Squash

Spaghetti Squash With Almonds

INGREDIENTS

  1. 13-pound spaghetti squash, halved lengthwise and seeded
  2. 3tablespoons olive oil
  3. 1/4cup sliced almonds
  4. 2tablespoons fresh lime juice
  5. 1tablespoon honey
  6. 1/2teaspoon ground cumin
  7. kosher salt and black pepper
  8. 4scallions, thinly sliced

DIRECTIONS

  1. Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 tablespoon of the oil, and turn cut-side down. Roast until tender, 40 to 50 minutes.
  2. Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown, 6 to 8 minutes.
  3. In a medium bowl, stir together the lime juice, honey, cumin, the remaining 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon pepper.
  4. With a fork, gently scrape the strands of squash flesh into the bowl and toss with the lime juice mixture. Sprinkle with the almonds and scallions.

 

Creamy Pumpkin Soup

INGREDIENTS

  1. 13-pound sugar pumpkin or 3 pounds kabocha or butternut squash—peeled, seeded, and cut into 1-inch pieces
  2. 5tablespoons olive oil
  3. kosher salt and black pepper
  4. 4leeks (white and light green parts only), chopped
  5. 4 to 6cups low-sodium chicken broth
  6. sour cream, croutons, and paprika (preferably smoked), for serving

DIRECTIONS

  1. Heat oven to 400° F. On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the roasted pumpkin, 4 cups of the broth, and ½ teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes.
  3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with the remaining broth as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top the soup with the sour cream and croutons and sprinkle with the paprika, if desired.

 

Butternut Squash Bread Pudding

INGREDIENTS

  1. 2tablespoons olive oil, plus more for the baking dish
  2. 2medium onions, chopped
  3. 1 1/2pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
  4. kosher salt and black pepper
  5. 2tablespoons chopped fresh sage
  6. 6large eggs
  7. 2cups whole milk
  8. 3/4pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
  9. 1/2pound Gruyère, grated (2 cups)

DIRECTIONS

  1. Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
  2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
  3. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
  4. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.