Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 2 Tbs. unsalted butter
• 1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
• 2 Tbs. extra-virgin olive oil
• 1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
• Kosher salt
• 1 medium yellow onion, cut into 1/2-inch dice
• 1/4 cup raisins
• 5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
• 1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
• 2 Tbs. toasted pine nuts

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

• 1 Tbs. plus 1/2 tsp. unsalted butter
• 4 slices bacon
• 1-1/2 cups fresh breadcrumbs
• 1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
• 1 Tbs. extra-virgin olive oil
• 1-1/2 tsp. chopped fresh thyme leaves
• Kosher salt
• 1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
• 2 tsp. minced fresh garlic
• 1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
• Freshly ground black pepper
• 2/3 cup heavy cream
• 3/4 cup lower-salt chicken broth
• 1/2 tsp. finely grated lemon zest
• 12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
• 8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.


In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.


In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.


Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.


Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.


In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.


Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.

Grilled Butternut Squash Skewers

These colorful skewers are a delicious accompaniment to Spicy-Smoky Mexican Pork Kebabs (grill the squash after grilling the meat).

• 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
• 3 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Bring a large pot of water to a boil. Boil the squash until tender but still firm, about 10 min. Drain and cool under cold water. Toss the squash with olive oil and season with salt and pepper. Thread the squash onto skewers and set aside.

Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. Grill the squash skewers, basting with the reserved marinade, until browned and tender, 5 to 7 min.

Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.

• 1/2 cup raisins
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 Tbs. olive oil
• 2 Tbs. maple syrup
• Kosher salt and freshly ground black pepper
• 2 medium heads Belgian endive
• 1 small head frisée
• 1/2 small head radicchio
• 3 cups loosely packed spinach leaves, stemmed
• Sherry Maple Vinaigrette
• 6-oz. log fresh goat cheese
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled (optional)

Cover the raisins with the port and let sit overnight.

Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.

Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl; toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.

Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.

Butternut Squash & Potato Gratin with Walnut Crust

To vary this gratin, add tomatoes, caramelized onions, or other vegetables. It's wise to put a sheet of foil on the bottom rack of the oven to catch any cream that bubbles over.

• 1 butternut squash (about 2 lb.), peeled
• 2 Idaho potatoes (about 1-1/4 lb. total), peeled
• Kosher salt and freshly ground black pepper
• 6 Tbs. grated Parmigiano-Reggiano
• 1 cup heavy cream
• 1/2 cup finely chopped walnuts
• 1/2 cup fresh breadcrumbs combined with 2 Tbs. melted butter

Heat the oven to 350°F. Grease an 8x8-inch (2-qt.) glass or ceramic baking dish. Cut the squash in half lengthwise and scrape out the seeds and fibers. Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one). Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmigiano, and drizzle with a little of the cream. Cover with a layer of potato slices, season with salt, pepper, Parmigiano, and cream. Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream. (You may have extra squash.) Press down lightly to distribute the cream and compact the layers. The last layer of squash should be just sitting in the cream, but not covered by it. Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour and 10 minutes.

For a gratin, alternate layers of squash and potato, drizzling cream and sprinkling Parmigiano in between.

Press gently on the completed layers to distribute the cream evenly.

Combine the walnuts and buttered breadcrumbs. Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake until the top is lightly browned, 5 to 10 minutes. Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin. Cut into 9 squares and serve.

Finish cooking the gratin uncovered to brown the breadcrumb-walnut topping.

Sweet and Spicy Roasted Vegetables

When you think of vegetables as a major player on your plate—more of a main course than a side—suddenly they merit more attention and creativity, but that doesn't mean they need to be difficult. This dish is simple, fragrant, and delicious.

• 5 medium carrots, halved lengthwise, and cut into 1-inch pieces (about 1-1/2 cups)
• 2 small red onions, each cut into 8 wedges (trim the root end but leave intact to hold layers together)
• 2 medium red bell peppers, seeded and cut into 11/2-inch pieces (about 3 cups)
• 1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/8 tsp. cayenne
• 1 Tbs. honey
• 1 Tbs. chopped fresh thyme

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 450°F.

