Halibut with Roasted Vegetables and Spicy Cilantro Sauce

yield: Serves 4

4 pounds butternut squash (about 2 medium)

1 pound beets (about 2 large)

1 medium onion

2 teaspoons vegetable oil

4 large garlic cloves

four 5-ounce skinless halibut fillets

Accompaniment: 

spicy cilantro sauce

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough 3/4-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into 3/4-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.

Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.

Serve halibut over vegetables with sauce.

Mac & Cheese w/Butternut Squash

Here is a recipe from Deceptively Delicious!  It is really delicious.  Your kids will never know there is squash hidden!  

Prep time: 5 minutes, Total time: 25 minutes
Serves 4

ingredients

1 1⁄2 cups	elbow macaroni
	Nonstick cooking spray
1 tbsp	olive oil
1 tbsp	all-purpose flour
1⁄2 cup	nonfat (skim) milk
1⁄2 cup	butternut squash or cauliflower puree
1 1⁄2 cups	shredded reduced-fat Cheddar cheese (about 8 ounces)
4 oz	(almost 1 ⁄4 cup) reduced-fat or nonfat cream cheese
1⁄2 tsp	salt
1⁄8 tsp	paprika
1⁄8 tsp	pepper

directions

1. Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander.
2. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
3. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Butternut Squash Pizzas with Rosemary

Prep Time: 20 Min; Cook Time: 30 Min; Ready In: 50 Min

Servings  4

Ingredients

1 cup thinly sliced onion

1/2 butternut squash - peeled, seeded, and thinly sliced

1 teaspoon chopped fresh rosemary

salt and black pepper to taste

3 tablespoons olive oil, divided

1 (16 ounce) package refrigerated pizza crust dough, divided

1 tablespoon cornmeal

2 tablespoons grated Asiago or Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Here is a review by another cook that I thought might be helpful: This is very similar to a pizza I make quite often, the only changes being that when I roast the Butternut Squash (we call it pumpkin here in Australia) is that I also add a little balsamic vinegar to the roasting pan. This helps the onions and squash caramelize beautifully. I have also in the past roasted different vegetables to go on the pizza... things like new asparagus, cherry tomatoes, zucchini or eggplant. Further to that after the vegetables are roasted I add Proscuitto to the pizza, as well as some goats cheese or feta (depending on what I have on hand)and a little parmesan or pecorino along with some mozzarella. Serve with a simple green salad of baby spinach leaves with a balsamic vinaigrette. It can also be served cold.

Turkey & Squash Soup; served with cornbread

6 servings, about 1 1/2 cups each

Active Time: 35 minutes

Total Time: 45 minutes

INGREDIENTS

2 teaspoons canola oil

2 leeks, trimmed, chopped and rinsed

1 red bell pepper, chopped

3 cloves garlic, minced

4 cups reduced-sodium chicken broth

1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes

2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme

1 1/2 teaspoons ground cumin

1 pound turkey cutlets, cut into 1/2-by-2-inch strips

2 cups frozen corn kernels

2 tablespoons lime juice

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

Freshly ground pepper, to taste

PREPARATION

1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
2. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.

Rutabaga & Butternut Squash Purée

Hands-on time: 10 minutes

Time to table: 50 minutes (presuming the squash is already roasted, otherwise 2 hours)

Makes 3 cups

Salted water to cover

1 pound rutabaga, skin sliced off with a knife, then cubed

Flesh from half a large roasted butternut squash (about 1 1/2 cups)

1 tablespoon butter or butter sub

Salt and pepper to taste

Maple syrup to drizzle, optional 

Bring the water to boil in a medium pot. (To save on dishes, use one in which you can also mash the vegetables once they're cooked.) Cook the rutabaga until soft, about 40 minutes. Drain and return to the pot. Add the squash and butter, mash until smooth. Season to taste, serve and enjoy, especially with a tiny drizzle of maple syrup!

The Best Tomato Sauce Ever

This sauce has 8 veggies!  WOW!!!

Use the sauce to make French Bread Pizza's, gluten free pizzas, zucchini pizzas, english muffin pizzas, flatbread pizzas, top it on pastas, and more!