Recipes

Original recipe makes 2 - 9" x 5" loaves

• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 1 tablespoon vanilla extract
• 2 cups cantaloupe - peeled, seeded and pureed
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup butter
• 1 2/3 cups brown sugar
• 1/2 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
2. In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
3. Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

Original recipe makes 4 servings

• 1 cantaloupe - peeled, seeded, and cubed
• 1/4 cup butter
• 1/2 cup honey
• 1/3 cup chopped fresh mint leaves
  skewers

DIRECTIONS:

1. Preheat grill for medium heat.
2. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.
3. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.

Original recipe makes 2 servings

• 4 cups fresh spinach leaves
• 1 cup sliced cantaloupe
• 1 cup sliced avocado
• 1/2 cup diced red bell pepper
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon mint apple jelly
• 1 1/2 teaspoons white wine vinegar
• 3 tablespoons vegetable oil
• 1 clove garlic, minced

DIRECTIONS:

1. Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
2. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.

Original recipe makes 2 steaks

• 1 small cantaloupe, flesh removed and finely diced
• 1/2 red chile pepper, seeded and chopped
• 10 fresh basil leaves, cut into thin strips
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 pinch salt
• 1 pinch white sugar
• 2 tablespoons extra-virgin olive oil
• 2 (5 ounce) tuna steaks
• salt and ground black pepper to taste

DIRECTIONS:

1. Combine the cantaloupe, chile pepper, basil, 2 tablespoons olive oil, lime juice, salt, and sugar in a bowl.
2. Heat 2 tablespoons olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.

Original recipe makes 2 servings

• 2 cups diced honeydew melon
• 1 English (seedless) cucumber, peeled and diced
• 1 small onion, diced
• 1 avocado - peeled, pitted, and chopped
• 1 jalapeno pepper, seeded and coarsely chopped
• 1 clove garlic, chopped
• 1/4 cup white balsamic vinegar
• 1 tablespoon lime juice
• salt and freshly ground black pepper to taste

DIRECTIONS:

1. Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

Original recipe makes 10 servings

• 1 honeydew melon
• 6 cups cubed, cooked chicken meat
• 2 cups chopped celery
• 2 cups seedless grapes
• 1 (8 ounce) can sliced water chestnuts
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 1 1/2 teaspoons curry powder
• salt and pepper to taste

DIRECTIONS:

1. Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
2. Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
3. In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

Original recipe makes 4 servings

• 4 1/2 cups cubed honeydew melon
• 1 1/2 cups lime sherbet
• 2 tablespoons lime juice
• 4 fresh strawberries (optional)

DIRECTIONS:

1. Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes.
2. Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.

Original recipe makes 36 appetizers

• 1/4 cup lime juice
• 1 honeydew melon, fruit removed with a melon baller
• 9 ounces thinly sliced prosciutto
• 36 sprigs fresh mint

DIRECTIONS:

1. Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

Original recipe makes 6 servings

• 2 cups cubed seeded watermelon
• 1 cup mango chunks
• 1/2 cup raspberries
• 1 tablespoon lemon juice

DIRECTIONS:

1. Blend watermelon, mango chunks, raspberries, and lemon juice in a blender until smooth; pour into ice pop molds and insert handles or sticks.
2. Freeze until firm, at least 4 hours.

Original recipe makes 4 servings

• 4 cups watermelon flesh, seeds removed
• 2 fluid ounces simple syrup
• 2 tablespoons lemon juice
• 1 cup vodka
• 2 fluid ounces melon liqueur
• 4 twists lemon zest, garnish

DIRECTIONS:

1. In a food processor, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours. Also, freeze 4 martini glasses.
2. In a blender combine the frozen watermelon cubes, simple syrup, lemon juice, vodka, and melon liqueur; blend until smooth. Pour into 4 frozen martini glasses and garnish each with a lemon twist.

Original recipe makes 2 cups

• 2 cups seeded and coarsely chopped watermelon
• 2 tablespoons chopped onion
• 3 tablespoons seeded, chopped Anaheim chile
• tablespoons balsamic vinegar
• 1/4 teaspoon garlic salt

DIRECTIONS:

1. In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.

Original recipe makes 12 servings

• 2 (5 ounce) packages arugula
• 1/2 large watermelon, seeded and cubed
• 1 red onion, sliced
• 1 cup crumbled feta cheese
• 1 1/2 cups balsamic vinaigrette

DIRECTIONS:

1. Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.