In a large bowl, toss the carrots, onions, bell peppers, and squash with 1 Tbs. of the oil and a pinch of salt and pepper. Spread the vegetables on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.

Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat. Add the spices and cook until fragrant, 1 to 2 minutes. Stir in the honey and thyme and a pinch of salt and pepper.

Drizzle the spice mixture over the roasted vegetables and toss to coat. Season to taste with salt and pepper.

Butternut Squash Soup with Apple & Bacon

Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor.Use the Creamy Vegetable Soups Recipe Maker to create your own velvety soup, or use the Hearty Bean & Vegetable Soup Recipe Maker if chunky soups are more your style.

• 8 slices bacon, cut crosswise into 1/4-inch strips
• 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
• 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
• 1-1/2 Tbs. finely chopped fresh sage leaves
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 cups homemade or low-salt chicken or vegetable broth

In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.

Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 2 Tbs. unsalted butter
• 1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
• 2 Tbs. extra-virgin olive oil
• 1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
• Kosher salt
• 1 medium yellow onion, cut into 1/2-inch dice
• 1/4 cup raisins
• 5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
• 1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
• 2 Tbs. toasted pine nuts

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Butternut Squash, Apple, Leek & Potato Gratin with a Cheddar Crust

Equally at home with the Thanksgiving turkey or sautéed pork chops, this sweet butternut-apple gratin can take a spicy turn if you slip in a bit of sliced turnip.

For the topping:

• 1-1/2 cups coarse fresh breadcrumbs (from an airy, crusty loaf like ciabatta)
• 2 Tbs. unsalted butter, melted
• Kosher salt
• 3 oz. (3/4 cup) grated sharp Cheddar
• 1 teaspoon fresh thyme leaves

For the gratin:

• 1/4 cup unsalted butter, plus 1/2 tsp. for the dish
• 2 cups sliced leeks (white and light green parts of 3 medium leeks), thoroughly washed
• Kosher salt
• 2/3 cup plus 3 Tbs. apple cider
• 1/2 cup plus 3 Tbs. heavy cream
• 2 tsp. chopped fresh thyme leaves
• Freshly ground black pepper
• 2 crisp, firm apples, such as Golden Delicious or Braeburn (about 14 oz. total), peeled, cored, and thinly sliced
• 12 oz. butternut squash (neck portion only) 
• 2 medium Yukon Gold potatoes (12 oz. total)

Make the topping:

Combine the crumbs, melted butter, and a pinch of salt in a bowl. Mix in the Cheddar and thyme.

Prepare the gratin:

Heat the oven to 350°F. Rub a shallow 2-quart gratin dish with 1/2 tsp. of the butter.

Melt the 2 Tbs. butter in a small (preferably nonstick) saucepan over medium heat. Add the leeks and a big pinch of salt. Cook, stirring frequently, until well softened and lightly browned (the pan will be dry), 10 to 15 minutes. Add 2/3 cup of the cider and simmer for 2 minutes to reduce it slightly. Add 1/2 cup of the cream, the chopped thyme, a pinch of salt, a few grinds of pepper, and stir well; set aside.

Cook the apples: In a large nonstick skillet, melt the remaining 2 Tbs. butter over medium heat. Turn the heat to medium high, add the apple slices, and cook, gently flipping and stirring, until most of the slices are browned and limp but not falling apart, about 10 minutes. Add the remaining 3 Tbs. cream and 3 Tbs. cider. Stir and let the liquids reduce slightly for a few seconds; remove from the heat.

Assemble and bake the gratin:

Peel the squash neck, cut it into quarters lengthwise, and cut them across into thin slices. Peel the potatoes, cut them in half, and cut them across into thin slices. In a large bowl, combine the squash slices, the potato slices, the leek mixture, the apple mixture (scrape the pans well), and a scant 2 tsp. salt. Using a rubber spatula, mix gently but thoroughly. Scrape the mixture into the prepared gratin dish, smoothing and pressing until evenly distributee. Cover with the breadcrumb topping.

Bake until the crust is deep golden brown, the juices around the edges have subsided, and the crust is dark brown around the edges, about 1 hour. Let rest for 15 to 20 minutes before serving.

