Adventure Mouth!

Ingredients Casserole 2 pounds butternut squash (2 to 2 1/2 pounds or 4 cups cooked squash) ¼ c whole milk 1 t vanilla extract 1 c granulated sugar (or brown sugar, packed) (optional) 1 t maple syrup, potentially removing 1/4 c sugar 1/4t salt (omit if using salted butter) 2/3 c unsalted butter, melted 1/4 t ground cinnamon 2 large eggs, lightly beaten (optional) 1-2 T orange juice and/or 1 t orange zest Topping 1 cup pecan halves 2 tablespoon unsalted butter, melted 2 tablespoons brown sugar, packed ⅛ teaspoon ground cinnamon marshmallows, large or small (optional) Instructions Cook Squash Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Cut butternut squash in half, lengthwise. Scoop out seeds. Place the squash cut side down on baking sheet. Bake ~45 minutes, until squash is tender when pierced with a fork. Allow to cool enough to handle. Cook Casserole Lightly spray casserole dish with cooking spray. While still warm, scoop out butternut flesh and transfer to...

Ingredients 2 lbs delicata squash 2 T unsalted butter or olive oil 1 t sea salt 1/2 t black pepper Instructions Preheat oven to 425. Trim ends of squash, then split vertically.  Scoop out seeds and fibrous flesh with a spoon. Place squash halve cut side down and slice into ~1/2" - 1" segments. Toss segments, salt, pepper, and butter / oil in a bowl to coat. Lay out slices in a baking dish (avoid touch to allow browning). Roast for ~12 min, then turn slices over and roast another ~10 min.  Slices should be golden brown, with a little sear (can broil a bit to add sear).

https://www.wholesomeyum.com/recipes/pecan-roasted-better-than-sweet-potato-casserole-low-carb-paleo/  Ingredients Veg 4 cups butternut squash, peeled and cubed 1 medium head of cauliflower, chopped to florets 4 T unsalted butter 2 tsp cinnamon 1 tsp sea salt 1 tsp black pepper Topping 2 cups pecans (divide into 1.5 cup and 0.5 cup quantities) 1/4 cup monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 1 tsp cinnamon 1/8 tsp sea salt 2 T unsalted butter Casserole 2.5 T unsalted butter 2 T monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 2 tsp granulated splenda 1/2 tsp of pumpkin spice 1/4 tsp salt 3 T heavy cream Instructions Veg Roasting Preheat oven to 400° F.  Line baking sheet w/ lightly greased foil, or parchment. Toss cubed squash, cauliflower florets, 2 T melted butter, salt, cinnamon, and black pepper in a bowl. Arrange vegetables in a single layer on the baking sheets.  Roast for 30-35 min until soft and golden. Kee...

Ingredients 2 acorn squash, halved 1 T walnut oil 1/2 cup onion, finely diced 1/2 T garlic, minced 1 lb ground beef 1.5 cup mushrooms, chopped (baby bella or other) 1/4 cup dried fruit, small / chopped (figs, raisins, cranberries) 1/2 cup chicken stock 1 t fresh rosemary, chopped 1 t fresh sage, chopped 1 t pepper 1/2 t salt ½ cup nuts, chopped (pecans, etc) 1 cup shredded cheddar cheese Instructions Preheat oven to 450 degrees. Grease baking sheet w/ walnut oil. Slice acorn squash in half, scoop out seeds and place flat on sheet.  Bake 20 min, until tender when pierced with a fork. Meanwhile, sauté onions and garlic in oil until translucent, about 3 min. Add ground beef and cook ~10 minutes until browned. Add mushrooms, dried fruit, chicken stock, nuts, herbs, pepper and salt.  Sauté 5 minutes. When the squash is done, remove from oven and scoop out most of the cooked center, leaving the mostly empty squash. Mix squash filling into to beef mixture and scoop into empty squash....

Ingredients 8 roma tomatoes, halved Olive oil Onion, chopped Celery, chopped Garlic (optionally, roasted) Green bell pepper Basil Oregano Eggplant, cubed Zucchini, sliced Squash, sliced Red bell pepper, sliced Salt Pepper Instructions Chop and mix onion, celery, garlic, green bell peppers, and herbs. Oil a baking pan and place the tomato halves in it.  Spread mix around it and drizzle more oil. Bake at 275 for 1 hour.  Turn over the tomato halves and bake another 1 hour. If the onions become too browned, add more oil. The tomato skins should be loose; remove with tongs and bake another half hour, adding a bit more oil.  Remove and store in fridge as needed. Coat a crockpot in oil and add eggplant, zucchini, squash, red bell peppers, and the previously cooked tomato mix.  Add salt and pepper as needed. Bake uncovered at 350 for 1 hour.  Can be stored in the fridge, and gets better the next day.