Creamy Delicata Squash Pasta with Crispy Sage

INGREDIENTS:

• 1 tablespoon ghee

• 1 small onion, minced

• 1 clove garlic, minced

• 1 small delicata squash, peeled, deseeded, halved and sliced

• 1/4 cup white wine

• 1/4 cup vegetable stock

• 1/4 cup heavy cream

• Salt and black pepper

• 1 teaspoon fresh thyme

• 1 teaspoon freshly chopped sage

• 4 ounces pasta, cooked according to package directions

• Crispy sage, optional for garnish

• Parmesan cheese, optional for garnish

PREPARATION:

• Heat ghee in a large sauté pan and add onion and garlic. Cook over low heat until they start to caramelize, then add the squash slices. Cook for about 5-10 minutes, or until squash is tender, then remove half of the cooked squash from the pan and set aside. 

• Deglaze the pan with the wine and stock and cook until you are able to mash to squash with the back of a fork. Add cream, and season with salt, pepper, thyme and sage. Mash the squash with a fork until a somewhat smooth sauce has formed. 

• Add the cooked pasta and reserved squash to pan and stir to combine. Add a bit of stock or some of the pasta water if needed to help sauce come together.

• Garnish with crispy sage and Parmesan cheese, if desired. To crisp the sage, heat a bit of olive oil in a small sauté pan over medium heat. Add the sage leaves and cook for about 10 seconds, or until the leaves crisp up.

Parmesan Crusted Roasted Delicata Squash

INGREDIENTS:

• cooking spray

• 1 delicata squash, about 14 oz, washed and dried

• 1 tablespoon olive oil

• 1 garlic clove, crushed

• 1/4 teaspoon kosher salt

• black pepper, to taste

• 1/4 cup fresh grated parmesan

• 2 tablespoons finely chopped parsley

• 1 teaspoon finely chopped fresh thyme

• 1/2 teaspoon lemon zest

PREPARATION:

1. Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.

2. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.

3. In a small bowl combine the parmesan, parsley, thyme and lemon zest.

4. Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.

5. Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.

6. Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce

INGREDIENTS:

• 4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings

• 3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon crushed red pepper flakes

• 2 1/2 teaspoons kosher salt, divided

• 15 small sprigs thyme, divided

• 8 ounces fresh cranberries

• 2 cups red wine vinegar

• 1 1/2 cups sugar

PREPARATION:

1. Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.

2. Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.

3. Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

Potato & Celery Root Gratin with Leeks

INGREDIENTS:

• 3 cups heavy cream

• 2 garlic cloves, peeled

• 1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided

• 2 tablespoons (1/4 stick) unsalted butter, divided

• 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise

• Kosher salt

• 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)

• 1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)

• 2 cups grated Gruyère

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.

2. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.

3. Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.

4. Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes.

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).