Roasted Butternut Squash Prep Time: 10 minutesTotal Time: 50 minutes Makes 8 cups 8 c cubed (1") butternut squash (about 4 lb peeled, seeded, and cubed) 2 Tbsp olive oil 1 tsp ground cumin 1/2 tsp ground allspice 1/2 tsp ground coriander 1/4 tsp pepper 1 tsp kosher salt

  1. Heat oven to 425°F.2. Toss squash with oil in large bowl. Combine cumin, allspice, coriander, salt, and pepper in small bowl. Sprinkle squash with spices and toss well to evenly coat.3. Spread squash in single layer on 2 sheet pans and roast, turning every 10 minutes, until tender, about 40 minutes. NUTRITION (per cup) 94 cal, 1 g pro, 17 g carb, 3 g fiber, 3 g sugars, 3.5 g fat, 0.5 g sat fat, 246 mg sodiumSpiced Butternut Soup with Crab Prep Time: 5 minutesTotal Time: 15 minutesServes 4 4 c Roasted Butternut Squash 3 c chicken stock 1/4 c whole milk, half-and-half, or heavy cream 1/2 tsp ground cumin Pinch of freshly ground nutmeg Dash of hot-pepper sauce 6–8 oz cooked lump crabmeat
  2. Combine squash, stock, milk, cumin, nutmeg, and hot-pepper sauce in blender (or use an immersion blender) and puree until smooth.2. Transfer to medium saucepan and place over medium heat. Cook until heated through, about 7 minutes. Season with salt and pepper to taste. (Makes about 5 cups.) If soup is too thick, add additional stock to reach desired consistency.3. Divide among 4 bowls and top evenly with crabmeat. NUTRITION (per serving) 170 cal, 15 g pro, 19 g carb, 3 g fiber, 4 g sugars, 4.5 g fat, 1 g sat fat, 860 mg sodiumRisotto with Squash and Pistachios Prep Time: 10 minutesTotal Time: 1 hourServes 6 1 1/2 Tbsp olive oil 1 lg red onion, finely chopped (1 c) 1 Tbsp sugar (optional) 1/2 tsp kosher salt 1/4 tsp pepper 1 Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c chicken stock, warmed 4 c Roasted Butternut Squash 2 oz soft goat cheese 1/4 c chopped pistachios 1/4 c fresh mint leaves, thinly sliced
  3. Prepare oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 10 minutes. Sprinkle with sugar (if using), salt, and pepper. Cook, stirring occasionally, until browned, about 3 minutes longer. Add vinegar and 2 Tbsp water to pan and cook, stirring, until all liquid has evaporated, 2 to 3 minutes.2. Stir in rice and cook 2 minutes. Add 1 cup of the stock and stir constantly until stock is absorbed, 3 to 5 minutes. Stir in squash and 2 1/2 cups of the remaining stock and bring to a vigorous simmer, about 5 to 7 minutes. Reduce heat to medium-low and cook 15 minutes, stirring every 5 minutes. Stir in remaining 1 cup stock and cook until rice is tender, 6 to 8 minutes. Stir in cheese until melted, 1 minute longer. Season to taste with kosher salt and pepper.3. Remove from heat, mound onto serving plates, and sprinkle pistachios and mint over top. NUTRITION (per serving) 292 cal, 11 g pro, 42 g carb, 4 g fiber, 4 g sugars, 10.5 g fat, 2.5 g sat fat, 684 mg sodium MORE: White Chicken Stew with Kale and Green Chilis