AUTUMN MINESTRONE (Moosewood Restaurant)
When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)

*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup. Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Serve immediately. Total Time: 45 minutes Makes 12 cups; serves 6 to 8

Stuffed Butternut Squash (Wild Oats market)
serves 4 to 6

3 large butternut squash
1 1/2 cups long-grain rice
3 cups Organic Chicken or Vegetable Broth
1 cup wild rice
1 shallot, diced
1/2 cup Wild Oats Pine Nuts, toasted
1/2 cup mushrooms, finely diced
3 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 small red pepper, finely diced
Salt & pepper to taste
Organic Butter or Olive Oil

Slice squash in half and remove seeds. In a saucepan, simmer face down in boiling water or steam for 6 minutes. Delicately cut out the squash center, leaving a 1-inch border around the outside for presentation. Scoop out the remaining flesh and chop for later use.
Cook the long grain rice using chicken or vegetable stock. Place the wild rice in a separate saucepan, cover with water, and simmer for 20 minutes.
Sauté the shallot for a few minutes and then add the pine nuts. Set aside.
Sauté the mushrooms in the butter with the rosemary and parsley. Mix the ingredients together in a bowl, including the reserved squash and the diced peppers.
Stuff the squash with the mixture, and pour melted butter or olive oil over top. Bake at 375 degrees F. for 15 to 20 minutes.

Baked Buttercup Squash

1 buttercup squash
1 Tbsp. brown sugar
1 tsp. butter
salt
pepper

Cut squash in half, remove seeds. Place in baking dish skin side up in about 1 inch of water. Bake at 350 degrees for 40 min. or until tender. Remove from oven and fill each cavity with brown sugar, butter, and salt and pepper to taste. Continue to bake for 10 min.
VARIATION: Bake as directed, fill each cavity with brown sugar and seasoned sausage. Return to oven, bake 20 min. Preparation Time: 55 min. Serves: 2

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE #146036 recipezaar.com 1¾ hours | 20 min prep SERVES 2

1 acorn squash, halved and seeded
1/2 tablespoon butter, melted
1/8 teaspoon garlic salt
1/8 teaspoon ground sage
1/2 lb pork sausage (regular seasoning)
1/4 cup onion, finely chopped
1/2 celery rib, finely chopped
2 ounces mushrooms, chopped
1 apple, cored and chopped (macintosh)
1/2 cup fine breadcrumb
1/4 teaspoon sage
salt and pepper
1 egg beaten
1 tablespoon fresh parsley, chopped

Combine the melted butter, garlic salt and 1/8 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste. Bake in a large roasting pan, cut side up, at 400 degrees F for 30 - 40 minutes, until squash is tender yet still holds its shape. Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from fry pan. Add onion, celery and mushroom; sauté 4 minutes. Stir in apple and sauté 2 more minutes. Combine the pork, vegetables, and breadcrumbs in a large bowl. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning). Stir in the egg and parsley. Fill the squash halves with stuffing-they should be slightly mounded. Return to oven and bake, covered, for 20 more minutes, until the egg is set. Garnish as desired with parsley and shredded romano cheese.  

WINTER SQUASH SOUP RECIPE recipetips.com  
This creamy, pureed soup is the perfect starter course for a fall or winter meal.
Servings: 8 Serving Size: 1 cup Prep Time: 15 minutes Cook Time: 1 hour

2 1/2 pounds (to 3 pound) winter squash
1 large onion
1 carrot
1 stalk celery
5 cups chicken broth
salt (to taste) & freshly ground pepper to taste
1/2 teaspoon dried sage
2 tablespoons butter

Peel and seed squash. Cut squash into ½" cubes. Chop onion, carrot, and celery. In sauce pan, sauté chopped onion, carrot, and celery in butter until soft, but not browned.  Add cubed squash and 4 cups of chicken broth, sage, salt, and pepper. Bring to a full boil. Reduce heat, and cover. Cook 40-45 minutes or until squash is tender. Season to taste. Pour ingredients into blender or food processor and pureé. Add remaining 1 cup of broth. If soup mixture is too thick, thin with water or milk. Reheat and serve. Garnish as desired.  

