Spiced Butternut Squash Couscous

- In a small frying pan, over medium heat toast 1/3 cup of sliced almonds, about 5 minutes. Watch closely, and stir often to avoid burning.
- In an over-size sauce pan, over medium heat, saute 1 roughly chopped onion in 1-2 tablespoons of olive oil. Continue to cook until translucent and starting to brown. Add 2-3 cloves of crushed garlic and 1 inch section of minced fresh ginger. Add the following spices: 1/2 teaspoon each of cheyenne or chili pepper and nutmeg, 1 teaspoon of ground cinnamon. Reduce heat to low, cook allowing seasonings to release aromas.
-Stir in 1 butternut squash (peeled, de-seeded and roughly chopped into 1/2 inch cubes), 1 large can of crushed tomatoes (lightly drained), 1/3 cup of golden raisins. Liquid level should be sufficient to cook for 30 minutes without drying out, add water or broth if necessary. Allow to simmer, uncovered over low, for 25-30 minutes. When happy with consistency of liquid cover and continue to cook.
- When ready to serve, boil in a small sauce pan 1 1/2 cups of water. Add 1 1/2 cups couscous, turn water off and let stand 5 minutes. Fluff. Place couscous on bottom of serving tray, cover with squash and garnish with chopped parsley.

Yields: 4-6 servings
Time: 1 1/4 hours (some unattended)

Accompany with roast chicken, green beans

Adapted from this recipe on Yahoo Food

Baked Polenta with Rainbow Chard and Cheese

Baked Polenta with Rainbow Chard

- Preheat oven to 350 F. Lightly oil 2-quart glass baking dish. Over medium, heat 1-2 tablespoons of olive oil in a large deep skillet. Add 1 chopped/thinly sliced onion and 2-3 cloves of crushed garlic; saute until translucent and starting to brown, about 10 minutes. Sprinkle crushed red pepper flakes, to taste, than add 1-2 bunches of chopped (discard some stems) rainbow chard; drizzle 2 tablespoons of balsamic vinegar*; continue to cook over medium heat, stirring occasionally until chard is tender, about 8 minutes.
* The acidity of the vinegar will dull the color of the chard. However, I think the added flavor is worth the change in color. However, feel free to omit if the color change bothers you.
- Bring 3 1/2 cups of water to boil in heavy bottom sauce pan, add 1 bouillon cube (chicken or veggie). Gradually stir in 1 cup of polenta. Add dried parsley, oregano, thyme and/or other like seasonings. Cook, stirring frequently over low-heat (polenta should only occasionally "pop" until polenta has thickened and begins to pull away from sides of pan, about 10 minutes.
- Combine 2 cups of low-fat ricotta cheese and 2 eggs in medium size bowl, stir. Once polenta has cooked, add 2 cups to ricotta/egg mixture to temper. Add all back to polenta.

From Baked Polenta...

- Layer polenta and chard mixture in oiled baking dish; alternate polenta, chard and a sprinkling of mozzarella and Parmesan cheeses; finish with chard and cheese on top. Bake 45 minutes until puffed and browned. Allow to cool 15 minutes before serving.

Time: About 2 hours (some unattended)
Yields: 4-6 servings

Adapted from this recipe at Epicurious

Autumnal Minestrone

- Pre-heat oven to 450 F. Peel, seed and chop into 1/2 inch cubes 2-3 Delicata squash. Place in a large roasting dish in a single layer. Drizzle with approximately 2 tablespoons of olive oil and roast for 35 minutes. At the same time (but in a different dish) place 2 large cans of crushed tomatoes with basil and incorporate 1/2 cup of red wine (whatever is open and around), roast side by side with squash for approximately 35 minutes.
- Chop 1 large onion and crush 2-3 cloves of garlic, in a large soup pot with 1 tablespoon of olive oil saute over medium heat until translucent and golden brown. Chop 2-3 ribs of celery, 1 red bell pepper add to pot. Season with 2-3 tablespoons herbs de Provence and/or parsley, basil and/or thyme
- Cover with 1 and 1/2 boxes of low-sodium chicken broth, allow to come a low boil, reduce to simmer. Add the roasted squash and tomatoes. Chop 2-3 carrots, add. Drain and rinse, 1 can of canellini beans, add. Soup is ready when vegetable reach desired tenderness. Just prior to serving add, wilting 2-3 large handfuls of baby spinach leaves (1/2 a bag). Season to taste with salt, and/or red pepper flakes.

If desired, serve with dollop of pesto on top of each bowl.

Time: 1-1 1/2 hours (working most of the time)
Yields: 4-6 servings

Accompany with a crisp salad and bread.

Creamy Curried Acorn Squash Soup

Heat oven to 400 F.
- Cut 2 acorn squash lengthwise, remove seeds and pulp (retain seeds for roasting, if you wish), brush with butter or olive oil, place face down inside baking dish. Roast for 45 minutes, brushing again with butter/olive oil after 30 minutes if so inclined.
- Chop 1 large onion, crush 4 garlic cloves add to large soup pot and saute in butter/olive oil (approx 1 tablespoon) over medium heat until translucent and beginning to turn golden brown.
- Add 1-2 teaspoons of curry powder and 1-2 teaspoons of gram masala spice. If onions and spice are sticking to pan, de-glaze with 1-2 tablespoons of water or broth.
- Add 1 box of lower sodium chicken broth, cover pan an turn to low.
- Once squash is done, allow to cool (10-15 minutes) to allow handling. Scoop flesh from squash, either placing directly into soup pot or passing through food mill. Stir squash into broth. Transfer soup to a large bowl.
- Puree soup in batches (either in blender or food processor) and return to soup pot.
- Add 1/4 cup of milk, half and half or whipping cream
Heat on medium-low (do not allow to boil) till hot. Taste, adding salt, cheyenne pepper or additional curry seasonings to taste.

Time: 1 - 1.5 hours (some unattended)
Yields: 4-6 servings

Accompanied by a simple salad of mixed garden greens with grapefruit section, drizzled with olive oil and garlic bread.