more veggies, please!

When the thanksgiving turkey is taking too long to cook through, and you don’t eat turkey anyway, you need something to snack on… 1 hr 30 min– serves 12 2 large butternut squash (5 ½ lbs) – peeled, seeded, and cut into 1-inch dice 1 19-ounce can chickpeas- drained, rinsed and dried ¼ cup extra-virgin olive oil 1 tablespoon curry powder ¼ teaspoon cayenne pepper kosher salt and freshly ground pepper 3 cups plain whole-milk yogurt ¾ cup finely chopped cilantro 3 tablespoons fresh lemon juice 1. Preheat the oven to 375ºF. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chickpeas on a large rimmed baking sheet and roast for 1 hour, or until tender. 2. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper. 3. Spoon the roasted butternut squash and chickpeas onto a platter and d...

1 hour – serves 4 1 3 pound spaghetti squash, halved lengthwise and seeded 3 tablespoons olive oil ¼ cup sliced almonds juice of 1 fresh lime 1 tablespoon honey ½ teaspoon ground cumin 4 scallions, thinly sliced 1. Heat oven to 400ºF. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 tbsp oil, turn cut side down, roast until tender, 40 to 50 minutes 2. Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown, about 6 minutes. 3. In a medium bowl, stir together the lime juice, honey, cumin, 2 tbsp oil, 1 teaspoon salt and ¼ teaspoon pepper. 4. With a fork, gently scrape the strands of squash flesh into a bowl and toss with the lime juice mixture. Sprinkle with the almonds and scallions. from my mom’s magazine clippings

1 hour 30 minutes – serves 6 4 tablespoons olive oil, divided 1 2 ½- to 3 pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 cups) Sea salt 1 tablespoon finely chopped fresh sage 1 tablespoon Sherry wine vinegar 2 onions, chopped (about 3 cups) 4 cups vegetable broth 1 ½ cups arborio rice or medium-grain rice ¼ cup medium-dry Sherry or Marsala ¾ cup pine nuts, toasted, divided Shaved Parmesan cheese (optional) 1. Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean. 2. Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning t...

1 hr 15 min – makes 10 servings 1 1/2 cups wild rice (about 9 ounces) 2 teaspoons coarse kosher salt 3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash) 3 tablespoons olive oil 6 tablespoons (3/4 stick) butter, divided 1 1/2 cups finely chopped leeks (white part only) 1 1/2 cups frozen white corn kernels, thawed 1 tablespoon chopped fresh Italian parsley 1. Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.) 2. Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, st...

45 min – serves 8 ¼ cup plus 2 tablespoons extra-virgin olive oil 6 large garlic cloves, thinly sliced 1 large red onion, thinly sliced 2 teaspoons crushed red pepper 2 pounds butternut squash—peeled, seeded and cut into ½-inch cubes 1 tablespoon finely chopped thyme Salt and freshly ground pepper 1 ½ pounds cavatelli or small shells ¾ cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving 1. Bring a pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes. 2. Meanwhile, add the cavatelli to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta coo...

1 hour – serves 6 4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash) 2 tablespoons extra-virgin olive oil pinch of dried crushed red pepper coarse kosher salt 2 tablespoons orange juice 1 1/2 tablespoons walnut oil or other nut oil 1 1/2 teaspoons fresh lemon juice 4 ounces arugula (about 8 cups lightly packed) 1/2 cup walnuts, toasted, coarsely chopped 1/2 cup pomegranate seeds 2 teaspoons pomegranate molasses 1. Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. 2. Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste wit...