Pork Loin Roast with Butternut Fontina Stuffing

INGREDIENTS:

• 1 tbsp olive oil

• 2 cups peeled and diced butternut squash (¼-inch dice)

• 1/2 cup diced shallots (¼-inch dice)

• 1 cup whole-wheat panko bread crumbs

• 2 tbsp chopped fresh thyme leaves, divided

• 1 tsp each sea salt and fresh ground black pepper, divided

• Olive oil cooking spray

• 1 4-lb boneless pork loin, trimmed

• 1/2 cup shredded Fontina cheese

• 2 cups low-sodium chicken broth

PREPARATION:

1. In a large skillet on medium, heat oil. Add squash and shallots and cook, stirring occasionally, until squash is tender, about 5 minutes. Transfer to a large mixing bowl and stir in panko, 1 tbsp thyme and 1/2 tsp each salt and pepper. Set aside to cool.

2. Preheat oven to 450°F. Set a roasting rack in a roasting pan and mist both with cooking spray.

3. Stand pork on end on a work surface and insert a thin-bladed knife down the center to make a 2-inch opening all the way through. Use your fingers and the end of a wooden spoon to force the slit into a 1-inch diameter hole. Stir cheese into squash mixture, then pack mixture into hole, working from both ends of roast. Sprinkle outside of roast all over with remaining 1 tbsp thyme and 1/2 tsp each salt and pepper.

4. Arrange pork, fat side up, on prepared rack. Add broth to roasting pan and roast for 15 minutes.

5. Baste pork with pan juices. Reduce oven to 325°F and continue roasting and basting every 20 to 30 minutes, until an internal thermometer inserted into the center of roast reads 145°F, about 1¼ hours total cooking time. (NOTE: If pan gets dry, add more broth or water to maintain about ¼-inch liquid.) Transfer pork to a cutting board and let rest, loosely covered with foil, for 15 minutes.

6. Meanwhile, scrape up any browned bits in roasting pan. Strain pan juices into a small bowl, cover to keep warm and set aside.

7. Slice pork crosswise and arrange on a serving platter. Spoon pan juices on top and serve.

Roasted Butternut Squash & Lemony Lentil Salad

INGREDIENTS:

• 3 cups low-sodium vegetable broth

• 1 cup brown lentils, rinsed

• 1 lemon (NOTE: Grate 1/2 tsp lemon zest and juice 1 1/2 tbsp plus 2 tsp fresh lemon juice),

• 1 butternut squash, peeled, seeded and cubed, seeds reserved

• 2 tbsp plus 1 tsp extra-virgin olive oil, divided

• 1/2 tsp each coarse sea salt and fresh ground black pepper, divided

• 3 tbsp torn fresh mint leaves

• 2 tbsp apple cider vinegar

• 1 1/2 tsp raw honey

• 8 cups spring mix greens

• 3 oz goat cheese

PREPARATION:

1. Preheat oven to 400°F. In a medium saucepan, bring broth and lentils to a boil. Reduce heat and simmer for 30 minutes or until lentils have absorbed liquid; remove from heat. In a small bowl, combine 1 cup lentils and 1 1/2 tbsp lemon juice.

2. Line a large and a small rimmed baking sheet with foil. In a large bowl, toss 2 cups squash with 1 tbsp oil and ¼ tsp each salt and pepper; spread in an even layer on large sheet. Bake squash for 30 minutes. Toss squash seeds with 1 tsp oil and 1/8 tsp each salt and pepper; spread in an even layer on small sheet. Bake seeds for 15 minutes; set aside.

3. Meanwhile, prepare dressing: In a small bowl, whisk mint, vinegar, remaining 1 tbsp oil, honey, remaining 2 tsp lemon juice, lemon zest and remaining 1/8 tsp each salt and pepper.

4. In a large bowl, toss together spring mix, remaining lentils, squash, cheese and dressing. Divide among serving plates. Sprinkle 1 tbsp roasted seeds over each.

