Butternut Squash Risotto

-Peel 1 small butternut squash, then cut into ½ inch big cubes.

-Peel and then finely chop 1 onion.

-In a medium saucepan, heat 4 cups chicken stock over medium-high heat until boiling, then reduce heat and simmer.

-Add 3 TBS olive oil or ghee to a large, deep-sided skillet over medium-high heat.

-Add onion and butternut squash and cook until beginning to soften, 8 to 10 minutes.

-Season with sea salt and pepper.

-Add 1½ cups Arborio rice and let cook 1 minute, stirring constantly.

-Add ½ cup dry white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.

-Reduce heat to medium and add ½ cup stock, then let simmer until absorbed, stirring frequently.

-Continue adding stock and simmering until all stock has been used, about 15 minutes.

-Stir in the following:

1 TBS fresh rosemary, finely chopped

2 TBS unsalted butter

½ cup freshly grated Parmesan

-Serve with additional Parmesan.

Roasted Delicata Squash with Parmesan and Thyme

-Preheat oven to 400 degrees.

-Cut 1 large delicata squash in half, then scoop the seeds out.

-Lay cut side down on a cutting board, then cut into ¼ inch thick half-moon shaped pieces.

-Toss squash slices in a large bowl with the following:

2 TBS extra virgin olive oil

¼ cup freshly grated Parmesan cheese

Some fresh or dried thyme

¼ tsp sea salt and fresh pepper to taste

-Spread the slices on a baking sheet.

-Roast until golden brown and tender, about 25 to 30 minutes.

Savory Roasted Parsnip Bread Pudding

-Preheat oven to 425 degrees.

-Peel 1 pound of parsnips, then chop into thin slices

-Drizzle parsnips with olive oil and season with sea salt and pepper.

-Arrange on a rimmed baking sheet.

-Roast, shaking occasionally, until caramelized and tender, about 25 minutes.

-Reduce oven heat to 375.

-Cut 2 leeks in half the long way, then wash between the layers.

-Chop into thin half-moon shaped pieces.

-Heat 2 TBS unsalted butter over medium heat in a medium saute pan until melted.

-Add leeks and cook, stirring occasionally until tender, about 5 minutes.

-Remove from heat; add ½ cup white wine and return to heat.

-Let simmer until reduced, about 1 minute.

-Take the leaves off of 5-6 thyme branches until you have 2 TBS.

-Add thyme and remove from heat.

-Stir in roasted parsnips.

-Whisk together the following in a large bowl:

1½ ounces unsalted butter

2 cups heavy cream

5 large eggs

3/4 cup Parmesan

-Season with sea salt and freshly ground black pepper.

-Add leek-parsnip mixture.

-Cut 1 loaf of brioche bread into 1 inch cubes.

-Mix into the large bowl with the other ingredients.

-Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish.

-Cover loosely with parchment, then foil and bake until golden brown and puffed, 50 minutes.

-Remove parchment and foil.

-Sprinkle with another ¼ cup Parmesan and return to oven.

-Bake for 10 minutes more.

-Let stand for 5 minutes before serving.

Spaghetti Squash Fritters

-Preheat your oven to 425.

-Cut a spaghetti squash in half and scrape the seeds and fiber out of each half.

-Rub olive oil over the cut sides of the squash and on a baking tray.

-Bake the squash for about 30-40 minutes.

-Remove it from the oven when it's cooked through and soft and let it cool.

-After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.

-Wring out 3 cups of the spaghetti squash by wrapping it in a clean kitchen towel and squeezing hard with your hands over the sink.

-Fry 5 pieces of bacon, then when cool chop them.

-In a large bowl beat 2 eggs.

-Add 1/3 cup flour and continue beating for about 30 seconds to combine.

-To the same bowl, add spaghetti squash along with the following:

½ a cup finely grated Parmesan

1 finely chopped leek or 3 green onions

½ tsp sea salt

-Mix very well until all the mixture has uniform consistency.

-Add chopped bacon and mix.

-Heat a large skillet on high-medium heat until very hot.

-Add 2 TBS olive oil, it should sizzle and smoke right away.

-Scoop[ a tablespoon-ful of the batter for each fritter and drop on the skillet.

-Using a spatula, make each fritter flatter and rounder.

-Cook until the bottom side of each fritter is golden brown, about 2-3 minutes.

-Reduce heat to medium.

-Using a spatula, flip fritters to the opposite side, and cook 2-3 more minutes.

-Serve as is, or top with a dollop of Greek yogurt or sour cream.