THE 'ALL THINGS WINTER SQUASH' SQUASH POST

This past fall something came over me and, like a squirrel collecting acorns, I stashed winter squash everywhere. Garage, basement, upstairs bedroom, refrigerator - basically wherever I could find cool, semi-empty space. There are a few reasons I look forward to winter each year: the fires, the soups, the warm blankets and slippers, the slowing down-ness of life and movement, the holidays, and the squash.

Okay, its mostly the squash.

Over the years I've collected and created a number of disappearing squash recipes and it's been a while since I've assembled them all in one place. So, here it is. If you have squash on hand or have been eyeing it at the market or store grab it. This is your one-stop, you have it so flaunt it, here's what to do with squash post.

[BREAKFAST / BAKED]

[BABY'S] PUMPKIN PORRIDGE
BRAN MUFFINS [sub fruit puree for squash puree]
PUMPKIN APPLE BREAD
PUMPKIN RICE BRAN MUFFINS
PANCAKES OR "SNEAKY CAKES" [sub fruit puree for squash puree]
SPICED PUMPKIN WAFFLES WITH MAPLE-GINGER SYRUP

[APPETIZERS / SNACKS / SIDES]

BAKED BUTTERNUT SQUASH CHIPS
BUTTERNUT SQUASH HASHBROWNS

"CHEESY" PUMPKIN DIP

ROASTED PUMPKIN SEEDS
SPAGHETTI SQUASH BABY CAKES WITH CRISPY SAGE

[MAIN DISHES / SOUPS / SALAD]

BUTTERNUT SQUASH LASAGNA
BUTTERNUT SQUASH MAC N' CHEESE
BUTTERNUT SQUASH PASTA SAUCE
CHIPOTLE BLACK BEAN STUFFED DELICATA
PUMPKIN RISOTTO
QUESADILLAS WITH "CHEESY" BUTTERCUP SQUASH FILLING
ROASTED DELICATA SQUASH
ROASTED VEGGIE-STUFFED HUBBARD SQUASH [great holiday dish!]
SIMPLE BREAKFAST [sub delicata squash or peeled and cubed winter squash for sweet potato]
SIMPLE PIZZA CRUST
SPAGHETTI [SQUASH] AND [NO MEAT] BALLS
SPAGHETTI SQUASH PAD THAI

BUTTERNUT SQUASH SOUP
END-OF-WINTER SOUP
WHITE CHILI WITH WINTER SQUASH BASE

SPRING SALAD [sub delicata or peeled and cubed winter squash for the sweet potato]
WINTER PUMPKIN MILLET SALAD

[DRINKS / SMOOTHIES]

CREME DE PUMPKIN SHAKE
PUMPKIN-GOJI SMOOTHIE [enjoy this warm for a nice winter twist]
SPICED PUMPKIN LATTE

[DESSERTS / SWEET TREATS]

BUTTERCUP CUSTARD
CREAMY PUMPKIN ICE CREAM
PUMPKIN-APPLE CRISP
PUMPKIN PUDDING
UP-SIDE-DOWN PUMPKIN PIE

PUMPKIN PUDDING

Today I'm simply going to connect you to one of our favorite treats these days. I have a pile of stored winter squashes to work through and it's hard to think of a better way to use them up [well besides hash browns, chili, and soup of course]!

[THE RECIPE]

Against All Grain Pumpkin Pudding [Dairy-Free, Egg-Free]

Note: The recipe calls for pumpkin puree however I've had great success with a variety of winter squash so simply use what you have on hand or can find at your local [winter] market. I also up the quantity of squash / pumpkin puree to 2 - 3 cups, adding an additional 1 - 2 teaspoons of gelatin to compensate. You can opt to sweeten with applesauce in lieu of maple syrup for a sweetener-free option. Make it as the recipe dictates once and then adjust as you wish!

WHITE CHILI WITH...[YOU'LL NEVER GUESS WHAT'S IN IT] + CHILI-SPICED ROASTED CAULIFLOWER

Disclaimer: If you're my wonderful husband who thought, "Maybe I'll give this post a read", please stop and do us both a favor by exiting out of this blog immediately. I'd rather not spoil this soup you love with a list of ingredients. Thanks and love you!  