Butternut Squash Enchiladas

INGREDIENTS:

• 10 dried California chiles, or other mild chiles, stemmed, split and seeded

• 5 cups peeled and diced butternut squash (1/2-inch dice)

• 2 tbsp sunflower, safflower or grape seed oil

• 1 clove garlic, peeled

• 1 tbsp unsalted tomato paste

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp sea salt

• Olive oil cooking spray

• 12 6-inch corn tortillas

• 1/4 cup crumbled queso fresco (TIP: If queso fresco is unavailable, crumbled reduced-fat feta or goat cheese are also good options.)

• 2 scallions, thinly sliced

PREPARATION:

1. In a large skillet on medium-high, add chiles in batches, and toast, turning occasionally, until blistered and darkened, 1 to 1 1/2 minutes. Transfer to a large bowl, cover with 5 cups water and set aside for 30 minutes. (TIP: To keep chiles submerged, place a plate directly over top chiles.)

2. Meanwhile, preheat oven to 375°F. In a large bowl, toss squash with oil. Arrange on a large, rimmed baking sheet and roast until tender, about 20 minutes.

3. Meanwhile, prepare enchilada sauce: Drain 2 cups water from chiles. Transfer chiles and remaining water to a blender, along with garlic, tomato paste, cumin, oregano and salt; purée. Transfer mixture to a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 minutes.

4. Transfer squash to a medium bowl and stir in about 1/2 cup enchilada sauce; keep oven on. Transfer remaining sauce to a round 8- or 9-inch shallow bowl.

5. Spray a 9 x 13-inch baking dish with cooking spray. Warm a small nonstick skillet on medium. Add one tortilla and cook until soft and pliable, 15 to 30 seconds per side. Dip tortilla in enchilada sauce to coat both sides, then transfer to baking dish. Arrange a scant 1/4 cup squash down center of tortilla. Roll up tortilla, enclosing filling, and place seam side down. Repeat with remaining tortillas and squash. Spoon remaining enchilada sauce over enchiladas and bake until heated through, 15 to 20 minutes. Sprinkle with queso fresco and scallions.

Spicy Chipotle Butternut Squash Soup

INGREDIENTS:

• 1-3 dried chipotle chiles

• 1 4-lb butternut squash (or 2 2-lb squashes), halved lengthwise and seeded

• 3 tbsp organic unsalted butter

• 1 tbsp pure maple syrup

• 2 small carrots, halved crosswise

• 1 small yellow onion, thinly sliced

• 6-7 cups low-sodium vegetable or chicken broth, divided

• 1½ tsp sea salt + additional to taste

• Optional garnishes: toasted unsalted pumpkin seeds, cilantro, Greek yogurt

PREPARATION:

1. In a small bowl, soak chiles in warm water for 2 to 6 hours; drain.

2. Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.

3. Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes.

4. With an immersion blender, purée soup until smooth. Add 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).

Quinoa with Moroccan Winter Squash and Carrot Stew

INGREDIENTS:

Stew:

• 2 tablespoons olive oil

• 1 cup chopped onion

• 3 garlic cloves, chopped

• 2 teaspoons Hungarian sweet paprika

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon ground ginger

• 1/2 teaspoon cayenne pepper

• Pinch of saffron

• 1 cup water

• 1 14 1/2-ounce can diced tomatoes, drained

• 2 tablespoons fresh lemon juice

• 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)

• 2 cups 3/4-inch cubes peeled carrots

Quinoa:

• 1 cup quinoa

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/2 cup finely chopped onion

• 1/4 cup finely chopped peeled carrot

• 2 garlic cloves, minced

• 1/2 teaspoon salt

• 1/2 teaspoon turmeric

• 2 cups water

• 1/2 cup chopped fresh cilantro, divided

• 2 teaspoons chopped fresh mint, divided

PREPARATION:

Stew:

1. Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Quinoa:

1. Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

2. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.