Original recipe makes 1 Quart

• 4 cups diced seedless watermelon
• 1 cup white sugar
• 3 tablespoons lemon juice
• 1 dash salt
• 1/4 cup cold water
• 1 (.25 ounce) envelope unflavored gelatin
• 1 cup chilled heavy cream

DIRECTIONS:

1. Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.
2. Blend the mixture in a blender until smooth; return to the bowl.
3. Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.
4. Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Original recipe makes 6 servings

• 1 eggplant, sliced into strips
• 2 red bell peppers
• 2 tablespoons olive oil, divided
• 2 portobello mushrooms, sliced
• 3 cloves garlic, crushed
• 4 tablespoons mayonnaise
• 1 (1 pound) loaf focaccia bread

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
4. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Original recipe makes 4 servings

• 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
• 1 egg, beaten
• 1 cup Italian seasoned bread crumbs
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 10 slices prosciutto
• 1 (14 ounce) jar spaghetti sauce
• 2 cups shredded mozzarella cheese
• 1 pound angel hair pasta

DIRECTIONS:

1. Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one.
4. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
5. Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
   While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.

Original recipe makes 2 servings

• 1 small eggplant, halved and sliced
• 1 tablespoon olive oil, or as needed
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 2 (6 inch) French sandwich rolls
• 1 small tomato, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh basil leaves

DIRECTIONS:

1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Original recipe makes 4 servings

• 1 eggplant
• 1/2 tsp (2 mL) salt
• 1/4 cup (60 mL) extra-virgin olive oil
• 2 tsp (10 mL) balsamic vinegar
• 1/2 tsp (2 mL) dried oregano
• 1 pinch salt
• 1 pinch pepper

DIRECTIONS:

1. Cut eggplant into 1/2-inch (1 cm) thick slices; sprinkle with salt. Let stand in colander until moisture seeps out, about 10 minutes. Pat dry with paper towel.
2. Whisk together olive oil, balsamic vinegar, oregano, salt and pepper. Brush half over eggplant. Place on greased grill over medium heat; close lid and grill, turning once and brushing with remaining oil mixture, until tender, about 10 minutes.

Original recipe makes 4 servings

• 2 red bell pepper, cut into strips
• 2 red onions, cut into strips
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1/4 cup red wine (optional)
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch dried basil

DIRECTIONS:

1. In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
2. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Original recipe makes 6 servings

• 3 green bell peppers, cut into large chunks
• 1/2 cup sliced jalapeno peppers
• 1 pinch dried oregano
• 1 cup shredded mozzarella cheese

DIRECTIONS:

1. Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
2. Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
3. Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

Original recipe makes 4-6 servings

• 1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)
• 4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized
• 1 to 1 1/4 lb of ground beef (ground chuck, 16% fat)
• 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)
• 1/2 teaspoon dry summer savory
• 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
  (Can substitute herbs with other herbs such as an Italian herb mix)
• 1 teaspoon salt
• Freshly ground black pepper
• 1/4 cup olive oil
• Paprika

DIRECTIONS:

1. If you haven't already made the rice, start cooking the rice following the package instructions (usually 1 cup of raw white rice plus 1 1/2 cups of water and 1/2 teaspoon of salt, bring to boil, reduce heat to low, cover and cook for 15 minutes.)
2. Cut the tops off of the bell peppers. Remove and discard (compost) the stem and seeds. Place bell peppers cut side up on a steaming rack over an inch of water in a large covered pot. Bring to boil, let steam for 10 minutes.
3. Heat oven to 350°F. In a large bowl mix together the ground beef, basil, summer savory, marjoram, salt, several turns of black pepper, and rice.
4. Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-proof casserole. Gently stuff the peppers with the ground beef rice mixture. Drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan. Rub the oil over the outside of the peppers; it will help with browning. Sprinkle the tops generously with paprika.
5. Place on middle rack and cook for 35-50 minutes, or longer, until the meat is cooked through.
6. Serve with ketchup.

Original recipe makes 4-6 servings

• 1 large red onion, cut into wedges*
• 2 large red bell peppers, seeded and cut into thirds
• 1 pound sweet Italian sausage links
• Olive oil
• Salt
• 3 Tbsp honey
• 3 Tbsp balsamic vinegar
• 2 to 3 handfuls of baby arugula
• *Cut the onion wedges so that the root end is still intact on each wedge. It will make the onion wedges easier to grill and help keep them from falling apart on the grill.

