Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce

INGREDIENTS:

• 4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings

• 3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon crushed red pepper flakes

• 2 1/2 teaspoons kosher salt, divided

• 15 small sprigs thyme, divided

• 8 ounces fresh cranberries

• 2 cups red wine vinegar

• 1 1/2 cups sugar

PREPARATION:

1. Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.

2. Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.

3. Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

Harvest Salad with Roasted Grapes & Pistachios

INGREDIENTS:

• 2 delicata squashes, halved crosswise, seeded and cut into 1/4-inch rings

• 1 fennel bulb, trimmed, halved and cut lengthwise into 1/4-inch slices

• 6 tbsp olive oil, divided

• 1 3/4 tsp sea salt, divided

• ground black pepper, to taste

• 2/3 lb black or red seedless grapes, large stems removed

• 1 tbsp fresh lemon juice

• 1 tbsp red wine vinegar

• 1–2 tsp raw honey

• 8 cups butter lettuce

• 1/2 cup roasted, shelled pistachios, chopped

PREPARATION:

1. Preheat oven to 400°F. Line 3 baking sheets with parchment paper.

2. In a large bowl, toss squash, fennel and 2 tbsp oil. Arrange vegetables in a single layer on 2 prepared sheets, making sure not to crowd them. Season with 1 tsp salt and pepper to taste. Roast until tender and slightly caramelized, 20 to 30 minutes. Transfer to a plate and set aside to cool.

3. Increase oven to 425°F. In a bowl, toss grapes with 1 tbsp oil. Arrange on remaining prepared sheet; sprinkle with ¼ tsp salt and pepper to taste. Roast grapes until shriveled slightly, about 12 minutes. Let cool.

4. Meanwhile, to a jar with a screw-top lid, add remaining 3 tbsp oil, lemon juice, vinegar, honey, remaining ½ tsp salt and pepper to taste; shake well until combined. To a large bowl or platter, add lettuce. Toss with a small amount of dressing, just enough to coat leaves lightly. Arrange squash and grapes over top; drizzle with more dressing. Top with pistachios.

Roasted Squash with Lemon-Tahini Sauce

INGREDIENTS:

• 1 large acorn squash (1 pound), scrubbed,

• 1 1-pound delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded

• 7 tablespoons extra-virgin olive oil, divided

• 1 1/2 teaspoons cumin seeds, divided

• Kosher salt, freshly ground pepper

• 4 scallions, cut into 2" pieces

• 2 tablespoons fresh lemon juice

• 1 tablespoon tahini (sesame seed paste)

• Aleppo pepper or crushed red pepper flakes

PREPARATION:

1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.

2. Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

3. Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.

4. Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

Sheet-Pan Roasted Squash and Feta Salad

INGREDIENTS:

• 1 large or 2 small acorn or delicata squash (about 1 1/2 lb. total), halved lengthwise, seeded, cut into 1/4" slices

• 1/4 tsp. freshly ground black pepper

• 1/2 cup extra-virgin olive oil, divided

• 1 1/2 tsp. kosher salt, divided

• 4 slices country bread, cut into 1" cubes (about 4 cups)

• 1/2 lb. Greek feta, cut into 1" cubes

• 1/4 cup sherry or red wine vinegar

• 1 tsp. honey

• 1 tsp. thyme leaves

• 1 head of radicchio or 1/2 head of escarole, leaves separated, torn into large pieces

• Aleppo-style pepper (for serving; optional)

PREPARATION:

1. Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10–15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8–10 minutes.

2. Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.

3. Transfer to a platter and sprinkle with Aleppo pepper (if using).

Delicata Squash Carbonara

INGREDIENTS:

• 2 medium delicata squash (about 1 1/2 pounds total)

• 2 tablespoons vegetable oil

• Kosher salt, freshly ground pepper

• 6 ounces pancetta (unsliced; about a 1"-thick piece)

• 12 ounces bucatini or spaghetti

• 5 large egg yolks

• 2 teaspoons finely grated lemon zest

• Pecorino cheese (for serving)

PREPARATION:

1. Preheat oven to 350°. Halve squash lengthwise, scrape out seeds, and slice crosswise into 1/4"-thick half-moons. Toss with oil in a large bowl; season with salt and pepper.

2. Arrange squash slices on a wire rack set inside a large rimmed baking sheet; place pancetta on rack next to squash. Roast until squash is tender, hasn't taken any color, and still holds its shape, and pancetta is browned all over (when pressed, it should feel like a well-done steak), 30-35 minutes. Transfer squash to a platter; set aside.

3. Let pancetta cool slightly, then cut into 1/4" pieces. Pour any rendered fat in baking sheet into a large skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with drippings.

4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

5. Add pasta to reserved skillet along with 1/2 cup pasta cooking liquid and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.

6. Lightly beat egg yolks and lemon zest in a large bowl just to combine. Working quickly, add hot pasta to egg mixture and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing.)

7. Add pancetta and reserved squash to pasta, season with salt and pepper, and toss everything together.

8. Shave Pecorino over pasta and top with more pepper just before serving.