Roasted Butternut Squash Salad with Pears and Stilton

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

• 1 large butternut squash (about 3 lb.)
• 5 Tbs. extra-virgin olive oil
• 1/2 tsp. chopped fresh rosemary
• Kosher salt
• Freshly ground black pepper
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1-1/2 Tbs. balsamic vinegar
• 1 tsp. Dijon mustard
• 1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
• 2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
• 6 oz. Stilton, cut into 8 wedges

Position a rack in the center of the oven and heat the oven to 450°F.

Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.

Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

• 2 slices white bread
• 1⁄2 cup whole milk
• 1-1⁄2 lbs. ground turkey
• 1 cup canned pumpkin
• 1 cup canned diced tomatoes, with juice
• 1⁄4 cup apricot nectar or orange or apple juice
• 2 Tbs. fresh-squeezed, strained lime juice
• 1⁄4 cup olive oil, divided
• 6 cups packed 1⁄2-inch-cubed peeled butternut squash
• 1-1⁄2 cups finely chopped red onions
• 2 Tbs. minced garlic
• 2 tsp. chili powder, divided
• 2 tsp. coarse salt, divided
• 10 grinds black pepper, divided
• 2 Tbs. tomato paste
• 2 Tbs. liquid from a can of chipotle chiles en adobo
• 2 Tbs. all-purpose flour
• One 15-oz. can white (cannellini) beans, drained and rinsed
• One 15-1⁄2-oz. can chickpeas, rinsed and drained

For the apple-cilantro garnish

• 1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
• 1⁄4 cup finely chopped fresh cilantro leaves
• 2 Tbs. fresh-squeezed, strained lime juice

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

• 1 Tbs. plus 1/2 tsp. unsalted butter
• 4 slices bacon
• 1-1/2 cups fresh breadcrumbs
• 1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
• 1 Tbs. extra-virgin olive oil
• 1-1/2 tsp. chopped fresh thyme leaves
• Kosher salt
• 1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
• 2 tsp. minced fresh garlic
• 1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
• Freshly ground black pepper
• 2/3 cup heavy cream
• 3/4 cup lower-salt chicken broth
• 1/2 tsp. finely grated lemon zest
• 12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
• 8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.


In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.


In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.


Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.


Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.


In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.


Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.

Roasted Butternut Squash Salad with Pears and Stilton

Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.

• 1 large butternut squash (about 3 lb.)
• 5 Tbs. extra-virgin olive oil
• 1/2 tsp. chopped fresh rosemary
• Kosher salt
• Freshly ground black pepper
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1-1/2 Tbs. balsamic vinegar
• 1 tsp. Dijon mustard
• 1 medium head escarole (about 1 lb.), trimmed and torn into 1-1/2-inch pieces (about 10 lightly packed cups)
• 2 medium firm-ripe pears (Bartlett or Anjou), peeled, cored, and sliced 1/8 inch thick
• 6 oz. Stilton, cut into 8 wedges

Position a rack in the center of the oven and heat the oven to 450°F.

Cut off the narrow top portion of the squash close to where it widens (reserve the base for another use). Peel and slice it into 12 thin (about 1/4-inch) rounds.

Brush both sides of the squash with 1 Tbs. of the oil and spread in a single layer on a large rimmed baking sheet. Sprinkle with the rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast, turning once, until softened and browned, about 25 minutes.

Meanwhile, in a 12-inch skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.

In a small bowl, whisk together the vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper. Slowly whisk in the remaining 4 Tbs. oil and season with more salt and pepper to taste.

In a large bowl, toss the escarole and pears with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper. Arrange the squash on 4 large dinner plates. Top each with a mound of the escarole and pears and sprinkle with the bacon. Tuck 2 wedges of Stilton into each salad and serve.

Autumn Panzanella Salad

Panzanella is mainly known as a summer salad, with juicy tomatoes and cucumbers, but this warm autumn version may just change your thinking. It’s filled with hearty seeded bread croutons, creamy roasted squash, golden and red beets, crunchy slices of apple, and pumpkin seeds, all dressed with pumpkin oil and apple cider vinaigrette.

