{ Spice Roasted Butternut Squash }

8 cups cubed (1") butternut squash (about 4 lb peeled, seeded, and cubed)
2 Tbsp olive oil
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp ground allspice
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper

1. Preheat oven to 425°F.

2. Toss squash with oil in large bowl. In small bowl, combine cumin, salt, allspice, coriander, and pepper. Sprinkle squash with spices and toss well to evenly coat.

3. Spread squash in single layer on 2 baking sheets or pans and roast 40 minutes, turning every 10 minutes.

Serves 8

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{ Spiced Butternut Soup with Crab }

4 c Roasted Butternut Squash
3 c low-sodium chicken broth
1/4 c whole milk
1/2 tsp ground cumin
Pinch freshly ground nutmeg
Dash hot-pepper sauce
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
6 oz cooked lump crabmeat

1. Combine squash, broth, milk, cumin, nutmeg, and hot-pepper sauce in blender (or use an immersion blender) and puree. Transfer to medium saucepan.

2. Heat over medium heat 7 minutes and season with salt and pepper. If soup is too thick, add additional broth to reach desired consistency. Divide among 4 bowls and top each with 1 1/2 ounces of crabmeat.

Serves 4

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{ Risotto with Squash and Pistachios }

1 1/2 Tbsp olive oil
1 c finely chopped red onion (1 lg)
1 Tbsp sugar
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
2 Tbsp water
1 Tbsp balsamic vinegar
1 c Arborio rice
4 1/2 c low-sodium chicken broth, divided
4 c Roasted Butternut Squash
1 oz soft goat cheese
1/4 c unsalted, dry-roasted, shelled, chopped pistachios
1/4 c fresh mint, thinly sliced

1. Heat oil in large pan over medium heat and sauté onion 10 minutes until soft. Sprinkle with sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and sauté 3 minutes longer until browned. Add water and vinegar to pan and sauté until all liquid has evaporated, about 2 to 3 minutes.

2. Stir in rice and cook 2 minutes. Add 1 cup of the broth and stir constantly until broth is absorbed, 3 to 5 minutes. Stir in squash and 2 1/2 cups broth and bring to a vigorous simmer, about 5 to 7 minutes. Reduce heat to medium-low and cook 15 minutes, stirring every 5 minutes. Stir in remaining 1 cup broth and cook until rice is soft, about 6 to 8 minutes. Stir in cheese until melted, 1 minute longer.

3. Remove from heat, mound onto serving plates, and sprinkle pistachios and mint over top.

Serves 4

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