Ginger Acorn Squash Soup with Spicy Chickpeas

INGREDIENTS:

• 2 acorn squash, each cut into quarters and seeds removed

• 1 yellow onion, peeled, trimmed and quartered (core still intact)

• 1 carrot, peeled and cut into 2-inch chunks

• 1 1/2 tsp olive oil

• 3 sprigs thyme

• 1 tbsp peeled and chopped fresh ginger

• 1 tbsp curry powder

• 1 tbsp fresh lime juice

• 1 tsp sea salt

• 3/4 tsp fresh ground black pepper

• 6 cups low-sodium vegetable broth

SPICY CHICKPEAS:

• 1 cup BPA-free canned chickpeas, drained and rinsed

• 1/2 tsp olive oil

• 1 tsp ground ginger

• 1/4 tsp each sea salt and fresh ground black pepper

PREPARATION:

1. Preheat oven to 400°F. Line 1 large and 1 small baking sheet with foil and set aside.

2. To large baking sheet, add squash, onion and carrot. Drizzle 11⁄2 tsp oil over top, sprinkle with thyme leaves and toss well to coat. Transfer to oven. Roast until squash and carrots are tender, about 40 minutes. Remove sheet from oven and set aside to cool.

3. Meanwhile, thoroughly dry chickpeas with a kitchen towel and place on small baking sheet. Sprinkle with 1⁄2 tsp oil, ground ginger and 1⁄4 tsp each salt and pepper; toss to coat. Roast until browned and crunchy, about 25 minutes, tossing once halfway through.

4. When squash is cool enough to handle, scoop out flesh into a blender, discarding peels. To blender, add roasted onions, carrots, fresh ginger, curry powder, lime juice, 1 tsp salt and 3⁄4 tsp pepper. Add about 3 to 4 cups broth and carefully blend mixture on medium speed to a smooth purée. Empty into a large pot. Add remaining broth to pot and stir. Bring to a boil and remove from heat. Serve with spicy chickpeas over top.

Maple Roasted Chicken with Acorn Squash

INGREDIENTS:

• 1 acorn squash (about 
1 1/2 lb), halved, seeded and cut into 1/2-inch-
thick slices

• 1 tbsp olive oil

• 1 red onion, cut into 1/2-inch wedges

• 3/4 tsp each sea salt 
and ground black 
pepper, divided

• 4 large boneless chicken thighs (about 1 lb), trimmed

• 3 tbsp pure maple syrup

• 1 1/2 tbsp finely chopped fresh rosemary

• 1 tbsp coarsely 
chopped garlic

PREPARATION:

1. Preheat oven to 375°F. In a large bowl, toss squash with oil; spread in a single layer on a large rimmed parchment-lined baking sheet. Arrange onion wedges around squash. Sprinkle 1/4 tsp each salt and pepper over vegetables. Bake for 15 minutes.

2. Meanwhile, in same bowl, toss chicken with maple syrup, rosemary, garlic and remaining 1/2 tsp each salt and pepper.

3. Increase oven temperature to 425°F. Place chicken on same baking sheet on top of squash and onions. Pour any remaining syrup mixture from bowl over chicken. Return to oven and bake until an instant-read thermometer inserted into the largest thigh registers 165°F, 25 to 30 minutes. Baste chicken once or twice during baking time using juices from bottom of baking sheet.

Turkey & Mushroom Ragu-Stuffed Acorn Squash

INGREDIENTS:

• 2 acorn squash, halved and seeded

• 2 tbsp avocado oil

• 1 cup chopped yellow onion

• 3½ oz shiitake mushrooms, chopped

• 5 oz cremini mushrooms, chopped

• Pinch each sea salt and ground black pepper

• 1 lb lean ground turkey

• 2 tbsp unsalted tomato paste

• 2 tbsp chopped fresh thyme

• 1 tsp smoked paprika

• 1½ cups marinara sauce

• 1 tbsp coconut aminos

• 1 tbsp balsamic vinegar

• 1 bay leaf

• ¼ cup + 1 tbsp nutritional yeast, divided

• ¼ cup sliced fresh basil

PREPARATION:

1. Preheat oven to 400ºF. Wrap each squash half in foil and place on baking sheet. Bake until squash flesh is soft when poked with a fork, about 45 minutes.

2. Meanwhile, in a large, deep skillet on medium-high, heat oil. Add onion, shiitake and cremini mushrooms, salt and pepper and sauté for 5 minutes. Add turkey and cook for 5 minutes, breaking up with a wooden spoon. Add tomato paste, thyme and smoked paprika. Stir to combine and cook for 3 minutes more.

3. Stir in marinara, coconut aminos and vinegar. Add bay leaf, cover, reduce heat to low and simmer for 25 minutes. Stir in ¼ cup nutritional yeast. Remove bay leaf.

4. To serve, divide turkey mixture among roasted squash halves. Top with remaining 1 tbsp nutritional yeast and basil.

Quinoa-Stuffed Acorn Squash with Walnuts & Cranberries

INGREDIENTS:

• 2 acorn squashes, halved and seeded

• 1/4 cup olive oil, divided

• 2 pinches each sea salt and ground black pepper, divided

• 1/2 cup quinoa, rinsed

• 1 yellow onion, diced

• 2 tbsp apple cider vinegar

• 2 tbsp raw honey

• 4 tsp fresh lime juice

• 1 tbsp Dijon mustard

• 1/2 tsp ground cayenne pepper, optional

• 2 cups spinach, finely chopped

• 1/2 cup naturally sweetened dried cranberries, chopped

• 1/2 cup raw unsalted walnuts, chopped

PREPARATION:

1. Preheat oven to 350°F. Cut a little bit off the end of each squash half, if needed, to help it stand cut side up. Lightly coat squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place cut side down on a large baking sheet. Bake for 40 minutes. 

2. Meanwhile, cook quinoa: In a small saucepan, bring quinoa and 3/4 cup water to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; fluff with a fork.

3. Meanwhile, in a small skillet on medium, heat 1 tbsp oil. Add onion and cook until softened and starting to turn golden, 4 to 6 minutes. 

4. In a large bowl, whisk together remaining 2 tbsp oil, vinegar, honey, lime juice, mustard, cayenne pepper (if using), and remaining pinch each salt and pepper. Add quinoa, onion, spinach, cranberries and walnuts; toss to coat. 

5. To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit. 

6. To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot. To heat leftovers directly from refrigerator, heat at 350°F for 30 minutes.

Slow-Cooked Acorn Squash with Sage and Thyme

INGREDIENTS:

• 1 lb. acorn squash, halved lengthwise, seeds removed, sliced crosswise ½" thick

• ½ head of garlic

• 2 sprigs sage

• 2 sprigs thyme

• ½ cup extra-virgin olive oil

• ¾ tsp. kosher salt

• 1 Tbsp. white wine vinegar

PREPARATION:

1. Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes.

3. Let cool slightly, then add vinegar and toss to coat.