Apple & Roasted Butternut Squash Soup

(from About.com)

Serving size: 2 quarts

INGREDIENTS:
- 4 cups roasted butternut squash (see roasting instructions below)
- 2 tbsp butter
- 1 onion, diced
- 2 apples, peeled & sliced
- 1 clove garlic, minced
- 1 quart chicken stock
- water as needed
- ½ cup cream (optional)
- sale & fresh ground  black pepper to taste

DIRECTIONS:
To roast butternut squash: cut a butternut squash lengthwise, then in half to make 4 sections, and scoop out the seeds with a spoon.  Wrap loosely in foil, place on a baking pan, & roast in a pre-heated 375 degree F. oven for 1 hour, or until the butternut squash is tender.  When cool, scoop out, discard skin, and reserve.

Melt the butter in a 4-qt saucepan over medium heat.  Add the onions and apples; sauté until the onion turns translucent, about 5 minutes.  Add the garlic & cook for 1 minute more.  Add the stock, and reserved butternut squash; bring to a simmer and turn the heat to low.  Simmer for 20 minutes, stirring occasionally.  Water may be added at any point if a thinner texture is desired.

Blend until completely smooth with a stick blender, or pour into a conventional blender and return to the pan.  Add the cream and bring back to a simmer.  Turn off heat and season with salt and fresh ground black pepper to taste.  Serve hot. 

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Southwestern Stuffed Acorn Squash

(our modified version of a recipe found on EatingWell.com)

Serving size: 6

INGREDIENTS:
3 acorn squash, (3/4 -1 pound each)
5 oz turkey sausage (or ground turkey meat)
1 small onion, chopped
1/2 medium red bell pepper,chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed
½ teaspoon salt
several dashes hot red pepper sauce (optional)
1 cup shredded Swiss cheese (or cheese of your choice)

DIRECTIONS:
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.

2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage & cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion & bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder & cumin; cook for 30 seconds. Stir in tomatoes, beans, salt & hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

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