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Chili-Brown Sugar Delicata Squash with Bacon, Apples, or Pears

INGREDIENTS

1 pound delicata squash (about 1 large)
2 medium ripe but firm pears or apples, sliced
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 slices bacon
2 tablespoons water
1 tablespoon light brown sugar
1 teaspoon chili powder

DIRECTIONS

Preheat oven to 425°F. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top.

Recipes

Giada’s Wild Rice Stuffing in Delicata Squash Boats

VEGAN and GLUTEN FREE

Ingredients

For the squash:

- 6 delicata squash (halved lengthwise, insides scooped out and reserved)
- 1/3 cup olive oil (divided)
- 1 3/4 teaspoons kosher salt (divided)
- 1/8 teaspoon smoked paprika

For the filling:

4 cups low-sodium vegetable broth (homemade or store-bought)
5 sprigs thyme (plus 1 tablespoon chopped)
1 cup wild rice
1 cup organic brown rice
1/4 cup olive oil (plus 2 tablespoons)
4 Portobello mushroom caps (dark gills scraped away and discarded, mushrooms coarsely chopped)
1 teaspoon kosher salt (divided)
1 14-ounce bag frozen pearl onions, thawed and dried well
1 pound Brussels sprouts (sliced thin)
1/2 teaspoon smoked paprika
2 tablespoons lemon juice (from half a lemon)

Instructions

Preheat the oven to 400 degrees F.
Drizzle a rimmed a baking sheet with 3 tablespoons olive oil. Place the squash on the tray and roll it around in the oil. Season with squash with 1 1/2 teaspoons of salt and roast, cut side down for 30 minutes or until just tender and beginning to brown. Meanwhile, separate the seeds from the flesh of the squash until you have 1/2 cup of seeds. Rinse and drain well. Place on a small baking sheet and toss with the remaining tablespoon of olive oil, 1/4 teaspoon salt and 1/8 teaspoon paprika. Roast for the last 10 minutes with the squash or until toasted. Drain the seeds on a paper towel lined plate.
In a medium saucepan, combine the broth and the thyme and bring to a boil over medium-high heat. Add the wild rice and return to a boil. Reduce the heat to medium low, cover and simmer for 20 minutes. Add the brown rice and 1/4 cup olive oil and bring to boil. Return the heat to medium low, cover and simmer until all the rice is tender (but still slightly chewy), about 30 minutes longer.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and the mushrooms. Season with 1/2 teaspoon salt and cook stirring often for about 10 minutes or until the water has evaporated the mushrooms are brown. Add the pearl onions and sauté until golden,
another 7 to 8 minutes. Stir the Brussels sprouts into the skillet with the mushrooms and sauté until tender but still bright green, about 5 minutes. Season with the remaining salt and paprika. Pour the vegetable mixture into a large bowl. Add the rice mixture with any remaining liquid and the chopped thyme and toss gently to blend.
Spoon the rice stuffing into the roasted squash halves, dividing evenly. Return to the oven and bake for 10 minutes, just to heat through. Squeeze the lemon juice over the hot stuffing and sprinkle with the toasted seeds. Serve hot.

Recipes

Butternut Squash Cupcakes with Cream Cheese Frosting

Ingredients
2 1/4 cups (10 ounces) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 large eggs
1 cup butternut squash (cooked and mashed)
2 teaspoons vanilla extract
3/4 cup milk
Optional: 1/2 cup pecans (chopped)

Line 24 muffin cups with cupcake papers.
In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.
In a mixing bowl with an electric mixer, cream butter and sugar until well blended.
Beat eggs into the butter mixture until well blended.
Add the mashed butternut squash and vanilla and mix well.
Add the dry ingredients, alternating with the milk and blending thoroughly after each addition.
Stir in the chopped pecans, if using.
Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in the
center comes out clean.
Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before
frosting.
Frost with a basic cream cheese frosting or this tasty caramel cream cheese frosting.

Cream Cheese Frosting Ingredients
1 stick unsalted butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
3 to 4 cups confectioners’ sugar, sifted
Kosher salt to taste
1 1/2 teaspoons vanilla extract

In a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and
fluffy.
With the electric mixer on low speed, add 3 cups of the confectioners’ sugar a little at a time; continue beating until well
blended. Beat on high speed until very smooth and creamy. Add more confectioners’ sugar, as needed for thickness.
Add a pinch of salt and the vanilla extract and blend thoroughly until light and fluffy. The recipe makes enough cream
cheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes

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