Creamed spinach-stuffed squash

Active: 40 minutes; Total: 1 hour 40 minutes; Yield: 4 servings 

Acorn squash; halved, seeded	2 large
Oil, olive	1 tablespoon
Salt, kosher	1 teaspoon +
Pepper, freshly ground	1 teaspoon +
Baby spinach	16 cups
Cream, heavy	2 ½ cup
Crème fraîche	¼ cup
Parmesan; grated	½ cup + ¼ cup

1. Preheat oven to 425°F. 
2. Cut a thin sliver off the back side of each squash half to help it sit flat. 
3. Place the squash, cavity sides up, on a foil-lined baking sheet. 
4. Drizzle evenly with oil; sprinkle with salt and pepper. 
5. Roast until just tender, about 40 minutes. 
6. Remove from oven; increase temperature to 475°F. 
7. Meanwhile, heat a medium saucepan over medium-high heat. 
8. Add the spinach, one handful at a time; cook, stirring often, until wilted, 2 to 3 minutes. 
9. Transfer the spinach to a fine wire-mesh strainer; let drain and cool for about 20 minutes. 
10. Wipe the saucepan clean. 
11. Squeeze the spinach with a clean kitchen towel to remove as much liquid as possible; coarsely chop and set aside. 
12. Scoop out about ¼ cup of the squash from each roasted half, leaving cavities with a ¼-inch to ½-inch-thick border of flesh. 
13. Finely chop the scooped squash. 
14. Bring the cream and chopped squash to a boil in the saucepan over medium heat, stirring often; reduce heat to low, and simmer, stirring often, until the cream is thick enough to coat the back of a wooden spoon, about 10 minutes. 
15. Add the spinach, and cook, stirring often, until thick and creamy, 10 to 15 minutes. 
16. Remove from heat. 
17. Stir in the crème fraîche and ½-cup Parmesan; season to taste. 
18. Spoon evenly divided mixture into the squash halves; sprinkle with remaining cheese. 
19. Bake until the cheese is melted and beginning to brown, 5 to 8 minutes. 
20. Serve immediately. 

Recipe from Food & Wine Annual 2025.

Rata

Garlic, slivered	8 cloves
Oil, olive	1 tablespoon +
Tomatoes, whole San Marzano	28 ounces
Water	1 cup
Red pepper flakes	Pinch
Oregano, dried	¼ teaspoon
Salt	Pinch
Zucchini, thinly sliced	1 medium
Squash, yellow, thinly sliced	1 medium
Eggplant, thinly sliced	1 medium
Panko	¼ cup
Parmesan, thinly grated	¼ cup

1. Preheat the oven to 375°F. 
2. In a large saucepan over medium heat, heat the oil. 
3. Add the garlic, and cook until fragrant, about 1 minute. 
4. Add the tomatoes, rinse the can with the water and add as well. 
5. Add the red pepper flakes, oregano, and salt. 
6. Let come to a simmer and continue simmer for about 15 to 30 minutes, until thickened; let cool slightly. 
7. Puree with a handheld immersion blender. 
8. Ladle 4-tablespoons marinara into the bottom of four small baking dishes. 
9. Line the outer edge of each dish with zucchini, followed with squash, and then eggplant. 
10. Sprinkle with panko, and then cheese. 
11. Drizzle with oil. 
12. Bake on a rimmed baking sheet until golden brown on top and the marinara is bubbling over the edges, about 20 to 30 minutes.

Tri-squash-ver

Mushrooms, trimmed, cleaned, quartered	8 ounces
Onion, quartered	1 medium
Oil, canola or olive	1 teaspoon
Salt
Pepper, freshly ground
Livers, chicken or turkey	2 ounces
Acorn squash, cleaned, halved, seeds discarded	1 large
Delicata squash, cleaned, halved, seeds discarded	1 medium
Zucchini, cleaned, halved (or cut into a stick, whatever works)	1 small

1. Place the mushrooms and onion in a skillet, and toss with the oil, salt and pepper. 
2. Cook over medium heat until the mushrooms are lightly browned, about 8 to 10 minutes, stirring occasionally. 
3. Add the livers, and continue roasting until the mushrooms are well browned and the liver is cooked but still pink in the center, about 8 to 10 minutes. 
4. Preheat the oven to 400°F. 
5. Transfer the mushroom mixture to a food processor to create a coarse puree; adjust seasonings, and set aside. 
6. Brush the insides of the acorn squash with oil.
7. Using two-thirds of the mushroom mixture, line the insides of both acorn squash halves. 
8. Place the delicata squash halves inside the acorn squash halves, and line with the remaining mushroom mixture. 
9. Place the zucchini into the delicata squash. 
10. Using butcher’s twine, tie both halves of the acorn squash back together, brush with oil, and wrap in aluminum foil. 
11. Place the squash on a rimmed baking sheet and prop upright using ovenproof tins. 
12. Bake for about 2 hours, or until the zucchini in the center is tender.

Delicata squash & sage biscuits

Delicata squash	1 medium
Flour, white unbleached	2 cups
Baking powder	2 ½ teaspoons
Baking soda	½ teaspoon
Sugar, cane	2 tablespoons
Salt	1 teaspoon
Butter, unsalted, chilled	6 tablespoons
Sage, finely chopped + 10 whole leaves	1 bunch
Cream, heavy	¾ cup
Egg	1 small
Milk	1 tablespoon

1. Preheat to 400°F (Roast setting, if you have it); ensure a rack is in the middle. 
2. Slice the squash in half lengthwise, and remove all the seeds and stringy pulp. 
3. Place squash halves cut-side facing down on a baking sheet. 
4. Roast for about 30 minutes, until a knife pierces the flesh easily. 
5. Allow to cool slightly, and then scoop the roasted flesh into a blender bowl; discard the skins. 
6. Purée, measure out ½ cup, and chill in the refrigerator; reserve any extra purée for another use. 
7. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. 
8. Using a box grater, grate the cold butter into the flour mixture; place in the freezer. 
9. In a medium bowl, mix the cream, squash purée, and finely chopped sage; whisk until smooth. 
10. In a small bowl, whisk together the egg and milk to create the egg wash. 
11. Remove the dry ingredients from the freezer, and use a pastry knife or your hands to ensure the butter is fully incorporated into the flour (should look like bread crumbs). 
12. Gently add the squash mixture, stirring just until the dough starts to come together. 
13. Using your lightly floured hands, lightly knead the dough in the bowl until uniform, but avoid over-handling it. 
14. Lightly dust a work surface with flour, and press the dough out to ¾-inch thickness by hand. 
15. Using a 2 ½-inch round or square cookie cutter, cut out the biscuits. 
16. Brush the tops of each biscuit with the egg wash, and gently press a whole sage leaf on top. 
17. Bake for 12 to 15 minutes until golden on top. 
18. Transfer to a cooling rack, and serve warm. 

Recipe from PBS Food by Aube Giroux.