Phew! That was close.

I shamelessly try to trick my husband in a number of meals. Okay, most of them. If you've been a guest around our table, chances are I've whispered to you the ingredients and begged you not to say a word. My husband has so many amazing qualities and one major Achilles heal - he has this thing about squash. Essentially he hates them. All of them. Which of course simultaneously breaks my heart and encourages me to see how often I can get him to eat them without his knowing.

Recently I've been working on how to do chili without tomatoes and beef and including [a lot of] winter squash. I've been mulling over different combinations and finally landed on the one you'll find here. The true test for any recipe I post is: will the man of the house eat it?

Guess what?

He emptied his bowl.

AND said the soup was amazing - maybe his favorite.

AND I remain at large, squash secret safely withheld.

So, if you're looking to change up your chili give this recipe a try! Below I provide a variety of add-in options and note the version I use at home.

May you survive these short, cold, snowy days with a bowl of warm goodness in hand and a mischievous twinkle in your eye.

And please, please! don't tell my husband.

[WHITE CHILI WITH WINTER SQUASH BASE RECIPE]
Serves 6

1 large onion, finely chopped
1 T. extra virigin, unrefined coconut oil
3 large garlic cloves [or 5 smaller ones], minced
1 lb. ground turkey [or omit for vegan/vegetarian and add more beans further in recipe]
3- 4 c. chopped vegetables of choice [peppers, carrots, daikon radish, sweet potato, corn, greens. I typically use carrots and daikon radish]

1 T. cumin-coriander blend*

1 T. dried cilantro
1 T. chili powder

1 tsp. oregano

2 - 3 tsp. sea salt, to taste
few grinds of black pepper
1 quart bone or vegetable broth of choice [homemade lamb bone broth is my favorite]
2 - 3 c. water or vegetable broth [start with 2 cups and add more if needed]
4 c. butternut [or other winter squash] puree
4 c. cooked Northern white beans [or 2, 15-ounce cans. I like Eden brand as they are one of the few who soak their beans overnight prior to cooking and canning]

Garnish options: fresh cilantro, cheese of choice, Greek yogurt, corn chips.

Saute onion in coconut oil over medium-low heat until onion is soft and translucent. Add garlic and saute an additional minute or two. Add ground turkey and cook until meat is not longer raw. Stir in cumin + coriander blend, cilantro, chili powder, oregano, sea salt, and pepper. Saute for a minute, stirring frequently. Pour in broth, water, chopped vegetables, and squash puree. Bring to boil and then reduce to a gentle simmer for 20 minutes or until vegetables are tender. Add white beans and cook for an additional 5 minutes. Allow to cool slightly [5 minutes] and serve.

*In a dry blender, food processor, or spice grinder blend into a fine powder 1 part whole coriander seed to 2 parts whole cumin seed.

This may be my two-year old's favorite veggie these days. A good friend of mine has us hooked on her Tahini Roasted Cauliflower. This got me thinking about other flavors that might be nice. Turns out chili spice is fantastic. This is a real no-fuss, "anyone can do it" recipe. Enjoy!

[CHILI-SPICED ROASTED CAULIFLOWER RECIPE]

1 large head [or 2 small heads] cauliflower
2 T. coconut oil, melted
appx. 1 tsp. chili powder
appx. 2 tsp cumin-coriander blend*
1/2 tsp. garlic powder
1/2 tsp. onion powder
1- 1 1/2 tsp. sea salt
freshly ground pepper

Preheat oven to 425 degrees. Cut cauliflower into medium-size chunks. Rinse and pat dry. Place cauliflower chunks on stoneware baking sheet or parchment-lined cookie pan. Toss with spices, salt, and pepper. Bake for 30 minutes. If cauliflower is beginning to brown and becoming crispy along the edges and bottom, remove from oven and serve. Otherwise continue to bake for up to 15 more minutes [in 5 minute increments] or until browned and beginning to get crispy.

QUESADILLAS WITH "CHEESY" BUTTERCUP SQUASH FILLING

Because my girls and I don't eat much dairy, quesadillas have been a bit of a challenge for us. However, the simplicity of the meal has had me forever enchanted.