For the salad

• 6 (3/4-inch-thick) slices rustic seeded bread, cubed
• 3 Tbs. olive oil
• 5 red baby beets, peeled and quartered
• 5 golden baby beets, peeled and quartered
• 2 pinches fine sea salt
• 1/2 medium kabocha, red kuri, or butternut squash, peeled, sliced, and seeds removed
• 1/2 tsp. red pepper flakes
• 1 medium Granny Smith or Golden Delicious apple, cored and thinly sliced
• 1 cup beet greens or any other leafy green
• 1/4 cup raw pumpkin seeds (pepitas)
• 1 Tbs. fresh sage leaves
• 1 tsp. fresh thyme leaves
• 1 tsp. fresh oregano leaves

For the vinaigrette

• 1 tsp. grainy Dijon mustard
• 2 tsp. apple cider vinegar
• 2 tsp. pumpkin oil
• 1/4 cup (60 ml) olive oil
• 1 tsp. fine sea salt

Make the salad

Preheat the oven to 325°F. Toss the cubed bread and 1 Tbs. of the olive oil on a baking sheet. Bake for 20 minutes, until dry.

Increase the oven temperature to 400°F. Toss the beets with 1 Tbs. of the olive oil and a pinch of salt on a deep baking pan. Cover the pan with aluminum foil and bake for 45 minutes or until fork-tender.

Toss the sliced squash with the remaining 1 Tbs. olive oil, a pinch of salt, and the red pepper flakes. Bake on the lower rack of the oven for 20 minutes or until fork-tender.

In a large bowl, toss together the croutons, roasted beets, roasted squash, sliced apple, beet greens, pumpkin seeds, sage, thyme, and oregano.

Make the vinaigrette

Whisk together the mustard, vinegar, pumpkin oil, olive oil, and salt. Pour the vinaigrette over the warm salad, toss, let sit for 10 minutes so the bread absorbs the juices, and serve.

Butternut Squash Soup with Garam Masala, Yogurt, and Lime

Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Create your own creamy vegetable soup with the Recipe Maker.

• 2 Tbs. unsalted butter
• 1/2 cup thinly sliced leeks
• 1/2 cup finely chopped shallots
• 1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
• 2 tsp. minced garlic
• Kosher salt
• 1 tsp. garam masala
• 5 cups homemade vegetable broth or low-salt chicken broth
• 3 Tbs. apple cider
• 2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
• 1/4 cup thick whole-milk yogurt, preferably Greek
• Freshly ground black pepper
• 1-1/2 tsp. fresh lime juice
• 1/3 cup chopped fresh cilantro

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the shallots, leeks, celery, garlic, and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the garam masala.

Add the butternut squash, vegetable broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the yogurt and 1/2 tsp. of the lime juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lime juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped cilantro.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 2 Tbs. unsalted butter
• 1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
• 2 Tbs. extra-virgin olive oil
• 1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
• Kosher salt
• 1 medium yellow onion, cut into 1/2-inch dice
• 1/4 cup raisins
• 5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
• 1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
• 2 Tbs. toasted pine nuts

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 2 Tbs. unsalted butter
• 1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
• 2 Tbs. extra-virgin olive oil
• 1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
• Kosher salt
• 1 medium yellow onion, cut into 1/2-inch dice
• 1/4 cup raisins
• 5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
• 1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
• 2 Tbs. toasted pine nuts

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Autumn Panzanella Salad

Panzanella is mainly known as a summer salad, with juicy tomatoes and cucumbers, but this warm autumn version may just change your thinking. It’s filled with hearty seeded bread croutons, creamy roasted squash, golden and red beets, crunchy slices of apple, and pumpkin seeds, all dressed with pumpkin oil and apple cider vinaigrette.

