Delicata Squash

• 1-2 Delicata squash, halved, seeds removed
• 1 med-lg red onion, sliced
• 2 large apples, peeled, cored, chopped
• 3-4 TBLS olive oil or butter or bacon fat
• Salt and pepper to taste
• Cheese of choice: goat cheese, feta, etc.

• 2 Delicatas, cubed into 1” squares
• Olive oil
• Italian herbs (oregano, basil, etc.)
• Salt and pepper
• 1 pound Italian sausage, hot or mild
• 1 leek, cleaned and sliced thinly
• 1 green bell pepper, sliced (optional)
• 2 cups grated Mozzarella cheese

• 1 large delicata squash, halved, seeded, and sliced into 3/8” half moons
• ½ cup onion, coarsely chopped
• Olive oil for drizzling
• 1 bunch kale, midribs removed, and shredded
• 1 apple, chopped
• Salt and pepper, to taste

Lay delicata and onions on baking sheet in single layer, drizzle over olive oil, and roast at 425 until tender. Toss with kale and apple. Pour on the below dressing, add salt and pepper, and serve warm.

• Cooking oil
• 1 pound leeks, cleaned and sliced
• 1-2 cloves garlic, minced
• ¼ cup cilantro, chopped
• 1 cup lentils
• 2 cups water/broth (more if needed)
• 1-2 Delicata squash, seeded, (optionally peeled), and cut into ¾” pieces
• 1 ½ cups mushrooms, chopped
• 1 TBLS soy sauce (or more to taste)
• Salt to taste

• 1 bag baby kale, thinly sliced (or 1 bunch of kale, midribs removed)
• 2 delicata squash, halved, seeded, & sliced crosswise into ½” pieces
• Salt and pepper to taste
• Drizzle of olive oil
• ½ cup nuts or seeds of choice, toasted and chopped

Put squash slices on baking sheet, drizzle with olive oil to coat, add salt and pepper and roast at 400 until tender, turning over halfway through, about 20+ minutes. Toss together with kale, nuts and the following dressing blended together. Serve at room temperature.

8-12 oz macaroni, cooked until al dente, drained
2-3 Delicata squash, halved, seeded, roasted, & mashed
2 onions, thinly sliced
6 TBLS butter
2 TBLS flour
2 cups milk
2 cups cheddar cheese, grated
breadcrumbs and additional cheese to top (optional)

2 Delicata squash, halved, seeds removed, sliced into ½” slices crosswise
1 cup red onions, sliced thinly
2-4 garlic cloves, peeled, and smashed
Olive oil and maple syrup to taste
salt, thyme, and red pepper flakes to taste

Combine all ingredients in a bowl and toss to mix together thoroughly.  Spread out in one layer on baking sheet(s).  Roast in oven at 425* until tender and browning, tossing occasionally to prevent sticking, about 30-45 minutes.

You can use any green here, but Carmen likes it best with massaged kale!  Enjoy :)

Delicata squash, seeds removed and chopped (with skin on)
1 bunch kale, rinsed, midribs removed, and torn into bite size pieces
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste
parsley, minced

Gene's Mom made this for Thanksgiving and it was an immediate hit!  A recipe I love and is a great way to bring out the sweetness of the squash.  We all couldn't believe there wasn't any sugar!

3 delicata squash, cut in half and seeds removed
1/2 cup cream or milk
4 tbsp butter
1 egg (optional)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup pecans*, chopped
salt to taste