Buttercup squash seem to hold a wonderful solution. These little guys have a thick flesh when cooked, reminiscent of a sweet potato, which is enough to hold together two finicky tortillas. The nutritional yeast and spices give it a "cheesy" flavor although [here's my disclaimer], cheese is cheese no matter how you cut it and, if we call it what it is, there isn't a substitute for the real stuff.

However, there is a different kind of really, really good and this is it.

So, put your preconceptions of what a quesadilla should be [or has been] on the shelf and give this a whirl. You might be surprised by your lack of disappointment.


[THE RECIPE]
Makes 2 - 4 Quesadillas

For the tortillas:

4 sprouted corn tortillas
extra virgin, raw coconut oil
sea salt

Gently rub, using hands, a thin coat of coconut oil over one side of each tortilla. Sprinkle a pinch of salt on each. Set aside.

For the "cheesy" spread:

1 large buttercup squash [or other thick-fleshed squash or sweet potato], roasted*
1/2 medium - large onion [or one small], finely chopped
1 - 2 tsp. raw, unrefined extra virgin coconut oil
1/2 red, orange, or yellow sweet pepper, finely chopped
1 - 2 medium size carrots, shredded
1 large clove of garlic, minced
1/2 tsp. powders of each: turmeric, coriander, and oregano
1 1/2 tsp. cumin powder [freshly ground if possible]
1 T. nutritional yeast
sea salt and freshly ground pepper, to taste
1 - 2 cups shredded greens [kale, spinach, pok choi, arugula, mustard greens, etc.]

Roast squash using instructions below [*].

In a medium cast iron or stainless steel pan, saute onion in a teaspoon or two coconut oil until onions are soft and just beginning to brown. Add pepper, shredded carrots, and garlic and saute for another minute or two until peppers are just beginning to soften.

Scoop roasted squash out of the shell and place in a blender with spices, yeast, and salt. Using a tamper, blend until very smooth. Add water by the tablespoon if mixture is too difficult to blend. The spread should have a thick, paste-like consistency.

Once sauce is blended [taste and make any necessary adjustments], spread onto the non-oiled side of half of the prepared tortillas. Top with the sauteed vegetables and shredded greens, add any additional fillings of choice [see suggestions below], and top with the remaining prepared tortillas. The oiled sides should be facing out. Place on a hot skillet or panini maker and cook until filling is warm [about two minutes]. Remove and gently cut into triangle pieces. Serve immediately with sides of choice [see suggestions below].

Optional Fillings:

additional sauteed vegetables
soaked and cooked beans of choice [black, adzuki, white, etc.]
shredded goat cheese
shredded chicken, beef, or lamb

Optional Sides:

salsa

fresh cilantro

avocado or guacamole
Greek Yogurt or non-dairy plain cultured yogurt of choice
coconut milk kefir

*To roast the squash, cut squash in half and scoop out stringy flesh and seeds. Place haves face-down [shell up] on a cookie sheet and cook at 450 degrees for 20 - 30 minutes or until soft. Use a knife or fork and gently prick to check. Remove from oven and let cool for 15 - 20 minutes or until you are able to handle the hot squash. 

SIMPLE PIZZA CRUST

My girls, like their father, love pizza. When I say love I mean LOVE. I've tried a host of pizza crust recipes ranging from a cauliflower to bean base. From gluten-free flour blends and yeast to straight from a box. Each time they came out okay. You know, edible. An occasional visitor but not necessarily a mainstay at our table.

Then I came across a recipe from Julie Morris in her book Superfood Kitchen and wondered if maybe she had hit on something grand. It's really simple with a minimal ingredients list, something lacking in many of the other recipes. Of course I needed to adjust some ingredients based on our family's specific dietary needs. I subbed different grains for rice flour and sneaked in a bit of squash for the beans.

And then, I held my breath and gave it to my two little [tough!] judges. They plowed through five pieces each. I'd call that success.

