Dayrecipe Food Community

Makes 10 servings.

INGREDIENTS

• 1/4cup (1/2 stick) unsalted butter
• 4cups thinly sliced onions (about1 pound)
• 2 1/2pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
• 1teaspoon sugar
• 1/2teaspoon salt
• 1/2teaspoon ground black pepper
• 3/4cup canned low-salt chicken broth2cups fresh breadcrumbs made from soft white bread
• 2cups (packed) grated sharp white cheddar cheese
• 1 1/2tablespoons chopped fresh rosemary
• 1/2teaspoon dried thyme

DIRECTIONS Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.

Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)

Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

Try a glass of Rioja and some crusty bread with this lovely autumn dish.

Makes 6 servings.

INGREDIENTS

• 2cups 1/2-inch pieces peeled seeded butternut squash (from about1 1/4 pounds)2tablespoons extra-virgin oliveoil
• 3/4cup chopped onion
• 3/4cup chopped fennel bulb
• 2garlic cloves, minced
• 2tablespoons tomato paste
• 2teaspoons chopped freshthyme
• 1bay leaf
• 3cups bottled clam juice
• 114 1/2-ounce can diced tomatoes in juice
• 1cup dry white wine
• 1/2cup dry sherry
• 1/2cup water24small clams, scrubbed
• 1/4teaspoon saffron threads,crushed
• 1 1/2pounds sea bass fillets, cut into1-inch piecesfennel fronds (optional)

DIRECTIONS Steam squash until almost tender, about 10 minutes. Cool. (Can be prepared 1 day ahead. Cover and chill.)

Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped fennel and minced garlic and sautéuntil translucent, about 3 minutes. Add tomato paste, chopped fresh thyme and bay leaf and stir 1 minute. Add clam juice, tomatoes with juices, white wine, Sherry and 1/2 cup water and bring to boil. Reduce heat to medium, cover and simmer 20 minutes to blend flavors. Discard bay leaf.

Add clams and saffron to pot; cover and cook until clams open, about 4 minutes (discard any clams that do not open). Add sea bass and steamed squash to stew. Cover and simmer until squash is tender and fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.

Ladle stew into bowls. Garnish with fennel fronds, if desired, and serve.

People who turn their noses up at rice often find this tiny pasta irresistible.

Active time: 40 min Start to finish: 40 min

Makes 8 servings.

INGREDIENTS

• 1 1/2cups orzo (10 oz)
• 3tablespoons unsalted butter
• 3tablespoons olive oil
• 1cup finely chopped shallot (6 1/2 oz)
• 2medium zucchini (1 1/2 lb total), cut into 1/3-inch dice
• 2medium yellow squash (1 lb total), cut into 1/3-inch dice
• 1teaspoon salt
• 1/2teaspoon black pepper
• 3/4cup hazelnuts (4 oz), toasted, loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
• 1/2cup chopped fresh flat-leaf parsley
• 1/2cup chopped fresh basil
• 2teaspoons finely grated fresh lemon zest

DIRECTIONS Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander.

While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest.

Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

INGREDIENTS

• 3acorn squash, halved lengthwise, seeded
• 6tablespoons olive oil
• 1/4cup balsamic vinegar
• 3tablespoons honey
• 2tablespoons minced peperoncini
• 2teaspoons chopped fresh thyme
• 1teaspoon salt

DIRECTIONS Preheat oven to 400°F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.

Timing tip: Bake the squash for 45 minutes early in the day. Finish just before dinner is served, baking until squash is tender, about 20 more minutes.

Active time: 20 min Start to finish: 2 1/2 hr

Makes about 4 cups.

INGREDIENTS

• 1/2cup unseasoned rice vinegar
• 1/4cup sugar
• 1/2teaspoon salt
• 1teaspoon finely grated peeled fresh ginger
• 1/4teaspoon cayenne
• 2lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
• 1bunch scallions, finely chopped (2/3 cup)

DIRECTIONS Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Chill relish, covered, tossing occasionally, at least 2 hours (to allow flavors to develop) and up to 2 days.