Roasted Golden Acorn Squash and Coconut Soup

Ingredients

1 tbsp virgin coconut oil
½ large onion, diced
3 cloves garlic, minced
Flesh of 2 golden acorn squash, about 4 to 5 cups
½ tsp salt
¼ tsp ground clove
¼ tsp crushed red pepper
1 ½ cups vegetable stock
1 (13.5 oz) can coconut milk
 

Serves: 4

Garnish options: toasted coconut, chopped pistachios, chopped cashews

Heat the oil in a soup pot over medium-high heat. Add the onion and garlic. Cook until tender, about 5 minutes.

Add the squash, salt, clove and red pepper. Cook for 1 to 2 minutes more.

Stir in the vegetable stock. Use an immersion blender to puree the soup, or transfer the soup to a blender and puree until smooth.

Once the soup is pureed, stir in the coconut milk and cook until heated through, 2 to 3 more minutes. Top with toasted coconut or nuts before serving, if desired.

Miso Sesame Winter Squash

from 101 Cookbooks

Adapted from the Molasses, Miso, and Maple Candied Sweet Potatoe recipe in Bryant Terry's The Inspired Vegan.

2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces

2 tablespoons toasted sesame oil 
2 tablespoons molasses 
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso 
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice 
1/4 teaspoon grated lemon zest
5 tablespoons water

8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes

Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges

Preheat the oven to 425F / 220C, with a rack in the middle.

In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

When the squash is deeply golden on both sides, remove from the oven.

Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).

Serves 4-6.

Mustard Greens, Roasted Squash, and Hazelnut Salad

Ingredients

• 1 medium delicata squash (12-14 ounces), halved, seeded, cut into 3/4" cubes
• 2 tablespoons plus 1/3 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 cup skinned hazelnuts
• 1/2 cup hazelnut oil
• 1/2 cup Sherry vinegar
• 2 teaspoons sugar
• 1 6-7-ounce bunch mustard greens, center ribs and stems removed from tough greens, cut into 2" pieces (about 5 cups) 

Directions

Place racks in top and bottom thirds of oven; preheat to 400°F. Line a rimmed baking sheet with foil. Toss squash with 2 tablespoons olive oil in a medium bowl; season to taste with salt and pepper. Spread out squash on prepared sheet and roast, turning occasionally, until tender and golden in spots, 18–20 minutes.

Meanwhile, spread out hazelnuts on a small rimmed baking sheet and toast in oven until beginning to turn golden brown, 8–10 minutes. Let cool on sheet.

Chop hazelnuts; place in a small bowl. Whisk in remaining 1/3 cup olive oil, hazelnut oil, vinegar, and sugar. Season vinaigrette to taste with salt and pepper.

Place roasted squash and mustard greens in a large bowl; toss to combine. Drizzle vinaigrette over and season with salt and pepper; toss to coat.