[THE RECIPE]
Adapted from Superfood Kitchen by Julie Morris
Makes One Pizza Crust

1/2 c. sorghum, quinoa, or buckwheat flour
1/4 c. flaxseed powder
3/4 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 T. chia seeds

1 1/2 c. buttercup squash puree*

3 T. water

Mix all of the dry ingredients in a medium-size bowl. Add the squash puree and water and mix well using hands, a spoon, or a mixer [I find a mixer works best here but use whatever you have]. Let sit for 15 - 20 minutes.

Preheat oven to 375 degrees.

Gently spread dough out on a parchment-lined baking pan or pizza stone. Smooth to a 1/4-inch thick. If the dough gets sticky you can sprinkle extra flour or wet/oil spoon or hands.

Bake for 20 minutes.

Remove from oven and add toppings of choice [I show pesto with shredded goat cheese here]. Bake for an additional 5 - 10 minutes or until everything is cooked to your preference.

Cut into squares and serve immediately.

"END OF WINTER" SOUP

This year, more than others, I have anticipated spring with a surprising fervor. Winter has been long and very cold. Yet, as winter comes to a close I can't help but want a few "fare-well to winter" soups to see this season out in respectable fashion. Part of me is not quite ready to bid my squash friends good-bye as they have been common meal companions through these endless months. On the other hand, fresh greens are clamoring for attention, trying with reckless abandon to spring forth from the ground. The effort is just so hard to ignore! And who would want to? Asparagus, spinach, kale, baby lettuces, micro-greens - they're all singing like sirens "look at me, I'm here and ready to nourish you in a lighter way!"

So here is a wrap up to our winter meals - we bid you adieu and prepare to embrace the growth, newness, beauty, excitement and energy of spring!

[THE RECIPE]

1 T. coconut oil or ghee
1 large onion, chopped
6 cloves of garlic, minced
8 large yellow or orange carrots, rinsed and cut into chunks
1 large head cauliflower, rinsed and cut into chunks
2 c. pumpkin or winter squash puree [or 4 c. peeled and cubed fresh or frozen]
8 c. broth or stock of choice
1 tsp. dried thyme
2 T. dried sage
2 bay leaves
sea salt and freshly ground pepper, to taste

Over medium heat, melt coconut oil or ghee in large soup pot. Once melted, add onion and saute until just transparent. Add garlic and saute another minute or two. Sprinkle in thyme, sage, and bay leaves and stir for 30 seconds or so. Add carrots, cauliflower, and pumpkin or squash if you are using cubed or frozen [if using puree wait until the end to add] and cook for a minute or two. Pour in broth or stock, stir, cover and bring to boil. Once soup is boiling turn heat down to allow for a simmer and cook until all vegetables are soft, about 30 minutes.

When vegetables are soft, turn off heat and let cool for 5 - 10 minutes. Add pumpkin or squash puree at this time if using. Very carefully blend with an immersion blender or blend in  batches in a blender. Return pureed soup to the pot, season with salt and pepper, and pour into individual bowls. Add toppings as desired.

[THE TOPPINGS]

Purple Carrot Chips
Follow this recipe using thinly sliced carrots in place of kale.

Kale Chips
Follow this recipe using kale cut into thin ribbons rather than whole leaves.

Toasted Pumpkin Seeds
Place shelled pumpkin seeds on a baking sheet. If you have a toaster oven, toast on the lowest setting once or twice. If you prefer the skillet method, place pumpkin seeds on skillet and roast on medium-high heat for just a minute or two until pumpkin seeds become fragrant and slightly brown. Stir consistently and don't take your eyes off of them!

Chopped Green Onion or Chives
If you grew onions or chives last year, check out the spot you planted them. You may be surprised to find them shooting up!

THE ART OF SIMPLE + [LOCAL] WINTER DETOX SALAD

I often live under the illusion all my meals need to be spectacular. You know, full of complexity and perceived "wow!" factor, a table full of mouth-watering dishes, everything coming together seamlessly. When I look at how my life, specifically meal time, actually is I find mealtimes miles from whatever immaculate images I've created in my mind - it's  laughable.

Here's maybe the most important lesson I've learned about feeding people well:

Keep it simple.