SPAGHETTI SQUASH WITH GARLIC  pbs.org

2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 garlic cloves, slivered
Coarse salt and ground pepper

Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour. When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands. In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

SIMPLE CHEESY SPAGHETTI SQUASH healthy-recipes-for-kids.com

1 Medium Spaghetti Squash
1/2 Cup Grated Parmesan Cheese
1/4-1/2 Cup Butter or Olive Oil
Salt and Pepper to taste. 

To bake squash: just halve it and scoop out the seeds and fibers. It's still a good idea to pierce a few holes near the ends. Then, place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish. Bake at 350 degrees about 45 minutes to an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender. Let the squash stand for 5 minutes, then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.
Toss squash strands gently with butter, cheese, salt, and pepper. Serves 4-6

SPAGHETTI SQUASH BAKE  southerfood.abut.com
A spaghetti squash recipe with ground beef.

1 small spaghetti squash
1/2 cup water
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 can (14.5 ounces) diced tomatoes with liquid
1/2 teaspoon leaf oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups shredded Cheddar cheese

Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the spaghetti squash is tender and easily pierced with a fork. When cool enough to handle, scoop out squash, separating strands with a fork. In a large skillet, cook the beef, onion, red and green pepper and garlic until meat is browned and vegetables are tender. Drain off fat; add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded Cheddar cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of Cheddar cheese and cook for 5 minutes longer, or until cheese is melted. Serves 4 to 6.

NEW RECIPES FOR 2009

SPAGHETTI SQUASH CASSEROLE  Nourishing Traditions, Sally Fallon

1 large (or 2 small) spaghetti squash 
2 medium onions, chopped
4 Tbsp extra virgin olive oil
2 ripe tomatoes, chopped
2 cloves garlic, peeled & chopped
½ tsp dried thyme
2 Tbsp. Basil leaves, chopped
sea salt & pepper
¼ cup chopped parsley
1 cup whole grain breadcrumbs
½ cup finely grated Parmesan
2 Tbsp. Melted butter

Cut squash in half lengthwise; scoop out seeds & place cut side down in baking pan with about ½” water. Bake at 350 for 30-45 minutes, or until tender. Let cool slightly, then use a fork to remove squash strands.
Saute onion in oil until soft, then add tomatoes, garlic, thyme, & basil. Cook gently until most of the liquid is absorbed. Mix well with squash & season to taste with salt & pepper. Place into a well buttered Pyrex dish. Mix parsley, breadcrumbs & Parmesan cheese & sprinkle on top of mixture. Drizzle with melted butter. Bake uncovered at 350 for 30 minutes or until most of the liquid is absorbed.

MOROCCAN TAGINE   allrecipes.com
"An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous."
Serves 6

1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small winter squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper

Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

SQUASH WITH TOMATO AND FETA CHEESE    allrecipes.com
"This side dish is a savory alternative to sweetened squash side dishes. It has onion, green pepper, stuffing mix, tomato, and feta cheese."
Serves 6

2 cups peeled and cubed acorn squash
2 eggs
1/3 cup heavy cream
2 green onions, chopped
1/4 green bell pepper, diced
1 cup dry bread stuffing mix
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 sprig fresh rosemary
2 tablespoons crumbled feta cheese
2 roma (plum) tomatoes, thinly sliced
cracked black pepper to taste

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

WINTER SQUASH, CHICKPEA & RED LENTIL STEW Recipe #217244 recipezaar.com
Inspired by the flavors of North Africa, this vegetarian stew replaces the tagine with the crock pot. The combination of saffron, ginger and cinnamon give of a wonderful aroma and flavor. It would tempting to substitute canned chickpeas here but you will get a different result. In this dish the chickpeas while tender have greater firmness than the canned type. Time saving tip: Prepare the ingredients the night before, placing the cubed squash, carrots, onions, tomato paste, garlic and ginger in one sealable bag or covered container, the lentils and dried spices in another. In the morning add the contents of both bags/containers, the soaked chickpeas and broth to your crock pot, turn it on and go.  6½ hours | 25 min prep   SERVES 8

3/4 cup dried garbanzo beans
2 1/2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes or butternut squash, peeled, seeded and cut into 1 1/2-inch cubes
3 large carrots, peeled and cut into 1-inch pieces or 4 medium carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 cup red lentil
4 cups vegetable broth
3 tablespoons tomato paste
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon cinnamon
1 1/2 teaspoons ground cumin
1/4 teaspoon saffron
1/2 teaspoon fresh ground pepper
1/2-1 teaspoon salt (to taste)
1/4 cup lime juice
1/4-1/2 cup chopped roasted unsalted peanuts
1/4-1/2 cup packed fresh cilantro leaves, chopped
1 lime, cut into 8 wedges

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process. Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours. Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.

Stir in lime juice. Season with salt to taste. Serve over rice (white or brown) sprinkled with peanuts and cilantro. Place additional lime wedges on the side for diners to add as they wish.