1Place the squash halves, cut sides up, on a large plate or dish. Cover and microwave with 650 watts for 6 minutes, or until very soft. Set aside until cool enough to handle.
2Place onion, ginger, coriander, allspice, salt, butter and 3 cups water in a large bowl. Cover and microwave with 650 watts for 10 minutes. Remove the ginger pieces.
3Scoop the pulp out of the squash halves and add to the spice mixture. Purée the mixture in a food processor or food mill, then return it to the bowl. Cover and microwave with 650 watts for 6 minutes, or until heated through. Stir in the lime juice and cream, sprinkle the cilantro over the top, and serve hot.
Sufganiyot, or Hanukkah donuts, are traditionally filled with fruit jam, but this recipe switches it up a little with zesty-sweet ginger-lime curd, and calls for sugar dusted on top to balance the tangy filling. Get the recipe.
Roasted acorn squash couldn't be easier, or more delicious. A little butter, salt, freshly ground pepper, and a sprinkle of brown sugar to emphasize the squash's natural sweetness, plus about an hour in the oven, and you have a gorgeously caramelized side (or main dish, if you stuff the squash), with a pool of glaze in the center of each piece. Read more.
Roasted acorn squash is a hearty, relatively low-effort meal that's easily adapted to whatever ingredients you prefer (or happen to have on hand). The wild rice stuffing here is enhanced with sauteed onions, shallots, and celery, plus dried cranberries and toasted pecans for crunch. Replace the butter with vegetable oil and it's also vegan! Or go meaty and add crumbled sausage to the mix. Get the recipe.
Making a great fall soup doesn't have to involve endless squash-chopping and -peeling or hours of simmering. In this video recipe, Christine Gallary of the CHOW Test Kitchen lets the oven do most of the work in prepping the squash for our delicious Easy Roasted Butternut Squash Soup.