It sounds obvious but in reality I need to remind myself of this truth daily. What I know is if I don't keep food simple it just doesn't work. I slack, I rely on the leftovers of leftovers, I get to 5:00 and start to panic, or deem the evening "on your own night". I'm frazzled and frantic and grumpy because I've let myself down again. I'm not present and therefore can't enjoy anything - my husband, my kids, the people around our table, the setting, the smells, the tastes. I miss all of it because I'm in recovery mode.

And then I look into the eyes of my girls and get a sucker punch to the gut. What I'm teaching them is perfection is most important and if perfection can't be attained then just scrap it all, be cranky, and eat popcorn.

[Big gulp.]

Here's the thing, when I keep my meals simple, fresh, local, and "me" I actually serve more than just food to those I love. I give them a piece of my heart, my time, my effort, and all the good things I want for them. I'm giving my girls a sustainable and joyful way of doing food, something they can carry with them their entire lives.

When I hone in on what I'm good at making and enjoy eating, the meal comes out the way I want every time. I can relax and take pleasure in the process, experimenting along the way. This is what makes cooking fun and what brings me back to the kitchen each day. I like the comfort in familiarity that allows for creativity and adventure.

So, if you've struggled to "get it right" in the kitchen, find a few [seasonal, healthy] meals you like to make and cook them a lot. Get comfortable with the process and then experiment with different flavors and ingredients that reflect your own uniqueness. For me these are sauteed veggie scrambles, soups, and salads. I can make a mean veggie-hash in minutes or throw together a salad bar from almost anything. Over time I've learned what flavors I love and which I hate, creating my go-to dressings and seasonings that make assembly a cinch.

Don't feel like you have to scrap all your grandiose meal plans, just save them for the weekend or an open day. If you head into complex meals with the space they demand, I promise you'll have a lot more fun.

Here is one of my favorite, simple, and local lunches that provides the "fresh" reminiscent of summer yet uses seasonal produces and flavors. This is an especially great meal to enjoy while detoxing!

[WHERE DO I FIND LOCAL PRODUCE IN WINTER?]

If you live well north of the equator, it's no secret winter is upon us. Glance out your window and the banks of snow, maybe snow flake flying, and biting temperatures will remind you of this. But all is not lost when attempting to support your local community with your food purchases. In many parts of the country winter farmer's markets are popping up surprising us all with the bounty farmers have year-round. If you can't find a winter market check in at your local health food store - many are locally minded and stock produce direct from your area whenever possible.

Although olive oil and some herbs and spices aren't grown and produced in my area, purchasing them from a local artisan or market gives money to small business rather than big box stores. I like to use well-crafted, high-quality olive oil on my salads for their intensity and variety of flavor.

That being said, if you live in West Michigan, my favorite haunts are:

Sweetwater Local Foods Market
Harvest Health Foods
Nourish Organic Market & Deli
Global Infusion [for herbs / spices / teas]
Old World Olive Oils

Even changing just one or two of your common purchases from large stores to local businesses can make a big difference. If each of us did this, imagine the impact we'd make!

[THE RECIPE]

1 small head of savoy cabbage, thinly sliced [If your cabbage is a bit wilted, cut and place into a bowl of water with a large handful of ice. Allow cabbage to soak for 20 - 30 minutes or until it's crispy again.]

1/2 delicata squash [I roast the whole squash and save extra for another time], reserve seeds
sage or rosemary, ground
caraway seeds, whole [optional]
sea salt

squash seeds of delicata squash
sea salt
nutritional yeast

1/2 kohlrabi, peeled and either shaved [use vegetable peeler or mandolin] or cut into match sticks
2 radishes, thinly sliced
3 - 4 baby turnips, thinly sliced
1/2 [local] apple, cubed
homemade sprouts [mix of choice, alfalfa is great for detoxing]*

juice of 1/2 lemon, freshly squeezed or 1/2 - 1 tsp. local apple cider vinegar
extra virgin, first cold-pressed olive oil [from local specialty store]
splash of local, organic, pure apple juice [if added sweetness is desired]

Preheat oven to 425 degrees. Wash and dry delicata squash. Cut in half, length-wise, and scoop of pulp and seeds. Separate seeds from pulp, rinse in fine mesh strainer, drain, and set aside. Slice the squash into 1/2-inch piece, cutting along the width. Then cut those slices into either thirds or quarters. Toss with a tablespoon or two of olive oil and sprinkle with a few pinches of sage or rosemary, caraway seeds, and sea salt. Rub seasoning in to pieces using your hands. Place on parchment paper lined baking sheet or directly on stone baking pan. Roast for 25 - 30 minutes, tossing at the 20 minute mark.