DIRECTIONS:

1. Preheat the grill. Mix together the balsamic vinegar and honey in a small bowl and set aside.
2. Coat the onion, peppers and sausages with a little olive oil. Salt the peppers and onion. Coat the grill grates with a little olive oil. Put the onion wedges on the grill and cover the grill. Let the onions roast for 5 minutes, or until they are a little charred. Turn the onions and move them to a cooler part of the grill to finish.
3. If your grill has two levels, place the sausages on the top part of the grill and the peppers directly below them. Done this way, as the sausages drip juice and fat, it will fall on the peppers, flavoring them while simultaneously preventing flare-ups. If your grill does not have two levels, put the peppers on the hottest part of the grill and the sausages on the coolest. Cover and grill everything for 15 to 20 minutes or so, periodically checking and turning the sausages and peppers as needed. Towards the end of cooking, baste the sausages, peppers and onions with the honey and balsamic mixture.
4. When the sausages are cooked through and the peppers and onions cooked, remove them from the grill to a sheet pan or large bowl. If you want, pick off some or all of the charred skin on the peppers. Cut the peppers into long strips, and slice the root end off the onions to separate the pieces. Cut the sausages into thirds. Mix everything well in the pan or bowl.
5. To serve, place a bed of baby arugula on the serving plates and top with the sausage, peppers and onion.

Original recipe makes 16 servings

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 2 tablespoons molasses
• 1 teaspoon salt
• 1/2 to 1 teaspoon caraway seeds
• 1 cup mashed cooked buttercup squash
• 3 cups all-purpose flour

DIRECTIONS:

1. In a large bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf.

Original recipe makes 2 servings

• Buttercup Squash
  - yield from 1 large,
  about 2 cups
• Cinnamon - 1/4 tsp
• Nutmeg - 1/8 tsp
• Ginger - 1/8 tsp
• Vanilla - 1/2 tsp
• Sweetener of Choice (I used 1 packet Equal)
• Margarine (Becel - with Olive Oil) - 2 tbsp
• OPTIONAL : Whip with 1/4 c. 1% Milk or Plain Yogurt. NOT included in the nutrient count for this recipe

DIRECTIONS:

1. Select one nice Butternut Squash and pierce shell in several places, before microwaving on high.
2. When skin is somewhat soft to touch; cut in half and scoop out the seeds to toss away.
3. Scoop out the meat of the squash, and mix with the rest of the ingrediants, mash or whip with milk or yogurt for a creamy consistancy.

Original recipe makes 2 servings

• Buttercup Squash, cooked, 2 cup
• Granny smith apple - 1 med. apple
• Brown Sugar, 3 tsp packed
• Butter I cant believe its not butter original, 2 tsp
• Nutmeg, ground, .5 tsp

DIRECTIONS:

1. Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
2. Cover and bake 30 to 40 minutes or until squash is tender.
   One Squash Cut in half serves 2.

Original recipe makes 4 servings

• cooking spray
• 1 spaghetti squash, halved and seeded
• 1/4 cup butter or margarine
• 1 small onion, chopped
  
• 2 cloves garlic, finely chopped
  
• salt and pepper to taste
  

DIRECTIONS:

1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
2. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
3. Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

Original recipe makes 6 servings

• 1 small spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1/2 cup minced onion
• 3 cloves garlic, minced
• 2 green onions, minced
• 12 ounces ground white meat turkey
• 2 cups crushed tomatoes
• 2 tablespoons red wine
• 2 teaspoons capers
• 2 teaspoons minced fresh oregano
• 2 teaspoons crushed red pepper flakes
• 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.
3. Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the turkey and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes.
   
4. Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.

Original recipe makes 6 servings

• 1/2 cup frozen chopped spinach , thawed, drained and squeezed dry
• 1/2 cup cooked, shredded spaghetti squash
• 1 beaten egg
• 3 egg whites
• 1 (12 fluid ounce) can evaporated skim milk
• 1 cup part-skim-milk mozzarella cheese
• cooking spray
• 1/3 cup bread crumbs

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Pierce squash several times with a fork, and place in a microwave-safe dish. Microwave on high for 10 minutes, turn over, and continue cooking 10 minutes more. Squash flesh should be very tender inside. Set aside to cool.
3. Cut squash in half lengthwise and scoop out seeds. Shred 1/2 cup of squash and place in a mixing bowl. Stir in egg, egg whites, evaporated milk, mozzarella cheese, and spinach until well combined. Spray a 9 inch pie place or quiche dish with cooking spray. Spread bread crumbs in the bottom and around the sides to coat. Pour egg mixture into prepared dish.
4. Bake quiche in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 10 minutes before cutting. Serve warm or at room temperature.

Original recipe makes 4 servings

• 1 (2 pound) butternut squash, halved and seeded
• salt to taste

DIRECTIONS:

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Use a sharp knife to carefully cut away the peel from the squash. Cut the squash into sticks like French fries. Arrange squash pieces on a baking sheet and season with salt.
3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
   salt to taste.

