Yield 8-10 servings

Ingredients:

5 pounds squash (acorn, butternut, buttercup, hubbard, pumpkin)

3 pounds potato

1 each white onion

2 quarts vegetable stock, chicken stock or water

½ stick butter

1 cup heavy cream

¼ teaspoon cinnamon

¼ teaspoon mace

¼ teaspoon cardamom

Season salt and freshly ground black pepper

Method:

Peel and large dice the squash, potato, and onion, place in a large heavy bottom pot. Use enough vegetable or chicken stock or water to cover the vegetables.

Cook on medium heat until tender. Strain off the stock into another pot, reserve.

Place half of the cooked vegetables in a blender and add enough stock to blend the mixture smoothly (you may not use all of the stock).

Transfer the blended soup back to the pot you cooked them in.

Repeat the process with the other half of the soup.

Stir in the butter and cream.

Season the soup with spices, salt and pepper.

Enjoy!

Yield: 2 entrees or 4 side salads

Ingredients:

½ each butternut squash (the “neck” part of the squash will be the best for this)

1 bunch lacinato kale

1 tablespoon olive oil

Season salt and freshly ground black pepper

¼ cup honey

½ cup walnuts, roughly broken

½ cup goat cheese, crumbled

1 each lemon, juice

2 tablespoons extra virgin olive oil

2 tablespoons saba (also called vin cotto)

Season salt and freshly ground black pepper

Method:

Pre heat oven to 375f degrees

Chop the butternut squash into medium sized pieces. Place on a cookie sheet pan, season with olive oil, salt and pepper, and roast for 20-22 minutes until tender and caramelized. Remove from oven and set aside.

Wash and chop the kale into bite sized pieces. Set aside

In a small sauce pan, add honey and walnuts and bring to a boil, turn off heat and let sit.

In a large bowl, add the cooled squash, chopped kale, crumbled goat cheese. Season with the lemon juice and olive oil.

Divide the salad onto serving plates.

Spoon the warm caramelized honey-walnut mixture over the salads

Drizzle with saba and season with salt and pepper.

Enjoy!

Yield: 2 pizzas

Dough Ingredients:

1 ½ pounds warm water

1 teaspoon honey

¼ ounce yeast

2 ¼ pounds all purpose flour

2 teaspoon salt

Method:

Mix the water with the honey and yeast in the bowl of an electric stand mixer. Let stand 5 minuets.

Mix the flour and salt in to the water and mix on low speed for 5 min.

Turn off mixer and let the dough stand in the mixer for 20 min.

Turn on the mixer for 2 more min. Scrape down the sides and gather in to one ball. Place dough into a lighty oiled bowl, cover with plastic wrap and let proof for 1 hour.

After 1 hour, punch the dough down, devide the dough into 2 portions and let proof in a warm place for 30 min.

Preheat oven to 450f degrees (if using a pizza stone, make sure it is in the oven now).

Stretch each dough to around a 10”-12” circle.

Top with your choice of toppings.

Bake for 12-15 minutes until the bottom is golden brown and slightly crisp.

Remove from the oven and let rest for 5 minutes before cutting

Enjoy!

Topping ideas:

San Marzano tomatoes, basil, mozzarella cheese

Crushed tomatoes, crumbled sausage, chili, broccoli rabe, mozzarella cheese

Goat cheese, figs, walnuts, tarragon, truffle oil, saba

Crushed tomato, mozzarella cheese, shaved pepperoni, cracked egg

Ricotta, mozzarella, fontina, parmesan cheese, honey, chili flakes, oregano

What will you make?