Squash Soup

Ingredients:

• 2-3 lb of cubed squash (peeled delicata, butternut, etc.)
• One green apple, peeled and cubed
• One yellow onion, quartered
• Four cloves garlic
• Two carrots, chopped
• 2 cups vegetable broth
• ¼ tsp ground sage
• 3 springs rosemary (or ½ tsp dried)
• Pinch of cinnamon
• Pinch of ground nutmeg
• Pinch of ground ginger
• ¼ tsp red pepper flakes
• ½ cup coconut milk

Preparations:

1. Roast vegetables. On a baking tray, drizzle some olive oil. Add the squash, onion, carrot, and garlic. Top with the chunks of apple. Drizzle with more olive oil and sprinkle with salt and pepper. Add to an oven at 425F for 20 minutes, tossing halfway through. 
2. In a large saucepan, heat the vegetable broth and roasted vegetables. Add the spices and bring to a boil. Simmer for 5-10 minutes.
3. Add ¼ cup of the coconut milk and stir to combine. Remove the sprigs of rosemary. In batches, blend the soup in a blender (using a cloth to cover instead of the lid). Add more coconut milk if needed to blend smooth. Return to the saucepan. 
4. Serve with shredded cheese, feta, roasted pumpkin seeds, etc. 

Butternut Squash Mac and Cheese

Ingredients:

• 3 cups uncooked pasta shells
• 16 oz 1 inch cubed uncooked butternut squash (4 cups)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3/4 cup vegetable stock
• 1 1/2 cups skim milk
• 8 ounces freshly grated fontina cheese
• 2 ounces freshly grated parmesan cheese
• 2 tablespoons unsalted brown butter
• 2 tablespoons breadcrumbs

Preparations:

1. Preheat oven to 375 degrees F. Prepare water for pasta and once it comes to a boil, cook pasta according to al dente directions, then drain. 
2. While water is boiling, heat a large cast-iron (or oven-safe) skillet over medium-low heat. Add olive oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 20 minutes, stirring occasionally, until squash is soft.
3. Brown the butter. Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so.
4. Spoon squash into a blender and pour in broth. Blend until smooth (Warning: when blending hot food, remember to remove the blender lid vent and cover it with a cloth.)
5. Return squash mixture to skillet and reduce heat to low. Add in 6 ounces of fontina and all of the parmesan cheese, stirring until melted and smooth. Add in milk and heat for about 5 minutes.  Stir in brown butter, again mixing for a minute or so until incorporated. Taste and season additionally if desired.
6. Fold shells into the sauce, taking a few minutes to fully toss the shells so they are all coated. Top with remaining fontina cheese and breadcrumbs and bake for 15 minutes.