Kabocha Squash Gnocchi

1 winter sweet kabocha, halved and seeded (this squash works great for gnocchi because it has a drier texture

2 cloves garlic, pressed

1/2 teaspoon salt

1 egg

1 cup whole wheat flour

1 cup white flour

7 cups water

1 tablespoon salt

1 cube chicken bouillon

1 cup beer

1/3 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 cup cold unsalted butter, cut into small cubes

1/2 cup grated Parmesan cheese or crumbled blue cheese. 

Use a knife to perforate the kabocha squash with several slits. Roast in oven at 375 degrees for 20 minutes, or until soft. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.

Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.

Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.

Jester Squash and Carmen Pepper Soup

1 medium Jester squash, cut in half, and seeds removed

2 red Carmen peppers, cut in half lengthwise and deseeded 

2 cups vegetable broth 

1 teaspoon fresh grated ginger

1/2 teaspoon garlic powder 

1/2 teaspoon cumin 

Salt and pepper, to taste

Dollop of yogurt to finish

Preheat oven to 375 degrees. Line a baking sheet with parchment and place squash flesh side down and roast for 20 minutes.

Add peppers and roast for 30-35 more minutes. Turn off oven and let vegetables cool for about 5 minutes.

Remove flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a high powdered blender or use an immersion blender. Blend until smooth, about 1-2 minutes.

Add a dollop of yogurt when you serve to make the soup a little creamier. 

Butternut and Rutabaga Gratin

1 small butternut squash peeled and seeded

1 medium rutabaga peeled

1 onion sliced thin

Kale or collards if you have them available (optional)

2 teaspoons fresh thyme minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 cups vegetable broth

1 cup Gruyere cheese grated

Preheat oven to 400 degrees.

Lightly spray a large shallow baking dish.

Heat a small pot over medium heat and add 2 tablespoons olive oil. Add sliced onions and cook until they are softened, about 5 minutes. Stir in thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.

Slice the squash and rutabaga into very thin rounds. If using Greens, slice very thin and add to the mixture as you are layering in the next step.

Place 1/3 of onion and broth into the bottom of the baking dish. Arrange butternut squash and rutabaga in an overlapping layer. Scoop 1/3 of the onions and broth over the vegetables and sprinkle with half of the cheese. Top squash with another layer of squash and rutabaga, followed by the remaining onions and cheese.

Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil. Continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.

Butternut and Kale Gratin

1 small butternut squash peeled and seeded

1-2 onion sliced thin

1 bunch kale

2 teaspoons fresh thyme minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 cups vegetable broth

1 cup Gruyere cheese grated

Preheat oven to 400 degrees.

Lightly spray a large shallow baking dish.

Heat a small pot over medium heat and add 2 tablespoons olive oil. Add sliced onions and cook until they are softened, about 5 minutes. Stir in thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.

Slice the squash into very thin rounds. Thinly slice kale and add to the mixture as you are layering in the next step.

Place 1/3 of onion and broth into the bottom of the baking dish. Arrange butternut squash in an overlapping layer then add some kale. Scoop 1/3 of the onions and broth over the vegetables and sprinkle with half of the cheese. Top with another layer of squash and kale, followed by the remaining onions and cheese.

Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil. Continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.