While squash is baking, place rinsed and drained squash seeds on another parchment lined baking sheet or stoneware pan. Toss with a pinch or two each of sea salt and nutritional yeast. Set aside [if you have an additional oven or toaster oven you can bake these while squash is roasting]. When squash is done, set oven to 375 and bake squash seeds for 10 - 20 minutes or until golden brown and crunchy.

While squash and seeds are roasting, prepare additional ingredients as noted above.

Toss prepared cabbage and kohl rabi. Drizzle over salad a tablespoon or two of olive oil and freshly squeezed lemon juice. When squash is done, toss with cabbage mix.

Top with a layer each of sprouts, turnips, radishes, and apples. Sprinkle with roasted squash seeds and eat to reducing toxins, good health, and supporting our local communities!

*To make homemade sprouts: purchase seeds specifically used for sprouting [will note on the package]. In a large glass jar, place seeds to cover bottom and cover with four times the water. Place a piece of screen or cheesecloth over the jar and secure with a rubber band. You can also purchase a sprouting jar. Let the seeds soak for 24 hours. Double check to make sure the cloth or screen is securely in place and then drain the water from the seeds. With cloth or screen still on bottle, let water run through to fill the jar. Drain water again, tip jar to side and place in a sunny windowsill. Gently rinse and drain the seeds 2 - 3 times a day for 3 - 5 days or until sprouts are a few inches long. Remove sprouts from jar and store in an airtight glass container for no more than a week. 

ROASTED VEGGIE-STUFFED HUBBARD SQUASH

Thanksgiving is my favorite holiday for many reasons. I love the idea of gathering around a table, motivated by no more than the celebration of gratitude, family and friends, and really, really great food. I start the T-Day planning weeks in advance out of pure excitement and anticipation [which is the main reason you're getting this post in October].

A few years ago, because I [and now my girls] forgo the standard turkey and stuffing fare, my mom came up with a more-than-suitable main course to stand in as centerpiece of the table. She wowed even the veggie-phoebes with her artistic arrangement of the harvest's finest treasures. As other's gasped with appreciation, I was taken aback by the time and care she put in to making something special for her daughter [a common occurrence throughout my life]. It has since become a much-loved Thanksgiving tradition.

Over the next few weeks, as you plan and prepare for the upcoming holiday[s], I hope you find the time and presence to name every person and thing you are grateful for with each cut or chop or assemble. May you let the anticipation be part of the giving thanks, letting it seep into each day. May your heart swell with blessing and body warm with really, really great food.

Oh, and thanks mom for taking care of your girls. This one's for you!

[THE RECIPE]
Adapted from my mom's stuffed Hubbard squash recipe debuted Thanksgiving 2010 and adamantly requested every Thanksgiving since.

Many of the vegetables listed are great storage fare and can be purchased weeks in advance [like now!]. Other's, like Brussels sprouts, get sweeter after the first freeze and, if available, can mostly likely be purchased the week of Thanksgiving. If you plan to make this for Thanksgiving day, I recommend chopping everything the day before and storing in glass containers in the refrigerator. This alleviates much of the "day-of" work and allows you to focus on other, more pressing items.

If you have the space in your oven, arrange the cooking racks so there is one close to the bottom, one in the middle and one near the top. Use the convect cooking option if available. This way you can cook everything at the same time.

1 small Golden Hubbard squash [or any winter squash you prefer]
2 tsp. extra virgin olive oil, divided
1 tsp sea salt, divided
freshly ground pepper

Cut squash in half and scoop out the seeds. Reserve seeds to make roasted pumpkin / squash seeds. Preheat oven to 375 degrees. Place 1 tsp. of olive oil in each half and, using your hands, rub along bottom and sides. Sprinkle 1/2 tsp. in each squash and grind about a 1/4 tsp. of pepper in each. Flip so flesh side of the squash halves are facing down and place on a parchment paper-lined baking pan. Place in oven and bake at 375 degrees for 60 minutes.