For the salad

• 6 (3/4-inch-thick) slices rustic seeded bread, cubed
• 3 Tbs. olive oil
• 5 red baby beets, peeled and quartered
• 5 golden baby beets, peeled and quartered
• 2 pinches fine sea salt
• 1/2 medium kabocha, red kuri, or butternut squash, peeled, sliced, and seeds removed
• 1/2 tsp. red pepper flakes
• 1 medium Granny Smith or Golden Delicious apple, cored and thinly sliced
• 1 cup beet greens or any other leafy green
• 1/4 cup raw pumpkin seeds (pepitas)
• 1 Tbs. fresh sage leaves
• 1 tsp. fresh thyme leaves
• 1 tsp. fresh oregano leaves

For the vinaigrette

• 1 tsp. grainy Dijon mustard
• 2 tsp. apple cider vinegar
• 2 tsp. pumpkin oil
• 1/4 cup (60 ml) olive oil
• 1 tsp. fine sea salt

Make the salad

Preheat the oven to 325°F. Toss the cubed bread and 1 Tbs. of the olive oil on a baking sheet. Bake for 20 minutes, until dry.

Increase the oven temperature to 400°F. Toss the beets with 1 Tbs. of the olive oil and a pinch of salt on a deep baking pan. Cover the pan with aluminum foil and bake for 45 minutes or until fork-tender.

Toss the sliced squash with the remaining 1 Tbs. olive oil, a pinch of salt, and the red pepper flakes. Bake on the lower rack of the oven for 20 minutes or until fork-tender.

In a large bowl, toss together the croutons, roasted beets, roasted squash, sliced apple, beet greens, pumpkin seeds, sage, thyme, and oregano.

Make the vinaigrette

Whisk together the mustard, vinegar, pumpkin oil, olive oil, and salt. Pour the vinaigrette over the warm salad, toss, let sit for 10 minutes so the bread absorbs the juices, and serve.

Butternut Squash with Spinach, Raisins, and Pine Nuts

Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.

• 2 Tbs. unsalted butter
• 1 small lemon, finely grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
• 2 Tbs. extra-virgin olive oil
• 1-3/4 lb. butternut squash, peeled and cut into 3/4-inch dice (about 4 cups)
• Kosher salt
• 1 medium yellow onion, cut into 1/2-inch dice
• 1/4 cup raisins
• 5 oz. mature spinach leaves, thick stems removed (about 5 packed cups)
• 1 oz. coarsely grated Parmigiano-Reggiano (about 1/4 cup)
• 2 Tbs. toasted pine nuts

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.

Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.

Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Roasted Butternut Squash Salad with Sherry Maple Vinaigrette

I like to include the optional bacon in this salad because I think its meaty smokiness adds great contrast to the bitter greens, creamy goat cheese, and sweet butternut squash.

• 1/2 cup raisins
• 1/2 cup port
• 1 butternut squash (about 2 lb.)
• 1 small red onion
• 2 Tbs. olive oil
• 2 Tbs. maple syrup
• Kosher salt and freshly ground black pepper
• 2 medium heads Belgian endive
• 1 small head frisée
• 1/2 small head radicchio
• 3 cups loosely packed spinach leaves, stemmed
• Sherry Maple Vinaigrette
• 6-oz. log fresh goat cheese
• 1/3 cup chopped toasted walnuts
• 4 slices cooked bacon, crumbled (optional)

Cover the raisins with the port and let sit overnight.

Heat the oven to 400°F. Cut off the bulb end of the squash; reserve for another use. Peel the cylinder end and cut into 1/2- to 3/4-inch dice. Thinly slice the red onion. In a bowl, combine the squash, red onion, olive oil, and maple syrup. Season with salt and pepper and toss to combine thoroughly. Spread the squash and onions on an oiled sheet pan and roast, stirring occasionally, until the squash is just cooked through and the squash and onions are browned, 20 to 25 minutes.

Cut the endive into 1/2-inch slices. Cut off the stem end of the frisée, separate the leaves, and cut them into smaller pieces. Core and roughly chop the radicchio. Combine the endive, frisée, radicchio, and spinach in a nonreactive mixing bowl; toss with 1/2 cup of the vinaigrette. Arrange the greens on six plates.

Heat the broiler. Slice the goat cheese into 6 rounds and arrange on a baking sheet. Broil until just soft, 2 to 3 minutes. Top each plate of greens with the still-warm squash and onions. Drain the raisins and sprinkle them, the toasted walnuts, and the bacon, if using, around the plate. Garnish with a round of warmed goat cheese. Drizzle a few teaspoons of the remaining vinaigrette around each plate and serve. Reserve extra vinaigrette for another use.