Grilled Delicata Squash with Mizuna, Pecorino and Pinenut Salad

1 medium delicate squash, sliced into 1/2" thick disks or quartered, lengthwise
Olive oil, for brushing squash
Kosher salt and freshly ground black pepper
3 cups mizuna leaves, loosely packed
2 tablespoons juice from 1 to 2 lemons
3 tablespoons extra virgin olive oil
2 ounces pecorino or parmesan cheese, shaved into thin slices using a vegetable peeler
2 tablespoons toasted pinenuts
Procedures
1 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate.
2 Using a pastry brush, brush squash with olive oil on both sides, and season to taste with salt and pepper.
3 When grill is hot, add squash slices and cook, covered, until squash is well-browned on one side, 4 to 5 minutes. Flip slices and cook, covered, until zucchini is well-browned and tender, 3 to 4 minutes. Transfer squash to a serving platter.
4 In a medium bowl, toss mizuna with lemon juice, extra virgin olive oil, and salt and pepper to taste. Gently mound salad on top of grilled zucchini. Garnish with cheese and pinenuts and serve

Maple-Glazed Tofu with Spaghetti Squash

Ingredients
1 (4-pound) Spaghetti Squash
1 tablespoon Unsalted Butter, melted
1 tablespoon Brown Sugar
1 cup Vegetable Broth
2 tablespoons Maple Syrup
1 tablespoon Apple Cider
1 tablespoon soy sauce
1/2 tablespoon Fresh Lemon Juice
1 Garlic Clove, smashed
1 teaspoon cornstarch, dissolved in 1 teaspoon cold water
1 (14-ounce) Extra Firm Tofu, drained and patted dry
1 tablespoon Olive Oil


Cooking Instructions
1. Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the butter and sprinkle with the brown sugar. Place them, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour.
2. Meanwhile, in a skillet, combine the broth, syrup, cider, soy sauce, lemon juice, and garlic. Boil for 5 minutes, then whisk in the cornstarch and cook, whisking constantly, until the glaze thickens, about 1 to 2 minutes more. Set aside.
3. Slice the tofu into 1/2-inch-thick slabs. Then use a knife or a cookie cutter to create cubes or playful shapes. Heat the oil in a saucepan over medium-high heat. Add the tofu and sear until golden brown, 2 to 3 minutes a side. Transfer to a paper towel-lined plate.
4. Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.

Sweet-Roasted Rosemary Acorn Squash Wedges

Ingredients
2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt To Taste
1 stick Butter
½ cups Brown Sugar (lightly Packed)
2 Tablespoons Rosemary (minced)

Preparation Instructions
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.
Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized.
Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete.

Roasted Acorn Squash Salad

Ingredients
2 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 shallot, cut into thin slices
1/2 large acorn squash (about 18 ounces),
peeled, halved, seeds removed, cut into 1 inch wedges
2 cloves garlic
2 spring thyme (or tsp dry)
4 cups torn Romaine Lettuce
1 tablespoon toasted pine nuts

Method
Preheat oven to 350F.
Toss acorn squash with 1 tablespoon oil, garlic cloves, and thyme. Season with salt and pepper.
Place contents of bowl on baking sheet and put in center rack of oven. Cook until squash is tender and edges begin to caramelize, approx 15 minutes.
Remove from oven and set aside.
To make vinaigrette: place vinegar in small mixing bowl; while whisking, slowly pour in remaining 1 tablespoon of oil to emulsify. Add shallots and season to taste.
To assemble: In large mixing bowl, toss lettuce with vinaigrette.
Place lettuce on four serving plates, divide the squash among the plates and tuck them in between the leaves. Garnish with the toasted pine nuts.

Stuffed Buttercup Squash

Serves 4.
1 Buttercupp Squash or any other squash
1 tsp. Black Pepper
1 med. Onion
Dried Red Pepper Flakes
2 Eggs, beaten
2 tbsp. Butter
1/4 c. wheat germ
1/4c raw Pumpkin Seeds
1 clove Garlic
1 Tomato
1/4 c. Parmesan cheese
1 c. grated Colby cheese
Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. Bake, cut side down, for 45 minutes. Meanwhile, saute in butter, onion, garlic, and dried peppers. Pumpkin seeds. Mix together eggs, cheeses, wheat germ, and pepper. Stuff squash with mixture and bake an additional 20 minutes or until done.