232 Calories TOTAL TIME: 30 mins YIELD: 2 servings

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INGREDIENTS

• cooking spray
• 1 delicata squash, about 14 oz, washed and dried
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon kosher salt
• black pepper, to taste
• 1/4 cup fresh grated parmesan
• 2 tablespoons finely chopped parsley
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon lemon zest

INSTRUCTIONS

• Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.
• Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
• In a small bowl combine the parmesan, parsley, thyme and lemon zest.
• Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.
• Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.
• Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

yield: 5 SERVINGS prep time: 15 MIN cook time: 14 MIN total time: 29 MIN

INGREDIENTS

•  5 medium-sized carrots, cut into 1/4 inch slices (coins) – about 3 cups cut carrots
•  1 teaspoon oil
•  1/2 teaspoon kosher salt
•  1/4 cup water
•  2 tablespoons bourbon or whiskey
•  1 tablespoon butter
•  1 tablespoon dark brown sugar
•  Pinch to 1/8 teaspoon cayenne
•  Flaky sea salt for serving, optional

INSTRUCTIONS

1. Heat oil over medium high heat in a medium-sized skillet.
2. When oil is glistening and hot, add carrots and saute for 5 minutes, stirring once.
3. Reduce heat to medium, carefully add 1/4 cup of water (watch out for steam!), cover and cook for 5 more minutes.
4. Remove cover and if water has not evaporated, continue to cook, stirring frequently, until water evaporates. Carrots should be fork tender at this point, but if they are not, continue to cook, stirring frequently, until they are tender.
5. Add bourbon and cook until reduced, about 2 minutes, stirring frequently.
6. Reduce heat to low and add butter, brown sugar, and cayenne. Stir to combine. Cook until butter is melted and sugar no longer looks grainy (1-2 minutes).
7. Serve immediately, topped with flaky sea salt if desired.

Ingredients

2 tablespoons unsalted butter

1 carrot, cut into 1/2-inch dice

1/2 Spanish onion, cut into 1/2-inch dice

2 tablespoons finely minced fresh ginger

4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)

Kosher salt and freshly ground black pepper

4 cloves garlic, minced 

2 tablespoons Thai red curry paste 

Two 13.5-ounce cans coconut milk 

1 cup chicken stock 

2 tablespoons fish sauce 

1 cup fresh spinach 

Cooked long-grain rice (preferably jasmine), for serving

1/2 cup peanuts, toasted 

1/2 cup fresh cilantro leaves 

1/4 cup pomegranate seeds 

Lime wedges, for serving 

Directions

1. Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
2. Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
3. Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.