Chickpea Butternut Squash Stew

• 1 medium butternut squash, cut into 1 1/2-inch irregularly shaped pieces (about 6 cups)
• 3 tablespoons extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 2 medium onions, chopped (about 2 1/2 cups)
• 8 large cloves garlic, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 3 medium carrots, cut into 3/4-inch cubes or irregular shapes
• 2 1/2 cups cooked chickpeas (either from dry beans or from two 15-ounce cans)
• 1 can crushed tomatoes (28 ounces)
• 4 teaspoons Harissa, or more to taste

Directions

1. Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
2. In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
3. Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

Butternut Squash Tart with Mushrooms

Crust:
5.6 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
Filling:
3 cups peeled, cubed butternut squash
2 tablespoons extra-virgin olive oil, divided
3/4 cup chopped onion
2.5 ounces aged Gruyère cheese, shredded and divided (about 2/3 cup)
2 large egg whites
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 ounces prechopped pancetta
5 ounces presliced shiitake mushroom caps (or mushroom medley)
1/4 cup dry white wine

Preparation
1. Preheat oven to 425°.
2. To prepare crust, combine flour and next 3 ingredients (through baking powder) in a food processor; pulse 2 times or until combined. Combine 1/4 cup oil and 3 tablespoons ice water in a small bowl. With processor on, slowly add oil mixture through food chute, and process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray. Quickly press dough into an even layer in bottom and up sides of pie plate. Place crust into preheating oven, and bake for 10 minutes.
3. To prepare filling, place squash in food processor (do not clean from dough), and process for 1 minute or until squash is finely chopped. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add squash and onion to pan; sauté for 9 minutes, stirring occasionally.
4. While squash cooks, combine half of cheese (about 1/3 cup), egg whites, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in squash mixture. Remove crust from oven; spoon squash mixture over crust, and spread evenly. Return tart to 425° oven; bake 9 minutes.
5. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pancetta; cook 1 minute or until beginning to brown. Add mushrooms; cook for 7 minutes or until browned. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add wine; cook 1 minute or until liquid almost evaporates. Remove tart from oven. Arrange the mushroom mixture evenly over top of tart; sprinkle with the remaining 1/3 cup cheese. Return tart to 425° oven. Bake 3 to 5 minutes or until cheese melts.
Enjoy!

*Time saving tip: If you’re short on time (or just hate chopping!), you can find both pre-chopped butternut squash, and pre-chopped onions at the grocer. – The original version of this recipe was found in Cooking Light magazine.

Roasted Fall Vegetable Galette

Roasted Fall Vegetable Galette

*Adapted from this recipe...

Thin pizza crust dough
5 small carrots (or 3 medium), peeled and sliced
1 large parsnip, peeled and sliced
Half a butternut squash, peeled, seeded, and diced
1 large sweet onion, peeled and roughly chopped
4 sprigs fresh rosemary
2 tbsp olive oil
1 bulb of garlic, outer layers peeled
Salt and freshly ground pepper
3 oz. creamy goat cheese

Place all vegetables and on a baking tray. Drizzle with olive oil, and season with salt and pepper. Toss well to coat. Place rosemary sprigs on top. Cut off the top of the garlic bulb and wrap in aluminum foil. Place the foil-covered bulb in with the vegetables, and bake at 350 for 20-30 minutes, stirring once or twice or until soft.

Remove rosemary twigs (if some needles have fallen off, that's fine...just leave them with the veggies). Unwrap garlic bulb and squeeze the soft, roasted garlic into a bowl. Mash with a fork. Add the roasted vegetables and half of the goat cheese. Mix well.

Gently place rolled out pizza dough onto a stone or greased baking sheet. Pile vegetable mixture onto the center of the crust, dot with remaining goat cheese, and fold/loosely drape the excess crust over the filling. Bake for  35-40 minutes, or until crust is golden and cooked through. Let cool for 10 minutes, then cut into wedges and serve!