3 potatoes [I like using one of each red, yellow, purple], peels on*, cut into small chunks
1 beet, peel on*, cut into small chunks
1 stalk Brussels sprouts, sprouts removed and washed [you can save the stalk, peel, and cut into chunks and roast or compost], cut sprouts in half
1 leek, whites and light green, thinly sliced
2 large garlic cloves, minced
large handful green beans, cut into 1/2-inch pieces [choose fresh or frozen depending on what you can find locally]
1 large fennel bulb, fronds and stems removed, thinly sliced
1 - 2 carrots, peels on*, cut into 1/2-inch pieces
small handful of fresh sage, ground
1 small branch fresh rosemary leaves, stem removed and leaves ground
1 T nutritional yeast
2 tsp sea salt, divided
freshly ground pepper
2 - 3 T extra virgin olive oil

Optional veggie additions: rutabaga, shitake mushrooms, parsnips, kale, sweet potato

*If your vegetables are organic you can simply scrub the peels and leave them on.

While the squash is baking, wash and chop all of the vegetables as noted. On a stone or parchment paper-lined baking pan, toss beets and Brussels sprouts with 1 tsp. of sea salt, a little pepper, half the rosemary and sage, and 1 - 1 1/2 T. olive oil. On a different stone or parchment paper-lined baking pan, combine remaining ingredients and mix well [I use my hands].

Place in the oven with the squash and roast for about 30 minutes or until veggies are soft and the lighter vegetables are just starting to take on a golden brown color.

1/2 c. millet, rinsed and drained
3/4 c. water
1 T extra virgin olive oil

While vegetables and squash are roasting, prepare millet. Using a fine mesh strainer, rinse the millet under cold water until water runs clear [about 30 seconds]. Drain well. Warm olive oil in a medium size pot and, when just hot but not smoking, carefully flip in millet and saute, stirring frequently, for 3 - 5 minutes. The millet should begin to smell nutty. Pour in water, cover, and bring to boil. Reduce heat to low and cook covered until no liquid remains and millet is fully cooked.

Once all of the vegetables are roasted and millet is cooked, toss vegetables with millet in a large glass bowl [please use glass or stainless steel rather than plastic as the heat will cause the plastic to leach chemicals into the food].

Fill each of the squash halves with the veggie mix. You'll have extra mix which makes for a great breakfast the next morning!

You can top with chopped toasted walnuts and sea salt and pepper to taste.

PUMPKIN EVERYTHING

Confession.

This post makes me want to cry it gets me so excited.

Seriously.

Fat tears of joy.

There are many things I love but few rival my affection for pumpkin. I'm not sure how to explain it except to say, try a few of the recipes listed here and you too may get the love.

Thus, as a shout-out to my favorite orange [sometimes green, and white, and blue, and yellow] beauty, here is a conglomeration of my best-of-show pumpkin and friends, well, everything!

Enjoy!

[BREAKFAST / BAKED]

Spiced Pumpkin Waffles with Maple-Ginger Syrup
Pumpkin [Rice] Bran Muffins
Pumpkin Porridge

[DRINKS]

Spiced Pumpkin Latte
Pumpkin-Goji Smoothie
Creme De Pumpkin Shake

[SNACKS / APPETIZERS / SIDES]

Roasted Pumpkin Seeds: 3 Ways
Roasted Delicata Squash
Cheesy Pumpkin Dip

[MAIN COURSES]

Butternut Squash Soup
Pumpkin Risotto
Spaghetti [Squash] and [No Meat] Balls

[DESSERT]

Pumpkin Ice Cream
Buttercup Custard
Upside-Down Pumpkin Pie
Pumpkin-Apple Crisp

BUTTERNUT SQUASH HASHBROWNS

Warning: this post may change your life.

If you've been journeying with me for any amount of time now, you have probably picked up on my minor infatuation [borderline obsession?] with winter squash. Obvious, I know. It may seem silly but if you live anywhere north of the Mason-Dixon line and try to eat as local as possible, you know what I know - winter months can be tough. Enter winter squash.