Original recipe makes 4 servings

• 2 cups cubed butternut squash
• 2 tablespoons butter
• 1/2 onion, minced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 5 cups hot chicken stock
• 1/4 cup grated Parmesan cheese
• salt and ground black pepper to taste

DIRECTIONS:

1. Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Original recipe makes 1 - 9"x13" baking dish

• 3 tablespoons butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
• 1 teaspoon brown sugar
• 1 cup chicken broth
• 8 ounces shredded Gruyere cheese
• 8 ounces shredded extra-sharp Cheddar cheese
• 1 cup dry bread crumbs
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Melt the butter in a large skillet over medium heat. Stir in the onions and garlic; cook until the onions soften and turn golden brown, about 10 minutes. Add the butternut squash and brown sugar. Continue cooking and stirring until the butternut squash begins to brown on the edges, but is still somewhat firm in the center, about 10 minutes more. Scrape the squash into the prepared baking dish, and pour in the chicken broth. Wrap tightly with aluminum foil.
3. Bake in the preheated oven until the liquid has been absorbed and the squash is tender, 45 to 50 minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. Remove the foil from the baking dish, and sprinkle the squash evenly with the cheese mixture. Sprinkle the Parmesan cheese on top. Return to the oven, and bake uncovered for 15 minutes more until the topping is lightly crunchy and brown.

Original recipe makes 4 servings

• 2 tablespoons butter
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup half-and-half
• 2 tablespoons honey
• 1/4 cup sour cream, or to taste (optional)

DIRECTIONS:

1. Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
2. Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.
3. Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

Original recipe makes 4 servings

• 1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
• 1/4 cup grated Parmesan cheese
• 8 sprigs fresh thyme
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
3. Roast in preheated oven until golden brown and tender, 25 to 30 minutes.

Original recipe makes 4 servings

• 1 Acorn squash
• 1 Tbsp Butter
• 2 Tbsp Brown Sugar
• 2 teaspoons Maple Syrup
• Dash of Salt

DIRECTIONS:

1. Preheat your oven to 400°F (205°C).
2. Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from stem to tip. (A rubber mallet can help if you have one.) The squash can rock back and forth, so take care as you are cutting it.
3. Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.
4. Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.
5. Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.
6. Rub a half teaspoon of butter into the insides of each half. Sprinkle with a little salt if you are using unsalted butter. Crumble a tablespoon of brown sugar into the center of each half and drizzle with a teaspoon of maple syrup.
7. Bake for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through. It's hard to overcook squash, it just gets better with more caramelization. But don't undercook it.
8. When done, remove them from the oven and let them cool for a bit before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Original recipe makes 4 servings

• 2 medium acorn squash, halved and seeds removed
• 4 slices bacon, diced
• 1 medium onion, trimmed and diced
• 1 Granny Smith apple, peeled, cored and diced
• 1 pound ground beef
• 1/4 cup packed dark-brown sugar
• 1 teaspoon pumkin pie spice
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons dry bread crumbs

DIRECTIONS:

1. Heat oven to 350 degrees F. Place squash halves cut-side down on a rimmed dish. Add 2 cups water to dish and bake at 350 degrees F for 40 minutes.
2. Meanwhile, cook bacon in a large nonstick skillet over medium heat for 4 minutes. Add onion and apple. Cook an additional 4 minutes, stirring occasionally.
3. Stir in ground beef. Cook, breaking meat apart with a wooden spoon, 5 minutes. Add brown sugar, pumpkin pie spice, sage, salt and pepper. Cook 1 minute. Remove from heat and stir in bread crumbs.
4. Drain water from baking dish and flip over squash. Spoon meat mixture into squash halves. Return to oven and bake at 350 degrees F for 20 minutes. Serve warm.

Original recipe makes 7 cups

• 1 cup chopped bacon
• 1 cup thinly sliced Vidalia onion
• 1 1/2 teaspoons minced garlic
• 2 cups cubed red-skinned potatoes
• 3 1/2 cups peeled and cubed acorn squash
• 4 cups vegetable stock
• 1 tablespoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup heavy cream

DIRECTIONS:

1. In a large stockpot, cook bacon slowly to render fat. When bacon is crisp and browned, remove with a slotted spoon to paper towels to drain; set aside for garnish.
2. Add onion and garlic to pot and cook for 2 minutes. Add potatoes and squash. Continue to cook, stirring occasionally, for 5 minutes. Add stock, sage, salt, and pepper. Bring to a boil, reduce heat, and simmer for approximately 20 minutes, or until vegetables are tender. Add cream and return to a simmer. Garnish chowder with reserved bacon.