Delicata Squash – Ripley Farm

Ingredients

• 3 delicata squash, halved, seeded, & sliced crosswise into ½” pieces
• 1 bag baby kale, thinly sliced (or 1 bunch of kale, midribs removed)
• Salt and pepper to taste
• Drizzle of olive oil
• ½ cup nuts or seeds of choice, toasted and chopped
• 2 Delicata squash, halved, seeds removed, sliced into ½” slices crosswise
• 1 cup red onions, sliced thinly
• 2-4 garlic cloves, peeled, and smashed
• Olive oil and maple syrup to taste
• salt, thyme, and red pepper flakes to taste
• 1 large delicata squash, halved, seeded, and sliced into 3/8” half moons
• ½ cup onion, coarsely chopped
• 2 TBLS olive oil
• 1 TBLS apple cider vinegar
• ¼ tsp Dijon mustard
• Maple syrup to taste
• 1-2 Delicata squash, halved, seeds removed
• 1 med-lg red onion, sliced
• 2 large apples, peeled, cored, chopped
• 3-4 TBLS olive oil or butter or bacon fat
• Cheese of choice: goat cheese, feta, etc.
• 8-12 oz macaroni, cooked until al dente, drained
• 2-3 Delicata squash, halved, seeded, roasted, & mashed
• 2 onions, thinly sliced
• 6 TBLS butter
• 2 TBLS flour
• 2 cups milk
• 2 cups cheddar cheese, grated
• breadcrumbs and additional cheese to top (optional)