Not only are the varieties endless, but what really gets me is: they're delicious, can be prepared a zillion different ways, are packed with nutrients [can you say beta carotene, Vitamins A and C, potassium, magnesium, carotenoids, and good complex carbs], can be stored for months, are super easy to freeze, one can make a meal for a family, and are so plentiful come fall they are cheap, cheap, cheap. Need I say more?

I realize not everyone shares my enthusiasm for this particular breed of veggie. I actually have a few mishapen, multi-colored orb-aphobes in my life [the horror, I know!]. Yes we're still friends and yes I'm still married to him. Fortunately for them, I've made it a personal goal to get these certain people to love at least one dish [and not one that I've deviously placed squash in].

Insert hashbrowns. I would bet at least 99% of the people I know have an affinity for shredded, fried potatoes. I mean, what's not to love? Potatoes, oil, salt, and pepper - simple and delicious. The problem is, the variety of potatoes available to the average consumer have significantly decreased over the years. Like from thousands to less than a dozen varieties [think grocery store - redskin, Idaho, and yukon]. Yikes. What was once a very nutritious and diverse food has been dumbed down to starch, simple carbs, sugars, and a whole lot of genetic modification. A bit less than the best [sarcasm intended]. Don't get me wrong, I love potatoes as much as the next person and try my hardest to find and plant a host of organic, heirloom varieties [check out heirloom seed catalogs like Seed Savers and Annie's Heirloom Seeds among many others] and support farmers who do the same. But variety and change rarely hurts a person, especially in the way of food.

In a spurt of creative brilliance [ie. complete lack of the necessary items in the house] I decided to julienne* some squash instead. The result? I may never go back to the potato version. Yes, I'm serious.

So, here's to you squash-avoiding, orange orb-wary, crookneck cautious husband [or friend] of mine. May this change your mind!

[THE RECIPE]

1 winter squash of choice [I used butternut here but any will do]
extra virgin olive oil
Celtic sea salt
freshly ground pepper
any other seasoning of choice

Cut off stem and butt end of the squash. Using a vegetable peeler, carefully remove skin of squash [it's super easy]. Cut squash in half, length-wise. Scoop out seeds and innards, saving seeds for sauce. Begin to julienne squash, working away from the hand you are using to hold the squash [I'm not into kitchen casualties - safety first people!]. If you are doing a single serving, simply julienne a quarter to half of the whole squash. The entire squash should feed about four to five people depending on serving size.

Pour enough oil in cast iron skillet to coat the bottom of the pan. Heat oil to hot but not smoking. Carefully dump in shredded squash, spreading evenly. Toss a time or two and allow to cook for a couple of minutes or until the bottom starts to brown. Flip/stir and repeat until all of the squash is lightly browned and a little crispy. Sprinkle with salt, pepper, and pumpkin seed dressing to taste and enjoy!

I love serving this over a bed of black rice or adjacent to a spinach and baby greens salad. A local farm with a greenhouse may have baby greens and spinach this time of year and many with hoop houses are beginning to plant. It's worth scouting out the fresh, local stuff!

[FOR THE DRESSING]

seeds from one winter squash
extra virgin olive oil
white wine vinegar
salt
freshly ground pepper

Rinse seeds in a fine mesh strainer. Spread on baking sheet, sprinkle with a little salt and pepper, and either lightly toast in a toaster oven or bake at 400 degrees in oven until dry and crisp [check often so they don't burn].

Place toasted seeds in food processor with enough oil to cover and a splash of vinegar. Blend until smooth. Taste and season with salt and pepper if needed.

*A side note about julienne. This particular kitchen tool may be the most useful gift I've ever received [thanks Mom!] and it cost 25 cents. Okay, mine came from a garage sale but this little baby is used almost as much as my VitaMix which means I use it a lot. I highly recommend you go out immediately and find yourself one. I'm sure some uninformed, sorry someone donated one to a local thrift store, has for purchase at a garage sale, on Craig's List or Amazon. You may be able to find one through Freecycle or facebook.