed Chicken with Carrots & Leeks

INGREDIENTS:

• Olive oil cooking spray

• 5 large carrots, peeled, halved lengthwise and cut into 1⁄2-inch pieces

• 2 leeks, white and light green parts, halved lengthwise and sliced 1⁄2-inch thick

• 2 tbsp olive oil, divided

• 1 tsp ground ginger, divided

• 1 tsp dried thyme, divided

• 1 tsp fresh ground black pepper, divided

• 1⁄4 tsp sea salt, divided

• 8 chicken thighs, bone-in, skin removed (about 2 lb)

• 3 tbsp fresh orange juice

• 2 tbsp white miso

• 1 tbsp raw honey

• 1 tsp Sriracha or other hot sauce

• 2 tbsp chopped fresh tarragon leaves

PREPARATION:

1. Preheat oven to 425°F and mist a large, rimmed baking sheet with cooking spray.

2. To a large bowl, add carrots and leeks. Add half of each of the following: oil, ginger, thyme, pepper and salt. Toss to coat. Spread in a single layer on prepared sheet. To same bowl, add chicken and remaining half of oil, ginger, thyme, pepper and salt. Mix and place chicken over vegetables. Roast on center oven rack for 20 minutes. Turn chicken and gently stir vegetables. Continue roasting until juices run clear and temperature reaches 165°F in thickest part of chicken, 10 to 15 minutes more. (NOTE: If using larger chicken pieces, remove vegetables after 30 minutes and continue cooking chicken as needed.)

3. Meanwhile, in a small bowl, combine orange juice, miso, honey and Sriracha. Pour over cooked chicken and vegetables and gently stir. Divide among serving plates and sprinkle with tarragon.

Slow-Cooked Acorn Squash with Sage and Thyme

INGREDIENTS:

• 1 lb. acorn squash, halved lengthwise, seeds removed, sliced crosswise ½" thick

• ½ head of garlic

• 2 sprigs sage

• 2 sprigs thyme

• ½ cup extra-virgin olive oil

• ¾ tsp. kosher salt

• 1 Tbsp. white wine vinegar

PREPARATION:

1. Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes.

3. Let cool slightly, then add vinegar and toss to coat.