Spicy Butternut Squash Meatloaf

Serves 6
From Everyday Food

*olive oil
*small onion, diced
*2 garlic cloves, minced
*1 1/2 cups butternut squash, peeked and diced
*3 oz. bacon, diced
*2 tsp fresh sage, chopped
*1 tsp red pepper flakes
*1 lb. ground turkey
*1 cup grated Parmesan
*2 slices sandwich bread, diced
*1 large egg

Preheat oven to 350.

Heat oil in a skillet. Add onion, garlic, squash bacon and cook, stirring until onion begins to brown and vegetables soften, 5 minutes. Add sage and red pepper, season with salt and pepper and cook, one minute.

In a large bowl, combine cheese, bread, egg and turkey. Add vegetable mixture and season with 2 tsp salt and 1/2 tsp pepper. Mix until ingredients are combined. Transfer to a parchment-lined baking sheet and form a loaf. Bake until meatloaf is cooked through, 40 minutes, rotating the sheet halfway through. Let rest 15 minutes before slicing.

Butternut Squash Baked Risotto

Serves 3
From Everyday Food

*olive oil
*2 shallots, diced
*2 garlic cloves, minced
*1 tsp thyme
*1 1/2 cups Arborio rice
*salt and pepper
*1/2 cup white wine
*4 cups butternut squash, peeled and diced
*4 cups vegetable broth
*small bunch kale
*Parmesan for serving

Preheat oven to 400. In a Dutch oven (or heavy ovenproof pot with tight-fitting lid), heat oil. Add shallots and cook til soft. Add garlic and thyme and cook til fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring until completely absorbed. Add squash and broth, bring mixture to a boil. Stir in kale. Cover, transfer to oven and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. Serve sprinkled with Parmesan.

Roasted Pumpkin Apple Soup

Serves 4
From Eating Well

*15 oz. can pumpkin puree
*1 large or two medium Braeburn apples, unpeeled, cored and cut into eights
*1 tbsp olive oil
*1/3 tsp salt
*pinch freshly ground pepper
*1 tsp fresh sage, chopped
*1/2 tsp cinnamon
*15 oz. can vegetable broth
*3 tbsp hazelnuts, chopped and toasted

Preheat oven to 450.

Toss apple, olive oil, salt and pepper in a bowl. Spread in a single layer on a baking sheet and bake for 20 minutes, stirring once. Stir in sage and roast 5 minutes more. Transfer apples, pumpkin, cinnamon and broth to a blender. Puree until smooth. Transfer to a Dutch oven, season with salt to taste and heat through, stirring. Serve topped with hazelnuts.

Barley Hoppin' John

Serves 4
From Eating Well

*olive oil
*medium onion, chopped
*small red bell pepper, chopped
*2 cloves garlic, minced
*1 can vegetable broth
*1 cup quick-cooking barley
*1 tbsp fresh thyme
*2 tsp lemon juice
*1/4 tsp crushed red pepper
*salt
*2 can black eyed peas, rinsed

Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper and cook until vegetables soften, about 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from heat and stir in black eyed peas. Cover and let stand five minutes. Serve hot.

Florentine Hash Skillet

Serves 2
From Eating Well

*olive oil
*1 cup frozen shredded hash browns
* 1 cup spinach
*2 eggs
*salt and pepper
*1/4 cup shredded cheddar cheese

Heat oil in a nonstick skillet. Spread hash browns and then spinach out in the skillet. Crack the eggs on top and sprinkle with salt, pepper and cheese. Cover and reduce heat to low and cook until hash browns are browned, eggs are set and cheese is melted, about 5-8 minutes.

Bean and Butternut Tacos

Serves 4
From Eating Well

*4 cups butternut squash, peeled and diced (1/2")
*3 small dried red chiles
*2 cloves garlic, unpeeled, whole and smashed
*olive oil
*3/4 tsp Mexican oregano, divided
*1/2 tsp salt, divided
*1/4 tsp cumin
*1 can pinto beans, drained and rinsed
*1/2 tsp chili powder
*pepper
* 8 6-inch corn tortillas
*1/2 fresh cilantro
*1/2 cup cabbage, finely chopped
*queso fresco or feta for topping

Preheat oven to 400.

Using kitchen shears, finely snip chiles into pieces into a medium bowl. Add squash, garlic, oil, 1/2 tsp oregano, salt and cumin. Toss to coat. Arrange in a single layer on a baking sheet and bake until soft and beginning to brown, about 20 minutes. Peel and finely chop the garlic when cool enough to handle and stir into the squash.

Meanwhile combine in a small saucepan the beans, 1/4 tsp oregano, salt, cumin, chili powder and pepper. Cook over medium-low heat for about 10 minutes.

Warm the tortillas until soft and pliable. Spoon 1/4 cup of the bean mixture into each tortilla and divide roasted squash evenly among the tacos. Top with cilantro, cabbage, salsa and cheese.

Enchiladas with Pumpkin Sauce

Serves 4
From Everyday Food

*cooked chicken
*6 scallions, thinly sliced
*salt and pepper
*15 oz. can pumpkin puree
*4 garlic cloves, peeled
*1 jalapeno, quartered
*1 tsp chili powder
*8 corn tortillas
*1 1/2 cups white cheddar cheese, grated

Preheat oven to 425. In a medium bowl, combine chicken and scallions, season generously with salt and pepper.

In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 tsp salt and 1/4 tsp pepper until smooth. Pour one cup of sauce in the bottom of a shallow 2-quart baking dish.

Lay tortillas on a work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas and place, seam side down, in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake til cheese is golden and sauce is bubbling, 25-30 minutes. Let cool 5 minutes before serving.